10 Chocolate Chip Pumpkin Cookie Recipes

You’re in for a treat! When pumpkin spice meets chocolate chips, magic happens. These 10 chocolate chip pumpkin cookie recipes are the ultimate fall comfort food—perfect for cozy afternoons or holiday swaps. Grab your mixing bowl and let’s get baking!

Classic Baked Chocolate Chip Pumpkin Cookies

Pumpkin and chocolate chip cookies come together in this soft, spiced treat. Perfect for fall baking, these cookies are packed with warm cinnamon and nutmeg. They're easy to make and sure to disappear fast.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp nutmeg)
• 1/2 cup unsalted butter, softened (room temperature for easy creaming)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1 large egg
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add pumpkin puree, vanilla extract, and egg; beat until well combined (mixture may look slightly curdled – that's okay).
5. Gradually add dry ingredients to wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
6. Fold in chocolate chips with a spatula. For thicker cookies, chill dough for 15 minutes before baking.
7. Drop rounded tablespoons of dough (about 1.5 tbsp each) onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly soft.
9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Great straight from the oven with a glass of cold milk or packed in lunchboxes. These cookies stay soft and chewy for days, if they last that long.

Gluten-Free Chocolate Chip Pumpkin Cookies

Craving a soft, chewy gluten-free cookie? These chocolate chip pumpkin cookies use almond flour and dairy-free chips for a perfect fall treat. No complicated steps—just pure cookie goodness.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt

Wet Ingredients

• ½ cup pumpkin puree
• ¼ cup maple syrup or honey
• 2 tablespoons coconut oil, melted (or any neutral oil)
• 1 teaspoon vanilla extract

Mix-ins

• ½ cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking soda, pumpkin pie spice, and salt. (Tip: Whisking breaks up lumps in almond flour.)
3. In a separate bowl, mix pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour wet ingredients into dry. Stir until just combined. Do not overmix.
5. Fold in dairy-free chocolate chips. (Tip: Reserve a few chips to press on top before baking for a prettier look.)
6. Scoop dough by rounded tablespoons onto prepared sheet, spacing 2 inches apart. Flatten slightly with a fork.
7. Bake 10-12 minutes, until edges are golden and center is set. (Tip: For softer cookies, bake 10 minutes.)
8. Cool on sheet 5 minutes, then transfer to a wire rack.

Soft and tender with a slight pumpkin spice warmth, these cookies pair perfectly with a cup of coffee. They stay moist for days thanks to the almond flour and pumpkin.

Vegan Chocolate Chip Pumpkin Cookies

Bake these vegan chocolate chip pumpkin cookies for a fall-inspired treat. They’re soft, chewy, and packed with warm spices. Perfect for using that can of pumpkin puree.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup coconut oil, melted (refined for neutral flavor)
• 3/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3/4 cup dairy-free chocolate chips (or chopped dark chocolate)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, mix flaxseed meal and water; let sit for 5 minutes to thicken.
3. In a large bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
4. Add the flax egg to the wet mixture and stir to combine.
5. In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt.
6. Pour dry ingredients into wet; fold together with a spatula until just combined. Do not overmix.
7. Fold in chocolate chips until evenly distributed.
8. For thicker cookies, chill dough for 20-30 minutes in the refrigerator.
9. Drop dough by rounded tablespoon onto prepared baking sheet, spacing 2 inches apart.
10. Bake for 10-12 minutes, until edges are set and tops are lightly golden. Rotate pan halfway through.
11. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

A soft, spiced cookie with melty chocolate in every bite. Serve with a glass of almond milk or crumble over vanilla ice cream for a decadent dessert.

Air Fryer Chocolate Chip Pumpkin Cookies

You'll crave these air fryer chocolate chip pumpkin cookies—crispy edges, soft centers. They're quick and easy, perfect for fall cravings any time of year.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup unsalted butter, softened (or 1/2 cup coconut oil for dairy-free)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup semi-sweet chocolate chips

Instructions

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer until light and fluffy, about 2 minutes.
3. Add egg and vanilla; beat until combined.
4. Add pumpkin puree and beat until smooth; the mixture may look slightly curdled, that's okay.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no flour streaks remain. Do not overmix.
6. Fold in chocolate chips with a spatula.
7. Cover the dough and refrigerate for 30 minutes; this prevents spreading and enhances flavor.
8. Preheat air fryer to 350°F (175°C) for 5 minutes.
9. Scoop dough into 1.5-tablespoon balls (about 1.5 inches) and place in the air fryer basket in a single layer, leaving at least 2 inches between them. Cook in batches if needed.
10. Air fry at 350°F for 8-10 minutes, until edges are golden brown and the centers appear slightly underdone. Check at 8 minutes to avoid overbaking.
11. Let cookies cool in the basket for 5 minutes—they will continue to set—then transfer to a wire rack to cool completely.

