Pumpkin Chocolate Chip Cookies

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Last Updated on July 31, 2026 by Kiersten James

If you have some canned pumpkin left after baking pumpkin bread, these soft pumpkin chocolate chip cookies are the perfect way to use it up.

Whenever I bake pumpkin bread, I know I’m going to have leftover pumpkin in the refrigerator. 

Rather than letting it sit there for another week, I use it to make these pumpkin chocolate chip cookies. 

It takes just a few extra minutes to mix the dough together, and by the end of the day the pumpkin is gone, and there’s a plate of homemade cookies on the counter instead.

They’ve become one of our favorite fall treats because they’re so easy to make. The cookies stay soft, they’re full of cinnamon and pumpkin spice, and every cookie has plenty of chocolate chips. 

Whether I’m baking them for an afternoon snack, packing them into lunchboxes, or bringing a plate to friends, they never seem to last very long.

Why You’ll Love These

• A practical way to use the rest of a can of pumpkin.
• Soft cookies filled with pumpkin, warm spices, and chocolate chips.
• Made with simple pantry ingredients.
• Easy enough to bake on a busy afternoon.
• Perfect for lunchboxes, neighbors, and church gatherings.
• One more reason to keep canned pumpkin in the pantry all fall.

Tips for the Best Results

• Be sure to use 100% pumpkin puree, not pumpkin pie filling.
• Measure the flour carefully so the cookies stay soft and tender.
• Don’t overbake them. They should still look slightly soft in the center when they come out of the oven.
• Sprinkle a few extra chocolate chips on top before baking for bakery-style cookies.

How to Make Pumpkin Chocolate Chip Cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set the bowl aside.

Place the softened butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 2 to 3 minutes, or until the mixture becomes lighter in color and looks smooth and fluffy.

Add the egg yolk, vanilla extract, and pumpkin puree. Mix again until everything is fully combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.

Turn the mixer to low speed and slowly add the flour mixture. Mix only until you no longer see dry flour. Overmixing can make the cookies tough instead of soft.

Add the chocolate chips and mix on low speed for about 10 seconds, just until they are evenly distributed throughout the dough. You can also fold them in by hand with a rubber spatula.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. If you leave it in the fridge overnight, let the bowl sit on the counter for a half hour before scooping.

Use a medium cookie scoop or about 2 tablespoons of dough for each cookie. Place the dough about 2 inches apart on the prepared baking sheets.

Bake for 12 minutes, rotating the baking sheet halfway through, or until the edges are set and the centers still look slightly soft. They will continue cooking on the hot baking sheet after you remove them from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Chocolate Chip Cookies

These cookies are perfect with a cold glass of milk, a cup of coffee, or hot apple cider on a cool afternoon.

They also make a wonderful addition to a fall dessert tray alongside pumpkin bread, pumpkin coffee cake, or pumpkin cheesecake bars when you’re hosting family or bringing dessert to a neighborhood gathering.

If you’re baking throughout pumpkin season, I love making a loaf of pumpkin bread early in the week and using the remaining pumpkin puree to bake these cookies a day or two later.

It keeps anything from going to waste and gives us two completely different homemade treats to enjoy.

Storage & Freezing:

Store cooled cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.

You can also freeze scoops of cookie dough and bake them straight from the freezer – add a minute or two to the baking time.

Frequently Asked Questions

Why are my pumpkin cookies cakey?

Pumpkin naturally adds moisture to baked goods, so these cookies have a soft, tender texture rather than a chewy cookie texture. This is completely normal.

Can I use milk chocolate chips?

Yes. Semi-sweet chocolate chips balance the sweetness nicely, but milk or dark chocolate also works well.

Can I make these ahead of time?

Absolutely. The baked cookies freeze beautifully, making them perfect for holiday baking and fall gatherings.

Can I use homemade pumpkin puree?

Yes, but homemade puree is often wetter than canned pumpkin. If it seems very loose, let it drain through a fine-mesh sieve or rest on a paper towel-lined baking sheet before using.

More Pumpkin Recipes You’ll Love

• Pumpkin Bread
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Chocolate Chip Bread
• Pumpkin Coffee Cake
• Pumpkin Streusel Bread
• Pumpkin Cream Cheese Muffins
• Pumpkin Cheesecake Bars
• Pumpkin Chocolate Chip Muffins

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