Pumpkin Chocolate Chip Cookies

Soft, chewy, and packed with gooey chocolate, these pumpkin chocolate chip cookies are a must-try fall treat. Made in 1 bowl and ready in 30 minutes!

Pumpkin chocolate chip cookies

These pumpkin chocolate chip cookies are my favorite kind of baking recipe. They’re sooooo yummy, with a warmly spiced pumpkin flavor and a soft, chewy texture. (Need I mention the melty chocolate chips?) But they’re so easy too. These pumpkin chocolate chip cookies call for nine ingredients, come together in one bowl, and are ready in under 30 minutes. The next time you’re in the mood for a sweet fall treat, make a batch! I promise you won’t be disappointed.

Pumpkin chocolate chip cookies recipe ingredients

Pumpkin Chocolate Chip Cookies Recipe Ingredients

Here’s what you’ll need to make this pumpkin chocolate chip cookies recipe:

  • Pumpkin, of course! It makes the cookies soft and moist and fills them with pumpkin flavor.
  • Brown sugar – I LOVE the molasses flavor of brown sugar in fall baked goods. It also gives these cookies a chewier, fudgier texture than white or cane sugar would.
  • Melted coconut oil or melted butter – For richness.
  • Baking soda – It helps the cookies rise.
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Vanilla extract and pumpkin pie spice – For warm, cozy depth of flavor.
  • Chocolate chips – Dark chocolate chips are my personal fav, but you do you. Milk chocolate or semi-sweet chocolate chips would work just fine too.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Wet ingredients in a mixing bowl with rubber spatula

How to Make Pumpkin Chocolate Chip Cookies

This pumpkin chocolate chip cookies recipe couldn’t be simpler! Here’s how it goes:

First, combine the wet ingredients. Place the brown sugar, butter or oil, pumpkin, and vanilla in a large bowl, and mix until thoroughly combined.

Dry ingredients sprinkled over wet ingredients in a mixing bowl with rubber spatula

Next, add the dry ingredients. Sprinkle the pumpkin pie spice, baking soda, and salt evenly over the wet mixture, and stir to combine.

Partially mixed dry and wet ingredients in a mixing bowl with rubber spatula

Add the flour and stir again. Mix until the cookie dough is just combined. Don’t overmix here, or the cookies will be dense.

Pumpkin chocolate chip cookie dough in a mixing bowl with rubber spatula

Then, fold in the chocolate chips. Yum…so chocolatey!!

Finally, bake. Use a 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets. Bake at 350°F until the cookies are golden brown around the edges, 10 to 12 minutes.

Allow the cookies to cool completely on the baking sheets before digging in. Enjoy!

Chocolate chip pumpkin cookies dough balls on a baking sheet

Pumpkin Chocolate Chip Cookies Recipe Tips

  • Let them cool on the baking sheet. These cookies will be very soft when you take them out of the oven, and they might seem a tad underdone. That’s ok! Leave them on the baking sheet to cool, and they’ll firm up nicely while retaining a soft and chewy middle.
  • Save some for later. If you’re not going to polish off these pumpkin chocolate chip cookies right away, store them in an airtight container at room temperature for up to 3 days. After that, freeze them for up to 3 months. Allow frozen cookies to thaw at room temperature, or defrost them in the microwave for 20-30 seconds. A bonus of the microwave method is that the chocolate chips get amazingly melty and gooey. So good!!
  • Change up the mix-ins. We love the chocolate chips in this recipe, but others mix-ins would be great here too! Try swapping out some or all of the chocolate for dried cranberries, chopped walnuts, or pecans.
  • Make them vegan. Use coconut oil instead of butter, and choose dairy-free chocolate chips. I like the Enjoy Life brand!

Pumpkin chocolate chip cookies recipe

More Favorite Fall Baking Recipes

If you love this recipe, try one of these fall baked goods next:

Pumpkin Chocolate Chip Cookies

rate this recipe:
4.84 from 12 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves 15
This pumpkin chocolate chip cookies recipe is perfect for fall! It's SO easy to make, and the cookies are soft, chewy, and filled with delicious pumpkin flavor.


  • ¾ cup packed brown sugar
  • ½ cup pumpkin puree
  • ¼ cup melted coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • cups all-purpose flour, spooned and leveled
  • ¾ cup chocolate chips


  • Preheat the oven to 350°F and line two large baking sheets with parchment paper.
  • In a large bowl, stir together the brown sugar, pumpkin puree, coconut oil, and vanilla. Evenly sprinkle the pumpkin pie spice, baking soda, and salt over the mixture and stir to combine.
  • Add the flour and stir to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets.
  • Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool completely on the baking sheets.


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Rate this recipe (after making it)

  1. Deepak Singh

    5 stars
    Thank you for the recipe, definitely going to try this soon.

    • Phoebe Moore (L&L Recipe Developer)

      Hope you enjoy!

  2. Lina

    Hello Jeanine, thank you for the recipe. 1 1/4 cup of flour does not seem enough, I have got quite a liquid batter. Havn’t I probably had it packed enough?

    • Jeanine Donofrio

      Hmmm, if it’s liquid, you could try sprinkling in more flour.

  3. malia

    4 stars
    So these were okay for me. I’m glad I tried them but probably won’t make them again. I did not get flat cookies like the picture though, they were very cake-like and I think this is why I liked them less… Not sure what went wrong?

    • Jeanine Donofrio

      Hi Malia, did you change anything about the recipe, and did you use the spoon and level technique to measure your flour? It’s possible your flour could have been too packed if they didn’t spread. They are a cake-like cookie with all of the pumpkin.

  4. Megan from meganwaldrep.com

    4 stars
    LOVED this! I doubled the recipe but kept the brown sugar measurements the same. Perfect sweetness with the chips. Keeping this on rotation. Thanks for another hit!

    • Jeanine Donofrio

      I’m so glad you loved them!

  5. Linda Burke

    Wondering how to make this gluten-free?? Can I exchange the regular flour for gluten free flour and almond flour?? Half of each flour??

    • Jeanine Donofrio

      Hi Linda, I think a GF flour would work – I think half almond flour could be delicious, but it’s hard to say without trying. Almond flour sometimes requires other adjustments.

  6. Keith

    5 stars
    Hi! I love your recipes and this one is my favorite one yet. Can’t wait for my friends and me to make this delicious treat this weekend.

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  7. Martina from Love%20and%20lemons.%20Com

    Hi, I love your recipes and really would like to try the pumpkin delights, however I have seen pumpkin puree and wondered how I could this myself? Have you got a recipe that would incorporate the pumpkin spices,
    Many thanks

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.