19 Soft-Baked Chocolate Chip Pumpkin Cookie Recipes

Craving the perfect fall treat? These 19 soft-baked chocolate chip pumpkin cookies combine cozy pumpkin spice with gooey chocolate chips. Each recipe promises a chewy, melt-in-your-mouth texture that’s ideal for autumn baking. Whether you’re a seasoned baker or a novice, this list has a cookie for you. Dive in and find your new favorite!

Classic Soft-Baked Pumpkin Chocolate Chip Cookies

You know those days when you need a cookie that’s basically a warm hug? Meet these soft-baked pumpkin chocolate chip cookies—fluffy, spiced, and loaded with melty chocolate. They’re like fall in a bite, minus the leaf raking.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon (or more if you're feeling wild)
• 1 teaspoon pumpkin pie spice
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. *Tip: Parchment prevents sticking and makes cleanup a breeze.*
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. *Tip: Make sure your butter is truly softened—not melted—for that perfect chewy texture.*
4. Add pumpkin puree, egg, and vanilla; beat until well combined.
5. Gradually add dry ingredients to wet mixture, mixing on low just until combined. Do not overmix! *Tip: Overmixing develops gluten, making cookies tough instead of tender.*
6. Fold in chocolate chips with a spatula.
7. Scoop tablespoon-sized balls of dough onto prepared sheets, spacing them about 2 inches apart. *Tip: For soft cookies, keep the dough slightly mounded—don’t flatten them.*
8. Bake for 10-12 minutes, until edges are set and centers look slightly underdone. *Tip: They’ll continue baking on the hot sheet, so pull them when the centers are still soft.*
9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Crispy edges with a cloud-soft center—these cookies are basically autumn in bite form. Dunk one in a cold glass of milk or crumble it over vanilla ice cream for a next-level dessert. Warning: they disappear fast!

Gluten-Free Pumpkin Chocolate Chip Cookies

Vamp up your fall baking with these gluten-free pumpkin chocolate chip cookies that are soft, chewy, and packed with dark chocolate chunks. They’re so good, you won’t even miss the gluten!

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 cup oat flour (certified gluten-free if needed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt (a generous pinch)

Wet Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 large egg

Mix-ins

• 1/2 cup dark chocolate chips (or chopped dark chocolate)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, and salt. Tip: Make sure your oat flour is certified gluten-free if you’re sensitive.
3. In a separate bowl, mix the pumpkin puree, melted coconut oil, maple syrup, vanilla, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix — a few streaks are fine, and it keeps the cookies tender.
5. Fold in the dark chocolate chips. The dough will be soft and a bit sticky — that’s perfect.
6. Chill the dough in the fridge for 10 minutes. This step makes the cookies easier to scoop and helps them hold their shape.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your palm.
8. Bake for 10-12 minutes, until the edges are set and the tops are lightly golden. The centers will look slightly underdone — that’s the secret to a soft, fudgy texture.
9. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Bite into one of these and you’ll get that perfect combo of pumpkin spice and rich chocolate. They’re dangerously easy to eat, so maybe hide a few for yourself! Serve with a tall glass of almond milk for a cozy treat.

Vegan Pumpkin Chocolate Chip Cookies

Oh, snap—these Vegan Pumpkin Chocolate Chip Cookies are about to blow your cozy little mind. Soft, spiced, and studded with melty chocolate, they prove you don't need butter or eggs to bake up a batch of pure autumn joy. Get ready to impress your friends (or just your taste buds) with this ridiculously easy recipe.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (120ml) pumpkin purée (not pie filling)
• 1/4 cup (60ml) melted coconut oil
• 1/2 cup (100g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes)
• 1 teaspoon vanilla extract
• 3/4 cup (130g) dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, combine the pumpkin purée, melted coconut oil, brown sugar, granulated sugar, flax egg, and vanilla extract. Whisk until smooth and well blended.
4. Pour the dry ingredients into the wet ingredients and stir with a spatula just until no flour streaks remain. Overmixing will make the cookies tough—stop as soon as it comes together.
5. Fold in the dairy-free chocolate chips until evenly distributed. The dough will be soft and slightly sticky—that's perfect.
6. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. No need to flatten; they'll spread on their own.
7. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft and puffy. For fudgier cookies, pull them at 10 minutes; for cakey, go to 12.
8. Let the cookies cool on the baking sheet for 5 minutes—they're fragile when hot—then transfer them to a wire rack to cool completely. They'll firm up as they cool.

