Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies-everyone’s favorite fall cookie! These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips!

Pumpkin Chocolate Chip Cookies

Best Pumpkin Chocolate Chip Cookies

I had pumpkin leftover from our Pumpkin Bread and wasn’t about to let it go to waste. I love it when ingredients force you to make something, especially when cookies are involved.

These Pumpkin Chocolate Chip Cookies are a classic and an all-time favorite fall cookie. Everyone LOVES these cookies! As soon as you start seeing pumpkin chocolate chip cookies, you know it is fall! It isn’t fall without them!

Pumpkin Chocolate Chip Cookies stack

Soft Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate are two of my favorite combinations. I can eat a whole loaf of Pumpkin Chocolate Chip Bread by myself. Good thing our recipe makes three loaves. I eat one and share the other two loaves:) Pumpkin Chocolate Chip Cookies don’t stand a chance against me either. I can’t stop eating them after I start! They are one of my favorite fall cookies!

I love these pumpkin cookies because they are easy to make and are the perfect chocolate chip cookie for fall. The pumpkin addition is SO delicious. The pumpkin makes the cookies super soft and chewy.

The spiced pumpkin cookies are also dotted with sweet chocolate chips! I like to use semi-sweet chocolate chips, but if you are a milk chocolate fan it won’t hurt my feelings if you invite them to the party instead. Do what you gotta do!

Best Pumpkin Chocolate Chip Cookies

Feel free to add in the following ingredients to jazz up your pumpkin chocolate chip cookies!

  • chopped pecans
  • chopped walnuts
  • dried cranberries
  • raisins
  • white chocolate chips
  • cinnamon chips
  • chocolate chunks

I love playing around with this recipe and all of these additions make a great pumpkin cookie!

Easy Pumpkin Chocolate Chip Cookies

Tips for Making Pumpkin Chocolate Chip Cookies

  • Line a large baking sheet with a Silpat baking mat or parchment paper so the cookies don’t stick to the pan.
  • I like to use ground cinnamon, ginger, nutmeg, and cloves to make the cookies. If you don’t have all of these spices, you can use pumpkin spice.
  • Make sure your butter is at room temperature.
  • Use pure pumpkin puree. You can find pumpkin in the baking aisle. Do not use pumpkin pie mix.
  • Don’t over bake the cookies, they will set up as the cool on the baking sheet.
  • You don’t need to refrigerate the cookie dough before baking, but you can for up to 24 hours if you need to.
  • Store the cookies in an airtight container for up to 3 days. You can also freeze pumpkin chocolate chip cookies. Place the cooled cookies in a container and freeze for up to one month.

Fall isn’t fall without Pumpkin Chocolate Chip Cookies, so get baking! We love these cookies and I think you and everyone you share them with will too! That is, IF you decide to share, I won’t judge you if you eat them all by yourself. It’s ok to just love yourself once in awhile and hog all of the cookies!

More Cookie Recipes:

Pumpkin Chocolate Chip Cookie Recipe

Pumpkin Chocolate Chip Cookies

Soft and chewy spiced pumpkin cookies dotted with chocolate chips! We make endless batches of Pumpkin Chocolate Chip Cookies during the fall months. They are always a hit!
4.91 from 11 votes


  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup butter, at room temperature
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups chocolate chips


  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
  • Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
  • Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.


Calories: 177kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 119mg, Potassium: 40mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1246IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
Keywords fall

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 years later – thanks for sharing your fave pumpkin choc chip cookie recipe! Pumpkin and chocolate are perfect together!

  2. I just love pumpkin chocolate chip cookies! I just made some last week! I love the combo of chocolate and pumpkin, heck I just love pumpkin! Beautiful recipe!!

