Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are soft and fluffy. Filled with pumpkin flavor, and chocolate chips, these cookies are a fall favorite!

The fall season is incomplete without making these Pumpkin Chocolate Chip Cookies! If you like these pumpkin cookies, you’ll definitely want to try White Chocolate Pumpkin Snickerdoodles and Gooey Butter Pumpkin Cookies.

Pumpkin Chocolate Chip Cookies on white plate.

Pumpkin + Chocolate = fall goodness

Who else is excited about pumpkin season? (Hello Pumpkin Bread and Pumpkin Dump Cake – need I say more??) One of my very favorite things about fall is all of the yummy pumpkin flavors.

These Pumpkin Chocolate Chip Cookies are SO simple. Filled with pumpkin flavor, seasonal spices, and chocolate chips, these cookies have a perfectly balanced flavor that keeps everyone coming back for more.

If you’ve never made Pumpkin Cookies before, you should be aware that the dough is not like regular Chocolate Chip Cookie dough. It is much more sticky, almost like a batter. That’s what makes the cookies so soft and fluffy!

Without fail, these Chocolate Chip Pumpkin Cookies always turn out thick and chewy with more of a cakey texture than a cookie.

Mixing pumpkin chocolate chip cookies batter in a bowl.

How to Make Pumpkin Chocolate Chip Cookies

CHOCOLATE CHIPS. I usually use milk chocolate chips in my pumpkin cookies, rather than semi-sweet chocolate chips. I think the flavor of milk chocolate pairs so well with pumpkin, but some people prefer dark chocolate with pumpkin! It might be worth trying all three variations to see which flavor you like best.

Having said that, once you have picked your chips, just follow these simple steps to make these fluffy pumpkin cookies.

PREP. Preheat the oven to 350°F.

WET INGREDIENTS. In a large mixing bowl, whisk together the oils and sugars, then add the egg, pumpkin, and vanilla. Whisk until smooth.

DRY INGREDIENTS. Combine the dry ingredients in a separate bowl until they’re well blended.

MIX. Add dry mixture to the wet ingredients, and stir gently until just combined. Fold in chocolate chips.

BAKE. Use a cookie scoop, or two spoons, to drop dough onto lightly greased cookie sheets. Bake in the oven at 350°F for 10-12 minutes, or until they are set in the middle. After a couple of minutes, remove to wire racks to cool.

Now just try not to eat a dozen in one sitting. 😉

Mixing pumpkin cookie batter with chocolate chips in a bowl.

Top with frosting

Since these Pumpkin Chocolate Chip Cookies take on a cake-like texture, try topping them with our Brown Sugar Frosting.

  • 8 oz cream cheese softened
  • ½ cup butter softened
  • ⅔ cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar (more or less, if needed)

COMBINE. Beat together cream cheese, butter, and brown sugar until smooth. Let sit for 5-10 minutes, letting the brown sugar dissolve completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe.

Pumpkin chocolate chip cookie dough on baking sheet.

Spacing. The dough may spread more than traditional cookies, so make sure to leave plenty of space between them!

Make ’em pretty. Set aside a few chocolate chips to put on top of the cookie dough balls after scooping them. It gives them that extra pretty bakery look. Yum! 😉

Pumpkin puree. Be sure to use pumpkin puree and not canned pumpkin pie filling. Also, blot extra liquid using a paper towel.

Variations: Easily change up these cookies depending on what add-ins you like. However, do not add too many or the ratio of dough to mix-ins will be off.

  • Try white chocolate chips or butterscotch chips.
  • Add chopped pecans or walnuts.
  • Mix in dried cranberries or raisins.
  • Replace the cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice Blend.
Pumpkin chocolate chip cookies on baking sheet.


Baked Cookies

  • STORE in an airtight container or Ziploc bag for 2-3 days at room temperature or in the fridge for up to a week.
  • FREEZE. Wrap in plastic wrap and place in a freezer-safe Ziploc bag. Store for up to 2 months in the freezer. Because of the texture, they stay fairly soft and can be eaten straight out of the freezer.

Cookie dough

  • STORE the dough in the fridge or freezer to bake later. Keep in the fridge for 1-2 days, in a bowl covered with plastic wrap.
  • FREEZE. Use a cookie scoop. Drop the dough on a baking sheet and freeze until solid. Place frozen cookie dough in an airtight freezer-safe container, dividing each layer with wax or parchment paper. Label and freeze for up to 3 months. Bake from a frozen state—just add 1-2 more minutes.

STORE extra puree in an airtight container in the fridge for 5-7 days or in the freezer for about 6 months. Use it to make other delicious pumpkin recipes.

Best Pumpkin Chocolate Chip Cookie Recipe close up image - on white plate.

For more pumpkin desserts, check out:

Pumpkin Chocolate Chip Cookies Recipe

4.98 from 47 votes
Pumpkin Chocolate Chip Cookies are soft and fluffy. Filled with pumpkin flavor, and chocolate chips, these cookies are a fall favorite!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 107 kcal
Author Lil’ Luna


  • ½ cup packed brown sugar
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • teaspoon ground cloves optional
  • teaspoon ground nutmeg optional
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips


  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together both sugars and the oil. Add egg, pumpkin and vanilla and whisk until smooth.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and whisk until blended.
  • Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
  • Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 10–12 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.



Make Ahead: Store the dough in an airtight container in the refrigerator for 1–2 days. Already baked cookies can be stored in an airtight container or large resealable plastic bag for 2–3 days in a cool spot, or in the refrigerator for up to a week.
Use a Spice Blend: Substitute 1 tablespoon pumpkin pie spice for the cinnamon, cloves and nutmeg, if needed.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    These are the absolute best pumpkin chocolate chip cookies! I tried several different recipes before landing on this one and I’ll never make another again! So good!

  2. 5 stars
    The spice levels are perfect in this cookie! When I use the spice cake mix to make 3-ingredient pumpkin cookies the spice is too strong. These are perfectly balanced!

  3. 5 stars
    Hi thanks for the recipe. I made these for my co-workers and let me tell you they loved them. I did make some cream cheese pumpkin spice frosting and that just set the entire FALL MOOD!
    Great recipe, thanks again


  4. 5 stars
    It just wouldn’t be October without whipping up a batch of these delicious cookies! The flavor of this recipe was perfection!

  5. 5 stars
    These were amazing! I made them for a family event, and they were a big hit. They set up perfectly and were super yummy!

  6. 5 stars
    These are my sons favorite. He always asks for them in the fall and he loooved getting to help bake them together this year. We go ahead and double the recipe to use the whole can of pumpkin puree at once.

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