Pumpkin Cookie Recipe

I still remember the first time my kitchen filled with the scent of cinnamon, nutmeg, and a hint of pumpkin wafting from the oven. My little girl was helping me stir the batter — more chocolate chips landed in her mouth than in the bowl, of course. That chilly October afternoon turned into one of those golden, unexpected memories. And ever since, this pumpkin cookie recipe has been a fall favorite in our home.

There’s just something about a soft, pillowy cookie kissed with warm spices and melty chocolate that feels like a hug on a plate. Whether you’re baking for a school party, a weekend treat, or just because your soul needs a little autumn comfort, these cookies deliver joy in every bite.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These pumpkin chocolate chip cookies are melt-in-your-mouth soft with a cake-like texture that’s both cozy and crave-worthy. The combination of rich pumpkin puree and just the right mix of cinnamon, nutmeg, and cloves makes each bite taste like fall itself.

It’s an easy pumpkin cookie recipe that comes together in just about 15 minutes of prep. No fancy equipment needed, no chilling time — just mix, scoop, and bake!

They’re perfect for family gatherings, lunchbox treats, or baking with your little kitchen helpers. This recipe yields a generous batch of 30 cookies, so you’ll have plenty to share or freeze for later.

And of course, we can’t forget the chocolate chips. They swirl into the spiced dough like little pockets of sweet surprise, giving these cookies an irresistible finish.

Whether you’re hosting a fall party or just curled up on the couch with a warm drink, this cookie is your new seasonal go-to.

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Ingredient Overview

This recipe is all about warm spices, pumpkin goodness, and melty chocolate chips wrapped into one perfect cookie. Let’s take a look at what you’ll need:

• All-purpose flour: The structure base that gives the cookies their tender crumb.

• Pumpkin puree: Use canned for consistency and moisture. It’s the heart of every pumpkin cookie recipe.

• Vegetable oil: Makes the cookies soft and keeps them fresh longer.

• Brown sugar + granulated sugar: The combo adds depth and a chewy texture with caramel undertones.

• Egg + vanilla extract: Essential for binding and sweet warmth.

• Baking powder & baking soda: The leavening duo that helps the cookies rise gently.

• Cinnamon, nutmeg, ginger, cloves: A medley of autumn spices — feel free to adjust for your perfect balance.

• Semi-sweet chocolate chips: The perfect contrast to pumpkin’s earthiness — and totally necessary!

Food styling tip: Sprinkle a few extra chocolate chips on top before baking for that pretty, bakery-style finish.

Step-by-step Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This step ensures your pumpkin cookie recipe bakes evenly and releases easily from the tray.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisking helps evenly distribute the spices throughout the flour.

Step 3: Mix the Sugars and Oil

In a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), blend the granulated sugar, brown sugar, and vegetable oil until smooth and glossy — about 1–2 minutes.

Step 4: Add Wet Ingredients

Crack in the egg, pour in the vanilla, and mix again until combined. Then stir in the pumpkin puree. Your batter will start to look thick, rich, and beautifully golden-orange.

Step 5: Combine the Wet and Dry Mixtures

Turn your mixer to low speed and slowly add the dry flour mixture to the wet. Scrape down the sides to make sure no pockets of flour are hiding. Don’t overmix — just until it all comes together.

Step 6: Fold in the Chocolate Chips

Using a rubber spatula, gently fold in the semi-sweet chocolate chips. Tip: Save a few to press on top of the dough before baking for that bakery-style look.

Step 7: Scoop the Dough

Drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing about 2 inches apart. A medium cookie scoop works great for uniform sizing in your pumpkin cookie recipe.

Step 8: Bake to Perfection

Bake for 11–13 minutes, or until the edges are set and the tops are puffed. The centers might look soft — that’s perfect! They’ll finish setting as they cool.

Step 9: Cool and Rest

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled completely, store in a single layer in an airtight container.

Now that your cookies are cooling and your kitchen smells like a dream, let’s explore some pro tips and creative variations!

Pro Tips

For the fluffiest, softest results in any pumpkin cookie recipe, avoid overmixing once you’ve combined the wet and dry ingredients. Overworking the batter can lead to dense cookies — and we’re aiming for light and tender!

Use a cookie scoop to portion dough evenly. Not only does this help the cookies bake uniformly, but it also gives them that professional, bakery-style appearance.

Want your cookies to stay soft for days? Store them in a single layer in an airtight container. These pumpkin chocolate chip gems actually get softer after resting overnight — it’s cookie magic.

For even richer flavor, try using dark brown sugar instead of light. It adds a deeper molasses note that pairs beautifully with the pumpkin and spice.

Fold in the chocolate chips gently at the end. It helps distribute them without deflating the batter. And don’t forget to press a few extras on top right before baking — it makes your pumpkin cookie recipe visually irresistible.

For more inspiration, check out our Pumpkin Sugar Cookies — they’re another reader favorite this season!

Variations

Make this pumpkin cookie recipe gluten-free by swapping the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum for structure.

Want a nutty twist? Stir in chopped toasted pecans or walnuts along with the chocolate chips. They add a crunchy contrast that’s absolutely delightful.

If you love fall flavors but want less spice, scale back the cloves and nutmeg and let the cinnamon shine.

No chocolate chips on hand? Swap for white chocolate, toffee bits, or even cinnamon chips for a fun seasonal twist.

Want more cozy cookie ideas? You’ll love our full roundup of Fall Cookie Recipes — perfect for bake sales and sweater weather days.

Frequently Asked Questions

Serving Suggestions

This pumpkin cookie recipe pairs perfectly with a hot cup of chai, pumpkin spice latte, or a tall glass of cold milk. For fall gatherings, stack them on a rustic cake stand alongside other autumn favorites like our Pumpkin Crunch Cake for a dreamy dessert table. They also make a thoughtful lunchbox surprise or a cozy treat to share after a walk through colorful leaves. You can even tuck a few into parchment gift bags for neighbors or teachers — they’re soft, sweet, and full of that warm fall spirit.

Conclusion

Few things say “home” like the scent of spiced cookies baking on a crisp day. This pumpkin cookie recipe isn’t just about making dessert — it’s about making memories. Whether you’re baking with kids, surprising a friend, or treating yourself, every bite feels like a little celebration of the season. I hope this becomes one of those recipes you return to year after year, when the leaves turn golden and your kitchen calls for comfort. For more cozy bakes, don’t miss what’s warm and wonderful in our Desserts collection.

If you try this pumpkin cookie recipe, I’d love to hear how it turned out! Leave a comment below and tell me your favorite variation. Did you add white chocolate? Toasted pecans? Share your version on social and tag us — I always love seeing your kitchen creations.

You can also catch more behind-the-scenes baking moments and fall food ideas over on Instagram, Pinterest, or YouTube — we’ve got plenty of cozy inspiration waiting for you.

From my kitchen to yours — happy baking, friend!