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This is the best pumpkin chocolate chip cookie recipe! Full of pumpkin flavor, super moist and buttery with a perfectly crispy edge. These cookies are not cakey in the least and they’re just as good as my pumpkin snickerdoodles and my chocolate chip walnut cookies.
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Pin ItChewy Pumpkin Cookies
- These easy pumpkin cookies are simple to make using only one mixing bowl and no electric mixer! The ingredients are gently folded together using a spatula.
- Best pumpkin flavor using pumpkin puree and pumpkin pie spice. I love our homemade version of pumpkin spice that you can make too.
- The cookies are NOT cakey! I worked hard to make sure this recipe would not have a cakey texture. They are super moist with a buttery, crispy edge. They have the consistency of a classic chocolate chip cookie and brown butter chocolate chip cookies!
- Making pumpkin cookies is easy. Follow my step-by-step guide to ensure your finished batch is soft and chewy.
Pumpkin Chocolate Chip Cookie Ingredients
All-Purpose Flour – We use King Arthur flour for this recipe. Flour is the structure of the recipe.
Pumpkin Puree – Libby’s canned pumpkin is perfect. It gives the cookies a super moist texture and pumpkin flavor.
Brown Sugar & Granulated Sugar – Dark brown sugar and granulated sugar make the perfect combo!
Baking Soda & Salt – Acts as a leavening agent in the cookies. The salt enhances the flavor of the ingredients.
Unsalted Butter – Gives richness and adds tenderness to the cookies
Egg – The egg acts as a stabilizer and also adds moisture to the recipe. It’s important to have an egg in a cookie recipe, even if there is a pumpkin.
Pumpkin Pie Spice – The perfect blend of spices that goes well with pumpkin. You can make your own pumpkin pie spice or you can also buy pumpkin pie spice already made.
Semisweet Chocolate Chips – For these cookies, you can use semisweet, dark, or milk chocolate. We prefer semisweet, but any of them work.
How to Make Pumpkin Chocolate Chip Cookies
- Melt the Butter – Melt your butter and let it cool to room temperature so it mixes smoothly with the sugar.
- Mix Wet Ingredients – In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla until smooth.
- Add Dry Ingredients – Gently fold in the flour, baking soda, salt, and pumpkin pie spice with a spatula until just combined. Don’t overmix!
- Fold in Chocolate Chips – Add the semisweet chocolate chips and fold them into the dough.
- Chill the Dough – Refrigerate for 30–60 minutes. This helps the cookies keep their chewy texture and prevents spreading.
- Scoop and Bake – Scoop the dough onto a parchment-lined baking sheet and bake at 350°F for 10–12 minutes until golden brown on the edges but soft in the center.
- Let Cool – Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
Eden’s Cookie Tips
Melt the Butter: Melt it, cool it, then mix—this is the secret to that chewy magic.
Chill the Dough: A quick chill (30–60 min) keeps your cookies thick, soft, and full of flavor.
Let Them Rest: Give them 10 minutes after baking to set up perfectly chewy.
Use the Good Stuff: Real butter, pure vanilla, and quality chocolate make all the difference.
Canned Pumpkin FTW: Skip homemade purée—canned gives the best texture and flavor.
Don’t Overmix: A gentle fold is all you need. No mixer required!
Bake Just Right: Don’t underbake or over-bake. Edges golden, centers soft = perfection.
Pumpkin Cookie FAQs
After making cookies, you can refrigerate the dough overnight. Place it in an airtight sealed plastic bag. Refrigerate for at least half an hour, but not longer than 24 hours.
Wondering how to make pumpkin cookies stay soft and chewy? After removing them from the oven, allow them to cool. Once cooled, place them in a sealed container or plastic bag.
This will ensure you can still enjoy their soft, chewy goodness!
Making cookies isn’t an exact science. You may miss a step and they don’t turn out quite as you expected.
Your cookies may be dry and/or tough if you added too much flour. Make sure and stick to the recipe. Also, don’t overmix the dough.
Fresh pumpkin may seem like the better choice. But we recommend Libby’s 100% Pure Canned Pumpkin.
The pumpkin taste is stronger when using Libby’s. Your cookies will have a rich flavor.
More Pumpkin Recipes
And if you’re wild about chocolate chip cookies, you’ll flip for my easy brookies recipe!
If you make this recipe, please leave a comment and a review below. I’d love to know what you think!
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Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup brown sugar , dark or light
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 1/3 cup pumpkin puree
- 1/2 cup butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- In a large liquid measuring cup add pumpkin puree, melted butter, vanilla extract and the egg. Quickly mix.
- In another bowl, combine flour, brown sugar, granulated sugar, baking soda, salt and pumpkin pie spice. Quickly give it a whisk.
- Pour the wet ingredients into the dry and gently fold using a spatula.
- Add in the chocolate chips and gently stir.
- Refrigerate the dough for 30 mins to 1 hour. We prefer 1 hour.
- Preheat the oven to 350 degrees.
- Prepare a baking sheet with parchment paper or a silpat.
- Using a 2" cookie scooper, scoop 9 balls of cookie dough on one baking sheet.
- Add a pinch of course salt over the top of the cookie dough.
- Bake for 13 minutes until the cookies are slightly puffy and golden brown. Do not over bake.
- Let the cookies sit and cool for 10 minutes.
Notes
- Place them in a tightly sealed container.
- After 5 days refrigerate them.
- Freeze if there are any left after the first day. We highly doubt there will be.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made many different pumpkin cookies and this will be the recipe I’ll be using moving forward. Just amount of pumpkin flavor. Everyone must make these cookies.
I’ll be making these cookies this week to give to a friend (and for me, too). I had a question. You said:
“Let the Cookies Rest – These cookies need to sit for at least 10 minutes after they bake. As they firm up and cool, they will become chewy and even more flavorful.”
Do you mean for the cookies to sit in the baking sheet for 10 minutes; OR remove them from the baking sheet and let it sit on a cooling rack? Thanks for your help.
You can let them rest on the cookie sheet for a few minutes and then move them to a rack when they are firm enough and won’t break.
These are perfection!!!!
This is my favorite fall cookie recipe! They’re so moist and are always a hit with the kids.
YUMMY! My kids would LOVE these!!
Oh boy, these are so so good! I might have to hide the last few from my kids!
These cookies were amazing! So easy, delicious and they had the perfect amount of spice. Thanks for the great recipe!
This pumpkin chocolate chip cookies is so tasty and super easy to make! Thank you so much for sharing this amazing recipe! Will surely make this again! Highly recommended!
I have found a new weakness!! I will be making these every week! Soft & gooey, with the perfect amount of pumpkin flavor!