When it comes to the holiday cookie swap, a truly memorable cookie needs to stand out. It should be festive, comforting, and, above all, delicious.
Enter the pumpkin chocolate chip cookie: a perfect marriage of warm autumn spice, moist pumpkin, and rich, melty chocolate. It’s a seasonal favorite that is endlessly versatile.
This collection of 30 must-try recipes offers everything from timeless classics to decadent modern twists, ensuring you’ll bring the most coveted cookie to your next holiday gathering.
The Unforgettable Classics
These are the tried-and-true recipes that form the foundation of any good cookie swap. They are familiar, beloved, and guaranteed to be a hit.
1. The Ultimate Soft & Cakey Pumpkin Cookie
This is the quintessential pumpkin chocolate chip cookie. It’s incredibly soft, light, and cake-like, with a moist crumb that melts in your mouth.
DIY Tips:
- Use a cookie scoop to create uniform, dome-shaped cookies that bake evenly.
- Don’t overmix the dough once you add the flour; this is key to keeping the texture light.
- These cookies are fantastic on their own, with no frosting needed.
2. The Chewy Brown Sugar Pumpkin Cookie
For those who prefer a cookie with more bite, this version uses melted butter and a higher ratio of brown sugar to create a wonderfully chewy texture.
DIY Tips:
- Chilling the dough for at least an hour is crucial for developing the chewy texture and preventing the cookies from spreading too much.
- An extra egg yolk will enhance the richness and chewiness.
- Press the cookies down slightly before baking to encourage a little spread.
3. Brown Butter Pumpkin Cookies
The simple act of browning the butter before adding it to the dough creates an incredible depth of nutty, toasted flavor that elevates the entire cookie.
DIY Tips:
- Cook the butter until you see browned bits at the bottom of the pan—these are flavor gold. Let it cool slightly before using.
- This version pairs beautifully with darker chocolate chips (70% or higher) and a sprinkle of flaky sea salt.
- Toasted pecans or walnuts are a natural and delicious addition to this nutty cookie.
4. The Cream Cheese Swirl Pumpkin Cookie
A simple pumpkin cookie base gets a stunning upgrade with a swirl of sweetened cream cheese mixture added to the top before baking.
DIY Tips:
- Drop small dollops of the cream cheese mixture onto each cookie and use a toothpick to gently swirl it into the dough.
- A hint of orange zest in the cream cheese swirl provides a beautiful, bright contrast.
- These cookies need to be stored in the refrigerator due to the cream cheese.
5. The Spiced Glaze Cookie
A simple, soft pumpkin cookie is taken to the next level with a thin, crackly glaze infused with cinnamon and nutmeg.
DIY Tips:
- Dip the tops of the cooled cookies directly into the glaze for a smooth, even coating.
- For a slightly translucent glaze, use milk as your liquid. For an opaque one, use heavy cream.
- Let the glaze set completely before stacking the cookies for the swap.
Decadent & Indulgent Treats
These cookies are for when you want to make a truly show-stopping impression. They are loaded with rich, over-the-top ingredients.
6. The “Death by Chocolate” Pumpkin Cookie
This is for the ultimate chocolate lover, featuring cocoa powder in the dough, a mix of dark and milk chocolate chips, and a final drizzle of chocolate ganache.
DIY Tips:
- Use a high-quality Dutch-process cocoa powder for the richest, darkest chocolate flavor.
- A teaspoon of instant espresso powder in the dough will intensify the chocolate notes.
- Let the ganache drizzle set before packaging the cookies.
7. Salted Caramel-Stuffed Pumpkin Cookies
A soft pumpkin cookie wraps around a gooey, molten salted caramel center for a truly decadent surprise.
DIY Tips:
- Use soft, individually wrapped caramels. Freeze them for 15 minutes before wrapping the cookie dough around them to prevent them from melting out.
- Sprinkle the top of each cookie with coarse sea salt before baking to balance the sweetness.
- These are best served warm but are still delicious at room temperature.
8. The Pumpkin S’mores Cookie
This cookie captures the magic of a campfire, featuring a graham cracker-infused dough, chocolate chips, and a toasted marshmallow on top.
DIY Tips:
- Mix finely crushed graham cracker crumbs directly into your dry ingredients.
- Top each cookie with a large marshmallow or several mini marshmallows during the last few minutes of baking.
- For an authentic “toasted” look, use a kitchen torch to toast the marshmallows after the cookies come out of the oven.
9. The White Chocolate Macadamia Nut Pumpkin Cookie
A classic cookie combination gets an autumn twist. The sweetness of white chocolate and the buttery crunch of macadamia nuts pair beautifully with pumpkin spice.
DIY Tips:
- Toast the macadamia nuts lightly before chopping and adding them to the dough to enhance their flavor.
- A pinch of cardamom in the dough complements the white chocolate wonderfully.
- Don’t overbake; these cookies are best when the edges are just golden and the centers are soft.
