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+ servings
A stack of three delicious pumpkin chocolate chip cookies on a plate.

Pumpkin Chocolate Chip Cookies

You'll love these delicious soft and chewy pumpkin cookies. Full of chocolate, spices and completely delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings 24 cookies
Calories 174kcal


  • Large bowl
  • Baking Sheet


  • 2 cups all-purpose flour 240g
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder Dark
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 3/4 cup butter 170g, melted
  • 2/3 cup light brown sugar 100g, Packed
  • 1/2 cup granulated sugar 100g
  • 1/3 cup pumpkin puree strained*
  • 1 tsp vanilla extract 5mL
  • 1 cup semisweet chocolate chips 150g


  • Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
  • Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
  • Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
  • Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.
  • Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
  • Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.


  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
  • I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you're in a rush; they'll still be delicious!
  • Remember to remove excess water from your puree!
  • Walnuts or pecans are great in this recipe


Serving: 1cookie | Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 115mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg