10 Pumpkin Chocolate Chip Cookie Recipes for Fall

1. Classic Chewy Pumpkin Chocolate Chip Cookies

Sometimes you just need the OG. No fancy ingredients, no wild substitutions—just a perfectly soft, chewy cookie that tastes like October in every single bite.

Ingredients

• 2 ¼ cups all-purpose flour (spooned and leveled, please—we’re not animals)
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (leave it out for an hour, don’t microwave it—trust me)
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg yolk (save the white for an omelet tomorrow)
• 2 teaspoons vanilla extract
• ¾ cup pumpkin puree (not pumpkin pie filling—critical distinction!)
• 1 ½ cups semisweet chocolate chips

Step-by-Step Instructions

1. Whisk your dry ingredients together in a medium bowl—flour, baking soda, spices, and salt. Set this aside while you work your magic on the wet stuff.
2. Cream the butter, brown sugar, and granulated sugar together until it’s light and fluffy. This takes about 3-4 minutes with an electric mixer. Don’t rush it—this is where the texture magic happens.
3. Beat in the egg yolk and vanilla until they’re fully incorporated. Scrape down the sides of the bowl because nobody likes uneven cookie dough.
4. Add the pumpkin puree and mix until just combined. Notice how it looks slightly curdled? That’s totally normal—pumpkin does that to buttercream. Don’t panic.
5. Gradually add your dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. It’ll be stickier than your average cookie dough—again, totally normal.
6. Fold in those chocolate chips with a spatula. Yes, you could use the mixer, but folding prevents overmixing and keeps your cookies tender.
7. Chill the dough for at least 30 minutes. I know you’re impatient. I am too. But this step prevents flat, sad cookies. Your patience will be rewarded.
8. Preheat your oven to 350°F and line baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart.
10. Bake for 12-14 minutes until the edges are set and the centers still look slightly underdone. Pro tip: They’ll continue baking on the hot sheet, so resist the urge to overbake.

Why You’ll Love It

These cookies are everything a classic pumpkin cookie should be—soft, chewy, warmly spiced, and packed with melty chocolate in every single bite. The texture is pure perfection thanks to that crucial chill time, and they stay soft for days (if they last that long). Every fall, I make multiple batches of these for friends, neighbors, and anyone who happens to walk through my door.

2. Gluten-Free Pumpkin Chocolate Chip Cookies

Because everyone deserves to enjoy fall baking, regardless of their dietary restrictions. My gluten-free bestie practically cried when I made these for her—and she’s not a crier.

Ingredients

• 2 cups gluten-free all-purpose flour blend (I recommend Bob’s Red Mill 1-to-1)
• 1 teaspoon xanthan gum (omit if your flour blend already has it)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup unsalted butter, softened (or vegan butter for dairy-free)
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg (or flax egg for vegan—1 tbsp flax + 3 tbsp water)
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 cup semisweet chocolate chips (ensure dairy-free if needed)

Step-by-Step Instructions

1. Combine your gluten-free flour, xanthan gum (if using), baking powder, baking soda, spices, and salt in a bowl. Whisk thoroughly—gluten-free flours tend to clump.
2. Cream the butter and both sugars together until light and fluffy. This might take a minute longer with GF flour, but stick with it.
3. Mix in the egg, vanilla, and pumpkin puree until smooth. The dough will look wetter than traditional cookie dough—that’s the gluten-free life.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing with GF flour equals dense cookies, and nobody wants that.
5. Fold in your chocolate chips. At this point, the dough will be quite soft. That’s okay—we’re going to fix that.
6. Chill the dough for at least 1 hour. GF dough needs this chill time more than regular dough—it helps the flours hydrate and prevents spreading.
7. Preheat your oven to 350°F and line baking sheets with parchment.
8. Scoop the dough using a cookie scoop—about 1.5 tablespoons per cookie. Flatten them slightly because GF cookies don’t spread as much.
9. Bake for 12-15 minutes until the edges are golden and the centers look set. They won’t brown as much as regular cookies.

Why You’ll Love It

These cookies are so good that nobody will guess they’re gluten-free. The texture is tender and slightly cakey, and the chocolate chips provide that perfect melty contrast. I’ve served these at parties alongside regular cookies, and people always reach for seconds of the GF version—sometimes before they even know it’s gluten-free.