10. The Toffee Crunch Pumpkin Cookie
Bits of crunchy toffee are mixed into the dough, creating pockets of buttery, caramelized flavor that are irresistible.
DIY Tips:
- Use pre-made toffee bits, or crush your favorite toffee candy bar.
- A mix of toffee bits and milk chocolate chips is a fantastic combination.
- Press a few extra toffee bits onto the tops of the cookies before baking for a beautiful, textured look.
Spiced & Aromatic Variations
Go beyond the standard pumpkin pie spice with these recipes that incorporate unique and complex spice blends.
11. The Chai-Spiced Pumpkin Cookie
A fragrant blend of cardamom, ginger, cloves, black pepper, and cinnamon gives these cookies a warm, exotic, and sophisticated flavor.
DIY Tips:
- Create your own chai spice blend for the freshest flavor.
- Infuse the butter for the recipe by gently warming it with a chai tea bag, then letting it cool.
- A simple vanilla bean glaze is the perfect finishing touch for these aromatic cookies.
12. The Gingerbread Pumpkin Cookie
This cookie features the dark, spicy notes of gingerbread with the addition of molasses, a heavy dose of ginger, and moist pumpkin puree.
DIY Tips:
- Use a dark, robust molasses for that deep, authentic gingerbread flavor.
- Finely chopped crystallized ginger in the dough adds a wonderful chewy texture and a spicy kick.
- These are delicious with a lemon or orange-zest-infused glaze.
13. The Cardamom & Pistachio Pumpkin Cookie
The floral, aromatic notes of cardamom are paired with the nutty crunch of toasted pistachios for an elegant and unique cookie.
DIY Tips:
- Use freshly ground cardamom for the most potent flavor.
- Roughly chop the toasted pistachios for the best texture.
- White chocolate chips are a fantastic pairing with cardamom and pistachio.
14. The “Mexican Hot Chocolate” Pumpkin Cookie
These cookies are infused with cinnamon and a pinch of cayenne pepper or ancho chili powder for a subtle, surprising warmth that follows the rich chocolate flavor.
DIY Tips:
- Start with a very small amount of cayenne or chili powder; you can always add more. The goal is a gentle warmth, not intense heat.
- Use a mix of dark chocolate chunks and cinnamon chips if you can find them.
- Rolling the balls of dough in a cinnamon-sugar mixture before baking adds an extra layer of flavor.
15. The Orange-Clove Spiced Cookie
The bright zest of an orange combined with the warm, pungent flavor of ground cloves creates a uniquely festive and old-fashioned flavor profile.
DIY Tips:
- Use the zest of one whole orange for a bright, fragrant dough.
- Ground cloves are very strong, so a little goes a long way.
- These cookies are wonderful for a Christmas cookie swap.
Textural Twists
For those who believe a great cookie is all about the texture, these recipes deliver with crunchy, chewy, and hearty additions.
16. The Pumpkin Oatmeal Cookie
Old-fashioned rolled oats are added to the dough, creating a wonderfully hearty and chewy cookie with a wholesome texture.
DIY Tips:
- Soaking the oats in a portion of the wet ingredients for 10 minutes can result in an even chewier cookie.
- This version is fantastic with the addition of raisins or dried cranberries.
- A sprinkle of cinnamon sugar on top before baking creates a lovely, crisp crust.
17. The Streusel-Topped Pumpkin Cookie
A soft pumpkin cookie is made even better with a buttery, crunchy cinnamon-streusel topping, just like a coffee cake.
DIY Tips:
- Make the streusel topping first and chill it in the fridge while you make the cookie dough.
- Press the streusel gently onto the tops of the cookie dough balls before baking to help it adhere.
- A light drizzle of powdered sugar glaze over the baked streusel is a perfect finish.
18. The “Kitchen Sink” Harvest Cookie
This cookie is loaded with texture, featuring pumpkin seeds, sunflower seeds, shredded coconut, oats, and chocolate chips.
DIY Tips:
- Toast the seeds and coconut before adding them to the dough to bring out their flavor.
- A mix of dark chocolate chunks and butterscotch chips works well with the nutty seeds.
- Because they are so hearty, these make a great breakfast cookie.
19. The Cornflake Crunch Cookie
Crushed cornflakes are mixed into the dough, providing a surprisingly crunchy and satisfying texture in every bite.
DIY Tips:
- Crush the cornflakes gently with your hands; you want texture, not dust.
- This cookie pairs well with milk chocolate or peanut butter chips.
- Don’t be surprised if these are the first to disappear from the cookie tray.
20. The Pretzel & Potato Chip Cookie
For the ultimate sweet and salty fan, this cookie features crushed pretzels and salty potato chips for an unbelievably crunchy and addictive treat.
DIY Tips:
- Use a sturdy, wavy potato chip that won’t turn to mush in the dough.
- This cookie is fantastic with both semi-sweet chocolate chips and toffee bits.
