Name: Pumpkin Spice Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; ½ cup granulated sugar; ½ cup brown sugar; ½ cup vegetable oil; 1 large egg; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 ½ teaspoon pumpkin pie spice; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 (11.5 oz) bag chocolate chips

Jump to Recipe·5 from 56 reviews

You’re going to fall head over heels for this Pumpkin Spice Chocolate Chip Cookies Recipe—it’s the kind of cozy, comforting treat that just makes your kitchen feel like home. These cookies blend the warm, nostalgic flavors of pumpkin spice with melty chocolate chips in a way that’s absolutely irresistible. I love how they come out soft and chewy, perfect for snacking any time of the day or sharing at your next fall gathering.

What I especially adore about this Pumpkin Spice Chocolate Chip Cookies Recipe is how simple it is to whip up, even on a busy weeknight. No fancy techniques, just straightforward mixing and baking. If you’re someone who loves classic chocolate chip cookies but yearns for a seasonal twist, this recipe is exactly what you need—it’s a guaranteed crowd-pleaser that feels both festive and familiar.

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Why This Recipe Works

Perfect Balance: Soft pumpkin puree blends seamlessly with spices and chocolate for ideal flavor and texture.
Simple Ingredients: Uses pantry staples, making it easy to prepare anytime you crave a cozy treat.
Moist and Chewy: The combination of oil and pumpkin keeps the cookies tender without being greasy.
Versatile Baking: Bakes quickly at 350°F, perfect for a weekend bake or a last-minute dessert.

A white plate filled with many soft, round cookies piled up high. Each cookie is light golden brown with a smooth, slightly cracked surface and dotted with dark chocolate chips. The cookies are thick and look fluffy, arranged closely together on a white marbled table. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Spice Chocolate Chip Cookies Recipe plays a special role, working together to create that classic flavor with a pumpkin twist. I always recommend checking your canned pumpkin to make sure it’s pure pumpkin puree—not pumpkin pie filling—to keep the sweetness just right.

Pumpkin Puree: Adds moisture and that unmistakable pumpkin flavor without extra sweetness.
Granulated Sugar: Brings sweetness and helps create slightly crisp edges on your cookies.
Brown Sugar: Adds a hint of caramel flavor and melts into a lovely chewiness.
Vegetable Oil: Keeps the cookies moist and tender, perfect for a soft bite.
Egg: Binds everything together and gives structure to the cookies.
Vanilla Extract: Elevates the overall flavor with its warm, sweet aroma.
All-Purpose Flour: The base for the dough, providing body and texture.
Baking Powder & Baking Soda: Work in tandem to give the cookies a gentle lift and balanced rise.
Pumpkin Pie Spice: The star of the show for that cozy fall flavor—cinnamon, nutmeg, cloves, and ginger all in one.
Kosher Salt: Enhances the sweetness and spices, rounding out the flavors beautifully.
Chocolate Chips: Melting nuggets of sweetness that pair perfectly with pumpkin spice.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to personalize this Pumpkin Spice Chocolate Chip Cookies Recipe depending on the occasion and what I have on hand. Feel free to tweak the spices or swap the chocolate chips for something different—it’s all about making these cookies your own.

Nutty Twist: Sometimes I mix in chopped pecans or walnuts for extra texture, and it’s always a hit with family gatherings.
Dairy-Free Variation: Swap the chocolate chips for dairy-free ones and use neutral oil to keep the cookie moist.
Spice Level: If you want a stronger pumpkin spice kick, add an extra half teaspoon of pumpkin pie spice—it amps up that cozy warmth wonderfully.
Chocolate Options: Dark chocolate chips work beautifully if you prefer a richer, less sweet cookie.

Step-by-Step: How I Make Pumpkin Spice Chocolate Chip Cookies Recipe

Step 1: Get Your Oven and Prep Ready

First things first, preheat your oven to 350°F. This cookie recipe bakes evenly at this temperature. I always line my baking sheet with parchment paper or a silpat liner—this stops the cookies from sticking and helps them brown perfectly on the bottom.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. This step ensures your spices and leaveners evenly distribute in the dough—one little shortcut that makes a big difference in consistent flavor and texture.

Step 3: Blend the Wet Ingredients

Grab a large mixing bowl and whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and the egg until you get a smooth, creamy mixture. It’s so satisfying to see it come together in just a few minutes. This mix is what keeps your cookies soft and flavorful.