Soft, chewy, and loaded with chocolate, these pumpkin cookies have a subtle spice warmth. Serve with a glass of cold milk or drizzle with melted white chocolate for extra flair.

Chocolate Chip Pumpkin Cookie Bars

Soft, chewy, and topped with a tangy cream cheese glaze, these chocolate chip pumpkin cookie bars are a seasonal favorite. Seriously, they're the easiest pumpkin dessert you'll make all year.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg (room temp)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup chocolate chips (semi-sweet or milk)
• 4 oz cream cheese, softened (for glaze)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk or heavy cream (for glaze, adjust for consistency)
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides.
2. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Add pumpkin puree, egg, and vanilla extract; mix until combined. (Tip: scrape down sides to ensure even mixing.)
4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Gradually add dry ingredients to wet mixture, stirring just until no flour streaks remain. (Tip: overmixing can make bars tough.)
6. Fold in chocolate chips until evenly distributed.
7. Spread batter evenly into prepared pan. (Tip: use a spatula or wet fingers to smooth if sticky.)
8. Bake for 22-26 minutes, until edges are golden and a toothpick inserted in center comes out clean or with a few moist crumbs. (Tip: avoid overbaking to maintain chewy texture.)
9. Let bars cool completely in pan on a wire rack.
10. Meanwhile, make glaze: beat cream cheese until smooth. Add powdered sugar, milk, and vanilla; beat until smooth and pourable. Adjust consistency with more milk if needed.
11. Drizzle glaze over cooled bars. Let set for 10 minutes before slicing into 12 bars.

Creamy glaze on top adds a tangy finish that balances the sweetness. These bars are best enjoyed at room temperature and stay chewy for days.

No-Bake Chocolate Chip Pumpkin Cookies

Here's a no-bake cookie that skips the oven but not the flavor. These pumpkin chocolate chip cookies are chewy, spiced, and come together in 10 minutes. Perfect for when you need a quick fall treat.

Serving: 18 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Cookies

• 1 1/2 cups old-fashioned oats (not instant)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup creamy peanut butter (natural works, stir if separated)
• 1/4 cup maple syrup (or honey)
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or cinnamon)
• Pinch of salt

Instructions

1. In a large bowl, combine oats, pumpkin puree, peanut butter, maple syrup, vanilla, pumpkin pie spice, and salt. Stir thoroughly until a stiff dough forms. (Tip: Use room temperature peanut butter for easier mixing.)
2. Fold in chocolate chips until evenly distributed.
3. The dough should hold together when squeezed. If too sticky, add 1 tablespoon of oats. If too dry, add 1 teaspoon of water or milk. (Tip: Adjust consistency for your climate; humid days may need extra oats.)
4. Scoop rounded tablespoons of dough and roll into balls. Place on a parchment-lined baking sheet.
5. Flatten each ball slightly with a fork or the palm of your hand.
6. Refrigerate for at least 30 minutes until firm. (Tip: Chilling is essential for texture; don't skip.)
7. Serve chilled or at room temperature. Store in an airtight container in the fridge for up to 1 week.

Once set, these cookies are soft and chewy with a moist crumb thanks to the pumpkin. The spices blend seamlessly with peanut butter, and chocolate chips provide sweet pops. For an extra treat, press an extra chocolate chip on top before chilling.

Soft & Chewy Chocolate Chip Pumpkin Cookies

Fall baking gets a serious upgrade with these soft and chewy chocolate chip pumpkin cookies. Brown butter adds a nutty depth that pairs perfectly with pumpkin and warm spices. Every bite is pure comfort.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1/2 cup unsalted butter (for browning)
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice (or sub with 1/4 tsp nutmeg + 1/4 tsp ginger)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir constantly until it turns amber and smells nutty, about 5–7 minutes. Pour into a heatproof bowl and let cool for 10 minutes. (Tip: Watch closely – it goes from brown to burnt fast.)
2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
3. Pour the cooled brown butter into the pumpkin mixture and whisk to combine.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix – a few streaks of flour are fine.
6. Fold in 1 cup chocolate chips. (Tip: Reserve a handful to press onto the dough balls before baking for a bakery look.)
7. Cover the dough and refrigerate for at least 30 minutes. Chilling prevents spreading and boosts chewiness.
8. Preheat oven to 350°F. Line two baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough (about 1.5 tbsp each) and roll into balls. Place 2 inches apart on prepared sheets.
10. Bake for 10–12 minutes, until edges are set and lightly golden. Centers will look slightly underbaked.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. (Optional: Press a few extra chocolate chips into the warm cookies for a gooey finish.)

With a tender crumb and pockets of melted chocolate, these cookies are ideal for cozy evenings or holiday swaps. Serve them warm with a glass of cold milk or a scoop of vanilla ice cream. They stay soft for days – if they last that long!

Chocolate Chip Pumpkin Cookies with Cream Cheese Swirl

Zesty pumpkin and warm spices pair with rich chocolate and a tangy cream cheese swirl. These cookies are soft, tender, and packed with flavor. No mixer required — just a bowl and a spoon.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1 cup semisweet chocolate chips
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar (for swirl)
• 1/2 tsp vanilla extract (for swirl)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat softened butter, 1 cup granulated sugar, and brown sugar until smooth.
4. Add pumpkin puree, egg, and 1 tsp vanilla extract. Mix until combined.
5. Gradually add dry ingredients to wet mixture, stirring just until no streaks of flour remain. (Tip: Overmixing makes cookies tough.)
6. Fold in chocolate chips with a spatula.
7. In a small bowl, beat cream cheese with 2 tbsp granulated sugar and 1/2 tsp vanilla extract until smooth.
8. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
9. Dollop about 1/2 teaspoon of cream cheese mixture onto each dough mound.
10. Use a toothpick to swirl the cream cheese into the dough gently. (Tip: Don't over-swirl or the pattern disappears.)
11. Bake for 12-14 minutes, until edges are set and tops are lightly puffed. (Tip: Underbake slightly for softer cookies.)
12. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Fudgy and tender, these cookies strike a perfect balance of pumpkin, chocolate, and cheesecake. Serve them slightly warm for the ultimate gooey experience, or chill them for a firmer texture.

Spiced Chocolate Chip Pumpkin Cookies with Pecans

Vibrant fall flavors come together in these spiced chocolate chip pumpkin cookies with toasted pecans and a caramel drizzle. They're chewy, nutty, and perfectly spiced. No chill time needed.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, cloves)
• 1/2 cup unsalted butter (softened to room temperature)
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg (room temperature)
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans (toasted)
• 1/4 cup caramel sauce (store-bought or homemade, for drizzling)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant. Set aside to cool.
3. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
5. Add pumpkin puree, egg, and vanilla; beat until combined. The mixture may look curdled—that's normal.
6. Gradually add the dry ingredients to the wet, mixing on low just until combined. Do not overmix.
7. Fold in chocolate chips and toasted pecans with a spatula until evenly distributed.
8. Drop rounded tablespoons of dough (about 1.5 inches apart) onto prepared baking sheets. No need to flatten.
9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Center should still be soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
11. Drizzle caramel sauce over cooled cookies. Let set for 5 minutes before serving.

Keep these cookies in an airtight container for up to a week—they stay soft and chewy. The caramel drizzle adds a sweet finishing touch that pairs perfectly with the warm spices.

Low-Sugar Chocolate Chip Pumpkin Cookies

Get ready for fall baking with these low-sugar chocolate chip pumpkin cookies. Sweetened only with coconut sugar, they're perfect for a healthier treat. The pumpkin keeps them moist and tender.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

Wet Ingredients

• 1 cup pumpkin puree (not pie filling)
• 1/2 cup melted unsalted butter (or coconut oil)
• 3/4 cup coconut sugar (adjust to taste)
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Add-ins

• 1/2 cup dark chocolate chips (mini chips work best)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. (Tip: sift if clumpy for even distribution.)
3. In a large bowl, combine pumpkin puree, melted butter, coconut sugar, egg, and vanilla. Stir until smooth. (Tip: use room temperature egg for better incorporation.)
4. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix. (Tip: overmixing makes cookies tough.)
5. Fold in chocolate chips. (Tip: reserve a few to press on top before baking for a prettier look.)
6. Scoop dough (about 1.5 tbsp each) onto prepared sheet, spacing 2 inches apart. (Tip: chill dough for 15 minutes if you prefer thicker cookies.)
7. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. (Tip: cookies will continue to set on the pan.)
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Very soft and cake-like, these cookies are perfect for fall. The combination of warm spices and melty chocolate is irresistible. Serve with a glass of milk or freeze for later.

Conclusion

From chewy to cakey, these pumpkin chocolate chip cookies cover all the cozy fall vibes. I can’t wait for you to try them! Drop a comment with your fave, and don’t forget to pin this roundup for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.