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Chewy Pumpkin Chocolate Chip Cookies

Soft, chewy cookies packed with pumpkin puree, warm spices, and melty chocolate chips—perfect for fall baking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups chocolate chips semi-sweet or milk chocolate

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves.
  3. Cream butter and brown sugar until light and fluffy.
  4. Mix in pumpkin puree and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet mixture until just combined.
  6. Fold in chocolate chips gently.
  7. Drop dough by tablespoons onto prepared baking sheets, flatten slightly.
  8. Bake 12–15 minutes until edges set and tops are slightly soft.
  9. Cool 5 minutes on baking sheet, then transfer to wire rack. Serve or store in airtight container.

Notes

Cookies can be frozen up to 2 months.