Pumpkin Chocolate Chip Cookies

updated Sep 19, 2023

Pumpkin chocolate chip cookies made with canned pumpkin and warm baking spices.

MakesAbout 18 cookies

Prep10 minutes

Cook9 minutes to 11 minutes

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Pumpkin is one of the ingredients I look forward to baking with the most, and the moment September rolls around I make sure to pick up a can or two. And the pumpkin-spiced treat I get most excited to make are these pumpkin chocolate chip cookies.

They’re everything you love about a classic chewy-yet-crisp chocolate chip cookie amped up with a generous amount of pumpkin and warm spices. They’re soft, flavorful, and rolled in sugar to give them a decadent crunch and stunning shimmer. And to make things even better, they don’t require a mixer and are made entirely without eggs. Here’s how to make them.

Credit: Photo: Ghazalle Badiozamani | Food Stylist: Jesse Szewczyk

The Difference Between Canned Pumpkin and Pumpkin Pie Mix

This recipe calls for one-half cup canned pumpkin purée, which shouldn’t be confused with canned pumpkin pie mix. Pumpkin pie mix is seasoned with spices such as cinnamon, ginger, and cloves, and is also sweetened.

Because pumpkin pie mix already contains sugar, the mixture is typically a bit thinner than pure pumpkin purée, which can cause issues if used interchangeably in this recipe. (Moisture is the enemy of chewy cookies!) Avoid using it in this recipe and stick to plain puréed pumpkin for the best results.

Read more: What’s Actually in Your Canned Pumpkin Purée?

Credit: Photo: Ghazalle Badiozamani | Food Stylist: Jesse Badiozamani

4 Tips for Perfect Pumpkin Chocolate Chip Cookies

If you love pumpkin as much as I do, this pumpkin pie chocolate chip cookie recipe for you. These are the perfect crispy-yet-chewy cookie to help celebrate the start of sweater weather and couldn’t be easier to make. Here are four tips to help make sure they come out perfect.

1. Feel free to use store-bought pumpkin pie spice in place of the individual spices used. It tastes just as good and speeds up the prep time. You’ll need 2 1/4 teaspoons pumpkin pie spice to replace all four of the spices in the recipe.

2. Gently flatten the dough balls to help them spread. After rolling the dough balls in sugar, lightly flatten them with the palm of your hands so they’re about half an inch tall. This will help them spread properly so they don’t end up baking into little mounds.

3. Press a few extra chocolate chips into the tops of the dough balls before baking. This isn’t necessary, but gives them a picture-perfect look.

4. Don’t over bake. These cookies will take 9 to 11 minutes to bake. As soon as the tops are lightly browned and cracks start forming, take them out of the oven. The cookies will continue cooking on the hot sheet tray, so don’t be worried if they still feel a bit soft.

Credit: Photo: Ghazalle Badiozamani | Food Stylist: Jesse Szewczyk

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies made with canned pumpkin and warm baking spices.

Prep time 10 minutes

Cook time 9 minutes to 11 minutes

Makes About 18 cookies

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 1/2 cups

    all-purpose flour

  • 1 1/2 teaspoons

    ground cinnamon

  • 3/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cloves

  • 1/4 teaspoon

    ground allspice

  • 1/4 teaspoon

    ground nutmeg

  • 1/4 teaspoon

    baking powder

  • 1/4 teaspoon

    baking soda

  • 1/4 cup

    packed light brown sugar

  • 1/2 cup

    pumpkin purée

  • 2 teaspoons

    vanilla extract

  • 3/4 cup

    granulated sugar, divided

  • 1 cup

    bittersweet chocolate chips (about 6 ounces), plus more for garnish

  • Flaky salt (optional)


  1. Cut 1 stick unsalted butter into 1/2-inch cubes. Place in a small saucepan over medium heat until melted, about 2 minutes. Continue cooking, stirring constantly and scraping the bottom of the pan with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes more.

  2. Immediately scrape into a large heatproof bowl. Let cool for 10 minutes. Meanwhile, place 1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

  3. Add 1/4 cup packed light brown sugar, 1/2 cup pumpkin purée, 2 teaspoons vanilla extract, and 1/2 cup of the granulated sugar to the browned butter and whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula or wooden spoon until the flour is completely absorbed. Add 1 cup bittersweet chocolate chips and stir to combine.

  4. Cover the bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1/4 cup granulated sugar in a small bowl.

  5. Scoop out the dough with a 1 1/2-inch cookie scoop or into 18 (about 2 rounded tablespoon) portions, and roll into balls. Roll each ball in the remaining 1/4 cup granulated sugar. Place the dough balls at least 2 inches apart on the prepared baking sheets. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick. Place a few extra chocolate chips into the tops of the cookies and sprinkle with flaky sea salt, if desired.

  6. Bake until the cookies are light brown and puffed, 9 to 11 minutes. The centers should look set and have no wet spots. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.

Recipe Notes

Spice substitutions: Replace the cinnamon, cloves, allspice, and nutmeg with 2 1/4 teaspoons pumpkin pie spice.

Storage: The baked cookies can be stored in an airtight container at room temperature for up to 1 week.