10 Delicious Chocolate Chip Pumpkin Cookies Recipes

You’re in for a treat! As the leaves turn and the air gets crisp, nothing says fall like the warm, spiced aroma of chocolate chip pumpkin cookies baking in the oven. Whether you’re a seasoned baker or just starting out, our roundup of 10 delicious recipes promises to deliver that perfect blend of gooey chocolate and pumpkin spice goodness. Let’s dive into these irresistible treats that’ll have everyone asking for more!

Soft Chocolate Chip Pumpkin Cookies

Picture this: a cookie so soft, it practically hugs your taste buds, with chocolate chips playing hide and seek in a pumpkin-spiced embrace. These aren’t just any cookies; they’re your autumn dreams baked into reality, with a side of irresistible.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the pure pumpkin puree and lightly beaten pasture-raised egg to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and ground nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a cake-like tenderness with a melt-in-your-mouth quality, punctuated by the occasional chocolatey surprise. Serve them slightly warm with a glass of cold milk for a classic combo, or get adventurous by sandwiching a scoop of vanilla ice cream between two for an impromptu dessert sandwich.

Chewy Chocolate Chip Pumpkin Cookies

Zesty as a pumpkin spice latte on a crisp fall morning, these Chewy Chocolate Chip Pumpkin Cookies are the edible equivalent of a cozy sweater. Perfect for when you’re craving something sweet but want to pretend it’s vaguely healthy because, well, pumpkin.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, cooled
• 3/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, cream together the clarified butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gently fold in the pure pumpkin puree until the mixture is uniform, being careful not to overmix.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the dark chocolate chips evenly throughout the dough.
8. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Bite into these cookies to discover a chewy center packed with melty chocolate chips, all wrapped up in the warm embrace of pumpkin spice. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert twist.

Gluten-Free Chocolate Chip Pumpkin Cookies

Look no further for a treat that’s as whimsical as it is delicious—these gluten-free chocolate chip pumpkin cookies are here to save your snack time from monotony. Packed with cozy flavors and a dash of mischief, they’re the perfect way to sneak some pumpkin into your life, no matter the season.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup coconut sugar
• 1/4 cup pumpkin puree, unsweetened
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp vanilla extract, pure
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, 70% cacao

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for an effortless cleanup.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt until fully combined.
3. Add the pumpkin puree, clarified butter, beaten egg, and vanilla extract to the dry ingredients. Stir until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes to make handling easier.
4. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Tip: Flatten slightly with the back of a spoon for cookies that bake evenly.
6. Bake for 12-14 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Wrapped in a crisp exterior with a tender, chewy heart, these cookies are a delightful paradox. Serve them warm with a dollop of coconut whipped cream for an indulgent twist, or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Vegan Chocolate Chip Pumpkin Cookies

Mmm, who knew vegan cookies could taste this indulgent? These Vegan Chocolate Chip Pumpkin Cookies are the perfect blend of cozy pumpkin spice and gooey chocolate chips, making them a hit at any gathering or a sneaky midnight snack.

Ingredients

• 1 cup organic canned pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup melted coconut oil
• 2 tsp pure vanilla extract
• 2 cups almond flour
• 1/2 cup oat flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Tip: Ensure your coconut oil is cooled slightly to avoid cooking the pumpkin puree.
4. In a separate bowl, sift together the almond flour, oat flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
5. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Tip: Overmixing can lead to dense cookies, so mix until you no longer see dry flour.
7. Gently fold in the dairy-free chocolate chips.
8. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
10. Tip: For chewier cookies, pull them out when the centers still look slightly underdone; they’ll firm up as they cool.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety with a hint of spice and pockets of melty chocolate, these cookies are a dream. Serve them warm with a glass of almond milk for the ultimate vegan treat.

Spiced Chocolate Chip Pumpkin Cookies

Just when you thought pumpkin season couldn’t get any better, we’re throwing chocolate chips into the mix with these spiced chocolate chip pumpkin cookies. Imagine the cozy embrace of pumpkin spice meeting the rebellious charm of chocolate chips—it’s a fall romance we can all get behind.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so fold gently.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For perfectly round cookies, use the back of a spoon to gently shape them right after baking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: These cookies firm up as they cool, so patience is key for the ideal texture.

Out of the oven, these cookies are a masterpiece of contrasts—crisp edges giving way to a tender, spiced center, with molten chocolate chips that demand to be eaten warm. Serve them stacked high with a glass of cold milk for dunking, or crumble over vanilla ice cream for an autumnal twist on a classic sundae.

