Pumpkin Chocolate Chip Cookies – Best Dessert Fall Recipes You’ll Crave
When the leaves start turning and the air carries that crisp autumn chill, I always crave something warm and sweet from the oven. The first time I baked these pumpkin chocolate chip cookies, the kitchen smelled like cinnamon, nutmeg, and melted chocolate a scent that instantly reminded me of cozy Sunday mornings with fall pumpkin muffins cooling on the counter. They’re soft, chewy, and spiced just right, making them a must-bake addition to your list of dessert fall recipes.
These cookies are like the best mix of pumpkin muffins with cream cheese frosting and classic chocolate chip cookies perfectly balanced between comforting and indulgent. If you’ve ever loved cinnamon rolls with pumpkin or dreamed of pumpkin cinnamon roll cupcakes, this recipe delivers that same cozy flavor in cookie form.
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Mix in vanilla, egg, and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto baking sheets and bake for 10–12 minutes or until edges are set.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love these pumpkin chocolate chip cookies
- Perfect fall dessert – Pumpkin spice meets rich chocolate.
- Easy to bake – Just like your favorite muffin recipes for fall, but even simpler.
- Crowd-pleasing – Works for holiday parties, bake sales, or casual fall quick dinners when you want dessert afterward.
- Versatile – Add a drizzle of cream cheese glaze for a “cookie meets cupcake” twist.
Ingredients for pumpkin chocolate chip cookies
Here’s what you’ll need (and a few swaps you can try if you love experimenting with sour cream pumpkin muffins or other pumpkin desserts):
| Ingredient | Measurement | Substitution Tip |
| All-purpose flour | 2 ½ cups | Half whole wheat flour for a hearty touch |
| Baking soda | 1 tsp | Needed for rise |
| Ground cinnamon | 1 tsp | Pumpkin pie spice blend works too |
| Ground nutmeg | ½ tsp | Freshly grated = stronger flavor |
| Ground ginger | ½ tsp | Adds warmth |
| Ground cloves | ¼ tsp | Optional if you like milder spice |
| Salt | ½ tsp | Balances flavor |
| Unsalted butter | 1 cup (2 sticks) | Salted butter works, reduce salt slightly |
| Granulated sugar | ¾ cup | Coconut sugar for a caramel note |
| Light brown sugar | ¾ cup, packed | Dark brown sugar for stronger molasses |
| Vanilla extract | 1 tsp | Maple extract for fall twist |
| Egg | 1 large | Flax egg for vegan version |
| Pumpkin puree | 1 cup | Not pumpkin pie filling |
| Semi-sweet chocolate chips | 2 cups | White or dark chocolate also works |
How to make pumpkin chocolate chip cookies step by step
- Preheat oven – 375°F (190°C). Line baking sheets with parchment.
- Mix dry – Whisk flour, baking soda, spices, and salt.
- Cream butter & sugar – Beat until fluffy.
- Add pumpkin mix – Blend in vanilla, egg, and pumpkin puree.
- Combine – Slowly add dry mix to wet until just combined.
- Fold chips – Stir in chocolate chips evenly.
- Scoop & bake – Drop dough balls, bake 10–12 minutes until edges set.
- Cool – Rest on tray 5 minutes, then rack.
Like pumpkin muffins with cream cheese frosting, you can also drizzle these cookies with a tangy glaze for extra decadence.
How to serve pumpkin chocolate chip cookies
- Arrange on a fall dessert platter with sour cream pumpkin muffins and spiced lattes.
- Pair with hot cocoa for cozy nights.
- Serve after fall quick dinners as a sweet ending.
- Add to bake sale tables with other dessert recipes with pumpkin.
- Plate warm with vanilla ice cream for a holiday-worthy dessert.
How to perfect pumpkin chocolate chip cookies
- Chill the dough 30 minutes for thicker cookies.
- Use room-temp butter for smooth creaming.
- For bakery-style flavor, mix chips and chunks.
- For a cupcake vibe, top with cream cheese glaze like pumpkin cinnamon roll cupcakes.
Common mistakes to avoid
- Using pumpkin pie filling instead of puree (too sweet).
- Overmixing the dough (leads to tough cookies).
- Overbaking pull them out soft in the center.
- Skipping parchment paper prevents sticking.
Storage & reheating tips
| Storage Method | Duration | Best For |
| Counter | 4 days | Quick snacks |
| Fridge | 7 days | Stays moist |
| Freezer (cookies) | 3 months | Holiday prep |
| Freezer (dough) | 3 months | Freshly baked anytime |
Reheat in the microwave for 10 seconds for that just-baked warmth.
Frequently asked questions
Can I make these like muffins?
Yes! This cookie dough is close to a pumpkin muffin batter scoop into a muffin tin for a soft pumpkin chocolate chip muffin.
Do they taste like sour cream pumpkin muffins?
They’re slightly cakier than regular cookies but still chewy. Adding sour cream makes them richer, just like in those muffins.
Can I frost them?
Yes add cream cheese frosting for a twist on pumpkin muffins with cream cheese frosting or even pumpkin cinnamon roll cupcakes.
Can I double the recipe?
Definitely great for holiday gatherings, bake sales, or when you’re prepping multiple dessert fall recipes at once.
Conclusion
These pumpkin chocolate chip cookies bring together everything we love about fall baking warm spice, rich chocolate, and cozy texture. Whether you’re craving dessert recipes with pumpkin, love experimenting with muffin recipes for fall, or want a sweet bite after fall quick dinners, this recipe fits right in. Save this one for later, because just like sour cream pumpkin muffins or pumpkin cinnamon roll cupcakes, it’s a dessert you’ll return to every single season.