3. Brown Butter Pumpkin Chocolate Chip Cookies

Okay, buckle up. Brown butter is the secret ingredient that’ll change your entire baking life. It adds this nutty, caramelized depth that makes people swoon.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon allspice
• 1 cup unsalted butter (yes, we’re browning all of it—don’t skimp)
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ⅔ cup pumpkin puree
• 1 ½ cups semisweet chocolate chips

Step-by-Step Instructions

1. Brown the butter in a light-colored saucepan over medium heat. Stir constantly—I mean it, constantly—until it turns amber and smells nutty. This takes about 5-7 minutes. Watch for those brown specks at the bottom—that’s the good stuff.
2. Pour the browned butter into a heatproof bowl and let it cool for 15-20 minutes. It should be lukewarm, not hot, before you proceed.
3. Whisk together the flour, baking soda, salt, and spices in a medium bowl. Set aside.
4. Combine the cooled brown butter with both sugars in a large bowl. Beat until well combined—it won’t get fluffy like room-temp butter, and that’s fine.
5. Add the egg, egg yolk, and vanilla, mixing until smooth. Then add the pumpkin puree and mix until fully incorporated.
6. Gradually stir in the dry ingredients. The dough will be soft and slightly shiny from that gorgeous brown butter.
7. Fold in the chocolate chips. Resist eating the dough raw—I know it’s tempting.
8. Chill the dough for at least 2 hours. This is non-negotiable. The flavors need time to meld, and the butter needs to firm up.
9. Preheat to 350°F and line your baking sheets.
10. Scoop about 2 tablespoons of dough per cookie and bake for 10-12 minutes. The edges should be golden, and the centers should look slightly underdone.

Why You’ll Love It

Brown butter makes everything better—it’s just science. These cookies have a complexity that regular pumpkin cookies simply can’t match. The nuttiness from the browned butter perfectly complements the warm spices, and the chocolate chips become these incredible melty pockets of joy. I made these for a Thanksgiving dessert table last year, and they were gone before the pumpkin pie even got touched.

4. Vegan Pumpkin Chocolate Chip Cookies

Plant-based baking can be tricky, but these cookies prove that vegan doesn’t mean sacrifice. They’re soft, chewy, and absolutely packed with pumpkin-y goodness.

Ingredients

• 2 cups all-purpose flour (or GF blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup coconut oil, melted and slightly cooled
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup unsweetened applesauce (acts as the egg replacement here)
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 cup vegan chocolate chips

Step-by-Step Instructions

1. Whisk the flour, baking powder, baking soda, salt, and spices together in a medium bowl.
2. Mix the melted coconut oil and both sugars in a separate large bowl until well combined. The mixture should look like wet sand.
3. Add the applesauce, vanilla, and pumpkin puree. Stir until everything’s fully incorporated and smooth.
4. Gradually add the dry ingredients to the wet mixture. The dough will be soft but should hold together when pressed.
5. Fold in the vegan chocolate chips. Taste the dough—I won’t tell anyone. (It’s safe since there are no eggs!)
6. Chill the dough for at least 45 minutes. Vegan cookie dough is sticky, and the chill time is crucial.
7. Preheat your oven to 350°F and prepare your baking sheets with parchment.
8. Scoop dough balls about 1.5 tablespoons each. These won’t spread as much, so flatten them slightly with your palm.
9. Bake for 10-12 minutes until the edges are golden. They’ll still be soft in the center.

Why You’ll Love It

These cookies are proof that vegan baking can be truly spectacular. The coconut oil adds a subtle flavor that doesn’t overpower the pumpkin, and the applesauce keeps everything perfectly moist. My vegan friends literally text me when fall starts to ask if I’m making these yet. They’re that good.

5. Pumpkin Chocolate Chip Cookie Bars

Who says cookies need to be individual? These bars are the lazy baker’s dream—all the flavor, none of the scooping. Perfect for feeding a crowd or when you just can’t be bothered with portion control.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 cups semisweet chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan. You can line it with parchment for easier removal—I always do.
2. Whisk together your flour, baking soda, salt, and spices in a medium bowl.
3. Cream the butter and both sugars in a large bowl until light and fluffy. This takes about 3 minutes with an electric mixer.
4. Mix in the egg and vanilla until smooth, then add the pumpkin puree and combine thoroughly.
5. Gradually add the dry ingredients, mixing until just combined. Fold in 1 ½ cups of the chocolate chips.
6. Spread the dough evenly into your prepared pan. It’ll be thick, so use a spatula or your hands—just make sure it’s even.
7. Sprinkle the remaining ½ cup of chocolate chips over the top. Press them in slightly.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. The edges should be golden and pulling away from the pan.
9. Cool completely in the pan before cutting. I know this is torture, but warm bars will crumble into a mess.

