30 Cozy Pumpkin Chocolate Chip Cookies Inspired by Fall Flavors

When the air turns crisp and the leaves begin to blush with color, a certain kind of craving awakens. It is a desire for all things cozy, warm, and spiced.

There is no flavor that captures the essence of fall quite like pumpkin. And when you combine its earthy sweetness with the decadent melt of chocolate chips, you have a truly perfect cookie.

Visuals	Recipe Name	Estimated Cost
	1. The Perfect Chewy Pumpkin Chocolate Chip Cookie	$10 – $15
	2. Brown Butter & Sea Salt Pumpkin Cookies	$12 – $18
	3. Toasted Pecan & Dark Chocolate Chunk Cookies	$15 – $22
	4. Soft & Cakey Pumpkin Spice Cookies	$10 – $15
	5. Oatmeal Pumpkin Chocolate Chip Cookies	$10 – $15
	6. 100% Whole Wheat Pumpkin Cookies	$10 – $15
	7. Spelt & Ginger Chocolate Chip Cookies	$12 – $18
	8. Oat Flour Pumpkin Cookies	$12 – $18
	9. Barley Flour & Toffee Chip Cookies	$12 – $18
	10. Multi-Grain “Harvest” Cookies	$15 – $22
	11. Maple-Sweetened Pumpkin Cookies	$12 – $18
	12. Coconut Sugar & Cinnamon Cookies	$12 – $18
	13. Date-Sweetened “Caramel” Cookies	$15 – $22
	14. Banana-Sweetened Pumpkin Cookies	$8 – $12
	15. Apple Butter Swirl Cookies	$10 – $15
	16. Classic Vegan Pumpkin Chocolate Chip Cookies	$15 – $22
	17. Gluten-Free Almond Flour Cookies	$18 – $25
	18. GF Oat Flour & Coconut Oil Cookies	$15 – $22
	19. Vegan Cream “Cheese” Stuffed Cookies	$18 – $25
	20. Gluten-Free & Vegan “One Bowl” Cookies	$15 – $22
	21. Greek Yogurt Pumpkin Cookies	$10 – $15
	22. Peanut Butter & Pumpkin Cookies	$12 – $18
	23. Vanilla Protein Powder Cookies	$15 – $25
	24. White Bean & Pumpkin “Blondies”	$12 – $18
	25. Almond Butter & Seed Cookies	$15 – $22
	26. Chai Spice Pumpkin Cookies	$12 – $18
	27. Espresso & Dark Chocolate Pumpkin Cookies	$12 – $18
	28. Salted Caramel Stuffed Cookies	$15 – $20
	29. Crystallized Ginger & Orange Zest Cookies	$12 – $18
	30. Maple Bacon & Chocolate Chip Cookies	$15 – $22

This guide is your ultimate passport to a season of incredible baking. It is packed with 30 cozy and creative pumpkin chocolate chip cookie recipes, from classic and chewy to healthier variations that you can feel good about craving every single weekend.

The Classics, Reimagined

These recipes take the beloved classic pumpkin chocolate chip cookie and give it a simple twist to make it even more cozy, delicious, and special.

1. The Perfect Chewy Pumpkin Chocolate Chip Cookie

This is the ultimate baseline. A perfectly soft, chewy cookie packed with warm spices and just the right amount of chocolate.

Recipe Method

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt, and a generous amount of cinnamon, nutmeg, and ginger.
• In a separate large bowl, use a mixer to cream together softened butter and both brown and white sugar until light and fluffy.
• Beat in one egg, a good amount of pure pumpkin purée, and a splash of vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
• Fold in a generous amount of semi-sweet chocolate chips.
• Chill the cookie dough in the refrigerator for at least 30 minutes. This is key to a chewier, less cakey cookie.
• Drop rounded tablespoons of the chilled dough onto the prepared baking sheets.
• Bake for 10 to 12 minutes, until the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

2. Brown Butter & Sea Salt Pumpkin Cookies

Browning the butter before adding it to the dough gives these cookies an incredible, nutty, and sophisticated depth of flavor, perfectly balanced by a sprinkle of flaky sea salt.