You'll love how these cookies are crisp on the outside yet tender and cake-like inside, with just the right amount of pumpkin pie spice. Serve them with a tall glass of oat milk for the ultimate fall snack—or sneak one with your morning coffee, I won't tell.

Paleo Pumpkin Chocolate Chip Cookies

Craving something wholesome that still tastes like a hug? These Paleo Pumpkin Chocolate Chip Cookies are here to save your snack game! They're soft, warmly spiced, and studded with melty dark chocolate—plus they're totally grain-free and naturally sweetened. Perfect for fall or any time you need a cozy treat.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 ¾ cups almond flour (pack it in!)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice

Wet Ingredients

• ½ cup pumpkin puree (not pie filling!)
• ⅓ cup coconut oil, melted and slightly cooled
• ⅓ cup maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Add-ins

• ½ cup dark chocolate chips (dairy-free for strict paleo)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice until no lumps remain.
3. In a separate large bowl, combine the pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until smooth and fully incorporated.
4. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined—don't overmix or cookies will be dense.
5. Gently fold in the dark chocolate chips until evenly distributed. Tip: Use a 70% or higher cacao dark chocolate for the best flavor and to keep it paleo.
6. Chill the dough in the fridge for 10 minutes. This makes scooping easier and prevents spreading too much. (Tip: If you're in a rush, skip this but expect slightly flatter cookies.)
7. Scoop dough into 1.5-tablespoon balls (about the size of a walnut) and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with your fingers.
8. Bake for 10-12 minutes, until the edges are golden brown and the centers are just set—they'll look slightly underdone. Tip: For soft cookies, pull them out at 10 minutes; for firmer, go to 12.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool, so don't panic if they're tender straight out of the oven.

Don't be surprised if these disappear faster than you can say 'pumpkin spice'—the combo of tender almond flour crumb and gooey chocolate is irresistible. Serve them with a cold glass of almond milk, or crumble over coconut ice cream for a paleo-friendly sundae. Either way, you're in for a treat.

Keto Pumpkin Chocolate Chip Cookies

Here's the thing about keto treats – they usually taste like sad cardboard. Not these pumpkin chocolate chip cookies. They're soft, spiced, and legit delicious.

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree (not pie filling)
• 1/3 cup sugar-free chocolate chips
• 1 large egg
• 1/4 cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup granular erythritol or monk fruit sweetener

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, pumpkin pie spice, baking powder, salt, and sweetener.
3. In a separate bowl, beat the egg, then stir in the pumpkin puree, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and stir until just combined. Tip: Don't overmix or the cookies will be dense.
5. Gently fold in the sugar-free chocolate chips. If the dough feels too sticky, pop it in the fridge for 15 minutes.
6. Scoop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart. Flatten each slightly.
7. Bake for 10-12 minutes, until the edges are golden and the centers look set but still soft. Tip: They'll firm up as they cool.
8. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra chewiness, underbake by a minute.

Perfectly soft with a crisp edge, these cookies are proof that keto doesn't mean boring. Serve with a dollop of whipped cream for a fall-inspired treat that'll fool even your non-keto friends.

