Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies are the perfect combination of two classic cookies, with a perfectly spiced pumpkin base and rich, gooey chocolate chips through. The end result is a soft, chewy cookie that everyone will love.

A plate of pumpkin chocolate chip cookies

Soft & Chewy Pumpkin Chocolate Chip Cookies

Cookie recipes are a staple here, especially when Autumn comes into town. I get the urge to bake every time the weather turns cool. These pumpkin chocolate chip cookies are some of my favorites.

The combination of chocolate with pumpkin is delightful. I feel like chocolate gets overlooked in the fall because we love pumpkin spice so much. I, for one though, will not let chocolate be forgotten. With pumpkin, brown sugar, molasses and chocolate chips, these cookies are so dang good. Just the right amount of sweet and the texture is perfectly chewy.

For more pumpkin dessert ideas, check out my pumpkin pie cookies, pumpkin oatmeal cookies, and pumpkin brownies.

Watch How To Make It

Want to see how easy these cookies are to make? Watch the video below!

Why You’ll Love These Chocolate Chip Pumpkin Cookies

If you’re looking for a fall cookie everyone will love, this one is a great option!

  • Perfect combination of flavors. These are the perfect combination of classic pumpkin cookies and chocolate chip cookies, with a spiced pumpkin flavor and rich chocolate chips.
  • Soft, chewy texture. These cookies have that classic chewy texture that you’d expect from any good cookie and a super soft crumb.
  • Easy to make in advance. This dough does need to chill for a few hours so it’s perfect for making ahead of time. Then just pop in the oven and enjoy warm cookies!
A plate of chocolate chip pumpkin cookies

Ingredients You Will Need

This pumpkin chocolate chip cookie recipe is made with many of the same ingredients as classic pumpkin cookies and chocolate chip cookies.

(full amounts in recipe box below)

  • Pumpkin Puree – This isn’t the same as pumpkin pie filling you see around the holidays. Pumpkin puree is just pumpkin and has no seasoning.
  • Butter – Melted to add moisture to the cookies.
  • Sugar – You’ll need granulated sugar and brown sugar to sweeten these cookies.
  • Molasses – This adds a sweet flavor to the cookies. 
  • Vanilla extract – The real stuff always makes a better dessert than imitation.
  • Flour
  • Pumpkin Pie Spice – This is a combination of round cinnamon, nutmeg, ginger and cloves which adds the classic spiced pumpkin flavor.
  • Baking soda – Helps the cookies rise.
  • Kosher salt – Balances out the other flavors.
  • Semi Sweet Chocolate Chips – Dark chocolate would be good too!
Process shots of how to make pumpkin chocolate chip cookies

How To Make Pumpkin Chocolate Chip Cookies

These chocolate chip pumpkin cookies come together with just a few minutes of hands-on prep but they do require a few hours of chill time.

  • Make the dough. Combine the pumpkin, sugars, molasses, vanilla, and butter. In a separate bowl, whisk the dry ingredients. Slowly fold the dry ingredients into the wet ingredients then mix in the chocolate chips.
  • Chill. Roll the dough into balls then flatten into discs on cookie sheets. Chill in the fridge for 3 hours.
  • Bake. Bake the cookies for 12 minutes, until the edges brown slightly. Cool and enjoy!
Close up of pumpkin chocolate chip cookies

Tips for Success

Here are a few tips to help you perfect this pumpkin chocolate chip cookie recipe.

  • Use pumpkin puree, not pumpkin pie filling. The two may seem similar but the pie filling is already sweetened and seasoned, which is unnecessary for this recipe.
  • Don’t overmix the dough. Once you add the dry ingredients, stir just until everything is combined. Overmixing can lead to flat, dense cookies.
  • Chill before baking. Chilling the dough ensures that the cookies don’t spread too much in the oven. This is especially important since we’re using melted butter in the recipe.
  • Be careful not to overbake. These chocolate chip pumpkin cookies do bake quickly, so keep an eye on them. Pull them from the oven when they’re just slightly brown and allow them to cool on the baking sheet for a few minutes.

Serving Suggestion

We served these chocolate chip pumpkin cookies up fresh out of the oven with a glass of cool milk. The soft, chewy cookies was just perfect dipped into milk – especially when the chocolate was still melted!

They’re delightful at room temperature too!

Proper Storage

  • Room temperature. Store your pumpkin chocolate chip cookies in an airtight container on the counter for up to 4 days.
  • Freezer. You can also freeze these cookies. Once cooled, transfer to a freezer-safe ziploc and freeze for up to 3 months. Thaw on the counter and enjoy.

More Easy Pumpkin Recipes

5 from 4 votes

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are the perfect combination of two classic cookies, with a perfectly spiced pumpkin base and rich, gooey chocolate chips through. The end result is a soft, chewy cookie that everyone will love.
Servings: 36 cookies
Prep: 10 minutes
Cook: 15 minutes
Chill Time: 3 hours
Total: 3 hours 25 minutes



  • Line two cookie sheets with parchment paper and set aside
  • Using a medium microwave safe bowl, melt the butter
  • Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined
  • In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt
  • Gradually mix in your dry ingredients into the wet until combined
  • Mix in the chocolate chips
  • Using a medium cookie scoop, scoop some dough onto your hands and roll into a ball
  • Place onto the cookie sheet and lightly press down with your fingers until a thick disk forms. Add the reserved chocolate chips on top of each disk of cookie dough.
  • Repeat steps with remaining dough until all is gone
  • Place both cookie sheets into the fridge for 3 hours
  • Once the 3 hours are up, preheat your oven to 350 degrees
  • Once oven is preheated bake the cookies for 12-13 minutes or until lightly browned on edges.
  • Allow cookies to cool completely before enjoying!

Last Step:

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Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 52mg | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.7mg


Pumpkin Chocolate Chip Cookies

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10 comments on “Pumpkin Chocolate Chip Cookies”

  1. Barbara Ashton

    5 stars
    Been making pumpkin bread since 1982. It is a recipe our daughter’s kindergarten teacher had. By far best pumpkin bread! Making it next Tuesday with some friends. Make cranberry bread also. Pumpkin pie and mince meat pie are part of every Thanksgiving.

  2. Maureen Mullarkey

    I have never used molasses  for anything would it be bad to just skip that ingredient or is it necessary for something specific 

    1. My pumpkin pie recipe calls for some molasses so guess it works with pumpkin cookies as well.

  3. why must u chill 3 hours on pan??? can u just put the bowl in refrigerator for3 hours and then form the cookies????