  3. Gorgeous and delish looking pumpkin chocolate chip cookies, Maria! Thanks for sharing…5 years later! xo

  4. This recipe looks great! If I end up making these, I may have to hoard the entire batch and eat them all myself!

  5. I’m a wannabe baker so I have a question. Do you have to buy a whole pumpkin to make puree, and I do not have a blender, but have wee food chopper. What would you recommend. I am on my own so don’t like to over buy (if you know what I mean). Thanks, this looks delish. Too many choc chip recipes have lard in them, and I can’t eat that.

    1. You can buy small pumpkins, but you can also buy canned pumpkin puree. I like Libby’s brand. It is easy!

  6. Where does one buy plain pumpkin puree? Do regular grocery stores carry this item? If they don’t have it, can you just cook pumpkin and then mash it up? Thanks! I LOVE your website, and your Guacamole Bruschetta is to die for! πŸ™‚

  7. LOL. Funny how us, bloggers, get wrapped up in everyday cooking missing on posting basic recipes. I look at my blog once a week and every time am surprised what recipes I don’t have on there and though I did. LOL. Pumpkin definitely makes these cookies moist.

  8. Made these tonight (switched it up a bit to be gluten-free and vegan) and everyone in the house devoured them – not one left!! Thanks for a great recipe πŸ™‚

    1. Andrea, how did you make this gluten-free? I am new at making GF foods, and I am wondering how you did it. Thanks!

  9. This is truly the BEST pumpkin chocolate chip recipe. My two little girls and I made these last night! I will say I used 1 whole can of pumpkin puree instead of a cup. I also used extra cinnamon in place of cloves. The best way I can describe these cookies is, it’s like biting into a soft, pillowy cloud of pumpkin. almost like pumpkin pie in a cookie, but with chocolate chips!!!! Also, I substituted one of the cups of chocolate chips for butterscotch chips. SOOOOOO GOOOOOODD!!!! This is truly one I’m keeping and will use every single year!

  10. I just made these! I was going to halve the recipe, because 3 dozen sounded like a lot, but now I’m so glad I didn’t! These are so delicious. The perfect cookie!!

  11. I can never get enough pumpkin! I made some mini-pumpkin chocolate chip cookies last year, and they were pretty killer, so I’m excited to try this recipe.

  12. Had some leftover pumpkin so made these last night and they turned out GREAT!! Had to cook them a little longer than you said but they are amazing! My husband loved them too! Thanks for the recipe πŸ™‚

  13. so these cookies taste great but look awful… they don;t flatten out and are just kind of round humps!… even tried to bake longer… definetly don;t look like the pictures here… must have done something wrong!

  14. I have tried making these 3 times now, but they don’t turn out like shown in the picture. They are very cakey, not chewy at all. On the third batch I tried increasing the brown sugar ratio but that also did not help. What am I doing wrong? As far as I know, I followed the directions to the T. Never had trouble with a recipe this badly before.

  15. I’m having the same problem, april. They must be pretty good because I HATE cakey cookies, but I actually like these. However, I’m wanting them to be chewy like a good chocolate chip cookie.

    1. The cookies are a little cakey because of the pumpkin. I don’t think they are as cakey as most pumpkin cookies though.

  16. Made these with the leftover pumpkin from the pumpkin waffles and they were a hit just like the waffles. Thanks for sharing all the great recipes!

  17. Help! So I followed your directions to a tee…I’ve made plenty of cookies before so its not like its that difficult. But, mine didn’t flatten/spread at all. They are taking forever to cook through also and are very cake-like. They look nothing like your pictures & look like they way they are spooned on to the sheet. What am I doing wrong? I went over & over the recipe and I did everything the way you said. Any help is appreciated!! Thank you πŸ™‚

  18. I made these a few weeks ago, and am about to make them again since they were so good! I’m debating adding shredded coconut this time, thoughts??

  19. Just made these fab cookies today!! YUM!! I’m sending them to my daughter who is away at collage. She will love them!! TY!

  20. Someone at work brought these in last week and they were FABULOUS. Soft, chewy & so, so delicious! Making them for Thanksgiving & my BF’s daughter’s colleg care package, hope they turn out as good!

