These Pumpkin Cookies are the perfect fall dessert or snack! They’re soft and chewy and packed with pumpkin, spice, and delicious chocolate chips!
Estimated reading time: 7 minutes
These Pumpkin Spice Chocolate Chip Cookies are one of THE BEST fall recipes we have ever tried – ooey gooey, soft cookies with everybody’s favourite fall flavour. They’re super soft, perfectly chewy, and packed with warm, melty chocolate! And they’re super easy to make, even for beginners. What’s not to love?!
Here are just a few reasons we love this pumpkin chocolate chip cookie recipe!
- It is EASY to MAKE: These cookies are easy to make and ready in under 30 minutes.
- It is VERSATILE: Lots of add-in options such as chopped nuts, raisins, coconut, and oatmeal all taste delicious with pumpkin.
- It’s perfect for FALL: Made with pumpkin puree and warm spices, these cookies are the BEST fall baking recipe!
- It’s made from basic PANTRY INGREDIENTS: Use easy-to-find ingredients you probably already have on hand to make this super simple recipe.
- It’s FREEZER FRIENDLY: We love freezing a big batch of these cookies and pulling them out a few at a time to enjoy for a sweet snack!
Making homemade Pumpkin Cookies is easy with a few simple tips and tricks!
Read the recipe in its entirety before you begin, making sure you understand the process and to make sure you have all the ingredients. You can even measure out the ingredients in advance before you combine them and prepare cookie sheets with parchment paper.
It is very important to use pumpkin puree. Look for 100% pure pumpkin in a can or use fresh pumpkin puree. Don’t use pumpkin pie filling because it has additional sugar, spices, and ingredients that will not work with this recipe.
Measure flour in a dry measuring cup and aerate the flour first. Don’t pack it down into the cup. Lightly scoop the flour and scrape the excess off the top with the backside of a knife.
When mixing the dry and wet ingredients together, mix only until the flour disappears. Over-mixing leads to dense cookies.
Chill the dough for at least 30 minutes to prevent the cookies from spreading while baking.
Make sure to use the right spices to achieve that delicious pumpkin spice flavour. If you substitute the individual spices for pumpkin pie spice, just remember this spice also includes ginger which gives a slightly more intense (but still totally delicious) taste.
Make sure to preheat the oven and bake at the correct temperature. If the temperature is too high, the cookie edges can burn but the insides will not be cooked through. If the temperature is too low, it can make the cookies spread too much. It is important to bake at 350 degrees Fahrenheit (175 degrees Celsius) until the cookies lose their shine on the top.
Make sure to store cookies in an airtight container to keep them as fresh as possible.
Having trouble with this recipe? Here’s a list of issues you might encounter and how we suggest to fix them!
The cookies can become too dry if too much flour is added or if the cookies get over-baked. Make sure to measure the flour and other ingredients correctly and watch the cookies while they bake to remove them when the tops lose their shine.
The cookies will taste bland if not enough spices are added. Make sure to follow the recipe as directed. If your spices are old or expired, they can give the cookies a bland taste – be sure your spices are fresh.
Always use parchment paper on the baking sheet to prevent the cookies from sticking to the pan.
The insides of the cookie can be under-cooked in the centre if the dough balls are made too thick or if the oven temperature was too high. This bakes the cookies on the outside, but leaves them under-baked on the inside.
If the cookies have a gummy texture on the inside, it could be due to under-baking or mis-measuring the dry ingredients. If you don’t add enough flour, the cookies will be too soft and gummy.
You’ll need these kitchen items to make these Pumpkin Cookies (paid links):
- a cookie sheet
- a cookie scoop
- mixing bowls
- a rubber spatula
- measuring cups and spoons
- a cookie turner
- wire cooling racks
- a whisk
- parchment paper
To make this recipe, you will need these ingredients on hand (paid links):
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pureed pumpkin (canned)
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 cup chocolate chips
Try these delicious add-in options for this Pumpkin Cookie recipe!
- Nuts – Add in crushed or chopped pecans or walnuts for a nutty pumpkin chocolate chip flavoured cookie.
- Raisins – Swap out chocolate chips for raisins for those raisin lovers in your family.
- Oatmeal – Add in rolled oats for a hearty and delicious cookie.
- White Chocolate chips – Substitute white chocolate chips for the regular chocolate chips. White chocolate pairs nicely with pumpkin.
Time needed: 25 minutes
Follow these simple steps to make these delicious Pumpkin Cookies!
- Preheat oven.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Mix wet ingredients.
In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla, and pureed pumpkin with a wire whisk until smooth.
