Pumpkin chocolate chip cookies are the perfect fall cookie recipe. These soft and chewy cookies feature the delicious combination of pumpkin and chocolate. They’re sure to become an autumn favorite!

This cookie recipe is filled with chocolate chips and spices. In addition to cinnamon, I’ve added pumpkin pie spice, which contains a mixture of cinnamon, nutmeg, ginger, and cloves.

Use this recipe to make up a big batch of pumpkin pie spice for fall! Then you’ll have it on hand to make pumpkin butter, pumpkin spice coffee syrup, pumpkin spice lattes, and all the other fall pumpkin desserts you want to make.

Pro Tip: To make 1 teaspoon of pumpkin pie spice substitute, mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves or allspice.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

There are two reasons to love these cookies: pumpkin and chocolate! But seriously, the combination of pumpkin, pumpkin pie spice, and chocolate chips is an amazing combination for the autumn months!

Pumpkin cookies are perfect for taking to fall parties and potlucks, but they’re also great just to make for your family and friends (or yourself!).

pumpkin chocolate chip cookies on parchment paper

Whenever summer starts to fade and we start thinking about all things pumpkin, this recipe is just the thing to make to satisfy that craving (or try this easy no-churn pumpkin ice cream!). Pumpkin chocolate chip cookies are the perfect cookies for fall, since they combine the flavor of pumpkin with the classic taste of chocolate chip cookies. It’s such a great combination!

And in addition to being delicious, they’re also super simple. You probably already have all or most of the ingredients in your pantry!

Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.

Supplies Needed for This Recipe

Ingredients

Butter: The melted butter makes these cookies deliciously rich and chewy.

Pumpkin Puree: The pumpkin puree is blotted to remove excess moisture, which increases the chewiness of the cookies. See not about blotting the pumpkin puree below. This recipe uses pumpkin puree, which is different from pumpkin pie filling.

White and Brown Sugar: A combination of white and brown sugar is used in this recipe.

Egg Yolks: Instead of whole eggs, two egg yolks are used.

Vanilla Extract: You can use store-bought vanilla extract, or make your own with this recipe. Homemade vanilla extract makes a great handmade gift idea!

Flour: All-purpose flour is used in this recipe.

Salt: Any salt can be used, but I like to use this sea salt in all of my cooking. You can also add flaky sea salt for an extra-special touch.

Semi-Sweet Chocolate Chips: These are the star ingredient in this recipe!

Cinnamon and Pumpkin Pie Spice: You can use store-bought pumpkin pie spice, or make your own with this recipe.

How to Blot Pumpkin Puree

In order to blot the pumpkin puree, to remove excess moisture so that these pumpkin chocolate chips cookies are less like cake in texture, all you do is put the pumpkin puree in a bowl and then pat or blot it with a paper towel or a clean cloth. This may seem kind of weird, but several recipes involving pumpkin puree call for this method. Pumpkin puree tends to retain a lot of moisture, and this helps to remove some of it.

dough in a mixing bowl with a cookie scoop

How to Make Pumpkin Chocolate Chip Cookies

Preheat oven to 350 degrees F.
Melt butter (in a small saucepan or a microwave-safe bowl), then allow to cool to room temperature. Once the butter has cooled, mix in the brown sugar and granulated sugar with a stand mixer, hand mixer, or whisk or stir by hand.
To the butter and sugar mixture, add the egg yolks, blotted pumpkin puree, and vanilla extract. Mix until well combined. This will be your wet mixture.
In a separate large bowl, combine flour, baking soda, half teaspoon salt, cinnamon, and pumpkin pie spice. Mix until ingredients are fully integrated. This will be your dry mixture.
Add the wet ingredients to the dry ingredients and mix on medium speed until thoroughly combined.
Once mixed, gently fold in the semisweet chocolate chips by hand with a silicone spatula.
Line one large baking sheet or two small baking sheets with parchment paper, and scoop palm-sized (about 1.5-2 tablespoons) cookie dough balls onto the prepared cookie sheet. The dough should be sticky!
Bake for 8 to 10 minutes, or until edges are golden brown but the center is still soft.
Remove to a wire rack to cool for 10 minutes minutes.

cookie dough on a parchment-lined cookie sheet

Notes:

Blot the pumpkin puree with a cloth or paper towel to remove excess moisture. This allows for a chewier cookie texture, making these cookies less cakey in texture.

You can swap out some of the chocolate chips for chopped pecans or walnuts if you like nuts in your cookies.

You can also leave out the pumpkin pie spice if you’d prefer a less-spiced cookie.

More Pumpkin Recipes:

If you make this recipe and enjoy it, please leave a comment with a 5 star recipe rating and let me know! Thank you!