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Pumpkin Chocolate Chip Cookies

The best-ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies.
Course Dessert, Snack
Cuisine American
Keyword pumpkin chocolate chip cookies
Prep Time 25 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 34 minutes
Servings 22 -24 cookies
Calories 148kcal
Cost $5.17


  • 1/2 cup (111g) unsalted butter
  • 1/4 cup (53g) white sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1 large egg yolk (discard whites or save for another recipe)
  • 1 teaspoon vanilla
  • 1/3 cup (72g) canned pumpkin (not pumpkin pie filling; not an entire can)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon EACH: ground cloves and nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (190g) white all-purpose flour
  • 2/3 cup (110g) chocolate chips


  • MELT BUTTER: In a large, microwave safe bowl, melt the 1/2 cup butter. Let the butter stand until cooled to room temperature. It is very important the butter isn't hot or it will melt the sugars and cause greasy cookies.
  • ADD SUGARS: Add in 1/4 cup white sugar and 3/4 cup lightly packed light brown sugar to the room temperature melted butter. Stir until smooth with a wooden spoon.
  • REMAINING WET: Add in the large egg yolk (discard or save the whites for a different recipe), 1 teaspoon vanilla extract, and 1/3 cup canned pumpkin. Make sure the pumpkin isn't watery; dab off excess moisture if it is. Stir until ingredients are combined.
  • SPICES: Add 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 3/4 teaspoon baking soda. Stir until spices are well incorporated.
  • FLOUR AND CHOCOLATE: Spoon and level (See Note 1) to measure 1 and 1/2 cups flour and add to the bowl. Add the 2/3 cup chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for one hour.
  • BAKE: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 tablespoons (or 30 grams) dough per cookie ball. Roll the balls so they are taller rather than wider (see photo in post). Place 6 cookie dough balls on the sheet pan and then place in the freezer for 8 minutes. Remove and bake for 8-11 minutes (we like them best at 9 minutes; slightly under-baked will yield super-soft and chewy cookies) or until no longer glossy on top. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.
  • STORAGE: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days.


Note 1: If you press a measuring cup into a bag of flour you will pack way too much flour in; use a spoon to scoop it into a measuring cup and then level the top with the back of a butter knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added. To be as accurate as possible,  use a food scale to measure precisely 190 grams of flour.


Serving: 24cookies | Calories: 148kcal | Carbohydrates: 21.1g | Protein: 1.8g | Fat: 6.8g | Cholesterol: 17.9mg | Sodium: 45.1mg | Fiber: 1g | Sugar: 14.2g