Pumpkin Chocolate Chip Cookies

Hey friends (and cookie lovers!),

If there’s one thing I’m doing this season, it’s embracing all the cozy: crunchy leaves, the crisp air, the twinkle of soft light in our home, and most especially, the scent of fresh baking. One of my favorite new fall traditions? Baking pumpkin chocolate chip cookies. They bring together pumpkin’s tender warmth with melty pockets of chocolate, that sweet little touch that sends “fall” over the top.

Why Pumpkin + Chocolate Chip?

What’s more comforting than the aroma of warm spices drifting through the house? The pumpkin gives these cookies a soft, chewy texture, and the chocolate chips – well, they’re pure joy in every bite.

These cookies don’t just taste like fall – they feel like fall. Sharing them with kids and loved ones, sneaking a warm one after school or beside a mug of coffee… they become memories, not just treats.

My Favorite Pumpkin Chocolate Chip Cookie Recipe

Yields: about 2 dozen cookies
Prep time: 15 minutes
Bake time: 10–12 minutes

Ingredients

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground ginger (optional)

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 1/2 cup pumpkin puree (not pumpkin pie filling)

  • 1 tsp vanilla extract

  • 1 to 1 1/4 cups semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger).

  3. In a separate large bowl, cream the softened butter with both sugars until light and fluffy (about 2 minutes).

  4. Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Mix until smooth and well combined.

  5. Gradually stir in the dry ingredients until just blended (don’t overmix).

  6. Fold in the chocolate chips.

  7. Drop heaping tablespoons (or use a cookie scoop) onto your lined baking sheet, spacing them about 2 inches apart.

  8. Bake for 10 to 12 minutes, until the edges are set, but centers still look slightly underdone (they’ll firm up as they cool).

  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

Tips & Tricks for Best Results

  • Don’t skip the chill (if needed). If your dough seems soft or sticky, chill it for 20 minutes before scooping.

  • Don’t overbake. You want them soft in the middle. Pull them out when the edges are set – but the centers still glisten.

  • Mix up the chips. Try using dark chocolate, white chocolate, or even caramel chips for a twist.

  • Double the batch. These cookies disappear fast.

  • Storage: Keep them in an airtight container at room temperature for 3–4 days, or freeze for up to a month.

Baking Together: More Than Just a Recipe

For me, baking is one of the sweetest ways to slow down; we sit to soft music and hand over measuring cups to Sam. I cherish watching him press dough and taste-test (aka sneak bites).

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If you try these pumpkin chocolate chip cookies, let me know! Post on Instagram (tag me) or tell me your tweaks (extra chips, more spice, etc.). I’d love to see how your nest lights up with fall baking.

Happy baking – and happy fall, dear friends. 🍂🧡

SHOP MY FAVORITE FALL SNACKS BELOW