Quick Pumpkin Chocolate Chip Cookies Recipe for Fall 2025

There’s something magical about fall. The cool breeze, the warm colours, and of course, the comforting smell of pumpkin spice filling the kitchen.

And if you’re anything like us, nothing screams fall louder than a batch of soft, cakey, pumpkin chocolate chip cookies.

These cookies are eggless, fluffy, and incredibly easy to make, making them perfect for both beginners and pros alike.

Whether you’re baking with your kids, prepping for a cozy weekend, or just craving something sweet and seasonal, this is your go-to recipe.

So grab your spatula, and let’s bake up some fall-flavored happiness!

🧡 Why You’ll Love These Pumpkin Chocolate Chip Cookies

These cookies aren’t your average treat. They’re soft, fluffy, perfectly spiced, and packed with gooey chocolate chips and the best part? They’re completely eggless.

That means safe-to-eat dough (hello cookie-dough lovers!) and a recipe that’s inclusive for those with egg allergies or who prefer egg-free baking.

You’ll also love how easy and fuss-free this recipe is. There’s no need to cream butter and sugar, no electric mixer required, and no complicated steps.

It’s the kind of recipe you can whip up on a lazy afternoon, with kids running around or while sipping your favorite fall drink.

Need more reasons?

• Bold pumpkin spice flavor that’s cozy, warm, and oh-so-autumn.
• Moist, cakey texture without being dense or soggy.
• Mess-free prep, you’ll only use two bowls and a spatula.
• Versatile and freezer-friendly, bake now or save dough for later.

If you’re someone who waits all year for pumpkin spice season, then this is the cookie recipe you’ll crave over and over again.

✨ What Makes This Recipe Unique?

This pumpkin chocolate chip cookie recipe stands out for a few smart and delicious reasons. Let’s walk through what makes it special:

1. Egg-Free & Allergy-Friendly

Unlike most cookies, these skip the eggs entirely. Instead, strained pumpkin purée acts as the binder, delivering a similar texture while keeping the dough safe to nibble on. That’s a huge plus for parents baking with kids, or anyone who loves to sneak a taste.

2. Strained Pumpkin for Better Texture

Here’s the secret: most canned pumpkin has too much water for cookies. For pumpkin bread, that moisture is helpful. But for cookies, it can make them too soft or even gummy.

That’s why we press the pumpkin through a sieve to remove excess liquid. The result? A more structured, fluffy cookie that holds its shape beautifully.

3. Melted Butter Instead of Creamed Butter

We skip the traditional butter-and-sugar creaming method. Instead, we melt the butter, which makes the dough super easy to mix by hand. You can also use browned butter if you’re feeling fancy; it adds a rich, nutty, caramel-like flavor.

4. Bold Spice Blend (Customizable!)

This recipe doesn’t rely on store-bought pumpkin pie spice. Instead, it uses a custom mix of cinnamon, ginger, cardamom, and allspice.

This gives you control and a deeper, more balanced fall flavor. Of course, you can swap in pumpkin pie spice if that’s what you have.

5. Simple, Scalable, and Foolproof

This recipe uses everyday pantry ingredients, and the steps are straightforward, even for beginner bakers. Plus, the dough chills beautifully, making it perfect for meal prepping, freezing, or baking in batches throughout the week.

📝 Ingredients You’ll Need

This recipe utilizes simple ingredients that you likely already have, with precise weights to ensure perfect results every time.

🍂 Dry Ingredients:

📝 Tip: Use fresh spices for the best flavor! Ground spices can lose their punch after 6–12 months.

🍁 Wet Ingredients:

🎃 Pumpkin Tip: Make sure to strain your pumpkin purée through a sieve to remove water. This step is essential for perfect texture!

Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Cookies

This section guides you through every step of the baking process, using the subtitle content as your foundation. The goal is to make it easy, engaging, and practical, whether you’re a beginner or a seasoned baker.

Step 1: Strain Your Pumpkin

Let’s start with the key ingredient: pumpkin purée. But don’t just scoop it from the can and call it a day—this step is critical.

Why? Because pumpkin is full of water, and that moisture can wreak havoc on cookie dough. If you don’t remove it, you’ll end up with soggy, gummy cookies. That might work for muffins or quick bread, but here we’re aiming for a soft, cakey cookie with structure.

Here’s what to do:

• Measure out 100 grams (approximately ½ cup) of canned pumpkin purée.
• Place a fine mesh sieve over a bowl.
• Spoon the pumpkin into the sieve and press it gently with a spatula or spoon.
• Let it sit for 10–15 minutes, or while you prep the other ingredients.

