17+ Easy & Soft Pumpkin Chocolate Chip Cookie Recipes

Pumpkin season is in full swing, and you know what that means—it’s time to get baking. If you’re anything like me, there’s nothing better than warm pumpkin spice filling the kitchen while a batch of cookies puffs up in the oven.

And when you mix that cozy fall flavor with melty chocolate chips? Total magic.

In this post, I’ve rounded up the best pumpkin chocolate chip cookie recipes out there. Some are soft and chewy, others are thick and cakey.

You’ll find healthy swaps like almond flour and oat flour, plus a few that sneak in protein or go full indulgence with browned butter and white chocolate chunks.

Whether you’re baking for a fall get-together, meal prepping for the week, or just need a little pick-me-up on a rainy afternoon, there’s a cookie here for it. Let’s get into all the cozy, chocolatey goodness.

1. Soft and Chewy Pumpkin Chocolate Chip Cookies

Craving something cozy that’s also sneaky soft? These cookies are calling your name. They’re all about that ultra-chewy, tender center—never dry—packed with pumpkin spice flavor and melty chocolate bits.

It’s the kind of recipe you can whip up in one bowl, no mixer and no chill time needed—perfect for a spontaneous cookie craving.

Imagine biting into a warm cookie where brown‑butter undertones meet gooey chocolate pools and genuine pumpkin warmth. The texture is dense and rich, with a satisfyingly soft chew that makes it hard to stop at just one.

The secret trick?

Blotting extra water from the pumpkin puree keeps things chewy instead of cakey.

Bonus tip: go ahead and sprinkle a few extra chips on top just before they hit the oven for that extra melty goodness.

Photo credit: cambreabakes.com
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2. Classic Pumpkin Chocolate Chip Cookies

Picture this: soft, cakey cookies that still melt in your mouth, bursting with warm pumpkin spice and studded with chocolate chips. That’s the beauty of the classic version—nostalgic and crowd‑pleasing, just like grandma used to bake.

If comfort had a flavor, it’d be these cookies. They’re delightfully easy—no fancy ingredients, just trusty canned pumpkin, simple spices, and a mix of granulated and brown sugar for texture that’s soft yet rich.

You’ll notice the cozy aroma of cinnamon, nutmeg, ginger, and cloves as these cookies bake—pure autumn warmth, even if the leaves aren’t changing.

Each bite is a pillowy cloud, moist and tender, with melty semi‑sweet chips giving that decadent sweetness. Here’s a cool swap trick: try mini chocolate chips so every bite is coated in chocolate or use milk chocolate for a sweeter twist.

Photo credit: cookingclassy.com
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3. Bakery‑Style Pumpkin Chocolate Chip Cookies

Bold flavors, bakery‑style texture—think tall, soft centers with slightly crisp edges. These cookies are inspired by sweet shop shelves, ready to impress.

These are your go‑to when you want something special without the fuss. The dough begins with pumpkin, both kinds of sugar, oil, egg, and vanilla for a smooth base.

Then a mix of flour, baking agents, warm spices, and plenty of milk chocolate chips gets folded in. Simple yet effective.

What stands out is the texture—the cookies stay fluffy and cakey, not flat. They rise tall in the oven and come out soft with just enough edge crunch. Imagine biting into a cookie that looks gourmet, but feels like it was made in your kitchen.

Photo credit: togetherasfamily.com
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4. Pumpkin Spice Chocolate Chip Cookies

Light, bright, and bursting with fall vibes—this version mixes classic chocolate chip cookies with just a whisper of pumpkin spice.

This one starts like your favorite cookie recipe: softened butter creamed with granulated and brown sugar, eggs and vanilla blended until fluffy.

Then it’s off to the spice zone—pumpkin pie spice folded with flour, baking soda, and more—then the chocolate chips. The result? A cookie that’s buttery, slightly crisp at the edges, and pillow‑soft inside.

If you’re after a subtle pumpkin twist rather than full‑on pumpkin flavor, this hits the sweet spot. The spice adds warmth, but the chocolate still steals the show.

Foodie tip: let the dough rest briefly—this gives the spices more time to blend.

