Pumpkin Chocolate Chip Cookies

These cakey Chocolate Chip Cookies are flavored with pumpkin and pumpkin pie spices, and studded with chocolate chips!

Pumpkin Chocolate Chip Cookies Recipe @fifteenspatulas

When fall rolls around, I stock up on sugar pumpkins and make my own fresh pumpkin puree. Since pumpkin puree does not freeze well, I find I have to try to sneak pumpkin into multiple dishes so it all doesn’t go to waste.

These pumpkin cookies are one of my go-to pumpkin desserts, and I often like to call them “pumpkin clouds.” They are very soft, cakey, light cookies that have a texture almost like a whoopie pie.

Fresh Pumpkin Chocolate Chip Cookies Recipe @fifteenspatulas

Since these are pumpkin cookies, we start with a spiced flour. You know, warm spices like cinnamon, ginger, cloves, and nutmeg:

Pumpkin Spice Cookies Recipe

The spiced flour gets mixed with our wet ingredients, which includes butter, sugar, egg, fresh pumpkin, and vanilla:

Pumpkin Cookies Recipe

When those two come together with some chocolate chips, you get a big bowl of pumpkin chocolate chip cookie dough:

Pumpkin Chocolate Chip Cookie Dough

The cookie dough is now ready to be baked…or you know, enjoyed by the spoonful.

Here’s a step-by-step video to guide you through the process:


Pumpkin Chocolate Chip Cookies

 These cakey Chocolate Chip Cookies are flavored with pumpkin and pumpkin pie spices, and studded with chocolate chips!

1 review


  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup fresh pumpkin puree (can do canned too)
  • 7.5 oz all-purpose flour (1.5 cups)
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Either grease a cookie sheet with butter or line with parchment paper.
  2. Using a handheld or stand mixer, cream together the butter and both sugars for about 60 seconds, until combined. Beat in the egg, and once that has been incorporated, beat in the vanilla and pumpkin puree until combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to combine. Add this spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone. Dump in the chocolate chips, and mix those in. At this point there should be no more flour streaks, but be sure not to overmix the cookie dough.
  4. Use a cookie scoop to portion little heaps of cookie dough onto your baking sheet (using the OXO large portioner), I did 12 heaps on my baking sheet). Bake for 15 minutes, then let cool on a wire rack. Enjoy!


Recipe Notes


Nutrition Information Serves 12     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 272kcal Calories from fat 113
% Daily Value
Total Fat 13g20%
Saturated Fat 8g40%
Transfat 0g
Cholesterol 36mg12%
Sodium 157mg7%
Carbohydrate 40g13%
Dietary Fiber 2g8%
Sugars 26g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Did you make this recipe?

I'd love to know how it went!

Leave a comment or share a photo on social media tagging me @fifteenspatulas.

All images and text ©.