Pumpkin Chocolate Chip Cookies

plate of pumpkin chocolate chip cookies arranged in a circle on a plate

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Make light and chewy pumpkin chocolate chip cookies with this simple recipe, ready in under 30 minutes!


  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp finely ground kosher salt
  • 1 tsp pumpkin pie spice (optional)
  • ½ cup softened unsalted butter (1 stick)
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 ½ tsp vanilla extract
  • 2 large eggs
  • 1 ½ cups mini chocolate chips (semi-sweet)


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Whisk well and set aside.
  3. In a large bowl, beat the butter, white sugar, and brown sugar until creamy and smooth.
  4. Add the eggs, pumpkin puree, and vanilla and continue to beat until smooth.
  5. Combine the wet and dry ingredients, continuing to mix with a stand or hand mixer.
  6. Fold in the chocolate chips using a rubber spatula until they are evenly distributed.
  7. Using two spoons or an ice cream scooper, spoon about 3 tablespoons of batter (about ¾ of an ice cream scoop) onto a parchment-lined baking sheet.
  8. Bake for 10-12 minutes and let rest for about 10 minutes before transferring to a cooling rack.
  9. Store in an air-tight container.