Photo credit: cooking‑therapy.com
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5. Oatmeal Pumpkin Chocolate Chip Cookies

If you love comfort food with a wholesome twist this batch is for you. These oatmeal‑packed cookies are ultra‑chewy and soft with that cozy pumpkin spice flavor woven throughout.

What really makes them special is the blend of oats and pumpkin puree for texture that’s hearty yet tender. A clever tip?

Blot extra moisture from the pumpkin before mixing so the cookies stay dense and chewy—not cakey. And here’s a trick from the recipe vault: add an egg yolk to amp up the chewiness even more.

Every bite gives you warm cinnamon and nutmeg dancing with melty chocolate chips, wrapped in a slightly rustic oat‑studded hug. These are the kind of cookies you’ll crave on chilly afternoons with coffee or a cozy mug of tea. They’re forgiving too—if you want them gluten‑free swap in certified oats and gluten‑free flour.

Photo credit: sallysbakingaddiction.com
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6. Paleo Pumpkin Chocolate Chip Cookies

Looking for a grain‑free twist without losing any flavor? These Paleo cookies hit the sweet spot. They’re soft and fudgy, made with almond butter, almond flour, coconut sugar, and pumpkin puree—no gluten, no guilt.

From the first bite you can taste the nutty richness of almond flour paired with warm pumpkin pie spices.

The texture isn’t dry like some paleo bakes—it keeps a soft, almost brownie‑like chew thanks to almond butter and that touch of egg that binds everything together. Dark chocolate morsels melt into pockets of rich sweetness—pure indulgence.

One small tweak? If coconut sugar isn’t your thing swap with maple syrup for a smoother sweetness.

These cookies are perfect for anyone avoiding grains but still craving that soft, spicy, chocolatey treat.

Photo credit: paleorunningmomma.com
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7. Healthy Pumpkin Chocolate Chip Cookies

Feel‑good fuel never tasted so good. These healthy cookies use whole wheat flour, pumpkin puree, coconut oil, and coconut sugar for a lighter but satisfying treat.

This recipe is sturdy yet soft—whole wheat adds fiber, coconut oil keeps them moist, and coconut sugar gives a natural caramel‑like sweetness. That means you get the pumpkin pie flavor without feeling guilty over processed ingredients.

They aren’t overly sweet, so the chocolate chips really show off—mini chips or dark chocolate balance it beautifully.

A fun serving idea is to enjoy them as a brunch treat with yogurt or smear a bit of almond butter on a fresh‑baked cookie. Want to keep them vegan? Simply swap the egg for a flax egg and you’re set.

Photo credit: hellospoonful.com
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8. Pumpkin Chocolate Chunk Cookies

Ever had cookies that taste fancy but are so easy? These thin and chewy cookies start with brown butter and chopped dark chocolate chunks, giving you that bakery‑style sheen and flavor without standing over the mixer.

The brown butter brings a nutty depth that pairs beautifully with pumpkin pie spices and melty chocolate.

They bake into thin, slightly crisp‑edged rounds with a tender, gooey center. Chunks of dark chocolate melt into rivers of richness—not just chips, but real chunks for a more dramatic effect.

If you really want to elevate things, fold in a handful of chopped pecans or walnuts before baking.

These cookies look like you put in a ton of effort, but they only take one bowl and no chill time.

Photo credit: krollskorner.com
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9. Pumpkin Chocolate Chip Sourdough Cookies

One spoonful and it’s pure seasonal magic with a tangy twist thanks to sourdough discard. These cookies bring together pumpkin pie warmth and that signature sourdough tang—you’re going to love it.

They’re perfect for fall baking days when you’ve got extra starter kicking around. The dough blends pumpkin puree, pumpkin pie spices, brown butter, sourdough discard, and chocolate chips.

The result?

Tall, fluffy cookies with soft and chewy centers plus a gentle crisp around the edges. Every bite gives a sweet‑sweet plus sour combo that keeps you reaching for more.

Picture baking these for a weekend brunch—the tang balances out the cozy sweetness.

My insider tip: chill the dough for an hour or under overnight to deepen the flavor and keep them from flattening out. They’re perfect for sharing after a cozy hike or pairing with a latte.

Photo credit: enwnutrition.com
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10. Pumpkin Banana Bread Chocolate Chip Cookies

A flavor combo you didn’t know you needed but now can’t live without. These mash‑up cookies bring together ripe bananas, pumpkin puree, and chocolate chips in a soft, cake‑like bite—almost like banana bread in cookie form.

They’re super moist and tender, with warm cinnamon and pumpkin spice perfectly rounded by the sweetness of banana and melty chocolate.

These cookies are an excellent way to use up that overripe banana sitting on your counter. Texture wise they’re soft like cake, just enough density to hold together while still pillow‑soft inside.

Here’s a serving idea: these are brunch table gold—pair them with yogurt or almond butter. Want to tweak? Swap brown sugar with coconut sugar or maple syrup for more natural sweetness and extra moisture.

Photo credit: atasteofmadness.com
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11. Gluten‑Free Pumpkin Chocolate Chip Cookies

Here’s a recipe that proves gluten‑free can be just as indulgent. These cookies are fluffy, perfectly pumpkin‑flavored, lightly spiced, and studded with chocolate chips—it’s fall comfort without gluten or dairy.

These use a high‑quality GF flour blend and coconut oil to keep them moist and soft. No gritty texture here—just tender, pillowy cookies that crumble in the best way. They bake up just like classic pumpkin chocolate chip cookies, so no one will guess they’re gluten‑free.

Want to make them dairy‑free too? Swap chips with dairy‑free versions or nut butter chips. You can bake a huge batch for a party or bake‑sale, knowing they’re safe for gluten‑sensitive friends.

Photo credit: meaningfuleats.com
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12. Vegan Pumpkin Chocolate Chip Cookies

If you’re after thick, chewy, and completely plant‑based indulgence, these are for you. These cookies pack in real pumpkin flavor, melt‑in‑your‑mouth texture, and gooey chocolate chips—all free from eggs and dairy.

They have a dreamy chew that comes from resting the dough until cool, so it firms up just right. Every bite is soft and dense, with pumpkin pie spices shining through.

The vegan twist makes it easy to share with anyone, and you won’t miss a thing in flavor or texture.

Friendly tip: after baking, let them cool completely on the tray—this stops them from feeling cakey. They’re perfect alongside a spiced tea or to bring to a vegan brunch spread.

Photo credit: bakerbynature.com
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13. Pumpkin White Chocolate Chip Cookies

One spoonful and it’s sunshine in cookie form—these soft, chewy pumpkin oatmeal cookies studded with creamy white chocolate chips hit all the cozy notes.

They start by melting butter in a saucepan, tossing in oats for texture and that signature white‑chocolate sweetness that contrasts beautifully with warm pumpkin pie spices

 The dough is silky smooth and easy to scoop, fridge‑chilled for just 15 minutes so the cookies hold shape but still spread into perfect, tender rounds.

What makes them special is the oat‑pumpkin base giving each bite subtle heartiness without feeling heavy .

During baking you’ll smell toasted cinnamon and nutmeg, and once cooled the cookies stay delightfully soft yet just firm enough to hold that mounded shape.

Try swapping white chips for yogurt‑coated ones for a tangy boost, or toss in toasted pecans for crunch.

Photo credit: modernhoney.com
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14. Pumpkin Protein Chocolate Chip Cookies

Fuel meets fall in these low‑calorie, protein‑packed pumpkin cookies.

They’re made with a scoop of protein powder, canned pumpkin, cozy spices, and a sprinkling of chocolate chips for a bite that satisfies both cravings and macros.

The dough comes together in no time—just mix and bake for about 9 minutes—and yields tall, slightly cakey cookies that stay soft for days.

If you’re watching calories but still want something indulgent these are an ace. Add a teaspoon of peanut butter to the dough for extra protein and flavor, or swap regular chips for high‑protein chips to sneak in even more gains.

Photo credit: sixsistersstuff.com
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15. Almond Flour Pumpkin Chocolate Chip Cookies

Chewy, slightly cake‑like, and wholesome—these almond flour cookies are gluten‑free, low‑sugar, and deliciously satisfying.

