Indulge in the perfect fall treat with this simple step by step recipe for delicious pumpkin chocolate chip cookies. Perfect for any autumn gathering or cozy night in.
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My first version of these pumpkin chocolate chip cookies recipe was tasty but too puffy. After testing several batches, I found that blotting the pumpkin keeps them soft and chewy. With nutty brown butter and melty chocolate chips, this version is exactly the cookie I wanted.
Once you see how easy they are to make—no mixer, just simple ingredients—you’ll want to bake them again and again.
This recipe was updated in September 2025. It’s as delicious as the original recipe only chewier and less cakey.
For more pumpkin recipes, try my pumpkin spice biscotti, pumpkin spice peanut butter cookies and my viral pumpkin and olive oil cake!
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Why This Recipe Works
- These pumpkin chocolate chip cookies are full of cozy pumpkin flavor just like my pumpkin spice scones recipe.
- They’re perfect for fall and the holidays.
- Chocolate and pumpkin are so good together just like in my chocolate and pumpkin pie!
- This recipe for pumpkin chocolate chip cookies is super easy to mix up without a mixer!
Ingredients
Below are notes about some of the ingredients for these pumpkin and chocolate chip cookies.
- Butter- use unsalted butter. We’re going to brown it for extra toasty flavor.
- Sugars- we’re using a combination of granulated sugar and brown sugar. Use light or dark packed brown sugar. Make sure your brown sugar is fresh.
- 1 egg– use one large room temperature egg.
- Pumpkin puree– Use 100% pure pumpkin, not pie filling. Canned works best; homemade hasn’t been tested for this recipe. Pumpkin can be watery, so blot it with paper towels to remove extra liquid. This keeps cookies chewy and makes the pumpkin flavor stronger. Start with 3/4 cup (180 g) and aim for about 1/2 cup (115–125 g) after blotting. If you have extra pumpkin puree, try my easy pumpkin loaf recipe and these scrumptious pumpkin and banana muffins.
- Chocolate chips– use regular or mini semi-sweet chocolate chips.
- Spices- A combination of cinnamon, pumpkin pie spice and nutmeg give these cookies their warm spiced taste! Feel free to swap in extra cinnamon in place of the pumpkin pie spice or nutmeg.
See recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in chopped chocolate in place of chocolate chips.
- Substitute some of the chocolate chips with chopped nuts.
- These cookies are delicious with white chocolate chips! Use them in place of semi-sweet chocolate chips.
- You can make these gluten free chocolate chip pumpkin cookies by swapping in a 1:1 gluten free flour.
How to Make Pumpkin Chocolate Chip Cookies
Quick Video Recap
Instructions
Step 1: (Picture 1 above) Melt the butter over medium heat until golden/nutty (about 5–7 min). Pour into a large glass mixing bowl. Cool 10 min.
Step 2: (Picture 2 above) Spread ¾ cup pumpkin puree on a plate. Press paper towels on top to absorb moisture. Replace paper towels as needed until the pumpkin measures about ½ cup or a little more than ½ cup.
Step 3: (Picture 3 above) Whisk browned butter, sugars, egg, vanilla, and blotted pumpkin til smooth.
Step 4: (Picture 4 above) Stir in the dry ingredients til just mixed in. Stir in the chocolate chips. Chill dough 30–60 min if desired for thicker, chewier cookies. You can skip chilling if short on time.
Step 5: (Picture 5 above) Preheat oven to 350°F. Scoop 2 tablespoons of cookie dough. Place on parchment paper. Lightly press each dough ball to about ½–¾ inch thick. Press a few extra chocolate chips on top.
Step 6: (Picture 6 above) Bake for 10–12 minutes.
Expert Tips
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Chill the dough 30–60 minutes if you have time. Chilling makes the cookies chewier. Sixty minutes gives a slightly denser, chewier cookie and more flavor. You can skip it if short on time.
Stick extra chocolate chips on the tops of your cookies just before or right after baking. - The cookies will continue to cook and firm up as they cool on the hot baking sheet for 5 minutes, so it’s okay if the centers look just a touch underdone when you pull them out of the oven.
Recipe FAQs
For more consistent results, I recommend canned pumpkin puree.
No. They are not the same thing. Pumpkin puree is only pureed pumpkin. Pumpkin pie filling is pureed cooked pumpkin with sugar and spices added. For this recipe, make sure to use 100% pure canned pumpkin puree, not pumpkin pie filling.
You’ll know they’re ready when the edges turn faintly golden and the centers lose their shine but stay soft. A gentle press should make them spring back.
Store these chocolate chip pumpkin spice cookies in an airtight container at room temperature for up to 1 week.
More Cookie Recipes You Will Love
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups (250 g) all purpose flour
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) baking powder
- 1½ teaspoon (1½ teaspoon) cinnamon
- 1 teaspoon (1 teaspoon) pumpkin pie spice
- ¼ teaspoon (¼ teaspoon) nutmeg optional
- ½ teaspoon (½ teaspoon) salt
- ½ cup (113.5 g) unsalted butter
- ½ cup (110 g) brown sugar light or dark, packed
- ⅓ cup (66.67 g) granulated sugar
- 1 (1) large egg room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ¾ cup (183.75 g) pumpkin puree blot down to ½ cup (115g)
- 1 cup (180 g) semi-sweet chocolate chips plus extra for the tops
Instructions
- In a medium saucepan, melt butter over medium heat, stirring often, until golden brown and nutty (about 5–7 minutes). Remove from heat and immediately pour butter into a large heat proof mixing bowl. Cool 10 min.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
- Spread the pumpkin puree evenly on a plate lined with a paper towel. Lay a few sheets of paper towels directly on top. Press gently so the towels absorb excess moisture.Peel off the towels, replace with fresh ones until the pumpkin looks thicker/drier and you have ½ cup (115 g) left.
- Add the brown sugar, granulated sugar, egg, vanilla, and blotted pumpkin into the large bowl with the brown butter. Whisk until smooth.
- Stir the dry ingredients into wet ingredients with a spatula just until combined. Fold in chocolate chips. Cover bowl with plastic wrap and chill dough 30–60 min if desired for thicker, chewier cookies. You can skip chilling if short on time.
- During the last 15 minutes of chilling the dough, preheat oven to 350℉. Line two baking sheets with parchment paper.
- Scoop 2 tablespoon portions (about 30 grams or heaping #40 scoop). Place on parchment-lined baking sheet about 2 inches apart. Lightly press each dough ball to about ½–¾ inch thick. Press a few extra chocolate chips on top.
- Bake for 10–12 min, until edges are lightly golden and set and centers lose their shine but stay soft. Cool on baking sheets 5 minutes and then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Michelle
These were so good – even on my first try making them! The brown butter really makes them delicious. And blotting the pumpkin is so clever as well (was thinking another way might be to put the pumpkin in a fine strainer or in cheesecloth?). Thank you for another fall favorite! 🎃
Natalie
Thank you so much for making these and for sharing your recipe insights, Michelle:) I’m thrilled you enjoyed them! I haven’t tried a strainer for the pumpkin, but cheesecloth would definitely work in place of paper towels. Hope you enjoy the rest of your day and your pumpkin cookies!
Barbara Briggs-Ward
Perfect day to make these Delicious Pumpkin Cookies!
Natalie
That is for sure!! 🙂 Always a good time for pumpkin cookies!