Sugar-Free Pumpkin Chocolate Chip Cookies

Just when you thought fall couldn't get any cozier, these sugar-free pumpkin chocolate chip cookies waltz in—soft, spiced, and sweetened with monk fruit and stevia. They're the perfect guilt-free treat that'll make your kitchen smell like heaven without the sugar crash.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

• 1 cup pumpkin puree
• 1/4 cup melted coconut oil or butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup monk fruit sweetener blended with stevia
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, egg, and vanilla extract until smooth.
3. In a separate bowl, mix the almond flour, coconut flour, monk fruit sweetener, pumpkin pie spice, baking soda, and salt.
4. Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing or cookies will be dense.
5. Fold in the sugar-free chocolate chips gently.
6. Chill the dough for 10 minutes if it seems too sticky—this helps prevent spreading and gives a softer cookie.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing 2 inches apart.
8. Bake for 12-14 minutes, until edges are set and tops look slightly dry. A toothpick inserted in the center should come out mostly clean.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Rich with pumpkin and warm spices, these cookies have a tender, cake-like crumb that’s just the right amount of chewy. Roll them in a bit of cinnamon sugar substitute for extra sparkle, or sandwich them with a dollop of whipped cream for an adorable mini pumpkin pie moment.

Pumpkin Chocolate Chip Oatmeal Cookies

Let’s be real: these cookies are the perfect excuse to eat pumpkin for breakfast. They’re chewy, packed with oats and chocolate chips, and so soft-baked you’ll want to hoard the batch. Fair warning: they disappear fast.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 2 minutes. Pro tip: don’t skip the creaming; it’s key to a tender cookie.
3. Beat in the egg and vanilla extract until well combined, then mix in the pumpkin puree. The batter might look a little curdled at this point — totally normal!
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This distributes the leavener and spices evenly so every bite is perfect.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Overmixing makes cookies tough — stop as soon as it comes together.
6. Fold in the oats and chocolate chips with a spatula. For extra chewy texture, chill the dough for 30 minutes if you have time (but you can bake right away too).
7. Drop rounded tablespoons of dough (I use a 1.5-tablespoon cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon.
8. Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly underdone. They’ll set as they cool — that’s your ticket to a soft-baked center.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to eat one immediately — they’re fragile when hot!

These cookies are the epitome of fall: a chewy, pumpkin-spiced base loaded with melty chocolate in every bite. Serve them warm with a glass of cold milk, or crumble one over vanilla ice cream for an instant dessert upgrade. Trust me, you’ll be making them on repeat.

Double Chocolate Pumpkin Cookies

Everyone knows pumpkin and chocolate are a match made in autumn heaven, but these Double Chocolate Pumpkin Cookies bring the party indoors any time of year. They're soft-baked, fudgy, and secretly packed with pumpkin puree for moisture—no one will guess your secret ingredient!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (not pie filling)
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice (optional but highly recommended)
• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips (for extra sweetness)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes.
3. Beat in the egg and vanilla extract, then stir in the pumpkin puree until fully combined. The mixture may look a little curdled; that's totally fine.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and pumpkin pie spice (if using).
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing will make the cookies tough, so stop as soon as you don't see any more flour.
6. Fold in the semisweet and white chocolate chips. Pro tip: save a few to press onto the tops of the dough balls for a prettier cookie.
7. Chill the dough for 15 minutes in the fridge—this deepens the flavor and prevents spreading. (Tip: you can chill up to 2 days for even better results.)
8. Drop rounded tablespoons of dough (about 1.5 inches apart) onto the prepared baking sheets. For uniform cookies, use a cookie scoop.
9. Bake for 10-12 minutes, until the edges look set and the centers are still slightly soft. A toothpick inserted near the edge should come out clean, but the center might look slightly underdone—that's the secret to a fudgy texture.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don't skip this step or they might fall apart! (Tip: I like to sprinkle a tiny bit of flaky sea salt on top right after baking for a sweet-savory kick.)

Moist, fudgy, and bursting with chocolate in every bite, these cookies have a soft, almost brownie-like texture thanks to the pumpkin. Serve them slightly warm with a tall glass of cold milk, or get fancy and crumble one over vanilla ice cream for a next-level sundae.

Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting

Nobody can resist the combo of pumpkin, chocolate, and cream cheese—especially when it's tucked into a soft-baked cookie. These Pumpkin Chocolate Chip Cookies are basically fall in dessert form, but hey, we're eating them in May because rules are for cookies, not taste buds.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 cup semisweet chocolate chips

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp milk (as needed)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy—about 2 minutes. (Tip: Scrape the bowl halfway to ensure even creaming.)
3. Beat in 1 large egg and 1 tsp vanilla extract until combined.
4. Stir in 1 cup pumpkin puree until smooth. The batter might look a bit curdled—that's okay, it's just the pumpkin doing its thing.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp ground cinnamon.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix—overmixing makes tough cookies. (Tip: Use a spatula to fold in the last flour streaks.)
7. Fold in 1 cup semisweet chocolate chips until evenly distributed.
8. Drop rounded tablespoons of dough (about 1.5-inch balls) onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are set and tops look slightly puffed. The centers should still be soft—they'll continue to set on the pan. (Tip: Rotate the baking sheet halfway through for even browning.)
10. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
11. While cookies cool, make the frosting: In a medium bowl, beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth.
12. Gradually add 2 cups powdered sugar, beating on low speed until incorporated, then add 1/2 tsp vanilla extract. Beat in 1-2 tbsp milk, one tablespoon at a time, until the frosting is spreadable but not runny.
13. Once cookies are completely cool, spread a generous amount of frosting on each cookie. (Tip: For clean swoops, use an offset spatula.)

Prepare for a flavor explosion: the tangy cream cheese frosting cuts through the sweet pumpkin and melty chocolate chips, while the cookie stays pillowy soft. These are perfect with a cold glass of milk—or if you're feeling wild, crumble one over vanilla ice cream for a makeshift sundae.

Maple Glazed Pumpkin Chocolate Chip Cookies

Ugh, why should pumpkin get all the glory in fall? These soft-baked Maple Glazed Pumpkin Chocolate Chip Cookies are here to crash the party year-round. They’re like a warm hug from your oven—studded with melty chocolate and finished with a sweet maple drizzle that’ll make you forget all about pumpkin pie.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

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

For the Maple Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1 tablespoon milk (or more for consistency)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract, beat until combined. Then mix in the pumpkin puree until smooth. The batter will look a little curdled—don't panic, that's normal!
5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix, or your cookies will be tough. Tip: Overmixing develops gluten, which makes cookies dense instead of soft.
6. Fold in the chocolate chips with a spatula. For even distribution, toss the chips in a tablespoon of flour beforehand—prevents them from sinking to the bottom.
7. Chill the dough for 30 minutes. This step is crucial for thick, soft cookies. Tip: Chilling solidifies the butter, so cookies spread less and stay puffy.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. They will continue baking on the hot sheet. For soft cookies, pull them at 11 minutes—your oven may vary.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. While cookies cool, make the glaze: whisk together powdered sugar, maple syrup, and milk until smooth. Add more milk a teaspoon at a time if too thick.
12. Drizzle the glaze over cooled cookies using a spoon or a piping bag. Let the glaze set for about 15 minutes before serving. Tip: Place cookies in the fridge for 5 minutes to speed up setting.

Pretty irresistible, right? These cookies are perfectly pillowy with a slight chew, and the maple glaze adds a bakery-style finish. Serve them slightly warm for maximum meltiness, or stash them in an airtight container for up to 5 days—if they last that long.

Spiced Pumpkin Chocolate Chip Cookies

Unexpectedly, these cookies are the perfect year-round indulgence—soft, pumpkin-spiced, and studded with melty chocolate chips. They're like autumn in a bite, but don't let the May date fool you; pumpkin is always welcome in my kitchen!

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the cookies

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. (Tip: Parchment paper ensures easy cleanup and even browning.)
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes. (Tip: Don't skimp on the creaming time—it's the secret to soft cookies.)
4. Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree until smooth. The mixture might look slightly curdled—that's okay!
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Do not overmix! Overworking the dough leads to tough cookies.
6. Fold in the chocolate chips with a spatula. The dough will be soft and sticky.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Tip: Use a cookie scoop for uniform cookies that bake evenly.)
8. Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked. The centers will be soft; they'll set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Sprinkling a little sea salt on top right after baking takes these cookies from great to divine. They're perfectly soft and spiced, with gooey pockets of chocolate in every bite—ideal for dunking in cold milk or a cozy cup of chai.

