Pumpkin Chocolate Chip Cookies made with just the right amount of pumpkin spice and studded with chocolate chips. A soft and chewy pumpkin cookie that’s perfect for fall and quick and easy to make from scratch!

We love baked goods made with pumpkin puree in the fall like our favorite Easy Pumpkin Bread and our gorgeous  Pumpkin Cupcakes that are topped with an easy brown butter frosting and drizzled with salted caramel sauce.

Pumpkin Chocolate Chip CookiesPumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies make a perfect fall treat and are made with just the right amount of pumpkin puree and pumpkin spice. These colorful cookies are soft, chewy, and are the perfect thing to bake when you have some leftover pumpkin puree.

Making pumpkin spice cookies from scratch without a box mix is easier than you might think. The dough comes together quickly and you can even make it a day in advance and store it in the fridge overnight until you are ready to bake these easy pumpkin cookies. 

This pumpkin cookies recipe produces a cookie that has a soft, almost a little cake-like texture on the first day but will get chewier on the next day. These cookies are a MUST TRY this fall!

Pumpkin Spice Cookies studded with Chocolate Chips

Tips for making the BEST Pumpkin Cookies

  • If you want to use homemade pumpkin puree blot it with kitchen paper towels to remove some of the moisture because homemade pumpkin puree contains much more water
  • Add as much chocolate chips as you prefer. I love chocolate chip so I always add a bit more. If you want the pumpkin flavor to come out more reduce the amount of chocolate chips to 1/2 cup
  • Instead of using nutmeg, cloves, and allspice, you can also use 1 tsp pumpkin spice. But don’t leave out the cinnamon!
  • The dough will be a bit soft right after making it that’s why it needs to chill in the fridge. Chill it for at least 15 minutes or up to 3 days
  • These cookies don’t spread during baking so make sure to flatten them with your fingers or the back of a measuring cup before putting them in the oven
  • Don’t let them bake too long! They should look a bit undercooked when you take them out of the oven because they will set during cooling
  • To make them look prettier press a few chocolate chips into the hot cookies after you’ve taken the pan out of the oven
  • Use a cookie spatula to transfer the cookies to a cooling rack
  • These cookies will taste best if you make them a day in advance and store them in a plastic bag overnight. This way they get chewier and softer

Pumpkin Cookies

How to make Pumpkin Cookies from scratch

Making soft Pumpkin cookies from scratch is really easy. These cookies are made with simple ingredients that you probably already have in your pantry. The secret to soft, slightly chewy cookies is moisture, using very soft butter and almost a cup of pumpkin puree makes them perfectly balanced – not too chewy and not too cake-like. Like banana bread or many German cakes like my German Apple Cake these cookies taste best on the second day – they need a bit of time to develop their flavor and to get chewy. The pumpkin flavor and the spices will come out stronger after a day or two – those these cookies are perfect to make ahead!

How long do Pumpkin Cookies last

These cookies keep tasty for days. Store them in an airtight zipper bag at room temperature for up to one week.

Pumpkin Spice Cookies studded with Chocolate Chips

Want to try this Pumpkin Chocolate Chip Cookie Recipe?


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Pumpkin Chocolate Chip Cookies
Servings: 30

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies made with just the right amount of pumpkin spice and studded with chocolate. A soft and chewy cookie that's perfect for fall!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Cookie
Cuisine: American
Calories: 141kcal


  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips


  • In a medium bowl combine flour, baking soda, salt, and spices.
  • In the bowl of a stand mixer or using a bowl and a hand mixer, beat butter, brown sugar, and granulated sugar at medium speed until well blended. Add pumpkin, vanilla extract, and egg. Mix on low speed until combined.
  • Stir the flour mixture into the butter mixture with a spatula. Don’t overmix. Fold in chocolate chips then cover the dough and chill for at least 15 minutes or longer.
  • Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  • Roll the dough into balls, 1 1/2 tablespoons each. Put on baking sheets about 2 inches apart.
  • Bake for 12 minutes or until edges are firm. The cookies will look soft and undercooked. Remove sheet from the oven and let the cookies cool on it for at least 10 minutes then transfer to a wire rack to cool completely.

Nutrition Information

Calories: 141kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 64mg | Potassium: 66mg | Sugar: 12g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg
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Nutrition Facts
Pumpkin Chocolate Chip Cookies
Amount Per Serving
Calories 141 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 13mg4%
Sodium 64mg3%
Potassium 66mg2%
Carbohydrates 21g7%
Sugar 12g13%
Protein 1g2%
Vitamin A 1060IU21%
Vitamin C 0.2mg0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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