Recipe Method

• Start by browning one cup of butter in a light-colored saucepan over medium heat. Swirl the pan until the butter foams, turns golden brown, and smells nutty.
• Let the brown butter cool completely. You can place it in the fridge to solidify slightly.
• In a large bowl, beat the cooled brown butter with your sugars until creamy.
• Add your pumpkin purée, egg, and vanilla extract and mix well.
• In a separate bowl, whisk together your flour, spices, baking soda, and salt.
• Combine the wet and dry ingredients, then fold in dark chocolate chunks instead of chips for bigger pockets of melted chocolate.
• Chill the dough for at least one hour to allow the brown butter flavor to deepen.
• Scoop the dough onto parchment-lined baking sheets.
• Just before baking, sprinkle the top of each cookie dough ball with a little flaky sea salt.
• Bake until the edges are set and golden, then let them cool.

3. Toasted Pecan & Dark Chocolate Chunk Cookies

Toasting the pecans before adding them to the dough brings out their flavor and adds a wonderful, crunchy texture that complements the soft cookie and melted chocolate.

Recipe Method

• Preheat your oven to 350°F (175°C).
• Spread a cup of pecan halves on a baking sheet and toast them for 5 to 7 minutes, until they are fragrant. Let them cool, then chop them coarsely.
• Prepare your pumpkin cookie dough base as usual, creaming together the butter and sugars.
• Beat in the pumpkin, egg, and vanilla.
• In a separate bowl, combine your dry ingredients: flour, spices, salt, and baking soda.
• Mix the dry ingredients into the wet ingredients until just combined.
• Fold in your toasted, chopped pecans and a generous amount of dark chocolate chunks.
• Chill the dough for at least 30 minutes to prevent spreading.
• Scoop the dough onto your prepared baking sheets.
• Bake for 11 to 13 minutes, until the edges are golden.

4. Soft & Cakey Pumpkin Spice Cookies

If you prefer a pumpkin cookie that is light, fluffy, and cake-like, this is the recipe for you. It is like a portable little pumpkin cake.

Recipe Method

• For a cakey texture, use a recipe with a slightly higher ratio of pumpkin purée and flour.
• Cream together softened butter and sugar. Beat in the pumpkin, egg, and vanilla.
• Whisk together your dry ingredients: flour, salt, baking powder, and baking soda, along with a full tablespoon of pumpkin pie spice.
• Combine the wet and dry ingredients. The dough will be very soft.
• Fold in your chocolate chips.
• Because we want a cakey texture, there is no need to chill this dough.
• Drop rounded spoonfuls of the soft dough onto parchment-lined baking sheets.
• Bake for 12 to 15 minutes, until the cookies are puffy and a toothpick inserted into the center comes out clean.
• Let the cookies cool completely on a wire rack.
• These cookies are fantastic topped with a tangy cream cheese frosting.

5. Oatmeal Pumpkin Chocolate Chip Cookies

Adding rolled oats to the dough creates a wonderfully chewy, hearty texture and adds a rustic, comforting feel to the cookies.

Recipe Method

• Prepare your standard pumpkin cookie dough.
• When you whisk together your dry ingredients, add one cup of old-fashioned rolled oats along with the flour and spices.
• Cream your butter and sugars, then add the pumpkin, egg, and vanilla.
• Gradually mix the dry, oat-filled mixture into the wet ingredients.
• Fold in your chocolate chips.
• Chill the dough for at least 30 minutes. The oats will absorb some of the moisture, making the cookies extra chewy.
• Scoop the dough onto prepared baking sheets.
• Flatten the dough balls slightly with the palm of your hand, as oatmeal cookies tend to spread less.
• Bake for 12 to 14 minutes, until the edges are lightly browned.
• Let them cool on the pan for a few minutes before transferring to a wire rack.

