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two pumpkin chocolate chip cookies with one of them split in half and stacked on the other. Chocolate chips are still melty.
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5 from 1 vote

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft and chewy with loads of pumpkin flavor! Pumpkin pie spice and pumpkin puree work together to create an amazing pumpkin chocolate chip cookie recipe that's just perfect for the holidays!
Course Dessert
Cuisine American
Keyword pumpkin chocolate chip cookie recipe, pumpkin chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Freeze 30 minutes
Total Time 20 minutes
Servings 24
Calories 220kcal
Author Trish - Mom On Timeout


  • 1 cup pumpkin puree
  • ¾ cup unsalted butter room temperature
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 ½ cups semi-sweet chocolate chips


  • Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes making sure to stir frequently. Remove and let cool. (The pumpkin should be reduced down to somewhere between 2/3 and 3/4 cup.)
    1 cup pumpkin puree
  • Line a small baking sheet with parchment paper. Set aside.
  • Cream butter and sugars together in a large mixing bowl. Beat in the cooled pumpkin puree and vanilla until thoroughly combined.
    1 cup pumpkin puree, ¾ cup unsalted butter, ½ cup brown sugar, 1 cup granulated sugar, 1 tablespoon vanilla extract
  • Whisk together flour, cornstarch, baking soda, salt and pumpkin pie spice in a small bowl.
    2 ½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice
  • Gradually add flour mixture to wet ingredients, mixing just until combined. Fold in chocolate chips.
  • Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size. Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used. 
  • Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)
  • Preheat oven to 350F. Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. If you would like flatter cookies, press the dough balls down slightly before baking.
  • Cookies will appear slightly under-baked. Gently press additional chocolate chips into the top of the cookies if desired. Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
  • Store in an airtight container for up to a week.



Tools Needed

Hand Mixer or Stand Mixer | Mixing Bowls | Baking Sheet | Cookie Scoop | Silicone Baking Mat 

Chip Options

Try different flavored chips instead of chocolate. Butterscotch, cinnamon, vanilla – all would be good options!


Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 107mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1772IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg