Pumpkin Chocolate Chip Cookies

When the weather turns cool and cozy, there’s nothing better than baking up a batch of warm, soft cookies that fill your kitchen with the scent of fall. These Pumpkin Chocolate Chip Cookies are everything you love about autumn—sweet, spiced, and irresistibly soft. Perfect for sharing (or keeping all to yourself) with a cup of coffee or hot cider on a crisp day.

Before you mix everything together, take a moment to enjoy the cozy aroma that’s already filling your kitchen! These pumpkin chocolate chip cookies are all about warm fall flavors and simple, satisfying comfort. Once you’ve gathered your ingredients, you’ll be ready to whip up a dough that’s soft, spiced, and perfectly studded with melty chocolate chips — a true taste of autumn in every bite.

WHAT YOU’LL NEED

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves

Wet Ingredients

• ½ cup unsalted butter, melted
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract

Mix-Ins

• 1½ cups semisweet chocolate chips (or milk chocolate if you prefer!)

HOW TO MAKE IT

1. Preheat & Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and keeps cleanup easy.

2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves. The spices are what give these cookies that irresistible fall flavor, so don’t skip them!

3. Combine the Wet Ingredients
In a large mixing bowl, stir together ½ cup melted butter, ¾ cup brown sugar, and ½ cup granulated sugar until smooth and slightly glossy. Then mix in ¾ cup pumpkin purée and 1 tsp vanilla extract. The pumpkin makes these cookies soft and gives them that signature seasonal twist.

4. Bring It All Together
Gradually add the dry mixture into the wet ingredients, stirring just until the flour disappears. The dough will be soft and slightly sticky — that’s exactly what you want for pillowy cookies.

5. Add the Chocolate Chips
Fold in 1½ cups semisweet chocolate chips (or more if you’re feeling generous). The rich chocolate pairs perfectly with the pumpkin spice flavor.

6. Scoop & Bake
Drop spoonfuls of dough (about 1½ tablespoons each) onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the tops look just set.

7. Cool & Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up slightly as they cool — if they last that long!

Enjoy warm for the ultimate gooey bite, or store in an airtight container for up to five days (if they last that long!).

These cookies are soft, spiced, and full of that pumpkin-chocolate magic that makes fall baking so fun. Perfect for family gatherings, gifting to neighbors, or pairing with a blanket and your favorite fall movie.