As you press, you’ll notice liquid dripping out. That’s what we’re removing! You can even make a spread (like pumpkin butter) with that leftover liquid if you’re feeling creative.

No sieve? You can blot the purée with paper towels just avoid heavily bleached ones. Cheesecloth also works well.

The texture of the strained pumpkin becomes firm and scoopable, almost like mashed sweet potatoes. That’s what you want.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl; it’s time to layer in all the warm fall flavors.

Combine the following:

• 2 cups (240g) of all-purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground cardamom
• ¼ tsp ground ginger
• ½ tsp kosher salt

Pro Tips:

• Use fresh baking powder and baking soda; expired leavening agents lead to flat cookies.
• Feel free to customize: Pumpkin pie spice is a great shortcut, but this DIY blend allows you to adjust for your desired level of boldness.

Once measured, sift the ingredients together to break up any lumps and distribute the spices evenly. After sifting, give everything a good whisk until the mixture appears uniform and has a slightly tan color.

Fun part: You’ll already smell that cozy aroma cinnamon, cardamom, and ginger warming up your kitchen before the oven even turns on!

Step 3: Melt the Butter (Brown Butter Optional!)

This recipe skips the mixer and goes straight to melted butter, making it a quick and simple process. No need to soften butter or beat anything.

Here’s what to do:

• Measure out 170g (¾ cup) of unsalted butter.
• Place it in a microwave-safe bowl and heat it on medium power in short intervals, stirring between bursts to prevent splattering.

IMPORTANT: Don’t blast it on full power. Melted butter explodes easily in the microwave and makes a mess (we’ve all been there!).

Now, if you want to level up the flavor, consider using browned butter:

• Melt the butter over medium heat on the stove.
• Stir constantly until it starts to foam and turn golden.
• You’ll see little brown specks at the bottom and smell a nutty aroma—that’s your cue.

Brown butter adds a rich, toffee-like depth that’s especially amazing in fall cookies. Let it cool slightly before using.

Step 4: Make the Wet Mixture

Now it’s time to build flavor in your wet base. Use the bowl with the melted (or browned) butter and add:

• ⅔ cup brown sugar
• ½ cup granulated sugar
• 1 tsp vanilla extract
• The strained pumpkin from earlier

Whisk everything together until smooth. The sugar will dissolve into the butter, and the pumpkin will blend beautifully to create a golden, velvety mix that smells absolutely divine.

Pro Tip: Taste it! There are no raw eggs, so go ahead—just try a spoonful. It’s basically pumpkin cookie dough frosting at this stage.

This mixture serves as the foundation for texture and flavor. The pumpkin acts like an egg, binding everything while adding moisture. The combination of brown sugar and butter brings richness, while the white sugar adds crispness.

Step 5: Combine Wet and Dry

Let’s bring it all together.

• Make a well in the dry ingredients.
• Pour the wet mixture into the bowl.
• Using a spatula, gently fold the ingredients together.

You want to mix just until you see a few flour streaks—this ensures you don’t overwork the dough.

Why stop early? Overmixing activates the gluten in the flour, which creates chewy, tough cookies. We’re going for cakey, tender, soft—not rubbery.

By leaving a few streaks, we let the chocolate chips do the rest of the mixing in the next step.

Step 6: Stir in the Chocolate Chips

Now for the fun part: chocolate!

• Add 1 cup of semi-sweet chocolate chips.
• Set aside a small handful to sprinkle on top later (this makes your cookies look bakery-worthy).
• Gently fold the chips into the dough, and you’ll see the last flour streaks disappear.

At this point, your dough should be thick, rich, and speckled with chocolate.

Tip: Feel free to get creative here—swap in dark chocolate, white chocolate, or even butterscotch chips depending on your mood.

You’ve got cookie dough that’s spoon-licking good and safe to nibble. Score!

Step 7: Scoop and Chill the Dough

Scoop out your dough using a cookie scoop or clean hands. Aim for 1.5 to 2-inch balls about the size of a golf ball.

Roll and shape:

• Use your palms to shape the dough balls gently.
• They’ll feel soft but not sticky, thanks to that strained pumpkin.

Place each ball on a rimmed baking sheet lined with parchment. Space them about 2 inches apart, so they don’t crowd each other as they bake.

