Pumpkin Chocolate Chip Cookies

Two pumpkin chocolate chip cookies stacked on top of one another, both with bites missing.
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Cozy up with irresistible pumpkin chocolate chip cookies for fall! An easy recipe for tender and chewy chocolate chip cookies filled with rich pumpkin flavor and warm autumn spices.


  • 2 sticks unsalted butter (1 cup)
  • ¼ cup granulated sugar
  • 1 ¼ cups light brown sugar, packed
  • 1 whole egg
  • 1 egg yolk
  • 2 Tablespoons milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup canned pumpkin puree
  • 2 ¾ cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice or ground cloves (optional)
  • 2 cups semi-sweet chocolate chips
  • Baking spray, separate use


Melt the butter. Melt butter in the microwave, heating for 30-second increments until the butter has completely melted.

Mix the dry ingredients. Combine bread flour, salt, baking soda, and spices in a medium bowl.

Mix the wet ingredients. Pour the melted butter into the bowl of a stand mixer with a paddle attachment. (You can also use a large bowl and a handheld mixer.) Add both sugars and cream on medium speed until slightly fluffy, about 1 minute. Add the whole egg, egg yolk, milk, vanilla, and pumpkin puree. Mix well.

Add the dry ingredients to the wet ingredients. Add the flour mixture ½ a cup at a time, mixing between additions. Stir in the chocolate chips.

Chill. Chill dough for approximately two hours in the fridge.

Prep your tools. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.

Portion out the cookie dough. Remove dough from the fridge and spray a tablespoon measurer with baking spray. This is to prevent the dough from sticking to the measuring spoon. Scoop generous, rounded balls of dough onto a baking sheet, spacing them two inches apart. Gently press balls of dough down so that they look like thick, rounded circles.

Bake. Bake for 14 minutes at 375 degrees F, rotating the pan halfway through baking to ensure even browning.


  • Storage: These cookies will keep in an airtight container for 1 week.
  • Freezing: To save cookie dough for later baking, freeze raw balls of cookie dough on a cookie sheet before transferring them to a freezer-safe airtight container. The dough will keep for 1 month. To bake, place frozen dough on a lined cookie sheet and proceed as above, adding 2-5 minutes to baking time, depending on your oven.

Keywords: pumpkin cookies, chocolate chip pumpkin cookies, cookies for fall