Whole Grain Wonders

These recipes swap out some or all of the all-purpose flour for more nutrient-dense whole grains. They offer more fiber and a richer, nuttier flavor profile.

6. 100% Whole Wheat Pumpkin Cookies

This is a simple and healthy swap. Using whole wheat flour gives the cookies a hearty texture and a wholesome, nutty flavor that pairs beautifully with pumpkin.

Recipe Method

• Simply substitute an equal amount of 100% whole wheat flour for the all-purpose flour in your favorite recipe.
• Whole wheat flour absorbs more liquid, so your dough may be slightly stiffer.
• Prepare the dough as usual: cream butter and sugars, add pumpkin and egg, then combine with the dry ingredients.
• Fold in dark chocolate chips, as their robust flavor stands up well to the whole wheat.
• Chilling the dough is especially important here. Let it rest for at least one hour to allow the whole wheat flour to fully hydrate.
• This will result in a softer, less gritty cookie.
• Scoop the dough and bake as usual. They may take an extra minute or two to bake.
• The cookies will have a darker color and a richer, nuttier flavor.
• These are a wonderfully satisfying and fiber-rich treat.
• A sprinkle of flaky sea salt on top is a perfect finishing touch.

7. Spelt & Ginger Chocolate Chip Cookies

Spelt is a lovely ancient grain with a slightly sweet and nutty flavor. Pairing it with the warm spice of ground ginger creates a unique and delicious cookie.

Recipe Method

• Use spelt flour in place of all-purpose flour. You can do a 100% swap or start with a 50/50 blend with all-purpose flour.
• When you mix your dry ingredients, add one teaspoon of ground ginger along with your cinnamon and nutmeg.
• Prepare your pumpkin cookie dough as usual.
• The spelt flour will give the dough a lovely, slightly golden hue.
• For an extra spicy kick, you can fold in some finely chopped crystallized ginger along with your chocolate chips.
• Chill the dough for at least 30 minutes.
• Scoop the dough onto your baking sheets.
• Bake until the edges are golden. The spelt flour can brown a little faster, so keep an eye on them.
• The resulting cookies will be incredibly tender with a warm, spicy flavor.
• These are perfect for a cool, crisp fall afternoon.

8. Oat Flour Pumpkin Cookies

Using oat flour, which you can make yourself, results in a cookie that is incredibly soft and tender. It also adds the nutritional benefits of whole-grain oats.

Recipe Method

• To make your own oat flour, simply blend old-fashioned rolled oats in a high-speed blender until they form a fine powder.
• Use oat flour as a one-to-one replacement for all-purpose flour in your recipe.
• Prepare your pumpkin cookie dough. The dough will be very soft and slightly sticky.
• Fold in your chocolate chips.
• Chilling this dough is essential. Let it rest in the refrigerator for at least one hour to firm up.
• Scoop the chilled dough onto parchment-lined baking sheets.
• These cookies will be very soft and tender when they come out of the oven.
• Let them cool completely on the baking sheet to allow them to set.
• They have a wonderful, delicate, and comforting flavor.
• These are a fantastic gluten-free option if you use certified gluten-free oats.

9. Barley Flour & Toffee Chip Cookies

Barley flour has a mild, almost malty flavor and creates a very soft, cake-like cookie. It is a wonderful and unexpected pairing with sweet toffee.

Recipe Method

• For the best texture, use a blend of half barley flour and half all-purpose flour.
• Whisk your flours together with your spices, salt, and leavening agents.
• Prepare your pumpkin cookie dough as usual.
• Instead of chocolate chips, fold in a cup of English toffee bits.
• The malty flavor of the barley flour is a beautiful complement to the buttery toffee.
• Chill the dough for at least 30 minutes.
• Scoop the dough and bake until the edges are just set.
• These cookies will be very soft and tender.
• Let them cool on the pan for several minutes before moving them.
• A light drizzle of salted caramel over the cooled cookies would be incredible.

