Name: Pumpkin Chocolate Chip Cookies
Yield: 22

This Pumpkin Chocolate Chip Cookies Recipe is my forever fall favorite! They’re soft and chewy with crisp edges, not cakey or muffin-like.

author’s note

My Forever Favorite Pumpkin Cookie

Growing up, my mom made pumpkin cookies all the time in the fall, and they were always one of a reliable treats. Hers were the big, puffy, cake-like kind, and even though we called them cookies, I always thought of them more like muffin tops. I still love those to this day!

BUT, I’ll almost always choose a traditional cookie over any other treat. Give me crisp edges, a soft gooey center, and a really good chew throughout. That was exactly the texture I wanted for this recipe.

I spent weeks testing and tweaking this pumpkin chocolate chip cookies recipe until I finally got that classic chewy cookie texture while still keeping plenty of pumpkin and warm spice flavor. They’ve become a reliable pumpkin cookies, and I come back to this recipe over and over every fall. I hope you love them too!

And if I can make one suggestion, use a kitchen scale instead of measuring cups. It’s so much more accurate and honestly faster. Just pop your bowl on the scale and add everything right in. It takes out the guesswork and helps you get that reliable chewy texture every time. I hope you love these cookies as much as we do!

All the ingredients in this recipe prepped out for straightforward assembly including the chocolate chips, flour, pumpkin, vanilla, baking agents, butter, spices, and brown sugar.

Ingredients In Pumpkin Chocolate Chip Cookies

Ingredient	Let’s Chat About It
Butter	Let it cool before mixing or the cookies can turn greasy.
Pumpkin Purée	Use 100% pure pumpkin (like Libby’s). Avoid pumpkin pie mix since it contains added sugar and spices.
Spices	You can use pumpkin pie spice if that’s what you have on hand.
Egg Yolk	Using only the yolk (not the whole egg) keeps the cookies chewy instead of cakey.
Chocolate Chips	It is satisfying to milk chocolate with pumpkin, but any kind works! Use your favorite, whether that’s semi-sweet, dark, or even white chocolate.

Featured Comment

“I found your recipe a few years ago (2017)
and have been making them ever since. My
Kids and Grandkids ask for these on a
regular basis. These are in my top 5 favorite
cookies to make. I have been baking cookies
for over 65 years! Every time I share them
everyone asks for the recipe. One of the best
cookies ever!”
– Jo

The wet ingredients for this pumpkin chocolate chip cookies recipe being whisked together and then the spices being added in and mixed.

How To Make This Pumpkin Chocolate Chip Cookies Recipe

Melt butter & cool: Start with melted butter for chewy cookies.
Mix wet ingredients: Combine butter, sugars, pumpkin, yolk, and vanilla.
Add dry ingredients: mix in flour, spices, soda, and salt.
Fold in chocolate chips: Mix just until combined.
Chill & bake: Refrigerate the dough, then shape into balls, and bake!

Dry ingredients are mixed into the wet ingredients, forming a dough that is rolled into balls and baked.

the cook’s Tips

My Top Tips For Success

Use good canned pumpkin: I have found Libby’s to be the most consistent and to deliver the best texture.
Shape them tall: Roll dough balls slightly taller than wide to help create thick, chewy centers.
Don’t overcrowd the pan: Bake just 6 cookies at a time so they have plenty of room to cook and spread evenly.
Finish Them Off: Press a few extra chocolate chips into the tops right after baking. A sprinkle of sea salt is also a great finishing touch!

Storage

This pumpkin chocolate chip cookies recipe is best enjoyed the same day they are made. The moisture from the pumpkin softens the cookies and makes them gooier as they sit.

Instead of storing baked cookies, freeze the dough balls on a sheet pan for 1 hour, then move to a freezer bag. Bake straight from frozen, adding 1–3 minutes to the bake time.