The Best Homemade Pumpkin Chocolate Chip Cookies
There’s something about the first hint of fall that makes me want to bake everything pumpkin! These homemade Pumpkin Chocolate Chip Cookies are soft, sweet, and filled with cozy pumpkin flavor and plenty of chocolate chips. They’re the kind of cookies that make your kitchen smell amazing while they bake—and taste even better with a cold glass of milk or a warm cup of coffee.
If you love classic chocolate chip cookies but want to give them an autumn twist, this Pumpkin Chocolate Chip Cookies recipe is a delicious way to do it. Pumpkin adds wonderful flavor and helps create a soft, tender cookie, while the chocolate chips add just the right amount of rich chocolatey goodness. Every bite feels like a little taste of fall!
These homemade pumpkin cookies are perfect for after-school treats, fall parties, Halloween gatherings, Thanksgiving dessert tables, or simply enjoying on a chilly afternoon. Make a batch for the family, bring some to a friend, or tuck a few into lunchboxes for a seasonal surprise. Just be warned—they have a way of disappearing from the cookie jar quickly!
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Ingredients:
- 3 cups flour
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 1 cup chocolate chips, plus more for topping
Instructions:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Add the butter, sugar, and brown sugar to a large bowl. Beat until light and fluffy.
- Add the vanilla and pumpkin puree. Beat to combine.
- Add the flour mixture. Beat until just mixed.
- Fold in the chocolate chips until well combined.
- Use a cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet. Lightly press down the top of the cookies to flatten them slightly and top with more chocolate chips, if desired.
- Bake in the preheated oven for 12 to 15 minutes, until the edges are golden brown, but the center is still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Serving Suggestions
Serve your Pumpkin Chocolate Chip Cookies slightly warm while the chocolate chips are still melty. They’re especially delicious with a cold glass of milk, hot chocolate, coffee, or a pumpkin spice latte.
For a fall gathering, arrange them on a platter with apple cider, pumpkin bread, caramel apples, and other seasonal treats. You could also turn them into an extra-special dessert by sandwiching vanilla or cinnamon ice cream between two cookies.
Print the Recipe:
Pumpkin Chocolate Chip Cookies Recipe
Bake soft and delicious Pumpkin Chocolate Chip Cookies packed with cozy fall flavor and chocolate chips. An easy homemade cookie perfect for autumn!
Ingredients
- 3 cups flour
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- 1 cup chocolate chips, plus more for topping
Instructions
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. Add the butter, sugar, and brown sugar to a large bowl. Beat until light and fluffy.
4. Add the vanilla and pumpkin puree. Beat to combine.
5. Add the flour mixture. Beat until just mixed.
6. Fold in the chocolate chips until well combined.
7. Use a cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet. Lightly press down the top of the cookies to flatten them slightly and top with more chocolate chips, if desired.
8. Bake in the preheated oven for 12 to 15 minutes, until the edges are golden brown but the center is still slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
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