Name: Pumpkin Spice Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 cups semi-sweet chocolate chips

Jump to Recipe·Print Recipe

Soft, chewy, and full of cozy fall flavors, these pumpkin spice chocolate chip cookies are everything I want in an autumn treat. With just the right balance of warm spices and melty chocolate chips, they’re a perfect companion to my favorite cup of coffee or a cold glass of milk. These cookies are easy to make and sure to be a seasonal favorite.

Pumpkin Spice Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 cups semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture turns light and fluffy.

I beat in the pumpkin puree, egg, and vanilla extract until everything is well blended.

In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

I gradually add the dry ingredients to the wet mixture, stirring just until combined.

Then I fold in the chocolate chips until they’re evenly distributed.

Using a spoon, I drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 12–14 minutes, until the edges are set and the centers are soft but cooked through.

After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: Makes about 36 cookies

Calories: Approximately 160 kcal per cookie

Variations

I sometimes swap the semi-sweet chocolate chips for white chocolate or dark chocolate chunks for a twist.

Chopped pecans or walnuts add a nice crunch and nutty depth.

For a bolder spice flavor, I add an extra pinch of cinnamon or cloves.

A drizzle of melted chocolate or white chocolate on top adds an elegant touch for holiday platters.

I’ve even tried mixing in dried cranberries for a tart contrast that works beautifully with the spices.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer before transferring to a zip-top bag—this keeps them fresh for up to 2 months. When I want to enjoy them warm, I microwave a cookie for about 10–15 seconds for that fresh-from-the-oven feel.

FAQs

How do I keep the cookies from spreading too much?

I make sure to use softened—not melted—butter, and I chill the dough for 20–30 minutes if I want thicker cookies that don’t spread as much.

Can I use fresh pumpkin instead of canned?

Yes, I can substitute fresh pumpkin puree, but I make sure it’s well-drained and not too watery to keep the cookie texture just right.

Why are my cookies cakey instead of chewy?

Pumpkin adds moisture, so I avoid overmixing the dough and ensure the balance of wet and dry ingredients is right. I also measure the flour carefully.

Can I make the dough ahead of time?

Absolutely. I often make the dough the night before, refrigerate it, and bake the cookies the next day. This even enhances the flavor.

Are these cookies freezer-friendly?

Yes, I freeze both the baked cookies and the raw dough. I like scooping the dough into portions and freezing them on a tray—perfect for baking a few at a time later.

Conclusion

These pumpkin spice chocolate chip cookies are a delicious way for me to celebrate the flavors of fall. With their cozy spices, rich chocolate, and soft texture, they’ve earned a permanent spot in my seasonal baking lineup. Whether I’m making them for guests or keeping them all to myself, they never last long.

Recipe:

Pumpkin Spice Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 29 minutes
Yield: 36 cookies
Diet: Vegetarian

Print Recipe

Description

Soft, chewy pumpkin spice chocolate chip cookies with warm autumn spices and melty chocolate chips. Perfect for cozy evenings or holiday gatherings.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the chocolate chips until evenly distributed.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, until the edges are set and the centers are soft but cooked through.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.