Name: Pumpkin Spice Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; ½ cup granulated sugar; ½ cup brown sugar; ½ cup vegetable oil; 1 large egg; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 ½ teaspoon pumpkin pie spice; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 (11.5 oz) bag chocolate chips

Jump to Recipe· 4.5 from 13 reviews

You know that cozy feeling you get when the air turns crisp and the scent of warm spices fills your kitchen? That’s exactly what this Pumpkin Spice Chocolate Chip Cookies Recipe is all about. It’s the perfect marriage between the comforting flavors of pumpkin spice and the classic chocolate chip cookie, making it an absolute must-try when fall rolls around—or honestly, whenever you need a little sweet hug in cookie form.

What makes these cookies stand out is how moist and tender they are, thanks to the pumpkin puree, plus that nostalgic pumpkin pie spice that brings all the autumn vibes. Whether you’re baking for a holiday party, a cozy night in, or just because, this Pumpkin Spice Chocolate Chip Cookies Recipe hits all the right notes for warmth, sweetness, and that irresistible chocolate chip melty goodness.

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Why This Recipe Works

Moist, tender texture: The pumpkin puree keeps these cookies soft and delightfully chewy, unlike any traditional cookie.
Perfect spice blend: Pumpkin pie spice beautifully enhances the flavor without overpowering the chocolate chips.
Balanced sweetness: Combining brown and granulated sugars creates depth and just the right hint of caramel notes.
Easy to make: Uses simple pantry ingredients and straightforward steps, so anyone can whip these up quickly.

A white plate filled with many soft, round cookies piled up high. Each cookie is light golden brown with a smooth, slightly cracked surface and dotted with dark chocolate chips. The cookies are thick and look fluffy, arranged closely together on a white marbled table. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Spice Chocolate Chip Cookies Recipe plays a role to create a harmonious cookie that’s both flavorful and has the ideal texture. I learned to pay attention to quality spices and fresh pumpkin puree—they really make all the difference.

Pumpkin puree: Adds moisture and a subtle earthy sweetness that keeps cookies soft; be sure to use canned pumpkin puree (not pie filling) for best results.
Granulated sugar: Provides sweetness and helps with the crisp edges where the cookie meets the air.
Brown sugar: Adds a touch of molasses flavor and chewiness that feels like a warm hug in every bite.
Vegetable oil: Keeps the cookies tender without overpowering the flavor—plus it’s easy to blend with the pumpkin puree.
Large egg: Binds everything together and adds structure.
Vanilla extract: Elevates the overall flavor, balancing the spices and sweetness.
All-purpose flour: Provides the base structure; be sure to measure properly by spooning and leveling for consistent texture.
Baking powder and baking soda: These leaveners ensure the cookies rise just right and have a soft crumb.
Pumpkin pie spice: The star of the show—adds that unmistakable autumn warmth with cinnamon, nutmeg, cloves, and ginger.
Kosher salt: Enhances all the flavors and balances the sweetness.
Chocolate chips: The classic sweet pockets taking these cookies to the next level—semisweet or bittersweet work great.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with this Pumpkin Spice Chocolate Chip Cookies Recipe by tweaking the spice levels or adding mix-ins. It’s a great base that you can personalize to fit your flavor cravings or dietary needs.

Add walnuts or pecans: I often toss in some toasted nuts for an extra crunch that contrasts perfectly with the soft cookie.
Use dark chocolate chips: For a richer, slightly less sweet option, dark chocolate pairs wonderfully with pumpkin spice.
Make it vegan: Substitute the egg with a flax egg and use coconut oil instead of vegetable oil—I’ve done this and still got great results!
Adjust spice intensity: Feel free to add a pinch more pumpkin pie spice or cinnamon if you prefer a spicier cookie.

Step-by-Step: How I Make Pumpkin Spice Chocolate Chip Cookies Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper or a silpat liner. Trust me, this saves annoying cleanup and helps prevent sticking, so your cookies come out perfectly shaped every time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Mixing these dry ingredients separately helps you distribute everything evenly so your cookies bake uniformly seasoned.