10. Multi-Grain “Harvest” Cookies

This recipe uses a blend of different whole grains and seeds for a cookie that is incredibly hearty, textural, and full of nutty flavor.

Recipe Method

• Create a custom flour blend. Try using one cup of whole wheat flour, a half cup of oat flour, and a half cup of all-purpose flour.
• In your dry ingredients, also add a quarter cup of rolled oats and two tablespoons of ground flaxseed.
• Prepare your pumpkin cookie dough base.
• For the mix-ins, use a combination of chocolate chips, chopped walnuts, and pumpkin seeds (pepitas).
• The dough will be very thick and hearty.
• Chill the dough for at least 30 minutes.
• Scoop the dough onto your baking sheets and flatten the balls slightly.
• These cookies are packed with fiber and healthy fats.
• Bake until the edges are golden and firm.
• They are the perfect, satisfying cookie for a fall day.

Naturally Sweetened Treats

These recipes ditch the refined white and brown sugar in favor of natural sweeteners. This helps to reduce the overall sugar content and provides a more complex, interesting sweetness.

11. Maple-Sweetened Pumpkin Cookies

Pure maple syrup provides a wonderful, rich, and complex sweetness that is perfect for fall baking, especially when paired with pumpkin and warm spices.

Recipe Method

• This recipe works best if you reduce the other liquids slightly to account for the liquid maple syrup.
• Cream together softened butter with a half cup of pure maple syrup.
• Beat in your pumpkin purée, egg, and vanilla.
• In a separate bowl, whisk together your flour, spices, salt, and baking soda.
• Combine the wet and dry ingredients. The dough will be softer than a sugar-based dough.
• Fold in your chocolate chips and some chopped, toasted walnuts.
• It is crucial to chill this dough for at least one to two hours to help it firm up.
• Scoop the dough and bake until the edges are set.
• While the cookies are still warm, you can make a simple maple glaze.
• Whisk powdered sugar with a few tablespoons of maple syrup and drizzle it over the cookies.

12. Coconut Sugar & Cinnamon Cookies

Coconut sugar is a great, unrefined alternative to brown sugar. It has a similar deep, caramel-like flavor and can be used as a one-to-one replacement.

Recipe Method

• Simply substitute an equal amount of coconut sugar for the brown and/or white sugar in your favorite cookie recipe.
• Cream together your softened butter and the coconut sugar.
• Beat in the pumpkin, egg, and vanilla.
• Combine with your dry ingredients as usual.
• Fold in your chocolate chips.
• The dough will have a slightly darker color from the coconut sugar.
• Chill the dough for at least 30 minutes.
• Scoop the dough onto your prepared baking sheets.
• Bake as you normally would.
• These cookies will have a rich, deep, caramel-like flavor that is incredibly delicious.

13. Date-Sweetened “Caramel” Cookies

Dates are a fantastic whole-food sweetener. When blended, they create a rich, gooey, caramel-like paste that can replace the sugar in your cookies.

Recipe Method

• To make date paste, blend one cup of pitted Medjool dates with about a quarter cup of hot water until a smooth, thick paste forms.
• In a large bowl, beat your softened butter with the date paste until it is well combined.
• Beat in your pumpkin, egg, and vanilla. The mixture will be thick.
• Combine this with your dry ingredients.
• Fold in your chocolate chips.
• Chill this very soft dough for at least one hour.
• Scoop the dough and bake.
• The cookies will be very soft, moist, and have a deep, caramel-like sweetness from the dates.
• They are so naturally sweet that they do not need any frosting.
• This is a great way to make a refined sugar-free treat.

14. Banana-Sweetened Pumpkin Cookies

This recipe uses the natural sweetness of very ripe bananas to reduce the amount of added sugar needed, just like in a classic banana bread.