Step 4: Combine Wet and Dry

Add the dry ingredients in thirds to the wet mixture, gently folding everything together as you go. This helps avoid over-mixing, which could make the cookies tough. Your dough should look thick but still a little sticky at this point—a perfect canvas for those chocolate chips.

Step 5: Fold in Chocolate Chips

Gently fold the chocolate chips into the batter, making sure they’re evenly spread but taking care not to overwork the dough. This way, each cookie ends up with lovely pockets of melted chocolate that balance the pumpkin spice.

Step 6: Bake and Cool

Drop heaping spoonfuls of dough about 2 inches apart on your prepared baking sheet. Bake for 10-11 minutes or until the edges are set and slightly golden but the centers still look soft—you don’t want to overbake. Let them cool on the sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.

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Pro Tips for Making Pumpkin Spice Chocolate Chip Cookies Recipe

Measure Flour Correctly: Scoop and level flour with a spoon to avoid dense cookies—too much flour can make them dry.
Don’t Skip the Pumpkin Pie Spice: Using the spice blend instead of individual spices guarantees balanced flavor every time.
Don’t Overbake: Pull the cookies out when the edges set but the centers are still soft to keep them chewy once cooled.
Use Fresh Ingredients: Fresh baking powder and pumpkin puree make all the difference for texture and taste.

How to Serve Pumpkin Spice Chocolate Chip Cookies Recipe

A close-up view of several soft, thick cookies piled together, showing their golden-brown outer layer with small dark chocolate pieces scattered throughout. The cookies have a slightly smooth but uneven texture and rounded edges, giving a freshly baked, homemade look. The background is a white marbled surface, enhancing the warm color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt on top of the cookies right after baking—it really makes the chocolate and pumpkin spice flavors pop. Sometimes, a light dusting of cinnamon sugar before baking adds an extra layer of sweet warmth that’s hard to resist.

Side Dishes

These cookies pair beautifully with a cup of hot coffee or a mug of spiced chai tea. If you’re serving at a brunch or party, sliced apples or a simple warm apple cider can complete that cozy autumn vibe perfectly.

Creative Ways to Present

For holiday gatherings, I love arranging these cookies in a festive tin layered with parchment paper and tied with twine for gifting. Another fun idea is to set up a “cookie decorating” station with drizzles of white chocolate or caramel sauce and chopped nuts for friends and family to personalize their cookies.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Spice Chocolate Chip Cookies in an airtight container at room temperature—they stay soft and fresh for about 4-5 days. If you want to keep them fresh longer, popping a slice of bread in the container helps maintain moisture and softness.

Freezing

These cookies freeze beautifully! I freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag once solid. This way, you can enjoy freshly thawed cookies anytime without losing that tender, moist texture.

Reheating

To reheat, I like to warm them in the microwave for about 10-15 seconds or pop them in a 300°F oven for 5 minutes. This refreshes the melt-in-your-mouth texture and just-baked warmth that makes these cookies so special.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can make your own pumpkin puree by baking or steaming fresh pumpkin and then pureeing it; just be sure to cook it down if it’s too watery so your cookie dough isn’t too wet. However, canned pumpkin puree is convenient and consistent, which helps with reliable results.
Will these cookies be cakey or chewy?

This Pumpkin Spice Chocolate Chip Cookies Recipe produces soft and chewy cookies with a tender bite, thanks to the oil and pumpkin adding moisture without making them cakey.
Can I substitute the vegetable oil with butter?

You can substitute melted butter for vegetable oil, but it might change the texture slightly—your cookies could turn out a bit denser and richer. I like using oil for extra softness and ease.
How long do these cookies keep fresh?

Stored airtight at room temperature, these cookies stay fresh for about 4-5 days. You can also freeze them for up to 3 months to enjoy later.

Final Thoughts

Honestly, this Pumpkin Spice Chocolate Chip Cookies Recipe feels like a warm hug on a chilly day. I’ve made it countless times for friends, family, and even just to treat myself, and it never fails to bring smiles around the kitchen table. You’ll enjoy how easy it is, how delicious it tastes, and how perfectly it fits any cozy moment you want to celebrate. Give it a try—I bet it’ll become one of your favorite seasonal treats, too.