Soft and chewy, these Chocolate Chip Pumpkin Cookies are perfectly spiced and full of warm fall flavor in every bite. This large batch recipe is easy to make and ideal for sharing.
Table of Contents
Pumpkin Chocolate Chip Cookies (Chewy)
These are not like other pumpkin cookie recipes you have tried. They are better! The secret to their success is the texture. They are soft and tender with a cake-like texture, thanks to the perfect balance of pumpkin puree and brown sugar.
The cookies have all the classic warm spices that we all know and love during the Fall. My favorite part is that this recipe makes such a big batch. Which means I can share them with friends and family or keep them for myself!
Ingredients & Estimated Cost:
Here is everything you need to make these delicious cookies, as well as some simple substitution recommendations.
- Unsalted butter (½ cup – $0.99) – Adds richness and flavor. You can use margarine in a pinch, but butter makes everything better.
- Cinnamon (1 teaspoon – $0.05) – Use ground allspice as an alternative for a similar warm taste.
- Pumpkin puree (1 ½ cups – $1.78) – Do not use pumpkin pie filling, the cookies will not turn out.
- Eggs (2 large -$0.42) – Binds everything together.
- Vanilla extract (1 teaspoon – $0.94) – Enhances the warm flavor profile. You can use almond extract as a substitute.
- All-purpose flour (2 ¼ cups – $0.29) – Gives structure to the cookies.
- Pumpkin pie spice (1 teaspoon – $0.07) – Adds to the pumpkin flavor with the classic flavor combination. Make your own pumpkin pie spice with nutmeg, cloves, and ginger if you don’t have any.
- Baking powder (4 teaspoons – $0.06) – Helps the cookies rise and stay soft. Do not skip this ingredient!
- Brown sugar (1 ¼ cups – $1.55) – Creates the chewy texture.
- Salt (½ teaspoon – $0.01) – Enhances the overall flavor of the cookies.
- Semi-sweet chocolate chips (1 cup – $5.76) – You can use dark chocolate, milk chocolate, or white chocolate chips.
- Walnuts (1 cup – optional) – I love the added crunch from the walnuts. Pecans would also work well.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs. The pricing for this recipe was updated in August 2025.
How To Make Chocolate Chip Pumpkin Cookies Recipe
Mix the wet and dry ingredients, scoop, bake, and serve. Let me show you how.
- Beat the butter and brown sugar together in a large bowl until smooth.
- Stir in the pumpkin, eggs, and vanilla.
- Mix the flour, baking powder, salt, and spices in a separate bowl.
- Gradually add this to the wet ingredients.
- Stir in chocolate chips and walnuts (if using).
- Using a cookie scoop, drop the cookie dough onto the prepared cookie sheet and bake for 10-12 minutes. Let them cool before serving.
Chocolate Chip Pumpkin Cookies Recipe
Recipe Cost 11.87 Serving Cost 0.23Equipment
- baking sheets
- cookie scoop
- Medium bowl
- large mixing bowl
- silicone baking mat
- Measuring spoons
- Liquid measuring cup
- measuring cups
- handheld mixer
Ingredients
- ½ cup unsalted butter softened
- 1 ¼ cup brown sugar packed
- 1 ½ cup pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Move the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together butter and brown sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add the pumpkin, eggs, and vanilla extract and beat until well combined, about 1 minute.
- In a medium bowl, whisk together flour, baking powder, salt, and spices.
- Gradually add the dry ingredients to the pumpkin mixture until well incorporated.
- Stir in chocolate chips and walnuts (optional).
- Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets. Top the cookies with additional chocolate chips (optional).
- Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to cooling racks.
Notes
Nutrition
Chocolate Chip Pumpkin Cookies Recipe FAQs
You want the cookies to have a firm edge without being too soft in the middle. You can check this by gently pushing on the side of a cookie with a spatula. If the center does not have an indentation and the sides seem firm, then they are done.
Absolutely. White chocolate goes well with the pumpkin spice flavor, so feel free to make the substitution.
No, the walnuts are optional. You can leave them out without impacting the deliciousness of the cookie.
Amanda says
This Pumpkin Chocolate Chip Cookies was an instant hit with my family. They couldn’t get enough.
Erica Schwarz says
Such yummy cookies! Just the right amount of “spice” too.
Jess Jankowski says
Pumpkin season is the best season! So happy you enjoyed them!
Nellie Tracy says
We have these cookies baking on repeat at our house!
Jess Jankowski says
Same! It is the best time of the year!
Peggy Brooker says
These are so soft and yummy! Perfect for the beginning of Fall! When I saw the recipe I could not wait to try them and they did not disappoint!
Jess Jankowski says
We love that you tried them out right away. Thank you!
Loria says
WHAT TEMP???
Jess Jankowski says
Move the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Karen Call says
Delicious, they will be perfect to bake while in SLC for my mission this winter. I love anything that is pumpkin. Thanks for the recipe.
Jess Jankowski says
Oh these will be perfect on your mission! Enjoy!