Recipe Method

• In your recipe, reduce the amount of sugar by about half.
• Add one very ripe, mashed banana to your wet ingredients along with the pumpkin purée.
• The riper the banana, the sweeter it will be. Look for ones with lots of brown spots.
• Prepare your cookie dough as usual.
• The banana will also make the cookies incredibly moist and soft.
• Fold in chocolate chips and some chopped walnuts.
• Chill the dough for at least 30 minutes.
• Scoop and bake as usual.
• The cookies will have a subtle, delicious banana flavor that pairs surprisingly well with the pumpkin and spices.
• This is a great way to use up those overripe bananas on your counter.

15. Apple Butter Swirl Cookies

Instead of a traditional filling, this recipe swirls a no-sugar-added apple butter into the cookie dough for a beautiful look and a touch of natural sweetness.

Recipe Method

• Prepare your favorite pumpkin cookie dough, but do not add the chocolate chips yet.
• Chill the plain dough for at least 30 minutes.
• Take a scoop of the chilled cookie dough.
• Make an indentation in the center with your thumb.
• Spoon a small amount of thick, unsweetened apple butter into the indentation.
• Fold the dough around the apple butter and roll it into a ball.
• Place the dough balls on your baking sheet.
• Gently press a few chocolate chips into the top of each cookie dough ball before baking.
• Bake until the edges are golden.
• When you bite into the cookie, you get a delicious, gooey swirl of apple butter in the center.

Gluten-Free & Vegan Variations

These recipes ensure that everyone, regardless of their dietary needs or choices, can enjoy a warm, gooey, and delicious pumpkin chocolate chip cookie.

16. Classic Vegan Pumpkin Chocolate Chip Cookies

These rolls use simple, plant-based swaps to create a vegan version that is just as soft and delicious as the original.

Recipe Method

• Use softened coconut oil or a high-quality vegan butter substitute in place of dairy butter.
• For the egg, use a “flax egg.” Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 10 minutes to thicken.
• Use a plant-based milk, like almond or oat milk, if your recipe calls for it.
• Prepare the dough as usual, creaming the coconut oil and sugar, then adding the flax egg and pumpkin.
• Combine with your dry ingredients.
• Make sure your chocolate chips are certified vegan and dairy-free.
• Chill the dough for at least 30 minutes.
• Scoop the dough and bake as you would a traditional cookie.
• Let them cool completely on the pan, as vegan cookies can sometimes be more delicate when warm.
• These are a delicious treat that everyone can enjoy.

17. Gluten-Free Almond Flour Cookies

Using fine-ground almond flour creates a gluten-free cookie that is wonderfully tender, moist, and has a rich, nutty flavor. They are also naturally low in carbs.

Recipe Method

• In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and your fall spices.
• In a separate bowl, whisk together melted coconut oil, pumpkin purée, an egg, and a sugar substitute like maple syrup or coconut sugar.
• Combine the wet and dry ingredients and stir until a soft dough forms.
• Fold in your favorite gluten-free chocolate chips.
• Chill the dough for at least 30 minutes. Almond flour dough can be sticky.
• Scoop the dough onto your baking sheets and flatten the balls slightly, as they will not spread much.
• Bake at 350°F (175°C) for about 12-15 minutes.
• Let the cookies cool completely on the baking sheet before moving them, as they are very delicate when warm.
• These cookies have a wonderful, almost cake-like texture.
• A sprinkle of flaky sea salt on top is a delicious finishing touch.

18. GF Oat Flour & Coconut Oil Cookies

Oat flour is a great whole-grain, gluten-free option that creates a very soft and chewy cookie. Coconut oil is a fantastic dairy-free substitute for butter.

Recipe Method

• Make sure to use certified gluten-free oats to make your oat flour if you have a serious gluten intolerance.
• Prepare your cookie dough using oat flour and melted, cooled coconut oil instead of butter.
• Use a binder like a flax egg to keep it vegan, or a regular egg if you prefer.
• The dough will be very soft.
• Fold in your dairy-free chocolate chips.
• Chilling this dough for at least an hour is essential for it to firm up enough to scoop.
• Scoop the chilled dough onto your baking sheets.
• Bake until the edges are just beginning to turn golden.
• Let these cookies cool completely on the baking sheet to allow them to set.
• They will be wonderfully soft, chewy, and full of fiber.