Pumpkin Chocolate Chip Pecan Cookies

What’s better than a soft, pillowy pumpkin cookie? One that’s packed with crunchy pecan bits and melty chocolate chips, obviously. These bad boys are the ultimate fall-meets-sweet-tooth cure.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Tip: Make sure the butter is truly softened to avoid lumps.
3. Beat in the egg and vanilla extract until well combined. Then mix in the pumpkin puree. It will look a little curdled – that’s totally normal.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix or the cookies will turn out tough.
6. Fold in the chocolate chips and chopped pecans with a spatula. Tip: For extra crunch, toast the pecans in a dry skillet over medium heat for 5 minutes before adding.
7. Drop rounded tablespoons (about 1.5 tablespoons each) of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. They'll firm up as they cool. Tip: For soft, chewy cookies, bake closer to 10 minutes.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Resist the urge to eat them immediately – they need that time to set!

Holy pumpkin, these cookies vanish fast! The combo of crunchy pecans and gooey chocolate against that soft, spiced pumpkin base is pure magic. Serve them with a tall glass of cold milk or a hot latte – or just sneak one (or three) from the cooling rack.

Coconut Pumpkin Chocolate Chip Cookies

Let's be real—pumpkin cookies are basically autumn's greatest gift, but who says they can't rock a tropical twist? These Coconut Pumpkin Chocolate Chip Cookies are soft, chewy, and loaded with texture. Get ready to bake something extraordinary.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup softened unsalted butter (2 sticks)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup sweetened shredded coconut
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add pumpkin puree, egg, and vanilla; beat until smooth.
5. Gradually add dry ingredients to wet mixture, mixing on low just until combined. Tip: Don't overmix, or cookies will be tough.
6. Fold in shredded coconut and dark chocolate chips. Tip: For extra coconut flavor, toast the coconut in a dry pan over medium heat for 2-3 minutes before adding.
7. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Tip: Use a cookie scoop for uniform cookies.
8. Bake for 12-14 minutes, until edges are set and golden but centers still look slightly underdone. They'll set as they cool.
9. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra-soft cookies, pull them at 12 minutes even if they appear soft.

Whether you're team pumpkin spice or just love a cookie that's ultra-soft with a hint of chew from the coconut and bursts of dark chocolate, these cookies are winners. Wrap them in a cute tin for gifting—or stash them for yourself. They keep well for days, but honestly, they won't last that long.

Pumpkin Chocolate Chip Cookie Bars

Zooming into fall baking season like a leaf in a windstorm, these Pumpkin Chocolate Chip Cookie Bars are the ultimate chewy, thick, and chocolate-studded treat. They're basically a pumpkin snickerdoodle and a chocolate chip cookie had a delicious baby—no judgment if you eat three before they cool.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• a stick of unsalted butter, melted
• a cup of granulated sugar
• a half cup of packed light brown sugar
• a cup of pumpkin puree (not pie filling)
• one large egg
• a splash of vanilla extract
• a couple of cups of all-purpose flour
• a teaspoon of baking soda
• a half teaspoon of salt
• a generous two teaspoons of pumpkin pie spice
• a heaping cup of semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
3. Add the pumpkin puree, egg, and vanilla extract, then mix until fully combined—it'll look a little curdled but that's fine.
4. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
5. Gradually add the dry mixture to the wet ingredients, stirring with a rubber spatula until just combined. Pro tip: don't overmix or the bars will turn out tough; a few flour streaks are okay.
6. Fold in the chocolate chips with a few gentle strokes.
7. Scrape the batter into the prepared pan and spread it evenly. To make sticky batter easier to spread, lightly grease the spatula with cooking spray.
8. Bake for 22–25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. For fudgier bars, pull them at the shorter end—they'll firm up as they cool.
9. Let the pan cool completely on a wire rack before lifting the bars out and cutting them into 16 squares. For clean cuts, use a sharp knife and wipe it clean between slices.

Craving something that screams fall without being too pumpkin-y? These bars are thick, chewy, and loaded with chocolate in every bite. Serve them warm with a scoop of vanilla ice cream for dessert, or pack them in lunchboxes for a midday treat—they stay soft for days.

