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+ servings
3 chocolate chip cookies on a black plate, morsels and spoon with dough on table.
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5 from 2 votes

Pumpkin Chocolate Chip Cookies

These easy to make homemade chocolate chip cookies are soft, moist, and oh so delicious! Pumpkin cookies made with semi sweet chocolate chips are the perfect fall flavored tasty cookies...so good that you'll want to make these over and over again!
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 146kcal
Author: Amanda Mason



  • Preheat oven to 350°F and prepare a cookie sheet with parchment paper.
  • In a large bowl, mix the softened butter with a standing mixer for 1 minute. Your butter needs to be softened just a bit so it mixes easily.
  • Add the brown sugar and mix on low speed until smooth and creamy. Add in the egg and vanilla extract. Beat the egg and vanilla into your mixture on medium speed until all ingredients are well combined. Then, mix in the pumpkin puree.
  • In a separate bowl, combine the flour, baking soda, ginger, nutmeg, and cinnamon in a separate bowl with a whisk.
  • Add the wet ingredients into the dry ingredients and mix on low speed until well combined. Fold in the chocolate chips.
  • With a cookie scoop, place about 2 Tablespoons of cookie dough on the baking pan and flatten with your fingers.
  • Bake for 15 minute. Remove from the oven and cool on a wire rack.


  • Gluten free version - if you want to make a gluten free version of this cookie recipe, just substitute 1 cup of gluten free flour instead of the all purpose flour.
  • Don't chill the cookie dough - while some cookie dough recipes need to be chilled, this one doesn't. When you chill cookie dough, the fat becomes more of a solid. When you bake chilled cookie dough, it takes longer to melt the fat. The longer it takes the fat to melt, the less the cookies spread. And you want these cookies to spread.
  • Use the paddle attachment - if you are using a standing mixer that accommodates different attachments, use the paddle attachment for mixing both the wet ingredients and the wet and dry ingredients together. This method reduces the amount of air that gets into the cookie batter.
  • Flatten the dough - once you place the cookie dough, take your fingers and gently push down on the dough. These cookies are going to spread when baking so flattening them before helps keep that cookie shape in place.
  • Use parchment paper - it just makes your life easier when baking cookies. Easy clean up and no mess. There is no need to grease a cookie sheet. Plus, it helps preserve the life of your baking sheet. Or, if you have a baking mat, use it.
  • Get creative - this recipe is super versatile. Add some nuts or use a white chocolate or dark chocolate morsel. I like to add extra chocolate morsels on top after I've flattened the cookie. I also like using chunks. Chocolate chunk cookies are divine. Have some fun!
  • Storage - I don’t like storing thee cookies in tupperware with a tight lid. The cookies tend to get soggy. My preference is storing these on a plate with aluminum foil or in a brown paper bag.


Serving: 1g | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 77mg | Fiber: 1g | Sugar: 9g | Vitamin A: 932IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg