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

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

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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.

Chill dough for 20–30 minutes to reduce spreading and get thicker cookies.

Substitute white or dark chocolate chips for variety.

Add chopped nuts or dried cranberries for texture and flavor contrast.

Top with a drizzle of melted chocolate for a festive look.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.