These pumpkin cookies are such a fun and easy way to incorporate pumpkin, and they are so delicious that we dare anyone to try these cookies and not reach for a second one immediately! We seriously can’t get enough of them. Good luck keeping these in your house for more than 24 hours! But don’t worry, if you run out and still find yourself wanting more, it doesn’t take long to whip up another batch.

For more incredible fall desserts, try our Old Fashioned Peach Cobbler or our Perfect Pumpkin Cheesecake.

Why Our Recipe

  • Easy to whip up and get into the oven and you can even freeze the dough for pumpkin cookies anytime!
  • Pumpkin puree keeps these cookies nice and soft, every time.
  • All the fall flavors with the perfect custom blend of spices.
A close up of a pumpkin chocolate chip cookie on a baking sheet surrounded by other cookies.

Cookies are perfect if you’re craving something sweet but don’t want to put in a lot of time or effort, but these pumpkin chocolate chip cookies take that to a whole new level! You won’t believe how fast these mix up, and you can even freeze the cookie dough to speed up the process another day!

Ingredient Notes

An overhead view of wet and dry ingredients needed to make pumpkin chocolate chip cookies.
  • Butter: We recommend using unsalted butter in baking recipes if possible. This lets you have greater control of the salt levels.
  • Pumpkin Puree: Pumpkin puree is also quite shelf-stable and can be found in the grocery store year-round. You usually find it in the baking aisle.
  • Spices: These are the epitome of fall flavors. If you don’t have individual spices, you can substitute them with 1 1/2 teaspoons of pumpkin pie spice, but the custom blend here gives the best flavor in our opinion.
  • Chocolate chips: Any chocolate chips will work great in this recipe! Both semisweet and milk chocolate taste and chocolate chunks also work if you like those big bites of melty chocolate.

Cookie dough is usually quite easy to make, and these cookies are no exception! One important step is to beat together the sugar and butter until they are fluffy, and that will help get you that perfectly moist, spongy texture that makes these cookies so delicious. Be sure to mix the dry ingredients in well, but don’t overmix! It helps to mix the dry ingredients in a little at a time and mix in between each addition to make sure it is fully incorporated.

A tower of stacked pumpkin chocolate chip cookies.

Parchment Paper or Cooking Spray

When we bake cookies, we prefer to use parchment paper or silicone baking mats. This prevents the cookies from sticking to the pan, which also makes cleanup way simpler! Nonstick cooking spray can also create a slightly greasy feel on the bottom of your cookies, so if possible, we recommend using parchment paper.

Storage and Freezing Instructions

Store leftover cookies in an airtight container at room temperature for 3–5 days.

Freeze cookie dough to bake later! For best results, shape dough into balls and freeze for an hour on a baking sheet. Once frozen, transfer to a resealable plastic freezer back for long-term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake 16 to 18 minutes.

More pumpkin desserts . . .

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.