This pumpkin chocolate chip cookie recipe is a must-bake this fall. It’s not often I label one of my recipes as “the best.” Not because they’re not all delicious, but because that’s quite a big claim to make, and honestly it feels a bit arrogant. But I’m making an exception for these pumpkin cookies.

Why? Most pumpkin chocolate chip cookie recipes are very cakey. It’s like they are simply cookie-shaped mini cakes.

So I worked hard to develop a pumpkin chocolate chip cookie recipe that not only delivers on flavor, but texture. Like all good cookies in my opinion, these come out soft and chewy on the inside and crispy on the outside.

If there’s one thing I love, it’s cookies. That’s the dessert I can’t resist. Not candy, not cakes, not pies, but cookies. So I’m picky about them. The first time I followed a pumpkin chocolate chip cookie recipe, I was a bit disappointed that it seemed almost more like cake or pumpkin bread, not a cookie with distinct crunchy edges and a moist center.

So I set out to fix that, and by golly, I did it.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

They actually have a cookie texture – This is the big one. These cookies have crispy edges, chewy centers, and that slightly dense texture I expect from a good chocolate chip cookie. They aren’t cakey pumpkin bread disguised as cookies.

Pumpkin and chocolate just belong together – Pumpkin and chocolate are basically the fall version of peanut butter and jelly. The pumpkin brings the warm seasonal flavor, while semi-sweet chocolate keeps these firmly in cookie territory.

They have plenty of pumpkin flavor – Pumpkin puree on its own is pretty mild, so I use pumpkin pie spice and cinnamon to bring out those warm fall flavors.

You can make the dough ahead – The dough balls can be refrigerated before baking or frozen for later. I like having a batch in the freezer when I know I’ll want something sweet without making the whole recipe again.

What Makes These the Best Pumpkin Chocolate Chip Cookies?

It’s not one secret ingredient. It’s the combination of small changes that work together to give these cookies the texture I was after.

When I was developing these cookies, my biggest goal was getting them to taste and feel like an actual cookie. Pumpkin puree adds quite a bit of moisture, which can make pumpkin chocolate chip cookies turn out soft and cakey. I wanted crisp edges, a chewy center, and enough pumpkin flavor to actually taste like a pumpkin cookie.

So I made a few changes to the usual chocolate chip cookie approach, and each one has a purpose.

I reduce the pumpkin first. Cooking the pumpkin in a wide pan evaporates some of the water and concentrates the pumpkin before it goes into the dough. This gives me the pumpkin flavor I want without adding all of the moisture from the can.

I use one whole egg plus one egg yolk. I originally tried leaving out the second egg white to keep the dough from getting too wet, but the cookies just weren’t right. They needed that little bit of additional liquid and structure. Using one whole egg plus a yolk gives me a better balance.

I use melted butter. Rather than creaming softened butter with the sugar, I melt it first. This gives the cookies a denser, chewier texture and helps keep them from turning into puffy little cakes.

I mix the spices into the dry ingredients. I originally tried adding the pumpkin pie spice directly to the warm pumpkin paste, but I found that the flavor wasn’t as evenly distributed throughout the cookies. Mixing the spices with the flour makes sure you get that pumpkin spice flavor throughout the whole batch.

I make these as larger 2-tablespoon cookies and flatten them before baking. Once I increased the size of the cookies, I found that flattening the chilled dough into thick pucks before baking made a big difference. They bake more evenly and develop the crisp edges and chewy centers I was looking for.

And finally, the dough is chilled before baking. Since the butter is melted, the dough needs some time in the refrigerator to firm up so the cookies hold their shape in the oven.

None of these changes alone makes a great pumpkin cookie. It’s the combination that does it. The reduced pumpkin, the combination of one whole egg and one yolk, the melted butter, the light brown sugar, the spices, the chilled dough, and the way the cookies are shaped all work together to get the texture and flavor I wanted.

That’s really what makes these cookies different. They aren’t just a standard chocolate chip cookie with some pumpkin stirred in. The recipe was built around getting that balance of pumpkin flavor, chocolate, crisp edges, and a chewy center just right.

Ingredients Needed

• All-purpose flour
• Baking soda
• Salt
• Pumpkin pie spice and cinnamon
• Butter
• Granulated sugar
• Light brown sugar
• Vanilla extract
• Eggs
• Pumpkin puree
• Semi-sweet chocolate morsels

Ingredient Notes & Substitutions

Pumpkin Puree
Use plain pumpkin puree, not pumpkin pie filling. Pumpkin has a fairly mild flavor, so reducing it concentrates the pumpkin flavor and removes some of the water before it goes into the dough.

You’ll reduce the entire 15-ounce can and use ⅔ cup of the reduced pumpkin paste in the cookies. You’ll have some leftover, which you can refrigerate or freeze for another pumpkin recipe.

Butter
I use one stick of unsalted butter and one stick of salted butter. I like the extra bit of salt from the salted butter because it balances the sweetness and brings out the chocolate flavor.

Light Brown Sugar
I use light brown sugar because I like the sweetness and flavor it brings to these cookies. It also works nicely with the pumpkin and chocolate without overpowering either one.

