Oh my gosh, you guys—these pumpkin chocolate chip cookies are my absolute favorite fall treat! I make them every year when the leaves start turning, and honestly? They disappear faster than I can bake them. There's just something magical about that soft, chewy texture paired with warm pumpkin spice and melty chocolate. My family begs for them constantly, and I don't blame them one bit.

Here's why you're going to fall head over heels for these cookies:

Perfectly soft and chewy—no cakey texture here, just pure cookie bliss.
The ideal pumpkin-to-chocolate ratio—enough pumpkin flavor to feel festive but still plenty of chocolate in every bite.
Super easy to make—no fancy techniques, just good old-fashioned mixing and baking.
Smells like autumn—your whole kitchen will fill with that cozy pumpkin spice aroma.
Crowd-pleaser guaranteed—I've never met anyone who didn't go crazy for these.
Great for gifting—tuck a few in a cute bag with some ribbon for instant neighbor brownie points.

Trust me, once you try these, you'll understand why I make triple batches every October!

Ingredients You’ll Need for Pumpkin Chocolate Chip Cookies

Okay, let’s gather our goodies! The secret to these cookies is simple ingredients—nothing fussy—but a few little prep tricks make all the difference. Here’s what you’ll need:

1 cup cold unsalted butter, cubed – Cold butter is key for that perfect texture. I just chop it into small pieces straight from the fridge.
⅔ cup Libby’s Pumpkin Puree, room temp – Not pumpkin pie filling! Let it sit out for 30 minutes so it mixes smoothly.
½ cup granulated sugar – Just your basic white sugar does the job.
½ cup light brown sugar, packed – Pack it tight in the measuring cup for that caramel-y depth.
2 large egg yolks, room temp – Save the whites for omelets! Room temp blends better.
2 teaspoons vanilla extract – The good stuff—don’t skimp!
1 ⅔ cups + 1 tablespoon all-purpose flour – Spoon and level it—no packing!
2 ½ teaspoons pumpkin spice – Store-bought works, but homemade blend is even better. For a guide on making your own, check out this pumpkin spice blend recipe.
1 teaspoon baking soda – Check it’s fresh for maximum lift.
½ teaspoon fine sea salt – Balances all that sweetness perfectly.
1 cup finely chopped chocolate bar or chocolate chips – I chop a bar for melty pockets, but chips work too!

See? Nothing weird—just pantry staples ready to become magic. Now let’s bake!

Step-by-Step Instructions for Pumpkin Chocolate Chip Cookies

Alright, let’s get to the fun part—making these little bites of heaven! Don’t worry, it’s totally straightforward, but I’ll walk you through each step so they turn out perfect every time.

Preparing the Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Trust me, parchment is a lifesaver—no sticking and easy cleanup!
In a large bowl, cream together the cold butter, granulated sugar, and brown sugar until light and fluffy. About 2-3 minutes with a hand mixer should do it. Don’t skimp here—this step gives the cookies that dreamy texture!
Add the pumpkin puree, egg yolks, and vanilla extract. Mix until just combined—it might look a little grainy at first, but keep going until it’s smooth.

Combining Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. This ensures everything’s evenly distributed—no spice clumps!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing = tough cookies, so stop as soon as you don’t see flour streaks.
Gently fold in the chopped chocolate or chocolate chips with a spatula. Pro tip: Save a handful to press on top of the dough balls before baking—extra pretty!

Baking the Cookies

Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit!
Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underdone—that’s perfect! They’ll firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. I know it’s hard, but resist eating them immediately—they’re too fragile when hot!

And voilà! Your kitchen now smells like a pumpkin spice dream, and you’ve got a batch of irresistible cookies ready to devour. Easy, right?

