Thick, chewy, and irresistibly cozy - these Spiced Pumpkin Chocolate Chip Cookies bring together warm fall spices, rich brown sugar sweetness, and melty chocolate in every bite. This recipe creates bakery-style cookies that stay soft inside and slightly crisp on the edges - the perfect blend of pumpkin and chocolate comfort.
Whether you're baking for a fall get-together, prepping for Thanksgiving dessert trays, or just craving something sweet with your coffee, these cookies are everything you love about fall in one bite.
Why You'll Love These Spiced Pumpkin Chocolate Chip Cookies
These seasonal cookies capture everything we love about fall baking - buttery edges, chewy centers, and that subtle pumpkin warmth that's comforting without being overpowering. They're perfect for the family, gifting, or sending in with the kids for class parties!
Jump to:
- Why You'll Love These Spiced Pumpkin Chocolate Chip Cookies
- Ingredients for the Best Spiced Pumpkin Chocolate Chip Cookies
- How to Make Spiced Pumpkin Chocolate Chip Cookies
- Variations Of Spiced Pumpkin Chocolate Chip Cookies
- Equipment for Making These Fall Cookies
- How to Store Spiced Pumpkin Chocolate Chip Cookies
- Top Tip: Strain the Pumpkin Puree Well
- FAQ
- More fall favorites
- 📖 Recipe
- 💬 Reviews
Ingredients for the Best Spiced Pumpkin Chocolate Chip Cookies
These fall cookies come together with simple pantry staples - just butter, sugars, warm spices, and a touch of pumpkin for that soft, cozy texture. The best part? No chilling required - you'll be baking (and tasting) in under 30 minutes.
- Unsalted butter
- Brown sugar
- White sugar
- Eggs
- Canned pumpkin puree
- Vanilla extract
- Pumpkin Pie Spice
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Baking Soda
- All-purpose Flour
- Semi-sweet chocolate chips
See recipe card for quantities.
How to Make Spiced Pumpkin Chocolate Chip Cookies
There's nothing complicated about these cookies - just classic steps that guarantee thick, chewy, bakery-style results. From creaming the butter and sugars to straining the pumpkin purée (the real secret!), every step helps build that perfect fall cookie texture and flavor.
Strain the pumpkin (Critical Step)
Strain the pumpkin (critical step):
Line a fine mesh strainer with a coffee filter. Add pumpkin puree and let sit for 10-15 minutes. Place another coffee filter on top of the pumpkin puree and use a thick stack of paper towels to press moisture out of puree. This prevents cake-like cookies and keeps that chewy texture.
Cream butters and sugars
Next, cream butter and sugars in a stand mixer until light and fluffy, 2-3 minutes.
Scrape down sides of bowl with spatula.
Mix in wet ingredients
Add eggs, strained pumpkin, and vanilla extract, mixing until smooth.
Scrape down sides of bowl with spatula.
Add Spices
Add baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg; mix briefly to combine.
Incorporate Flour
Gradually add flour, scraping the bowl to avoid dry pockets.
Add the chocolate chips
Mix in chocolate chips on low speed until evenly distributed.
Bake & Enjoy!
Lastly, Scoop dough onto baking sheets, pressing each mound slightly to flatten.
Bake for 10-12 minutes, until edges are golden and centers are just set.
11 minutes is the magic baking time for me!
Helpful Baking Hints:
- Always strain your pumpkin! It's the secret to chewy cookies.
- Cream butter and sugars thoroughly to build structure.
- Scrape your bowl between flour additions for even mixing.
- Pressing dough before baking helps achieve perfect cookie shape.
- If you like your cookies crispy, bake for 13 to 14 minutes.
Variations Of Spiced Pumpkin Chocolate Chip Cookies
Want to put your own twist on these yummy treats? Try these delicious ideas:
- Add ½ cup chopped pecans or walnuts for crunch.
- Sandwich two cookies with cream cheese frosting for a fall dessert twist.
- Make a nice fall maple glaze for extra warmth - it complements the pumpkin spice perfectly!
- Drizzle cooled spiced pumpkin chocolate chip cookies with my Aunt Lisa's Cream Cheese Glaze - her test-batch upgrade that makes the flavors pop!
Aunt Lisa's Cream Cheese Glaze - Mini Recipe
To make Aunt Lisa's ultra-smooth cream cheese glaze, beat 4 ounces (113 g) of cream cheese and ½ stick (57 g) of unsalted butter, both at room temperature, until creamy and lump-free. Sift in 1 cup (120 g) of powdered sugar and mix until smooth, then blend in 1 teaspoon of vanilla extract. For a thinner, drizzle-style glaze, add 1-2 tablespoons of milk until it reaches your desired consistency, or add a bit more powdered sugar if you prefer it thicker.
Equipment for Making These Fall Cookies
- Fine mesh strainer to remove moisture from pumpkin
- Non-stick baking sheets for even baking
- I love this collapsible tiered cooling rack - extremely useful, but easy to store!
- I use my KitchenAid® Stand Mixer that I have had forever, but their new Design Series Evergreen Stand Mixer is goals!
How to Store Spiced Pumpkin Chocolate Chip Cookies
Store Spiced Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. I always make a double batch and place half of the cooled cookies in an airtight plastic bag and freeze.
Top Tip: Strain the Pumpkin Puree Well
When I first tested these, they were too cake-like - until I realized the pumpkin was holding extra water. Now, I always strain it through a coffee filter and press with paper towels, and it's a total game-changer!
FAQ
Yes! Adjust the baking time - 8 minutes for smaller cookies or 13-14 for large bakery-style ones.
Pumpkin holds a lot of moisture. Be sure to strain it well and avoid overmixing the dough.
Yes, just roast and purée it first, then strain thoroughly to remove water. Homemade pumpkin purée tends to have more moisture than canned, so this step is key to keeping your cookies chewy, not cakey.
More fall favorites
Looking for other cozy fall recipes?
📖 Recipe
Spiced Pumpkin Chocolate Chip Cookies
- Total Time: 27 mins
- Yield: 20 cookies 1x
Description
Soft, chewy cookies made with real pumpkin, warm spices, and chocolate chips - the perfect cozy fall treat.
Ingredients
2 sticks (1 cup) unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
½ (15-oz) can pumpkin purée (½ cup strained)
1 tsp vanilla extract
2 tsps pumpkin pie spice
¾ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 tsp baking soda
3 cups all-purpose flour
1 (10-12 oz) bag semi-sweet chocolate chips
Get Recipe Ingredients
Instructions
-
Strain pumpkin purée in a fine mesh sieve lined with coffee filter.
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Preheat oven to 375°F (190°C).
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In a large stand mixer, cream butter and sugars until fluffy.
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Add eggs, pumpkin, and vanilla; mix.
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Add spices, baking soda, and salt.
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Mix in flour gradually.
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Stir in chocolate chips.
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Scoop dough on parchment-lined baking sheets.
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Press dough down with two fingers to flatten slightly.
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Bake 10-12 minutes.
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Cool and enjoy.
Notes
Straining pumpkin ensures a chewy texture instead of cake-like cookies.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 335
- Sugar: 29
- Sodium: 175
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 50
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