Don’t forget the final touch: press a few chocolate chips on top of each dough ball. This not only looks pretty but ensures you get gooey chocolate in every bite.

Now comes the crucial part—chilling.

Chill Time:

• Minimum: 30 minutes
• Ideal: 1–2 hours
• Maximum: Overnight

Why chill? It solidifies the fats, making cookies thicker and preventing them from spreading too much. It also gives the flavors time to develop.

Want to make dough ahead of time? You can freeze the dough balls for up to 3 months and bake from frozen. Just add 1–2 minutes to the bake time.

Step 8: Bake to Gooey Perfection

Finally, it’s time to bake.

• Preheat your oven to 350°F (175°C).
• Once the dough is chilled, place the tray in the center of the oven.
• Bake for 11 minutes, or until the edges are set but the centers still look slightly soft.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

These cookies will continue to firm up as they cool but the centers should stay cakey, soft, and gooey. The contrast between the firm edges and soft interior is what makes them amazing.

🔥 Expert Tips for the Best Pumpkin Cookies Ever

If you want your pumpkin chocolate chip cookies to turn out bakery-level good every single time, these tried-and-true tips from the kitchen will help you nail it.

1. Always Strain Your Pumpkin Purée

Canned pumpkin is approximately 90% water, which is a problem when you’re aiming for cookies with structure. Straining removes excess moisture, ensuring the dough isn’t too wet. It’s the secret to cakey, not soggy, cookies.

Pro Tip: Use a mesh sieve or cheesecloth for best results. Let the pumpkin sit while you prepare the remaining ingredients.

2. Chill the Dough for Maximum Flavor

Chilling isn’t just about shaping; it allows the flavors to meld and the fat to solidify. The result? Thicker cookies with deeper spice notes.

• Minimum chill time: 30 minutes
• Best results: 1 to 2 hours
• Overnight: Totally fine (and often even better)

Want to freeze it? Roll the dough into balls, flash freeze, and store in a baggie for up to 3 months.

3. Don’t Overmix the Dough

Once you add the flour to your wet ingredients, stir just until they are combined. Overmixing activates gluten, resulting in tougher cookies rather than the soft, fluffy ones desired. Leave a few streaks of flour before adding chocolate chips. They’ll disappear as you mix those in.

4. Save a Few Chocolate Chips for Topping

Want that magazine-cover cookie look? Set aside a few chocolate chips and press them into the tops of your dough balls before baking. It’s an easy trick that gives you gooey, picture-perfect cookies.

5. Use Rimmed Baking Sheets

Flat cookie sheets don’t distribute heat as well. Go for rimmed, heavier pans to help the cookies bake evenly without burning. Bonus: The rim protects the edges from browning too fast and helps control airflow in the oven.

🎨 Pumpkin Cookie Variations

Want to make this recipe your own? Try these easy variations based on your taste, mood, or pantry situation. Here’s a quick reference table:

🍪 Pro Idea: Use this base recipe to create your own seasonal cookies, apple cinnamon chips, dried cranberries, or even pumpkin-seed brittle chunks!

🍂 Final Thoughts: Bake the Fall Magic Into Every Bite

These pumpkin chocolate chip cookies are more than just a treat. They’re a bite of fall comfort wrapped in chocolate and spice. From the moment you mix the cinnamon into the flour to the smell of warm pumpkin wafting through the kitchen, every step is a little seasonal joy.

Whether you’re baking with kids on a rainy afternoon or treating yourself to a cozy evening snack, this eggless cookie recipe delivers a soft, cakey texture and rich fall flavor with ease. It’s foolproof, flexible, and packed with melt-in-your-mouth moments that make autumn feel extra special.

Don’t be surprised if these become your go-to fall cookie! Save the dough, bake a second batch, or freeze some for a weekend craving; you won’t regret it.

Ready to fall deeper into pumpkin season? Check out these other cozy fall favorites:

🎃 You May Also Love:

🧁 Delicious Pumpkin Muffins for Cozy Fall Days

Start your mornings with warm, moist pumpkin muffins filled with comforting spices and love in every bite. Perfect with a cup of coffee!

🥧 Top Pumpkin Pie Recipe Loved by Millennials

A modern twist on a classic holiday dessert. This creamy, spiced pie is the ultimate crowd-pleaser for Thanksgiving and beyond.

🍰 Best Pumpkin Cheesecake for Fall Vibes

Get the best of both worlds, rich cheesecake texture with that nostalgic pumpkin flavor, ideal for autumn gatherings and holiday feasts.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.