They shine with a rich almond‑nut flavor and the perfect tender bite thanks to almond flour and pumpkin puree. Dark chocolate chips and optional walnuts give each cookie contrast and texture. Best part? No grain, no guilt.

To make them vegan, swap in coconut oil for butter and add flax eggs. For more flavor, try tossing in a pinch of cardamom or swapping in maple syrup for coconut sugar.

They bake up soft-yet-structured and are great for breakfast on‑the‑go or a healthy dessert.

Photo credit: abraskitchen.com
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16. No‑Egg Pumpkin Chocolate Chip Cookies

These eggless gems are soft, moist, and bursting with pumpkin flavor—dense and chewy, not cakey.

They rely on pumpkin puree to bind everything, so there’s no need for eggs but you still get that perfect cookie texture. Cinnamon and nutmeg bring in fall vibes, while chocolate chips add sweet balance. These bake up beautifully without flattening.

Tips from the recipe: chill the dough briefly to control spread and use mini chips so every bite is chocolatey.

You can also easily make them vegan by using plant‑based butter and dairy‑free chips. These are fall‑table ready and easy to double for company.

Photo credit: mommyshomecooking.com
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17. Pumpkin Peanut Butter Chocolate Chip Cookies

Calling all peanut butter lovers—these cookies deliver nutty comfort with autumn flair. They combine creamy peanut butter, pumpkin puree, honey or maple syrup, oat flour, and rolled oats for a chewy, hearty texture with warm cinnamon and ooey‑gooey dark chocolate chips.

These are the kind you’ll bake when you want something filling yet indulgent. The peanut butter adds richness and structure, while the pumpkin keeps each bite moist.

Texture is everything here—dense and chewy, with oats adding just enough bite. A kitchen hack: press down each cookie gently before baking so they bake evenly and hold their shape.

They’re great for meal prep or a post‑workout snack. Want to make them vegan? Use maple syrup and swap the egg for a flax egg—still holds up beautifully.

Pair a warm cookie with coffee or even spread a bit of extra peanut butter on top before diving in.

Photo credit: cleanfoodcrush.com
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18. Brown Butter Pumpkin Chocolate Chip Cookies

If you’re craving deep cozy autumn flavors, these cookies are a must. Browned butter adds that caramel‑nutty richness that elevates pumpkin spice to next‑level indulgence.

These bake into thick, chewy cookies with crisped edges and a gooey center.

The brown butter blends with pumpkin puree, warm spices, and chocolate chips for flavor layers that feel like fall in a bite. No mixer needed—just darken the butter, cool it slightly, stir, scoop, chill, and bake.

Pro baker tip: chill the dough for 30 minutes to control spread and deepen flavor. Store extras in an airtight container with a tortilla to keep them soft for days. These are perfect with a cozy blanket and hot tea.

Photo credit: handletheheat.com
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19. Whole Wheat Pumpkin Chocolate Chip Cookies

Feel‑good treats hit a home run with these whole‑wheat pumpkin cookies. They’re soft, lightly sweet, and loaded with warming spices—yet kept light with coconut sugar and almond milk.

These cookies combine whole wheat flour, coconut oil, pumpkin puree, and dairy‑free chips for a tasty vegan twist.

They bake up slightly gooey in the middle with gently crisp edge, surprising for a healthier version. Low calories, full cozy fall flavor—this is next‑level snack food.

Chill tip: bake for 12 minutes for soft centers or 14 for a firmer bite. They freeze well too—grab a couple straight from the freezer for a pick‑me‑up.

Photo credit: coffeefitkitchen.com
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Conclusion

So many cookies, so little oven space. But seriously—how fun was that? From almond flour to banana bread mash-ups, and classic to high-protein spins, you’ve now got more ways to pumpkin-up your cookie game than ever.

These recipes are proof that fall baking doesn’t have to be complicated or overly sweet to be amazing. You can keep things healthy, go fully indulgent, or find that sweet spot in between.

Don’t forget to pin your faves, save the ones you want to try next, and share this roundup with your baking besties. Let’s turn pumpkin season into cookie season.