    FYI to Ariela & Jan – if you do use cooked pumpkin, make sure to strain it VERY well. It will have a lot more moisture than canned. Also, you can freeze leftover puree just fine.

  21. These turned out AMAZING! Holy moley… I altered the recipe a bit. I used the entire can of pumpkin and doubled all the spices. I heated the pumpkin on the stove for a bit first to get some of the moisture out of it, and I also added an extra 1/4 cup of flour. They turned out amazing… I did have to bake them for about 12 minutes, but I am at high altitude so that may be why.

  22. I just found this recipe and had to give it a try since the hubs and I both love pumpkin everything! I made a few adjustments to raise the healthy factor some. I know there’s a vegan version, but I like to experiment. I replaced one cup of the flour with whole wheat, replaced 1/2 of the butter with pureed prunes (a delicious replacement which also adds fiber), replaced the regular sugar with raw sugar, reducing it by about 1/4 cup and adding a splash of maple syrup. The recipe made A LOT of cookies. I baked 3 dozen and froze 2 dozen more. But no complaints. They are DELISH and will certainly not last long around here!!

  23. Love the combination and taste but they didn’t turn out Chewy at all, so it was really really disappointing πŸ™

  24. I made these yesterday for my kid’s “fall treat table” at school. Her teacher told me they were divine and that 6 people asked for the recipe. Not one was left from 2 huge boxes of cookies πŸ™‚ I’ll share it with them and note, of course, that it is from you :-))) thank you so much for the delicious recipe!!!

  25. I just made these and I’m slightly disappointed – not with the flavor…they are delish!! – but with the shape. I have tried and tried to make my cookies lovely and flat like the ones in your photo, but every batch keeps coming out all puffed up, almost like a cake! I want flat!! I followed the directions to an absolute T. What could I be doing wrong??

  26. I’m delighted with how these turned out!! Thank you so much! I twisted the recipe a tiny bit- did half butter half coconut oil. I’m new to your site and I can’t wait to try more of your recipes!

  27. If I am going to use “Pumpkin Pie Spices” instead of the ginger, nutmeg, cloves, and cinnamon how much do you suggest I put in the batch?

    Can’t wait to try these!

  28. My cookies came out tasting great but didn’t flatten out. Should they or should and push them down a bit before baking. Tasted great!

  29. These are delicious!! I do want to emphasize that the dough drops need to be rounded (like little balls) when you put them on the pan. I made the mistake the first batch of just dropping them on the pan as is. I know this was said in the recipe but I looked over it and want to make sure no one else does. Definitely a wonderful recipe though!

  30. These were so yummy! I just want to emphasize that you need to round the dough drops before you put them on the pan (kind of roll them into little balls). I made the mistake of overlooking this the first batch and it definitely makes a difference. This is definitely a fabulous recipe, just make sure to follow it πŸ™‚

  31. I LOVE pumpkin and chocolate. I just tried making these and they were very ‘cake-y’. Is that how they are supposed to be? I am thinking maybe my flour was packet too tightly (more errors occur while baking with my 2-year old πŸ™‚ ). Even though they are ‘cake-y’ they are delicious!

    Also, here is my meal plan for the week: veggie quinoa chili (from two peas), roasted cauliflower soup (from two peas). I’m addicted πŸ™‚ Thank you for sharing the wealth!!!!!

  32. Just pulled the last batch of these out of the oven and I have to use every ounce of restraint to not eat every cookie on the counter! They’re so good! My dough was pretty sticky and they don’t look nearly as pretty as yours but man does my house smell wonderful!

  33. Just finished making these. Tasty, but not at all what I expected. The dough is very sticky, the cookies did not spread at all, and I had to cook them for 12-14 minutes. What do you think I did by mistake?

