Indulge in your favorite fall flavor with this pumpkin chocolate chip cookie recipe! Soft, chewy, and delicious. These pumpkin chocolate chip cookies are the perfect consistency!

I get it. Pumpkin is everywhere – and you’re tired of it. But just humor me for a moment . . . because this pumpkin chocolate chip cookie recipe is beyond anything you’ve ever had. It’s going to be one of your favorite fall desserts!

It’s WORTH deciding that you aren’t tired of pumpkin flavor quite yet and making them. Because they are chocolate-y, moist, delicious, and just plain wonderful!

With a good amount of pumpkin spice (yes, please).

I like that you can make smaller cookies if you want to – or make them larger which is what I tend to do.

Because when it comes to pumpkin and chocolate together, my personal rule is to “go big or go home.” I know, I don’t like that saying either, but it applies. Trust me!

Pumpkin puree, baking soda, sugar, baking powder, pumpkin pie spice, flour, brown sugar, butter, and chocolate chips

Yield – 12 medium-sized or 8 large cookies

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoons salt
1/2 cup unsalted butter, softened at room temperature
1/4 cup brown sugar, packed (you can use light or dark brown sugar)
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup of pumpkin puree
2 teaspoon pumpkin spice
1/2 cup semi-sweet chocolate chips

Additional Thoughts for This Recipe:

Don’t skip chilling the dough. Chilling keeps the cookies from spreading and enhances the flavor. It should be a minimum of 30 minutes but ideally an hour or more.
Cold ingredients should be at room temperature (in this recipe, butter) but don’t leave them out too long. You don’t want the butter melted at all. It should be soft.
You might be wondering if this recipe needs an egg or vegetable oil. Nope! This recipe is delicious without them so why include what you don’t need?
Creaming the butter and sugar together separately makes sure they really incorporate before adding to other ingredients. It prevents over mixing because you can’t overbeat the butter and sugar!
Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.
I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. Just because everyone’s ovens are different! You’re looking for set edges. The middles might look slightly underdone but they are not.

These will stay fresh for up to 4 days in an airtight container. You can also freeze them for up to two months. When you want to thaw them, just bring out the container and let it slowly get to room temperature.

I’ll be surprised if you get them to the point of freezing though. This fall treat is going to disappear quickly!

Get the printable recipe for these delicious cookies below.

Pumpkin Chocolate Chip Cookies

Indulge in your favorite fall flavor with this pumpkin chocolate chip cookie recipe! This is going to be an autumn staple, perfect for seasonal baking and parties.

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Prep Time: 20

Cook Time: 10

Chill Time: 1

Total Time: 1 30

Servings: cookies

Equipment

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened at room temperature
1/4 cup brown sugar packed
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3/4 cup pure pumpkin puree
2 teaspoons pumpkin pie spice
1/2 cup semi-sweet chocolate chips

Instructions

In a large bowl, mix together the dry ingredients – flour, baking powder, salt, and baking soda. Set aside.
Using a stand mixer, cream the butter. brown sugar, and sugar on medium speed for 2-3 minutes until light and fluffy.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until combined.
Add the flour mix to the pumpkin puree mix and gently mix.
Halfway through, throw in the 1/2 cup of chocolate chips and fold it in. Mix gently until everything comes together. Do not overmix.
Chill the dough in the refrigerator for a minimum of 30 minutes, preferably an hour.
Preheat oven to 350º F. Line two cookie sheets with parchment paper.
Using a small scoop, scoop out cookie dough onto the cookie sheets. Press the dollops of cookie dough down to flatten and press down 2 – 3 chocolate chips into each flattened cookie dough.
Bake for 8 to 10 minutes. Look for set edges. The cookies might look underdone in the middles, but they aren't!
Remove from the oven and let sit for a few minutes. Cool completely on a wire cooling rack before serving.

Nutrition

Will you try this fall cookie recipe? Do you want to make your family happy? I think the answer to both of those questions should be a resounding “yes!”

Let me know what you think in the comments.