Eggs
This recipe uses one whole egg plus one egg yolk. Pumpkin still adds moisture to the dough, so using only one whole egg instead of two helps keep the amount of liquid under control. I still wanted one egg white for structure, so this combination gives the dough some support without adding the extra moisture from a second white.

Pumpkin Pie Spice & Cinnamon
I use both pumpkin pie spice and a little extra cinnamon. The pumpkin pie spice gives the cookies their familiar fall flavor, while the cinnamon adds a little more warmth.

Chocolate Chips
I use semi-sweet chocolate morsels because they have enough sweetness to work with the pumpkin cookie dough without making the cookies overly sweet. If you want the finished cookies to look extra chocolatey, reserve a few chips to press into the tops while they’re still hot.

How to Make Pumpkin Chocolate Chip Cookies

Detailed recipe and instructions are in recipe card at bottom of post.

Reduce the Pumpkin

Start by reducing the pumpkin puree. Place the entire 15-ounce can in a wide, flat nonstick pan. Spread the puree in a thin layer over the entire surface. This gives the moisture more room to evaporate.

Start with the heat near high. As soon as the pumpkin begins to bubble, reduce the heat to medium-low. Leave the pan uncovered and stir frequently, about every 30 seconds, so the pumpkin doesn’t stick or burn.

Cook for about 10 minutes, until the pumpkin is thick and concentrated and you no longer see steam rising from it. When I made these, the pumpkin went from 420 grams to 308 grams, which is about a 27% reduction.

Remove the pumpkin from the heat and let it cool completely. You’ll need ⅔ cup of the reduced pumpkin paste for the cookies, with some leftover.

Prepare the Dry Ingredients

While the pumpkin cools, sift the flour, baking soda, salt, cinnamon, and pumpkin pie spice into a medium bowl. Sifting helps distribute the leavening and spices evenly throughout the flour.

Mix the Cookie Dough

Melt the butter and let it cool completely. In a large bowl, whisk the melted butter, granulated sugar, and light brown sugar for about 1 minute, until well combined.

Whisk in the egg, egg yolk, and vanilla, then add the cooled pumpkin paste and whisk until everything is well combined.

Add half of the flour mixture and gently fold it into the wet ingredients. Add the remaining flour mixture and fold just until incorporated. Be careful not to over-stir the dough.

Finally, fold in the chocolate chips.

Scoop, Chill, Flatten and Bake

Scoop the dough into 2-tablespoon portions and shape each into a ball. Place the dough balls on a plate or tray and chill in the refrigerator for 30–45 minutes.

The dough is sticky, so if it’s difficult to scoop, you can chill the dough in the bowl for a few minutes first.

While the dough chills, preheat your oven to 350°F (175°C).

Place the chilled dough balls 2 inches apart on a parchment-lined baking sheet. Gently flatten each one into a thick puck before baking. Don’t skip this step. These are larger 2-tablespoon cookies, and flattening them helps them spread and bake properly.

Bake for 11–13 minutes, until the edges are lightly golden and the centers are set but still soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If you want extra chocolate on top, reserve a few chocolate chips and gently press them into the tops of the cookies while they’re still hot.

Recipe Notes & Tips

• Chill the dough before baking. The butter is melted when the dough is mixed, so chilling gives it time to firm up before it goes into the oven. Don’t skip this step.
• Use parchment paper. Line your baking sheet with parchment paper so the cookies bake on a clean, nonstick surface and don’t end up greasy underneath.
• Press the dough into pucks. These are 2-tablespoon cookies, so don’t skip this step. Gently flatten each chilled dough ball into a thick puck before baking so the cookies spread properly and bake evenly.
• Bake at 350°F. Because these are larger 2-tablespoon cookies, they bake at 350°F rather than a higher temperature. Bake for 11–13 minutes, until the edges are lightly golden and the centers are set but still soft.
• Add extra chocolate chips if you want. Reserve a few chocolate chips and gently press them into the tops of the cookies while they’re still hot from the oven. This is optional, but it makes the chocolate chips more visible on top

Frequently Asked Questions

Can I make the pumpkin paste ahead of time?
Yes. You can reduce the pumpkin ahead of time and let it cool completely before making the cookie dough. Store the cooled pumpkin paste in the refrigerator until you’re ready to use it.

Can I freeze pumpkin chocolate chip cookie dough?
Yes. Shape the dough into balls before freezing so you can bake only as many cookies as you need. Let the frozen dough sit on the counter for about 15 minutes before baking as directed.

Why other pumpkin chocolate chip cookies usually come out cakey?
Pumpkin puree adds a lot of moisture, and many recipes don’t do enough to control it. Some suggest blotting the pumpkin, but this recipe literally evaporates some of the water from the pumpkin first, then adjusts the ingredients and techniques to create a denser, fudgier cookie with crisp edges and chewy centers.

More Pumpkin Desserts

If pumpkin season is your favorite baking season too, try these with your next batch of cookies.

• Starbucks Copycat Pumpkin Cream Cheese Muffins
• No-Bake Pumpkin Cheesecake in Mini Jars
• Pumpkin Dump Cake with Pecans

More Cookie Recipes

• Mini Chocolate Chip Cookies
• Chocolate Chip Cookie Mix in a Jar
• Cowboy Cookie i Mix in a Jar
• Christmas Cookie Mix in a Jar