One-Bowl Pumpkin Chocolate Chip Cookies are loaded with chips and drizzled with a pumpkin spice glaze
They just say “Welcome Fall”
These soft cookies are chock full of every Fall flavor including cinnamon, our homemade pumpkin spice, and pure pumpkin puree
We have to admit that we love pumpkins! So, when Fall rolls around we start looking for ways to use pumpkin whenever possible. These soft Chocolate Chip Pumpkin Spice Cookies are cake-like so they stay moist for days.Jump to Recipe
Pumpkin cookies are light and fluffy, almost like a pumpkin muffin top! The dough is easy to make in one-bowl and doesn’t need to be chilled. We prefer to make the cookies smaller, but you can make them larger. Drizzling them with a warm cinnamon pumpkin glaze is the finishing touch!
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Ingredients for Pumpkin Cookies
These delicious little cookies have all the flavors most associated with Fall.
Think: cinnamon, nutmeg, ginger, allspice, and cloves. Make our homemade Pumpkin Pie Spice mixture, if possible, because it’s so easy and includes spices you likely have in your spice rack. Our Pumpkin Pie Spice will really boost the flavor of these cookies, and all of your Fall desserts.
- Pumpkin Puree – Be sure you are using pure pumpkin puree, rather than pumpkin pie filling. The pie filling has added sweeteners, and more liquid, that you won’t need for these cookies.
- Butter – we use unsalted butter, but if you only have salted just use that and delete the salt in this recipe
- Sugar – these are cookies!
- Egg – we use whole eggs for added richness
- Vanilla – we like to use our own Homemade Vanilla Extract – it’s so easy to make!
- Flour – All purpose works best
- Pumpkin Pie Spice – make your own or buy a jar in any spice section
- Baking Soda, Baking Powder, and Salt
- Chocolate Chips – we like semi-sweet or dark chocolate
- Pumpkin Spice Glaze – optional but, oh SO good, and includes powdered sugar, pumpkin spice and milk
These cookies can be made with other add-ins besides chocolate chips if you want a little variety. We suggest dried cranberries, dried cherries, or chopped pecans. Anything that works with pumpkin is perfect so get creative!
How to make Pumpkin Chocolate Chip Cookies
The dough for these cookies comes together quickly in just one bowl.
- Make the Pumpkin Spice Mixture, if making your own, and set aside
- Beat butter with an electric mixer until light and fluffy – about 2-3 minutes. The butter should be very light and fluffy.
- Add the sugar and beat for additional 2 minutes until creamy
- Add the egg and vanilla extract and blend well, then add pumpkin puree and mix until completely combined and no streaks remain
- Slowly add the baking powder, baking soda, salt, Pumpkin Pie Spice mixture, and flour
- Mix until just combined but DON’T over mix
- Gently fold in chocolate chips and then mix by hand until combined
- Preheat the oven to 350˚F
- Line your baking sheets with parchment paper or a Silpat non-stick liner. If you don’t have any parchment on hand be sure to spray your baking sheet with non-stick spray
- Drop the cookies onto the tray using a tablespoon or a cookie scoop. The dough will be sticky so we suggest using a cookie scoop, if possible
- Bake for 10-11 minutes
- Cookies should be golden with no shine remaining
- Let the cookies rest for about 1-minute before removing to a cooling rack to cool completely before adding the glaze
How to make easy Pumpkin Glaze
- Whisk together sifted powdered sugar, pumpkin spice or pumpkin syrup, and room temperature milk in a bowl until smooth
Put the cooling rack of cookies over a baking sheet to catch the extra drizzle. Spoon glaze over cookies in a back and forth motion and let dry for about 30-minutes.
Note: The glaze does not set completely hard so if you are planning to take the cookies somewhere then don’t stack them, just transport them in a single layer.
Helpful tools to use when making cookies:
Cookies are generally easy to make but there are a few tools that will make it even easier. Here are a few of my favorite tools for making cookies:
More great cookies and desserts to try:
- Chocolate Chip Skillet Cookie – a classic recipe with a fun twist
- Easy Blondie Bars – an easy treat with a brown sugar flavor
- Dark Chocolate Crinkle Cookies – a traditional deep dark chocolate cookie packed with flavor
- Oatmeal Chocolate Chip Cookies – a classic with a twist
Pumpkin Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 7.5 ounces pumpkin puree, (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 Tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Pumpkin Spice Glaze:
- 1 cups powdered sugar, sifted
- 2 Tablespoons Pumpkin Spice Syrup, or 2 Tbsp pumpkin pie spice
- 1-2 Tablespoons milk
- Preheat oven to 350° F. Line baking sheets with parchment paper
- In a large bowl, beat butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add sugar and beat for 2 minutes.
- Add egg and vanilla and mix just until combined. Add pumpkin puree and mix to combine.
- Slowly add baking powder, baking soda, salt, pumpkin pie spice, and flour. Mix until just combined, but do not overmix. Gently fold in chocolate chips, by hand. (The dough will be sticky)
- Drop cookies onto parchment-lined sheets by the tablespoon, or use a cookie scooper.
- Bake for about 10-11 minutes or until slightly firm to the touch and the tops are dry. Rest on baking sheet for about 1-minute and then remove to a wire cooling rack and let cool completely.
Pumpkin Spice Glaze:
- In a small bowl whisk together the powdered sugar, pumpkin spice syrup or mix, and 1 Tablespoon of milk, until the sugar dissolves completely. Add more powdered sugar if too thin or more milk if too thick.
- Place the cookies on a cooling rack with the baking sheet underneath to catch the excess glaze. Spoon glaze over cookies in a back and forth motion. Let dry for about 30-minutes.
- The glaze for these cookies is not a hard-set glaze so if transporting leave the cookies in a single layer (don’t stack them)
- Pumpkin spice mixture can be stored in a glass jar and stays fresh about 3 months