Double Chocolate Chip Pumpkin Cookies

Unbelievably, these Double Chocolate Chip Pumpkin Cookies are the love child of your favorite autumn flavors and a chocolate obsession, making them the ultimate treat to sneak when no one’s looking.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1/2 cup unsalted butter, clarified and cooled
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup pumpkin puree, unsweetened
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, baking soda, and finely ground sea salt until well combined.
3. In a large bowl, beat the clarified unsalted butter, packed dark brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Fold in the unsweetened pumpkin puree until the mixture is uniformly orange and slightly sticky.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
7. Gently stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For a fudgier texture, err on the side of underbaking.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Heavenly doesn’t even begin to cover it—these cookies boast a melt-in-your-mouth center with a slightly crisp edge, packed with rich chocolate and a whisper of pumpkin. Serve them warm with a glass of cold milk for a decadent twist, or crumble over vanilla ice cream for an instant dessert upgrade.

Oatmeal Chocolate Chip Pumpkin Cookies

Now, who said pumpkin spice is just for lattes? These Oatmeal Chocolate Chip Pumpkin Cookies are here to prove that autumn’s favorite flavor can cozy up in your cookie jar too, bringing a whirlwind of warmth, chewiness, and chocolatey bliss to your bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised eggs one at a time, then stir in the pure vanilla extract and pumpkin puree until well combined.
4. In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: For perfectly round cookies, use a spoon to gently shape the edges right after baking.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so patience is key for that ideal chewy texture.
10. Serve these spiced, pumpkin-packed delights with a cold glass of milk or crumble over vanilla ice cream for an autumnal twist. Tip: A sprinkle of sea salt on top before baking elevates the chocolate’s richness.

These cookies strike a divine balance between the earthy warmth of pumpkin and the sweet, melty pockets of chocolate, all wrapped up in a tender, oat-flecked embrace. Perfect for when you’re craving a little hug in cookie form.

Paleo Chocolate Chip Pumpkin Cookies

Kick off your baking adventure with these irresistibly wholesome Paleo Chocolate Chip Pumpkin Cookies that’ll have you forgetting they’re actually good for you. Packed with cozy pumpkin spice and melty chocolate chips, they’re the perfect guilt-free treat to satisfy your sweet tooth any time of year.

Ingredients

• 1 cup almond flour, finely sifted
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips, dairy-free
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, mix the pumpkin puree, maple syrup, coconut oil, vanilla extract, and the lightly beaten egg until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until a cohesive dough forms.
5. Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly soft and chewy with a hint of pumpkin spice, these cookies are a dream come true for paleo enthusiasts. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat.

Maple Glazed Chocolate Chip Pumpkin Cookies

Yum! If you’ve ever dreamed of a cookie that hugs you back, these Maple Glazed Chocolate Chip Pumpkin Cookies are your dream come true. Perfectly spiced, irresistibly soft, and drizzled with a maple glaze that whispers sweet nothings, they’re the autumn hug you didn’t know you needed.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/4 cup pure maple syrup
• 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the room temperature butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Fold in the pumpkin puree gently, ensuring not to overmix.
6. Gradually add the dry ingredients to the wet, mixing just until the flour disappears.
7. Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. While cookies cool, whisk together the pure maple syrup and powdered sugar until smooth to create the glaze.
12. Drizzle the maple glaze over the cooled cookies and let set for 10 minutes before serving.

Soft, pillowy, and packed with warm spices, these cookies are a fall fantasy. Serve them with a cold glass of milk or crumble over vanilla ice cream for an extra decadent treat.

Mini Chocolate Chip Pumpkin Cookies

Virtually everyone has a soft spot for cookies, especially when they’re bite-sized, packed with chocolate chips, and have that irresistible pumpkin spice charm. These mini chocolate chip pumpkin cookies are the perfect blend of cozy and decadent, making them a must-bake this season.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream together the room-temperature unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
4. Beat in the pumpkin puree, lightly beaten pasture-raised egg, and pure vanilla extract until smooth.
5. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Gently stir in the mini chocolate chips until evenly distributed throughout the dough.
7. Using a small cookie scoop or teaspoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden edges with a soft, cake-like center make these cookies a delightful treat. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or stack them high on a pretty plate for your next fall gathering.

Conclusion

Delightful as they are diverse, these 10 chocolate chip pumpkin cookies recipes offer something for every taste and skill level. Whether you’re a seasoned baker or just starting out, we hope you’ll find inspiration to whip up a batch (or ten!). Don’t forget to leave a comment sharing your favorite, and if you loved this roundup, pin it on Pinterest to spread the pumpkin spice love. Happy baking!