- A final drizzle of melted chocolate highlights the sweet and salty theme.
Dietary-Friendly Delights
Everyone deserves a delicious cookie at the swap. These recipes cater to various dietary needs without sacrificing flavor or festive fun.
21. The Gluten-Free Almond Flour Cookie
Using almond flour as the base creates a naturally gluten-free cookie that is wonderfully tender, nutty, and moist.
DIY Tips:
- Use blanched, super-fine almond flour for the best texture.
- Almond flour cookies are more delicate, so let them cool completely on the baking sheet before moving them.
- A touch of almond extract enhances the nutty flavor of the flour.
22. The Vegan Coconut Oil Cookie
These cookies are made completely plant-based by using coconut oil in place of butter and a “flax egg” as the binder.
DIY Tips:
- Use refined coconut oil if you don’t want a coconut flavor. Use unrefined if you do.
- To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it gel for 5 minutes.
- Ensure your chocolate chips are dairy-free.
23. The Low-Sugar Maple-Sweetened Cookie
This cookie ditches refined sugar in favor of the complex, autumnal sweetness of pure maple syrup.
DIY Tips:
- Since maple syrup adds liquid, you may need to slightly decrease the pumpkin puree or increase the flour to get the right consistency.
- Use a dark, robust grade of maple syrup for the most intense flavor.
- These are fantastic with the addition of chopped walnuts or pecans.
24. The Paleo Pumpkin Cookie
Free of grains, dairy, and refined sugar, this cookie uses a blend of almond and coconut flours and is naturally sweetened.
DIY Tips:
- This dough will be different from traditional dough—often stickier and less elastic.
- Use dairy-free chocolate chips and coconut oil to keep it paleo-compliant.
- These are best stored in an airtight container in the refrigerator.
25. The Keto-Friendly Cookie
Using almond flour, keto-friendly sweeteners like erythritol, and sugar-free chocolate chips, this cookie is ultra-low-carb but still delicious.
DIY Tips:
- Use a powdered keto sweetener for the smoothest texture, as granulated versions can sometimes be gritty.
- These cookies won’t spread much, so press them down to your desired thickness before baking.
- Adding a little cream cheese to the dough can make them exceptionally soft and tender.
Creative Shapes & Presentations
A unique shape or presentation can make your cookie the star of the swap before anyone even takes a bite.
26. The Pumpkin Whoopie Pie
Two soft, cake-like pumpkin cookies are sandwiched together with a fluffy, tangy cream cheese filling.
DIY Tips:
- Use a cookie scoop to make uniform halves for your sandwiches.
- Let the cookie “pies” cool completely before filling them.
- Roll the edges of the filled pies in finely chopped pecans or festive sprinkles.
27. The Thumbprint Cookie with a Chocolate Kiss
A soft, chewy pumpkin cookie is indented in the center and, right after baking, a chocolate kiss is pressed into the warm middle.
DIY Tips:
- Roll the dough into balls and use your thumb or the back of a small spoon to make an indentation before baking.
- Unwrap all your chocolate kisses before the cookies come out of the oven so you can work quickly.
- A Hershey’s Hug (the white and milk chocolate striped version) looks beautiful on these cookies.
28. The Cookie Bar
For an easy, no-scoop option, press the entire batch of cookie dough into a greased baking pan and bake as bars.
DIY Tips:
- Line the pan with parchment paper, leaving an overhang to easily lift the bars out for cutting.
- This is a great option for a chewier, denser cookie.
- A layer of cream cheese frosting on top of the cooled bars is a delicious addition.
29. The “Stained Glass” Cookie
Use a pumpkin-shaped cookie cutter to cut out the cookies, then cut a smaller shape out of the center. Fill the center with crushed hard candies before baking to create a beautiful, translucent “stained glass” effect.
DIY Tips:
- This works best with a firmer, less cake-like cookie dough that will hold its shape.
- Crush hard candies like Jolly Ranchers or Life Savers by placing them in a bag and hitting them with a rolling pin.
- Don’t overfill the center cutout, as the candy will spread as it melts.
30. The “Frosted” Cut-Out Cookie
Use a pumpkin cookie dough that is firm enough to be rolled and cut into festive shapes like pumpkins, leaves, or ghosts.
DIY Tips:
- Chill your dough thoroughly before rolling and cutting.
- A simple royal icing or a cream cheese frosting is perfect for decorating.
- Use festive sprinkles and colored sugars to make your shapes come to life.
Conclusion
The pumpkin chocolate chip cookie is a true holiday chameleon, ready to be adapted to any taste, dietary need, or creative impulse. Whether you bring a timeless classic that evokes pure nostalgia or a unique, spiced creation that surprises and delights, your from-scratch contribution is sure to be a highlight of the holiday cookie swap. These recipes are more than just treats; they are small, shareable tokens of warmth and festive cheer, perfect for making the season bright.