Pumpkin Chocolate Chip Cookies

It is pumpkin season and these Pumpkin Chocolate Chip Cookies are the perfect Fall treat.

Pumpkin + Chocolate = Must Make

I am all about pumpkin anytime but when you throw chocolate to the mix… well I am ALL IN.  I love pumpkin pie spice (especially this Trader Joe’s version) and chocolate together.  I first fell in love with spiced chocolate when I made these Mexican Spiced Brownies several years back.

I love how the spices really mesh with the bitterness of the chocolate and enhance each other.  I know that sounds very foodie but try it… you will see what I am talking about.

Extra Chocolate… Please

Can there ever be too much chocolate?  My answer is always no… so for some extra yummy I added chocolate chunks into the dough and then on top before they were baked a few extra after they were baked.

I always like adding a few pieces when I take cookies out of the oven to make them look pretty, but for these I just wanted more chocolate.

I used semi-sweet chocolate chunks but you can use whatever variety you have … dark chocolate would be delicious.

Yes, that is extra sugar…

Pumpkin cookies typically are more cakey and they don’t get as crispy on the edges as a more traditional chocolate chip cookie so to add a little extra crunch I rolled the dough in sugar before baking.  I used a combo of course sugar and regular granulated sugar for some extra texture.

I love the little extra bit if sweetness you get but also it is pretty too.  There will be little bits of sugar crunch here and there making each bite something special.  You don’t have to roll them sugar… but I mean why not?  It is Fall after all.

Time to get your pumpkin on!

30 cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are the perfect Fall treat. They have a hint of spice with the chocolate making these cookies something to remember.

1 hr, 30 Prep Time

10 minCook Time

1 hr, 40 Total Time

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10 tablespoons butter, room temperature
1/4 cup sugar
3/4 cup brown sugar
6 tablespoons pumpkin puree (blotted - see recipe notes)
2 teaspoons Vanilla Bean Paste or vanilla extract
2 cups flour
2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups chocolate chunks, divided
Course sugar & granulated sugar for rolling (optional)
Course salt for sprinkling (optional)


In the bowl of a stand mixer, or large bowl, cream together butter and sugars until light and fluffy
Add in pumpkin & vanilla bean paste and mix until combined, scraping down the sides as needed
In a medium bowl whisk together flour, pumpkin pie spice, baking powder and baking soda
Add in flour mixture, beating until just combined
Add in 1 1/2 cups of chocolate chunks and mix until just combined
Cover dough & chill for at least 1 hour, but up to 24
Preheat oven to 350
Line baking sheets with parchment paper
In a small bowl combine course sugar and granulated sugar to roll dough balls in, if using
Using a cookie scoop or tablespoons roll dough into balls
Roll in sugar and then place on prepared pan
Press down gently, they will not spread much, and place a few chocolate chunks on top of each cookie
Bake for 9-11 minutes, or until cookies are just set
Remove from oven and press a few more chocolate pieces into cookies and sprinkle with a little course salt & sugar for extra yum
Let cool on pan for 10 minutes and then move to a cooling rack to cool completely
Store in an airtight container for up to 7 days


Blot pumpkin with paper towels before adding to the dough to remove as much moisture as possible.

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