  34. I’ve been making pumpkin chocolate chip cookies for years, but thought I’d try a slightly different recipe this time. These came out AMAZING! Can’t wait to serve them for Thanksgiving dessert. Thanks!

  35. we made these the night after thanksgiving – SO SO SO glad we stumbled on this recipe, they were amazing! not too sweet, cake fluffy and delicious!

  36. Halved the recipe, used gluten-free flour blend from Authentic Foods (brown rice, sweet rice flours, tapioca, corn & potato starches, xanthan gum), added shredded coconut, crushed walnuts. Cookies are awesome. Somewhat cakey with a crispy edge. Used roasted pumpkin that I mashed up. Yum. Thanks for the recipe. Made 3 dozen cookies.

  37. Yummy! Just made them and they are delish!! I’ll make pumpkin anything all through the fall and winter. These are top on the list now. Thanks for sharing.

  38. A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.

    I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.


  39. I made these 5 times last fall! They are seriously the best fall cookies ever! Thanks so much for sharing- I now get requests to make them for all celebrations!

  40. I squealed a little. I lost my pumpkin chocolate chip cookie recipe, and most my recipes, moving after my divorce and was bummed. Yes, they were something I would make all year long. I am excited to try your recipe! I just might do a happy dance when I make them!

  41. Idk what i did wrong but mine came out round thick and cakey. They did not flatten at all and do not have a chewy consistency at all. Is the flour measurement right on your recipe?? i followed everything correctly . Please email me back and lmk what you think i did wrong! Thank you!

    1. Never pack your flour. Fluff, spoon, and level with a knife. Also make sure your butter is at cool room temperature. If they are still too puffy, you can reduce the flour by 1/4 cup, but I use what is written in the recipe and they aren’t puffy.

  42. This recipe is fantastic! The cookies are rather “cake-like” but that is exactly what I wanted. I think the texture compliments the pumpkin flavor perfectly, and the chocolate really makes them pop. They also freeze very well. I can’t wait to make another batch!

  43. Just made…with some mods to veganize: 1/2 the oil called for, used coconut oil and a little avocado oil with the rest of the oil subbed with applesauce; subbed 1 cup of APP with whole wheat pastry flour; used 1 flax “egg” instead of the chicken variety… They required a lil’ longer bake time but they turned out yummy and a bit cakey…just the way I like them! Thanks

  44. 4 stars
    Made these with the chocolate chips then my sister said she bet they would be good with butterscotch chips or heathe chips. Now I have made with all 3 and they are all a big hit. DELICIOUS and one I will make over and over

  45. I made these this morning and brought them to work as a Halloween treat. They were a big hit! Thank you. Although, Β I got about six dozen I must make tiny cookies

  46. I’m making this right now and at 350 it’s taking me 15+ minutes of bake time. The 2st batch (15 mins) was still under done when cooled. Help?!

    1. Your oven might take a little longer. Bake until they are set around the edges and still a little soft on the inside. They will set up when they cool on the baking sheet.

  47. Hello two peas,
    I am a nanny & want to make these with my 4 1/2 yr old charge. I’m so glad I found your recipe. I read all the rave reviews! Can you pls give me the hi altitude directions?

    Longmont CO

  48. 5 stars
    I just made these for a Thanksgiving potluck at my office and they were a major hit! I’ve already made another batch πŸ™‚ thank you!

  49. 5 stars
    Made these as an desert option for our family Thanksgiving dinner. They were easy to make and everyone loved them! All eaten within 24 hours! Thanks for another amazing recipe Maria!

  50. Hi Maria,

    I am making this cookie recipe again because we just couldn’t have enough of them !
    This time I have pumpkin spice on hand. How much would you suggest using in place of the other spices?

  51. Second time I made these. I carefully measured the flour and they still didn’t spread out. I used a spatula to flatten. Definitely will decrease the flour next time.
    I bake with my convection on. Maybe that’s the problem! Still super yummy and a family favorite.