Pumpkin Spice Chocolate Chip Cookies (Printable)

Soft, chewy pumpkin spice cookies loaded with chocolate chips—ready in under 30 minutes for perfect autumn treats.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground ginger

→ Wet Ingredients

08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée
12 - 1 large egg yolk
13 - 2 teaspoons pure vanilla extract

→ Mix-ins

14 - 1 1/2 cups semi-sweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers look slightly underbaked.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is absolute perfection—crisp edges giving way to a soft, chewy center that somehow manages to be both substantial and tender
  • They strike that magical balance where the pumpkin spice enhances the chocolate rather than competing with it, creating these cozy little pockets of autumn comfort
  • The dough comes together in one bowl without any fancy equipment, making them totally doable on a random Tuesday evening when you just need something warm from the oven
02 -
  • The dough will feel softer and sticker than regular chocolate chip cookie dough because of the pumpkin—don't be tempted to add more flour or they'll turn into hockey pucks
  • These genuinely taste better on day two, if you can manage to have any left that long, giving the spices time to meld together
03 -
  • Chill the dough for at least 30 minutes before baking if you have the time—this solidifies the fat and creates thicker cookies with even more pronounced flavor
  • Spring for flaky sea salt on top just before baking, and suddenly these go from really good to the kind of cookie people will text you about three days later

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