How to Make Pumpkin Chocolate Chip Cookies

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These irresistible treats will put a smile on every pumpkin lover's face!

With that distinctive chill filtering through the air as summer fades into autumn, there’s nothing like retreating to the kitchen to bake up cozy comfort foods and sweet eats. After all, it’s officially pumpkin season!

If you’re looking to get your pumpkin fix and satisfy your sweet tooth, you can’t go wrong with this pumpkin chocolate chip cookie recipe. These fabulous fall cookies are perfect as homemade Halloween treats, a light dessert for your Thanksgiving table or as a cozy way to revel in the season. Grab your canned pumpkin and a trusty set of mixing bowls, and let’s get started.

The Best Pumpkin For This Recipe

This is important—do not use canned pumpkin pie mix. What’s the difference between canned pumpkin and canned pumpkin pie mix, you ask? The latter has sugar and spices added to it and would yield ultra-sweet, ultra-spicy cookies. It limits your options for tailoring your cookies to your tastes. Stick to canned pumpkin or make pumpkin puree from scratch so you can control the sugar and spice levels of your cookies.

Speaking of customizing your cookies, there are a few tricks you can do to make these cookies extra special. If you’re a fan of pumpkin spice, you can add a pinch of cloves, ground ginger and nutmeg to this recipe for that lovely pumpkin pie flavor. Nuts make another great addition. Pecans are perfect but walnuts work wonders, too!

How to Make Pumpkin Chocolate Chip Cookies


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin
  • 1-1/2 cups semisweet chocolate chips


Step 1: Cream the Butter

Grab a large mixing bowl and cream the butter and sugars together until it becomes light and fluffy. Crack the egg into the bowl and add your vanilla extract, beating the mixture until it’s combined.

Editor’s Tip: Use a high-quality vanilla, like Nielsen-Massey, to improve the flavor of your cookies.

Step 2: Mix in the Flavors of Fall

In a separate mixing bowl, combine the dry ingredients—flour, baking soda, oats and cinnamon. Gradually stir this into the butter-sugar mixture, alternating adding the canned pumpkin.

Step 3: Time to Fold

Gently fold in the chocolate chips (and nuts, if you’re using them) until they’re dispersed in the dough.

Editor’s Tip: Once the dough has come together, you may want to chill it in the fridge. This prevents spreading and gives your cookies a richer flavor.

Step 4: Let’s Get Baking!

Grab a tablespoon and drop the dough by the spoonful onto an ungreased baking sheet. Pop the tray in a 350°F oven for about 10-12 minutes or until they take on that lovely light brown of falling autumn leaves. Let them cool on a wire rack before you reach for your first one.

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Camille Berry
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.