19. Vegan Cream “Cheese” Stuffed Cookies

A decadent, surprising, and completely vegan treat. A tangy, vegan cream cheese filling is hidden inside a soft pumpkin cookie.

Recipe Method

• First, prepare the filling. Mix a store-bought vegan cream cheese with a little powdered sugar and vanilla.
• Scoop small, teaspoon-sized balls of the cream cheese mixture onto a parchment-lined plate and freeze them until firm.
• Prepare your favorite vegan pumpkin chocolate chip cookie dough.
• Take a scoop of the cookie dough and flatten it in your hand.
• Place one of the frozen cream cheese balls in the center.
• Wrap the cookie dough completely around the cream cheese ball, ensuring it is fully sealed.
• Place the stuffed cookie dough balls on your baking sheet.
• Chill the stuffed dough balls for at least 30 minutes before baking.
• Bake until the cookies are golden brown.
• When you bite into the warm cookie, you get a gooey, cheesecake-like surprise in the middle.

20. Gluten-Free & Vegan “One Bowl” Cookies

This recipe is designed to be as simple and allergen-friendly as possible, combining both gluten-free and vegan techniques in one easy bowl.

Recipe Method

• In a large bowl, whisk together your wet ingredients: pumpkin purée, melted coconut oil, maple syrup, and a flax egg.
• Add your dry ingredients directly to the same bowl: a gluten-free all-purpose flour blend, baking soda, salt, and spices.
• Stir everything together until just combined.
• Fold in your dairy-free chocolate chips.
• Let the dough rest in the refrigerator for about 30 minutes.
• This one-bowl method makes cleanup an absolute breeze.
• Scoop the dough onto your prepared baking sheets.
• Bake until the edges are golden.
• These are a perfect, easy treat for anyone with multiple dietary restrictions.
• They are proof that allergen-friendly baking can be simple and delicious.

Power-Packed & Protein-Rich

Adding protein to your cookies turns them from a simple sweet into a more balanced and satisfying snack that can help to keep you full and energized.

21. Greek Yogurt Pumpkin Cookies

Using Greek yogurt in the cookie dough not only adds a great boost of protein but also makes the cookies incredibly soft, moist, and slightly tangy.

Recipe Method

• In your favorite pumpkin cookie recipe, replace about half of the butter with an equal amount of plain, full-fat Greek yogurt.
• Cream the remaining butter and sugar together, then beat in the Greek yogurt along with the pumpkin and egg.
• The yogurt will make the dough very soft and cake-like.
• Combine with your dry ingredients.
• Fold in your chocolate chips.
• Drop rounded spoonfuls of the soft dough onto your baking sheets. There is no need to chill this dough.
• Bake until the cookies are puffy and cooked through.
• The slight tang from the yogurt is a wonderful balance to the sweetness of the cookie.
• These cookies have a wonderfully soft, almost muffin-top-like texture.
• They are a great way to sneak some extra protein into a treat.

22. Peanut Butter & Pumpkin Cookies

Peanut butter adds healthy fats, a great dose of protein, and a delicious, nutty flavor that pairs surprisingly well with pumpkin.

Recipe Method

• In a large bowl, beat together a half cup of creamy peanut butter with a half cup of softened butter and your sugars.
• Beat in the pumpkin purée, egg, and vanilla.
• In a separate bowl, whisk together your flour, spices, and baking soda.
• Combine the wet and dry ingredients.
• Fold in a mix of chocolate chips and peanut butter chips.
• Chill the dough for at least 30 minutes.
• Scoop the dough onto your baking sheets.
• You can gently press the top of each dough ball with a fork to create a classic crisscross pattern.
• Bake until the edges are golden.
• These are a hearty, satisfying, and protein-rich cookie.

23. Vanilla Protein Powder Cookies

This is a straightforward way to boost the protein content of your cookies. Adding a scoop of protein powder makes them a great post-workout or afternoon snack.

