There’s something about the smell of pumpkin spice and chocolate wafting through the kitchen that just feels like Fall. These pumpkin chocolate chip cookies are soft, warmly spiced, and perfectly sweet.
They’re a lovely twist on a classic chocolate chip cookie, and the pumpkin purée adds a beautiful texture and autumn flavour without being too overpowering.
This is one of those cookie recipes that’s simple to make and always a crowd-pleaser. I like to chill the dough briefly before baking so it holds its shape and comes out soft in the middle with just a little crisp edge.
Enjoy one warm with a cuppa, or make a batch to share with friends or neighbours.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- All-purpose flour
- Baking powder & baking soda: both help the cookies rise slightly and give a soft, tender texture.
- Pumpkin pie spice: my homemade pumpkin pie spice recipe is excellent to have on hand for lots of fall baking. To make enough for this recipe, mix together: ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of cloves or ginger.
- Salt
- Butter
- Pumpkin purée: not pumpkin pie filling! Make sure to use plain purée for the right taste and consistency. I make pumpkin puree to save money and stick it into the freezer for quick baking.
- Light brown sugar: gives these cookies a soft, chewy texture and rich flavour.
- Pure vanilla extract
- Egg
- Chocolate chips
Recipe Tips
Don’t skip chilling the dough.
Even 25 minutes in the fridge helps the cookies hold their shape and gives them a soft, chewy centre with lightly crisp edges.
Use pumpkin purée, not pie filling.
Pumpkin pie filling has added sugar and spices, which can throw off the flavour and texture. Make sure you’re using 100% plain pumpkin purée.
Spoon and level your flour.
For soft cookies, don’t scoop the flour straight from the bag as it can pack too much in. Spoon it into your measuring cup and level it off with the back of a knife for a more accurate amount.
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Buy Now → How to Make Pumpkin Chocolate Chip Cookies
Step 1: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
Step 3: In a stand mixer (or using a handheld mixer), beat together the softened butter, pumpkin purée, brown sugar, and vanilla extract until light and fluffy – this usually takes about 2–3 minutes.
Step 4: Add the egg and beat again until fully combined. Scrape down the sides of the bowl if needed.
Step 5: Add the dry flour mixture to the wet pumpkin mixture. Mix on low speed or gently by hand until just combined – be careful not to overmix.
Step 6: Stir in the chocolate chips.
Step 7: Cover the bowl and place the dough in the fridge to chill for 25 minutes. This helps the cookies hold their shape.
Step 8: Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one. Bake for 10-12 minutes.
Step 9: Remove from the oven and let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely… or enjoy one warm!
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze beautifully! Let them cool completely, then layer them in an airtight container or freezer bag with baking paper between layers. Freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them in the microwave for 10–15 seconds.
You can also freeze the unbaked cookie dough. Scoop it into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding an extra minute or two to the bake time.
More Fall Recipes
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Pumpkin Chocolate Chip Cookies
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup butter (120g) room temperature
- 80 g pumpkin purée not pumpkin pie filling!
- ¾ cup light brown sugar firmly packed
- 1 teaspoon pure vanilla extract
- 1 egg large
- 1 cup chocolate chips
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a stand mixer (or using a handheld mixer), beat together the softened butter, pumpkin purée, brown sugar, and vanilla extract until light and fluffy – this usually takes about 2–3 minutes.
- Add the egg and beat again until fully combined. Scrape down the sides of the bowl if needed.
- Add the dry flour mixture to the wet pumpkin mixture. Mix on low speed or gently by hand until just combined – be careful not to overmix.
- Stir in the chocolate chips.
- Cover the bowl and place the dough in the fridge to chill for 25 minutes. This helps the cookies hold their shape.
- Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one. Bake for 10-12 minutes.
- Remove from the oven and let the cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely… or enjoy one warm.