White Chocolate Pumpkin Cookies

With a texture that's pillow-soft and a flavor that dances between sweet pumpkin and creamy white chocolate, these cookies are a must-bake for any cozy day. Pro tip: they're even better with a glass of cold milk.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups white chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and ensures even browning.
2. In a medium bowl, whisk together 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon nutmeg. Set aside.
3. In a large bowl, beat 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy—about 2 minutes. Scrape the bowl down.
4. Beat in 1 large egg and 1 teaspoon vanilla until combined. Then mix in 1 cup pumpkin puree. The batter might look a little curdled; that's totally fine!
5. Gradually add the dry ingredients to the wet, mixing on low just until no flour streaks remain. Overmixing will make cookies tough, so stop as soon as it comes together.
6. Gently fold in 1 1/2 cups white chocolate chips. Use a spatula to avoid crushing them.
7. Drop rounded tablespoons of dough (about 1.5 inches apart) onto the prepared pans. For a more uniform look, roll into balls first.
8. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers will look slightly underdone—that's the secret to soft cookies!
9. Let the cookies cool on the baking sheet for 5 minutes (this helps them firm up without drying out), then transfer to a wire rack to cool completely.

Don't these look like little autumn clouds? The pumpkin keeps them incredibly moist, while the white chocolate adds creamy sweetness. For a fun twist, try drizzling extra melted white chocolate on top or serve them warm with a scoop of vanilla ice cream.

Healthy Pumpkin Chocolate Chip Cookies

Kicking off cookie season with a twist! These Healthy Pumpkin Chocolate Chip Cookies are soft-baked, lower in fat, and use whole wheat flour for an extra boost. They’re basically autumn in cookie form—but without the guilt (or the gym membership).

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

Dry Ingredients

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon

Wet Ingredients

• ½ cup canned pumpkin purée
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• ⅓ cup mini chocolate chips
• Optional: a sprinkle of coarse sea salt for topping

Instructions

1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside. (Tip: If your flour smells earthy, that’s normal—whole wheat is feistier than white flour.)
3. In a large bowl, whisk together the pumpkin purée, melted coconut oil, maple syrup, egg, and vanilla until smooth. (Tip: If the coconut oil solidifies from cold ingredients, just warm the bowl a bit.)
4. Pour the dry ingredients into the wet mixture. Stir with a spatula until just combined—no flour streaks remain. (Tip: Overmixing makes cookies tough, so stop as soon as it comes together.)
5. Fold in the mini chocolate chips gently. The dough will be slightly sticky and soft.
6. Scoop rounded tablespoons (about 1.5 tablespoons each) of dough onto the prepared baking sheets, spacing them 2 inches apart. You should get about 24 cookies.
7. Bake for 12–14 minutes, until the edges are set and the centers look slightly underdone. They’ll firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, sprinkle a pinch of sea salt on top while still warm.

Chewy, spiced, and packed with mini chocolate chips, these cookies are a hug in edible form. Serve them with a glass of cold milk or crumbled over vanilla yogurt for breakfast (no judgment here). They keep well in an airtight container for up to a week—if they last that long.

Almond Flour Pumpkin Chocolate Chip Cookies

Ever wondered if you can have your cookie and eat it too—without the grain? These almond flour pumpkin chocolate chip cookies are here to prove that gluten-free doesn’t mean flavor-free. They’re soft, tender, and loaded with all the cozy fall vibes you crave, minus the flour coma.