Recipe Method

• Take your favorite pumpkin cookie recipe.
• In your dry ingredients, replace about a quarter cup of the flour with one scoop of your favorite vanilla-flavored protein powder.
• Whisk all the dry ingredients together well to ensure the protein powder is evenly distributed.
• Prepare your cookie dough as usual.
• The protein powder can make the dough a bit drier, so you may need to add an extra tablespoon of milk or pumpkin purée.
• Fold in your chocolate chips.
• Chill the dough for 30 minutes.
• Scoop and bake as usual.
• Make sure you use a protein powder that you enjoy the taste of, as the flavor will be present in the finished cookie.
• This is a great way to turn your cookie into a more balanced and functional snack.

24. White Bean & Pumpkin “Blondies”

This is not a traditional cookie, but a soft, dense, blondie-style bar. The secret ingredient, puréed white beans, adds an incredible amount of protein and fiber.

Recipe Method

• In a blender, combine one can of drained and rinsed cannellini beans, a half cup of pumpkin purée, and a half cup of a nut butter like cashew or almond butter.
• Add a third of a cup of maple syrup, an egg, and some vanilla.
• Blend until the mixture is completely smooth. You will not be able to detect the beans.
• In a bowl, whisk together a half cup of oat flour with your spices and baking soda.
• Combine the wet and dry ingredients and then fold in your chocolate chips.
• Pour the thick batter into a greased and parchment-lined 8×8 inch baking pan.
• Spread the batter evenly.
• Bake at 350°F (175°C) for about 20-25 minutes, until a toothpick comes out clean.
• Let the blondies cool completely before slicing them into squares.
• These are an incredibly sneaky and delicious way to get extra protein and fiber.

25. Almond Butter & Seed Cookies

These cookies are packed with healthy fats, protein, and texture from almond butter and a variety of seeds.

Recipe Method

• Prepare your pumpkin cookie dough, using creamy almond butter as part of the fat component alongside butter or coconut oil.
• In your dry ingredients, add a quarter cup of ground flaxseed.
• For the mix-ins, use a combination of chocolate chips, pumpkin seeds (pepitas), and sunflower seeds.
• This creates a cookie with a wonderful, crunchy and chewy texture.
• Chill the dough for 30 minutes.
• Scoop the dough onto your baking sheets.
• Before baking, you can press a few extra pumpkin seeds onto the top of each cookie for a decorative touch.
• Bake until the edges are golden brown.
• These are a nutrient-dense cookie that is both delicious and satisfying.
• They are perfect for a healthy afternoon pick-me-up.

Cozy Spice & Flavor Twists

These recipes take the classic pumpkin spice profile and add another layer of exciting, cozy, and fall-inspired flavor.

26. Chai Spice Pumpkin Cookies

The warm, aromatic blend of spices found in chai tea is a perfect and sophisticated complement to pumpkin and chocolate.

Recipe Method

• To create your chai spice blend, mix together cinnamon, cardamom, ginger, cloves, and a little black pepper.
• Use about two teaspoons of this chai spice blend in your cookie dough instead of just cinnamon.
• Prepare your pumpkin cookie dough as usual.
• The dough will have a wonderfully complex and aromatic fragrance.
• Fold in mini chocolate chips so you get a little bit of chocolate in every bite.
• Chill the dough for 30 minutes.
• Scoop and bake your cookies.
• For a special touch, you can make a chai-spiced glaze.
• Steep a chai tea bag in a few tablespoons of hot milk, then mix the infused milk with powdered sugar.
• Drizzle the chai glaze over the cooled cookies.

27. Espresso & Dark Chocolate Pumpkin Cookies

Coffee and chocolate are a classic pairing. A little bit of espresso powder deepens and enhances the flavor of the dark chocolate in these cookies.

