These pumpkin chocolate chip cookies are the dreamiest cookie for fall!

Soft, chewy, lightly spiced, and dotted with melty chocolate — these pumpkin chocolate chip cookies are cookie perfection for autumn.

Homemade chocolate chip cookies are a favorite any time of year, and when pumpkin season arrives I love turning classics into fall-forward treats. Many pumpkin cookie recipes lean cakey, but this one keeps the texture tender and chewy with just enough pumpkin to add moisture and flavor without turning the cookies into muffins.

With a balance of brown and white sugar, a touch of pumpkin pie spice, and plenty of chocolate chips, these cookies are easy to make and irresistible to eat. They’re eggless too — the pumpkin puree acts as the binder, making them a good option if you’re out of eggs or prefer to skip them.

Why you’ll love these pumpkin chocolate chip cookies

They stay soft and chewy with lightly crisp edges, the pumpkin adds gentle moisture and flavor, and the melty chocolate is pure comfort. They’re simple to prepare using pantry staples, and the recipe yields a batch perfect for sharing at fall gatherings or saving for yourself.

Ingredients

• 1 1/2 sticks (12 Tbsp) butter, softened
• 1 cup brown sugar, packed
• 1 cup white sugar
• 6 Tbsp pumpkin puree (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 tsp pumpkin pie spice
• 1 1/2 cups chocolate chips (plus extra for the tops, if desired)

Instructions

(Printable recipe details and measurements are included below.)

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, brown sugar, and white sugar until light and combined.
3. Add the pumpkin puree and vanilla extract; mix until fully incorporated.
4. On low speed, add the flour, baking soda, salt, and pumpkin pie spice. Mix just until combined — avoid overmixing.
5. Fold in the chocolate chips by hand until evenly distributed.
6. Scoop the dough by scant 1/8-cupfuls and roll into balls. Place the dough balls a couple of inches apart on the prepared baking sheet (about nine per standard sheet).
7. If desired, press a few extra chocolate chips onto the tops of the dough balls for a pretty finish.
8. Bake for about 20 minutes, until the edges are golden-brown but the centers remain slightly soft. The lower oven temperature helps keep the cookies tender and chewy.
9. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.

Notes and variations

• Add chopped pecans or walnuts for crunch.
• Increase the pumpkin pie spice if you prefer a bolder spice profile.
• For larger cookies, increase scoop size and adjust bake time, watching until edges are set and centers are still slightly soft.