Soft, chewy pumpkin chocolate chip cookies are a delightful way to welcome the flavors of fall. The aroma of pumpkin and melting chocolate blends into a warm, irresistible treat that feels like a cozy autumn hug.
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies combine seasonal spice with classic chocolate chips for a cookie that’s both tender and perfectly chewy. If you enjoy pumpkin spice or pumpkin oatmeal cookies, you’ll love this variation—chocolate adds a decadent contrast to the mellow pumpkin flavor.
The texture is what makes these cookies stand out: a slightly crisp edge with a soft, chewy center. They come together quickly using common pantry ingredients and can be on the table in under an hour, making them an ideal choice for holiday baking or a cozy weekend treat.
Let’s bake these!
Pumpkin Chocolate Chip Cookies Video Tutorial
Important Ingredient Notes, Tips + Tricks
Mixing: Whisk the dry ingredients together first so the leavening distributes evenly—this helps the cookies develop a gentle crack on top. When combining the wet and dry ingredients, mix just until incorporated. Overmixing breaks air pockets and develops gluten, which can make cookies tough.
Butter & Cream Cheese: Use real butter for best flavor and texture. Butter should be cool but soft (about 64–77°F) to hold the air created during creaming. Keep the cream cheese cold and cut into small pieces so it creams into the butter without becoming greasy.
Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie mix. Pumpkin pie mix contains added sugar and spices that alter the balance of flavors.
Eggs & Vanilla: Use large eggs brought to room temperature so they blend smoothly. Use pure vanilla extract for the most natural flavor.
Spices: Ground spices are most flavorful within the first six months after opening—fresh spices yield the best pumpkin aroma.
Step By Step How To Make
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice; set aside.
- Cream together 1/2 cup unsalted butter (1 stick), 4 ounces cold cream cheese (cut into pieces), 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 3/4 cup canned pumpkin purée and 1 teaspoon vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
- Stir in a 12-ounce bag of chocolate chips.
- Using a medium cookie scoop, drop dough onto prepared baking sheets about 2 inches apart. Flatten slightly with wet fingers if needed. If the scoop gets sticky, rinse and shake off excess water before scooping again.
- Bake 12–15 minutes, rotating pans halfway through. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Store and Make Ahead
- Refrigerate: Store baked cookies in an airtight container with a tight-fitting lid in the refrigerator for up to one week.
- Freeze: You can freeze raw cookie dough or fully baked cookies. Raw dough keeps for about 2 months in the freezer; baked cookies keep up to 8 months. For best results with frozen raw dough, scoop onto a tray, freeze until firm, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before baking.
- Make-Ahead: This recipe comes together quickly, but you can prepare dough ahead and refrigerate or freeze to bake later.
More Pumpkin Dessert Recipes
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Pumpkin Pie
- Pumpkin Crunch Cake
- Pumpkin Lasagna
- Impossible Pumpkin Pie Cupcakes
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter 1 stick, room temp
- 4 ounces cream cheese cold and cut into pieces
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 (12-ounce) bag chocolate chips
Instructions
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Prep. Preheat oven to 350°F. Line baking sheets with parchment paper.
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Dry ingredients. In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.
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Wet ingredients + combine. In a large bowl, cream butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin purée and vanilla. Gradually add the dry mixture and stir until just combined. Fold in chocolate chips.
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Shape. Scoop dough with a medium cookie scoop and place on prepared sheets 2 inches apart. Flatten lightly with wet fingers if desired.
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Bake. Bake 12–15 minutes, rotating pans halfway through. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Mixing: Whisk dry ingredients together first. Gently combine wet and dry ingredients—avoid overmixing to keep cookies tender.
- Butter & Cream Cheese: Use real butter and keep cream cheese cold until creaming. Proper temperature helps trap air and gives a lighter texture.
- Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie mix, so the spice and sugar balance remains correct.
- Eggs & Vanilla: Room-temperature eggs blend more smoothly; pure vanilla provides the best flavor.
- Spices: For the best aroma, use fresh ground spices within six months of opening.
Nutrition