Serving: 20 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ cups almond flour (packed)
• ½ cup pumpkin puree (not pie filling)
• ⅓ cup chocolate chips (semisweet or dark)
• 1 large egg (room temperature)
• ⅓ cup coconut sugar (or packed brown sugar)
• 2 tablespoons coconut oil (melted, or butter)
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. No parchment? Silicone mat works too—just don’t grease it.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice. Break up any clumps—almond flour is a diva like that.
3. In a separate bowl, mix the pumpkin puree, egg, melted coconut oil, vanilla extract, and coconut sugar until smooth and glossy. Make sure the oil isn’t too hot or you’ll scramble the egg!
4. Pour the wet ingredients into the dry and stir with a spatula until just combined. Overmixing makes cookies dense, so stop as soon as no dry streaks remain.
5. Fold in the chocolate chips with a few gentle strokes. The dough will be sticky—that’s normal, embrace the tackiness.
6. Scoop rounded tablespoons of dough (about 1.5 tbsp each) onto the prepared baking sheet, spacing them 2 inches apart. Flatten each ball slightly with your fingers because these cookies won’t spread much on their own.
7. Bake for 12 minutes, rotating the sheet halfway through. The edges should be lightly golden and the centers still looked puffed and soft. A toothpick inserted should come out with moist crumbs, not wet batter.
8. Let the cookies cool on the baking sheet for 5 minutes—this sets their structure. Then transfer to a wire rack to cool completely. Sneak one while warm, they’re irresistible.

Kiss your gluten-filled cookie cravings goodbye—these little guys are soft, chewy, and bursting with pumpkin spice and melty chocolate. Perfect for a cozy fall afternoon, even if it’s still technically spring. Serve them with a cold glass of oat milk or coffee, and try not to eat the whole batch in one sitting.

Cinnamon Chip Pumpkin Chocolate Chip Cookies

The thing about fall baking is it should feel cozy, not complicated. These Cinnamon Chip Pumpkin Chocolate Chip Cookies are the perfect excuse to crank up the oven and fill your house with that irresistible pumpkin spice aroma. They’re soft, chewy, and packed with cinnamon chips and chocolate chunks because why choose between two great things?

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup canned pumpkin puree (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup cinnamon chips
• 1 cup semi-sweet chocolate chunks

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
3. Add the pumpkin puree, egg, and vanilla extract, then beat until combined. It might look a little curdled—don’t worry, that’s normal.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Overmixing makes the cookies tough, so stop as soon as it comes together.
6. Fold in the cinnamon chips and chocolate chunks gently with a spatula. Tip: if the dough feels too soft, refrigerate it for 20 minutes to prevent spreading.
7. Scoop rounded tablespoons (about 1½ tablespoons each) of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. They’ll continue baking on the hot sheet.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will be soft and delicate at first—they firm up as they cool.

Make a batch and watch them disappear—these cookies have a way of vanishing fast. The pumpkin keeps them incredibly moist, while the cinnamon chips add little bursts of sweet spice and the chocolate chunks bring that melty richness. Serve them warm with a tall glass of milk, or crumble one over a bowl of vanilla ice cream for a decadent dessert.

Sea Salt Pumpkin Chocolate Chip Cookies

Forget everything you know about boring cookies—these soft-baked pumpkin chocolate chip numbers are practically begging for a sprinkle of flaky sea salt on top. We’re talking autumnal vibes with dark chocolate chips in every bite, and they’re so easy you’ll be the hero of your next fall gathering (or Tuesday night).

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• a splash of milk (about 1 tablespoon) if dough seems stiff

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• a pinch of salt
• 1 cup dark chocolate chips (or chunks, your call)

Topping

• flaky sea salt (like Maldon), for sprinkling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Tip: Use silicone mats for even easier cleanup.
2. In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth. If the mixture looks a little stiff, add a splash of milk to loosen it up.
3. In a separate medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt until combined. Tip: Whisking aerates the flour for a lighter cookie.
4. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined—do not overmix! Then fold in the dark chocolate chips.
5. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform sizes and even baking.
6. Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked. The centers will look soft—that’s your cue for a fudgy texture. Do not overbake!
7. Immediately after pulling them out of the oven, sprinkle a pinch of flaky sea salt on top of each cookie. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Finally, a cookie that’s both autumnal and year-round worthy—the pumpkin keeps them pillowy, the chocolate brings the drama, and the salt? That’s the chef’s kiss. Serve warm with a glass of cold milk, or tuck them into lunchboxes for a sweet surprise that’ll make everyone jealous.

Conclusion

Hopefully this roundup has inspired your fall baking. Try one (or a few!) of these soft-baked chocolate chip pumpkin cookies. Share your favorite in the comments and save the article on Pinterest for later!

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