Pumpkin Chocolate Chip Cookies

Make these soft and delicious Pumpkin Chocolate Chip Cookies! This recipe is super easy and makes the best cookies!

Prep Time20

Cook Time12

Chill Time30

Total Time1 2

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 129kcal

Ingredients

2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1½ teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon nutmeg optional
½ teaspoon salt
½ cup unsalted butter
½ cup brown sugar light or dark, packed
⅓ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
¾ cup pumpkin puree blot down to ½ cup (115g)
1 cup semi-sweet chocolate chips plus extra for the tops

US Customary - Metric

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

Pumpkin puree: Use 100% pure canned pumpkin puree, not pumpkin pie filling. For consistency, I recommend using canned pumpkin puree.

Blot the pumpkin puree: Blotting the pumpkin makes it thicker so the cookies bake up chewy instead of cakey. It also gives the pumpkin flavor more depth. You’ll start with 3/4 cup (180 g) puree and aim for about 1/2 cup to a heaping 1/2 cup (115–125 g) after blotting.

Chocolate: I use regular sized semi-sweet chocolate chips. You can also use mini chocolate chips. These cookies are also delicious with chopped dark chocolate (I like Lindt 70%). For sweeter cookies, swap in milk chocolate or white chocolate chips.

Chilling (optional): Chill 30–60 min for thicker, chewier cookies, or skip chilling if short on time. The cookies will still be delicious.

Recipe updated: This recipe was updated in September 2025. It's as delicious as the original recipe only chewier and less cakey.

Storage: Store cooled pumpkin cookies in an airtight container at room temperature for up to 1 week.

Nutrition