- Dry ingredients.
Add the flour, salt, baking powder, baking soda, and spices.
- Stir mixture.
Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.
- Add in the chocolate.
Fold in the chocolate chips.
- Place dough balls on baking sheet.
Roll tablespoons of cookie dough into balls and place on a prepared cookie sheet. Press the balls down slightly before baking.
- Place in oven.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 9 or 10 minutes, just until the tops of the cookies lose their shine.
- Cool the cookies.
Leave the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.
These cookies keep well in an airtight container for several days at room temperature.
Yes, they freeze well in an airtight container or resealable freezer bag.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has additional spices and sugar while pumpkin puree is 100% pumpkin.
Do I use salted butter or unsalted butter?
We always recommend using unsalted butter for baking recipes like this, but feel free to use salted butter and omit the salt altogether or simply lower the amount of salt you add to the recipe.
Yes, you can choose a plant based butter alternative to make them dairy free.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 9 or 10 minutes, just until the tops of the cookies lose their shine.
We hope you enjoy these Pumpkin Cookies! Let us know in the comments below, what’s your favourite pumpkin recipe for fall?
Looking for more recipes like this? You’ll LOVE these!
- Healthy 2-Ingredient Slow Cooker Apple Butter
- Pumpkin Waffles
- Pumpkin Cheesecake Cookies
- Best Ever Chocolate Chip Pumpkin Bread
- Healthy Pumpkin Oat Bread
- Best Ever Chewy Chocolate Chip Cookies
- Best Ever Peanut Butter Cookies
- Chocolate Chip Pumpkin Muffins
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Watch the video below to see exactly how we make this fall recipe. You can find more delicious recipe videos on our YouTube channel.
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Pumpkin Spice Chocolate Chip Cookies
Recipe: Ingredients
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pureed pumpkin (canned)
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 cup chocolate chips
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla, and pureed pumpkin with a wire whisk until smooth.
- Add the flour, salt, baking powder, baking soda, and spices.
- Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.
- Fold in the chocolate chips.
- Roll tablespoons of dough into balls and place on a baking sheet lined with parchment paper. Press the balls down slightly before baking.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 9 or 10 minutes, just until the tops of the cookies lose their shine.
- Leave the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Would it be okay to double the recipe? Thank you and love your site!! Just stumbled upon it today!
Yes absolutely! I double this recipe all the time! Thanks so much for the positive feedback 🙂 I hope you enjoy the recipe!
Can this be made with homemade pumpkin purée? I’ve tried it and the batter was quite wet, I added an extra 1/2 cup flour and So far they are looking quite puffy- not crispy or chewy. I’m yet to taste them!
Honestly, I’ve never use homemade pumpkin puree in this recipe…I’d suggest straining it through some cheesecloth first to remove some of the liquid. However the cookies do look puffy at first anyway, so you might be ok! I bet they’ll taste amazing 🙂
These cookies are delicious! Everyone in my family loved them.
So glad you loved them!! Thanks!
These look great, but I’m not sure if I’ve cooked them enough. Are they suppose to be very moist? They taste like they haven’t cooked long enough. Please let me know. Thanks
They’re very moist, cake-y cookies, so don’t be surprised by the texture. Be sure to let them cool on the pan until they’re room temperature.
Love the taste! But even after 10 minutes in 350 degree oven, they seem rather soft. I’m not sure if they are supposed to be that soft, or I simply underbaked them. Don’t get me wrong, I love soft and chewy cookies, but these seem ultra soft or doughy like.
These are VERY soft cookies…almost cake-like. Let them cool on the pan completely and they’ll be perfect 🙂
Thank you for your wonderful website. The cookies are cooling slightly before going in the oven…if I use melted butter, I usually do this so the batter won’t spread too much while baking.
As I was scrolling down for the full recipe, I got sidetracked several times with other yummy recipes 🙂
Great website…thank you for sharing!
Thanks so much! Enjoy the cookies!
We baked these tonight and they are delicious! Thank so much for the recipe.
So glad you loved them! 🙂
They look wonderful but can they be made with margarine instead of butter, my girls are lactose intolerant?
Yes! Feel free to make them with margarine 🙂
These cookies are wonderful tasting, but really too soft for me….why don’t they have an egg or two? Keep up the good work!
Thanks! These cookies do have a unique texture, which we enjoy 🙂
These cookies are delicious! We made them last night, half with white chocolate chips, half with regular. Everyone loved them and I love how I can make them without eggs!
Thanks so much for letting us know Katie! Glad you liked them!!