Recipe Method

• In your dry ingredients, add one to two teaspoons of instant espresso powder.
• The espresso powder will not make the cookies taste like coffee; it will just make the chocolate taste richer and more intense.
• Prepare your pumpkin cookie dough as you normally would.
• Use high-quality, dark chocolate chunks or chips (70% cacao or higher) for the best, most intense flavor.
• Chill the dough to let the flavors meld.
• Scoop the dough and bake.
• A sprinkle of flaky sea salt on top of the warm cookies is a must here.
• The salt balances the sweetness and the slight bitterness of the dark chocolate and espresso.
• These are a very grown-up and sophisticated version of a pumpkin chocolate chip cookie.
• They are perfect with a cup of coffee.

28. Salted Caramel Stuffed Cookies

A gooey, molten, salted caramel center is a decadent and incredible surprise hiding inside this cozy pumpkin cookie.

Recipe Method

• You will need about 24 soft, square caramel candies, unwrapped.
• Prepare your favorite pumpkin chocolate chip cookie dough.
• Chill the dough for at least 30 minutes so it is easy to handle.
• Take a scoop of the chilled cookie dough and flatten it into a disc in your hand.
• Place one of the unwrapped caramel candies in the center of the dough.
• Carefully wrap the cookie dough all the way around the caramel, sealing it completely into a ball.
• Place the stuffed cookie dough balls on your prepared baking sheet.
• Make sure the caramel is fully enclosed so it does not leak out too much during baking.
• Bake until the cookies are golden brown.
• Sprinkle the warm, baked cookies with a little bit of flaky sea salt.
• When you break one open, you will find a delicious, melted caramel center.

29. Crystallized Ginger & Orange Zest Cookies

This is a bright, zesty, and spicy twist on the classic. The orange zest brightens the pumpkin flavor, and the crystallized ginger adds a wonderful, chewy, spicy kick.

Recipe Method

• When you are creaming your butter and sugar, add the zest of one large orange.
• The orange zest will infuse the entire cookie with a beautiful, bright citrus aroma.
• Prepare your pumpkin cookie dough as usual.
• For the mix-ins, use a combination of chocolate chips and about a half cup of finely chopped crystallized ginger.
• Crystallized ginger is sweet and spicy and has a wonderful, chewy texture.
• Chill the dough for 30 minutes.
• Scoop the dough and bake.
• These cookies have a very unique and sophisticated flavor profile.
• They are a perfect balance of warm spice, bright citrus, and rich chocolate.
• A simple orange glaze, made with powdered sugar and orange juice, would be a perfect topping.

30. Maple Bacon & Chocolate Chip Cookies

For those who love the irresistible combination of sweet and savory, this cookie is the ultimate treat. The salty, smoky bacon is a surprising but delicious addition.

Recipe Method

• Start by cooking six slices of bacon until they are very crispy.
• Let the bacon cool completely, then crumble it into small pieces.
• Prepare your pumpkin cookie dough, using pure maple syrup as part of the sweetener.
• When you add your mix-ins, fold in your chocolate chips and the crispy, crumbled bacon.
• The combination of smoky, salty, and sweet is incredible.
• Chill the dough for at least 30 minutes.
• Scoop the dough onto your baking sheets.
• Bake until the edges are golden.
• For a truly decadent finishing touch, you can make a simple maple glaze.
• Drizzle the glaze over the warm cookies and then sprinkle with a tiny bit more crumbled bacon.

Conclusion

And there you have it. 30 fresh and delicious ways to make your pumpkin chocolate chip cookies a true celebration of all the cozy flavors of fall.

This season is all about embracing warmth, comfort, and delicious, spiced treats. These recipes prove that a simple cookie can be a canvas for endless creativity.

From whole grains and natural sweeteners to decadent stuffings and unique spice blends, there is a world of delicious possibilities to explore.

Use these recipes as a starting point. They are an invitation to get creative in your own kitchen.

So go ahead, pick a new recipe to try this weekend, and get ready to fill your home with the warm, comforting, and completely crave-worthy aroma of freshly baked pumpkin cookies.

Happy baking.