These Pumpkin Chocolate Chip Cookies are everything we love about fall in one sweet bite—soft, chewy, warm spices, and melty chocolate chips in every single cookie. Whether you’re baking for a cozy night in or whipping up a batch to share with friends, this recipe is a must-make all autumn long!
Why You’ll Love These Cookies
- Makes a big batch for sharing (or stashing in your freezer!)
- The perfect balance of sweet pumpkin and melty chocolate
- Soft and pillowy with just the right amount of chew
- Spiced with cinnamon, nutmeg, and ginger for a cozy fall flavor
- No chilling required—mix, bake, and enjoy
Ingredients You’ll Need
- Butter
- Sugar
- Brown sugar
- Pumpkin puree
- 1 large egg + 1 tsp vanilla extract
- All-purpose flour
- Baking soda + baking powder
- Cinnamon, nutmeg, ginger
- Salt
- Chocolate chips
Chocolate + pumpkin = fall’s best combo. Milk or semi-sweet chocolate both work great.
How to Make Pumpkin Chocolate Chip Cookies
You don’t need any fancy equipment—just a mixer, a bowl, and a sweet tooth!
Step 1: Preheat the Oven
Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 2: Cream the Wet Ingredients
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, and mix until smooth.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 4: Combine & Add Chocolate
Gradually stir the dry ingredients into the wet until just combined. Don’t overmix! Gently fold in the chocolate chips.
Step 5: Scoop & Bake
Use a cookie scoop or tablespoon to drop the dough onto your lined baking sheets, leaving space to spread. Bake for 10–12 minutes until the edges are golden and the centers are just set.
Step 6: Cool & Enjoy
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or cooled!
Tips & Variations
- Want smaller cookies? Use a teaspoon-sized scoop and reduce baking time slightly.
- Swap chocolate chips for white chocolate or butterscotch chips.
- Add chopped pecans or walnuts for extra crunch.
- These freeze well! Just store in an airtight container for up to 2 months.
Perfect For:
- Fall bake sales
- Halloween parties
- Thanksgiving dessert tables
- Cozy nights with hot cocoa and a blanket
📸 Don’t Forget the Photo Op!
These pumpkin cookies are basically fall in cookie form, and they look just as good as they taste! 🍂 Snap a pic of your batch and tag us on Instagram using #BiteSizedFun or @BiteSizedFun so we can feature your delicious creations!
More Recipes You’ll Love:
- Pumpkin Whoopie Pies
- Mini Pumpkin Pancakes
- Cinnamon Sugar Pretzels
- Apple Cider Donuts
Ready to make your fall a little sweeter? These pumpkin chocolate chip cookies are calling your name—go ahead and answer!
One More Thing!
This recipe is part of our fall baking collection packed with cozy, easy treats. Click here to check them all out!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ½ cup pumpkin puree canned or homemade
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the white chocolate chips.
- Scoop the Dough: Using a scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a little underdone, but they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy: Serve your pumpkin chocolate chip cookies warm, or store them in an airtight container at room temperature for up to a week.