Step 3: Combine Wet Ingredients

In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg until the mixture is smooth and well combined. I usually use a hand mixer here, but a sturdy whisk works fine too.

Step 4: Incorporate Dry Into Wet

Add the dry ingredients to the wet mixture gradually, about one-third at a time, stirring gently to combine after each addition. You want a thick batter without overmixing, which keeps the cookies tender.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips until they’re evenly distributed. Resist the urge to overwork the dough here; it can make the cookies tough.

Step 6: Portion and Bake

Scoop a heaping spoonful of dough and drop it onto your prepared baking sheet, leaving about 2 inches between cookies. Bake for 10 to 11 minutes or until the edges look set and just slightly golden, while the centers still look soft.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is key, so the cookies finish setting up without breaking apart.

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Pro Tips for Making Pumpkin Spice Chocolate Chip Cookies Recipe

Measure flour correctly: Spoon the flour into your measuring cup and level it off instead of scooping directly, so your cookies don’t turn out dense.
Don’t overbake: Take cookies out while the centers look soft—they will firm up as they cool.
Use parchment or silpat: This prevents bottoms from browning too much and makes cleanup a breeze.
Let cookies cool fully: It might be tempting, but waiting helps them set properly and enhances their texture.

How to Serve Pumpkin Spice Chocolate Chip Cookies Recipe

A close-up view of several soft, thick cookies piled together, showing their golden-brown outer layer with small dark chocolate pieces scattered throughout. The cookies have a slightly smooth but uneven texture and rounded edges, giving a freshly baked, homemade look. The background is a white marbled surface, enhancing the warm color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top of some cookies right after they come out of the oven. It creates such a delicious sweet-and-salty contrast. If I’m feeling festive, a dusting of powdered sugar adds a pretty finishing touch.

Side Dishes

These cookies are perfect alongside a warm mug of chai tea, coffee with cream, or even a cold glass of milk. For gatherings, I sometimes serve them next to a creamy pumpkin spice latte or hot apple cider to really double down on those autumn flavors.

Creative Ways to Present

For special occasions, I arrange these cookies on a rustic wooden board decorated with small pumpkins, cinnamon sticks, and autumn leaves. Wrapping a few in a wax paper envelope tied with baker’s twine also makes a charming homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature, and they’ll stay soft and fresh for about 4 days. I recommend placing a slice of bread in the container to help maintain moisture—it really works!

Freezing

I freeze leftover cookie dough balls on a baking sheet, then transfer them to a freezer bag. When I’m ready, I bake them straight from frozen, adding 2-3 extra minutes to the bake time. It’s a wonderful way to have fresh cookies on demand!

Reheating

To enjoy cookies fresh from the oven feel at home, pop a single cookie in the microwave for about 10 seconds or warm a few in a 300°F oven for 5 minutes. This revives that gooey chocolate experience without drying them out.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree the pumpkin flesh, then drain excess moisture before using. Canned pumpkin puree is convenient and has a consistent moisture level, which is why I prefer it for reliable results.
Will these cookies be cakey or chewy?

They have a soft and tender texture with a chewy edge, thanks to the pumpkin moisture and brown sugar. They’re not cakey, but they are pleasantly soft — just the kind of texture I love in a fall cookie.
Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure to check your leavening agents are gluten-free too.
How do I prevent cookies from spreading too much?

Make sure to chill the dough slightly before baking if your kitchen is warm. Also, using vegetable oil instead of butter helps control spreading while keeping cookies soft.

Final Thoughts

This Pumpkin Spice Chocolate Chip Cookies Recipe is close to my heart because it blends two beloved flavors into one easy-to-make treat that always brings smiles. Whether you’re new to pumpkin baking or a seasoned fan, you’ll appreciate how effortlessly you can whip up these comforting cookies for yourself or to share. I hope you enjoy making and eating these as much as I do—they truly are the perfect fall indulgence!