Why You’ll Love It

These bars are absolute lifesavers when you need dessert for a gathering. They travel well, cut into neat squares, and taste exactly like a chewy pumpkin chocolate chip cookie—just in a more convenient format. I once brought these to a church potluck and had three people ask for the recipe. Three! That’s practically celebrity status in church circles.

6. Keto Pumpkin Chocolate Chip Cookies

Yes, you can have pumpkin cookies on keto. No, they don’t taste like cardboard. These low-carb beauties use almond flour and sugar substitutes to create a cookie that satisfies without the carb crash.

Ingredients

• 2 cups blanched almond flour (not almond meal—important difference!)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup granulated monk fruit sweetener (or erythritol)
• ¼ cup brown sugar substitute (I like Swerve Brown)
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup pumpkin puree
• ¾ cup sugar-free chocolate chips (Lily’s is my go-to)

Step-by-Step Instructions

1. Whisk the almond flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
2. Cream the butter and both sweeteners until light and fluffy. This takes about 2-3 minutes. The mixture won’t get as fluffy as regular sugar, but that’s okay.
3. Beat in the egg and vanilla until well combined, then add the pumpkin puree and mix thoroughly.
4. Gradually add the dry ingredients to the wet mixture. The dough will be soft and slightly sticky.
5. Fold in the sugar-free chocolate chips. At this point, taste the dough—it should be sweet, but keto sweeteners can be subtle. Adjust if needed.
6. Chill the dough for at least 30 minutes. This is absolutely essential for almond flour cookies—otherwise, they’ll spread into thin, sad pancakes.
7. Preheat your oven to 325°F (almond flour bakes at a lower temp) and line baking sheets with parchment.
8. Scoop rounded tablespoons of dough and flatten slightly on the prepared sheets.
9. Bake for 10-12 minutes until the edges are golden brown. They’ll look soft in the center but will firm up as they cool.

Why You’ll Love It

I’m not keto myself, but I’ve made these for friends who are, and honestly? They’re delicious enough that I’d choose them even without the low-carb benefits. The almond flour gives them a wonderfully nutty flavor that pairs beautifully with the pumpkin spices. Just don’t expect them to have the exact same texture as wheat-flour cookies—they’re a bit more delicate and crumbly, but in the best way possible.

7. Pumpkin Chocolate Chip Oatmeal Cookies

Because sometimes you want a little extra texture and nutritional density. These cookies combine the heartiness of oats with pumpkin’s cozy comfort and chocolate’s irresistible sweetness.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 ½ cups old-fashioned rolled oats
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 cup semisweet chocolate chips

Step-by-Step Instructions

1. Whisk together the flour, baking soda, salt, and spices in a medium bowl. Stir in the oats and set aside.
2. Cream the butter and both sugars until light and fluffy. You want this mixture pale and aerated—about 3-4 minutes.
3. Beat in the egg and vanilla until smooth, then add the pumpkin puree and mix until completely combined.
4. Gradually add the dry mixture to the wet ingredients, mixing just until combined. The dough will be thick and slightly sticky.
5. Fold in the chocolate chips. The oat mixture will make this dough stiffer than regular pumpkin cookie dough.
6. Chill the dough for 30 minutes to prevent spreading.
7. Preheat your oven to 350°F and line baking sheets with parchment paper.
8. Scoop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart.
9. Bake for 12-14 minutes until the edges are golden and the centers look set. They’ll still be slightly soft to the touch.

Why You’ll Love It

These cookies are like a warm hug in cookie form. The oats add a wonderful chewiness and make them feel more substantial than plain cookies. They’re perfect for breakfast (yes, I said breakfast), afternoon snacks, or post-dinner treats. I love making a double batch and freezing half—they thaw beautifully and taste just as good as fresh.

8. Iced Pumpkin Chocolate Chip Cookies

Sometimes you want to take things over the top. These cookies have a simple vanilla glaze that elevates them from “good” to “absolutely unforgettable.”