Variations for Pumpkin Chocolate Chip Cookies

One of the best things about these cookies is how easy they are to customize! If you’re feeling adventurous or just want to switch things up, here are a few fun twists to try:

White chocolate chips – Swap the dark chocolate for white chocolate for a sweeter, creamier vibe. It pairs surprisingly well with the pumpkin spice!
Add nuts – Toss in a handful of chopped pecans or walnuts for a little crunch. Toasting them first adds extra flavor.
Dried cranberries – For a tart contrast, mix in some dried cranberries. They’re like a mini Thanksgiving in every bite.
Spice it up – Add a pinch of cayenne pepper to the dough for a subtle kick. Trust me, it’s amazing with the chocolate.
Gluten-free option – Swap the all-purpose flour for a 1:1 gluten-free blend. Just make sure your baking soda is gluten-free too!

Play around and make these cookies your own—they’re practically begging for creativity!

Serving and Storage Tips for Pumpkin Chocolate Chip Cookies

Okay, let’s talk about enjoying these cookies at their absolute best—and making sure they stay delicious long after baking day!

Cool completely – I know it’s torture, but letting them sit on the rack for at least 30 minutes makes them set up perfectly with that ideal chew.
Serve warm-ish – If you can’t wait, microwave one for 10 seconds later—the chocolate gets melty and heavenly.
Airtight is everything – Store cooled cookies in a container with parchment between layers. They’ll stay soft for up to 5 days!
Freeze like a pro – These freeze beautifully! Just pop cooled cookies in a freezer bag—thaw at room temp or zap briefly.
Dough for later – Scoop dough balls onto a tray, freeze solid, then transfer to bags. Bake straight from frozen—just add 1-2 extra minutes.

Now go forth and enjoy pumpkin cookie bliss anytime!

Helpful Notes for Perfect Pumpkin Chocolate Chip Cookies

A few little tricks I’ve learned along the way to guarantee cookie perfection every single time:

Flour matters most – Spoon flour into the measuring cup and level it off. No scooping or packing—too much flour = dry cookies! For more on proper flour measurement, see King Arthur Baking's guide.
Room temp isn’t optional – Let your pumpkin puree and egg yolks sit out for 30 minutes. Cold ingredients don’t blend smoothly.
Chop chocolate unevenly – Big chunks and tiny shards mean melty pockets and chocolate in every bite.
Yield varies – I get about 24 cookies, but if you’re a generous scooper, you might get 20 glorious big ones.
Underbake slightly – They firm up as they cool. Golden edges = done, even if centers look soft.

Follow these, and you’ll be the pumpkin cookie hero of your friend group—promise!

Frequently Asked Questions About Pumpkin Chocolate Chip Cookies

Got questions? I’ve got answers! Here are the most common things people ask me about these cookies (and trust me, I’ve heard it all):

Can I use pumpkin pie filling instead of puree?
Nope! Pumpkin pie filling has added sugar and spices—stick to plain pumpkin puree for the best results.
Can I freeze the dough?
Absolutely! Scoop it into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes.
What if I don’t have pumpkin spice?
No worries! Mix 1 ½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves for a DIY version.
Can I make these gluten-free?
Yep! Swap the flour for a 1:1 gluten-free blend—just check that your baking soda is gluten-free too.
Why are my cookies spreading too much?
Your butter might’ve been too warm. Make sure it’s cold straight from the fridge!

There you go—all your burning cookie questions, answered!

Final Thoughts on Pumpkin Chocolate Chip Cookies

Seriously, if you bake just one pumpkin recipe this fall, make it these cookies. They’re everything you want—soft, spiced, chocolatey, and ridiculously easy. Every bite tastes like autumn in the coziest way possible. Now go grab that pumpkin puree and get baking—your future self (and everyone around you) will thank you!

Amazing Pumpkin Chocolate Chip Cookies

Author: Emily Parker
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious pumpkin chocolate chip cookies with a soft and chewy texture, perfect for fall.

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the cold butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg yolks, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped chocolate or chocolate chips.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
For best results, use room temperature pumpkin puree and egg yolks.
Store cookies in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin, chocolate chip, cookies, fall dessert