These melt-in-your-mouth Pumpkin Chocolate Chip Cookies are a fall treat that just can’t be beat!

Pumpkin Chocolate Chip Cookies

Welcome fellow pumpkin lovers! Whether you’re searching for that perfect pumpkin chocolate chip cookie recipe or just looking to bake something with pumpkin, you’ve found it!

Trust me, one bite in and you’ll be stocking up on pumpkin so you can bake these cookies again and again.

Pumpkin Chocolate Chip Cookies

They’re gooey and chewy with the perfect sweetness and pumpkin spice.

Simple yet so satisfying when you’re craving cookies with a fall twist.

Pumpkin Chocolate Chip Cookies

I hope your fall is off to a great start and that you’re enjoying all the fun and yum that this season of the year has to offer.


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Pumpkin Chocolate Chip Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 mins
  • Yield: 30 1x
  • Category: Dessert


These melt-in-your-mouth pumpkin chocolate chip cookies are a fall treat that just can’t be beat!


  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 cup pure pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 tablespoons (11/2 sticks) unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 11/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F. Lightly grease two cookie sheets with non-stick cooking spray or line with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar until slightly fluffy, about 1 minute. Add the pumpkin, egg and vanilla and beat until well mixed. Add the flour mixture 1 cup at a time and beat until just combined. Fold in the chocolate chips.
  4. Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. Press a few additional chocolate chips into the top of each scoop of cookie dough, if desired.
  5. Bake 12-14 minutes, until set and just starting to brown on top. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe by Maegan Brown/Photography by Madison Mentesana

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. these look wonderful!!! I know it’s December now, but I’m not ready to leave pumpkin- especially when its 60degrees outside!

    1. Hi Ada! I haven’t tried it, but I’m sure it’s possible. I would recommend using your favorite all-purpose gluten free flour or another alternate flour such as gluten free oat flour or coconut flour. Hope this helps. Enjoy!

    2. They look delicious! Does the dough freeze well? If so, how much longer to bake the cookies when straight out the freezer?

      1. Hi Zsaquez! You can definitely freeze the dough. First freeze the cookie dough in scoop or ball form in a single layer on a baking sheet for at least 30 minutes before transferring to a freezer-safe bag to store in the freezer for up to 3 months. When ready to bake, remove them from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for about 15 minutes. Enjoy!