Ingredients

For the Cookies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ¾ cup pumpkin puree
• 1 cup semisweet chocolate chips

For the Icing:

• 1 cup powdered sugar
• 2 tablespoons milk (any kind)
• ¼ teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Whisk your dry ingredients—flour, baking powder, baking soda, salt, and spices—in a medium bowl.
2. Cream the butter and both sugars until light and fluffy. This takes about 3 minutes with an electric mixer.
3. Mix in the egg and vanilla, then add the pumpkin puree and beat until smooth.
4. Gradually add the dry ingredients to the wet mixture. Mix just until combined—no overmixing!
5. Fold in the chocolate chips. The dough will be soft and fragrant.
6. Chill the dough for 45 minutes minimum. The glaze will be sweet enough to cover a multitude of baking sins, but we still want good texture.
7. Preheat your oven to 350°F and line baking sheets with parchment.
8. Scoop rounded tablespoons of dough and bake for 12-15 minutes until the edges are set.
9. Cool the cookies completely on a wire rack before glazing. Hot cookies + glaze = melted mess.
10. Whisk together all the icing ingredients in a small bowl until smooth. The consistency should be thick but pourable.
11. Drizzle the icing over the cooled cookies using a spoon or piping bag. Let the icing set for about 30 minutes.

Why You’ll Love It

The icing takes these cookies from “yummy” to “oh my god, where have you been all my life?” The sweet, simple glaze contrasts beautifully with the warmly spiced cookie and adds a hint of vanilla that enhances the pumpkin flavor. These are my go-to cookies for holiday cookie exchanges—they look impressive but aren’t any harder to make than the classic version.

9. Pumpkin Chocolate Chip Muffin Top Cookies

You know the best part of a muffin? The top. These cookies celebrate that glorious crispy edge and pillowy center—basically muffin tops in cookie form.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup unsalted butter, melted and cooled slightly
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 ½ cups semisweet chocolate chips

Step-by-Step Instructions

1. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl.
2. Mix the melted butter with both sugars in a separate bowl until well combined.
3. Add the egg, vanilla, and pumpkin puree to the butter mixture and stir until smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and fold until just combined. The batter should be thick but softer than regular cookie dough.
5. Fold in the chocolate chips. The batter will be quite sticky and soft.
6. Chill the dough for at least 1 hour. This is super important—the chilled batter gives you those nice, tall muffin tops.
7. Preheat your oven to 375°F (higher temp for better rise) and line baking sheets with parchment.
8. Scoop the dough using a 2-tablespoon cookie scoop, making tall mounds rather than flat scoops.
9. Bake for 10-12 minutes until the edges are golden and the tops look cracked and set. Don’t flatten them!
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Why You’ll Love It

These cookies are what happens when muffin tops and pumpkin cookies have a beautiful baby. The edges are slightly crispy, the centers are impossibly soft, and the chocolate chips provide that melty goodness we all crave. I’m obsessed with the texture contrast—it’s truly the best of both worlds.

10. Spiced Pumpkin Chocolate Chip Cookies with Caramel Drizzle

We’re ending with a bang. These cookies feature an extra layer of warm spices and a luscious caramel drizzle that’ll make you feel like you’ve visited a fancy bakery. (Without the fancy bakery price tag.)

Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ¼ teaspoon ground cardamom (this is the secret weapon)
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 ½ cups semisweet chocolate chips

For the Caramel Drizzle:

• ½ cup caramel sauce (store-bought or homemade—I won’t judge)
• Flaky sea salt for sprinkling

Step-by-Step Instructions

1. Whisk the flour, baking soda, salt, and all the spices together in a medium bowl.
2. Cream the butter and both sugars until light and fluffy. Don’t rush this step—proper creaming creates the best texture.
3. Beat in the egg and vanilla until smooth, then add the pumpkin puree and mix thoroughly.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in the chocolate chips. The dough will be soft and incredibly fragrant.
6. Chill the dough for 2 hours minimum. I know, I know—but this dough really benefits from extended chilling.
7. Preheat your oven to 350°F and line baking sheets with parchment.
8. Scoop 2-tablespoon portions of dough and bake for 12-14 minutes until the edges are set.
9. Cool completely on wire racks.
10. Drizzle caramel sauce over the cooled cookies using a spoon or piping bag.
11. Sprinkle with flaky sea salt while the caramel is still wet. This adds the perfect sweet-salty finish.

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Why You’ll Love It

These cookies are the ultimate fall dessert. The cardamom adds an unexpected warm note that sets them apart from standard pumpkin cookies, and the caramel-sea salt combo is absolutely divine. I made these for Thanksgiving one year, and my aunt—who normally doesn’t even like sweets—ate three. Three! That’s basically an endorsement from the Vatican.