These are the best pumpkin chocolate chip cookies! Soft and chewy with pumpkin spice flavor and chocolate chips, they will be your new favorite cozy fall cookie recipe.
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Pumpkin Chocolate Chip Cookie Recipe
While I have so many fall favorites to bake every year, these are hands down on my list every year. They are THE BEST pumpkin chocolate chip cookies out there!
Chocolate chip pumpkin cookies combine the rich flavor of classic chocolate chip cookies with the light, fluffy, cake-like texture of my soft pumpkin cookies. They’re sure to become your new favorite pumpkin recipe!
Why I Love This Cookie Recipe
- Quick and easy! This fall cookie recipe is simple and ready in an hour with no chilling! Combine all the ingredients in a bowl and place on a cookie sheet to bake.
- Soft and chewy. These pumpkin chocolate chip cookies are the best way to enjoy moist, chewy cookies that are loaded with chocolate chips.
Recipe Ingredients
These homemade pumpkin chocolate chip cookies are easy to make with fall favorites like pumpkin and cozy spices!
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, baking soda, baking powder, egg, milk, and vanilla.
- Pumpkin: 100% pure pumpkin puree (not pumpkin pie filling) gives the best pumpkin flavor. Buy canned puree, or make homemade pumpkin puree from scratch.
- Oil: Used to help moisten the texture of the cookies. Both vegetable oil and canola oil will work in this pumpkin chocolate chip cookie recipe.
- Spices: A mix of cinnamon, pumpkin pie spice, and sea salt helps give these cookies a warm and delicious fall flavor.
- Chocolate: I like to use a mix of semi-sweet chocolate chips and milk chocolate chips, but feel free to use one or the other if preferred or even chocolate chunks.
How to Make Pumpkin Chocolate Chip Cookies
- Wet ingredients. Combine pumpkin puree, sugar, oil, vanilla, and egg in a large bowl until smooth. In a separate bowl, dissolve baking soda with milk and then stir the mixture into the wet ingredients.
- Dry ingredients. In a separate large bowl, whisk together flour, baking powder, and spices. Add flour mixture to wet ingredients and stir together until you only see a few flour streaks in the dough.
- Fold and scoop. Gently fold the chocolate chips into the dough and then use a cookie scoop or a spoon to scoop the dough onto a prepared cookie sheet.
- Bake. Bake at 350°F for about 10 to 13 minutes until the cookie bottoms are light golden. Remove from oven and cool on baking sheet for 5 minutes before transferring to a wire rack.
Tips and Variations
- Don’t overmix. Mix the batter until you see a little flour left, then fold in the chocolate chips. This ensures soft and fluffy pumpkin chocolate chip cookies.
- Cookie scoop. Scoop dough with a medium cookie scoop. This is a softer dough that is a bit sticky to the touch, so using a scoop helps give that round cookie shape.
- Make it look pretty! Press extra chocolate chips on the top of the dough right before going into the oven. It ensures you have more chocolaty goodness in each bite.
- Softer cookie. For a softer cookie, you can dissolve the baking soda with a teaspoon of milk and stir into the wet ingredients (instead of adding to the dry ingredients).
- Cake mix. If you’re short on time these cake mix pumpkin cookies have only 3 ingredients but the same fall flavor!
- Icing. These chocolate chip pumpkin cookies would also taste delicious topped with a rich cream cheese frosting or even a smoother cream cheese glaze.
- Love pumpkin and chocolate chips? Add pumpkin chocolate chip muffins and chocolate chip pumpkin bread to your fall baking list!
Craving more cookie recipes? Try my pumpkin oatmeal cookies, pumpkin cookies with caramel icing and pumpkin oatmeal chocolate chip cookies!
More Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 1 cup (245 g) canned pumpkin puree , don't use the whole can
- 1 cup (200 g) granulated sugar
- ½ cup vegetable oil , can sub with avocado oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups (270 g) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice , add an extra teaspoon if you like extra spice
- ½ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips , more if desired
Instructions
- Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- Wet ingredients. In a large bowl, stir together 1 cup canned pumpkin, 1 cup sugar, 1/2 cup vegetable oil, 1 Tablespoon vanilla and 1 egg until smooth. In a small bowl, dissolve 1 teaspoon baking soda in 1 teaspoon milk and stir into the wet ingredients.
- Dry ingredients. In a separate large bowl, mix 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Stir the flour mixture into the pumpkin mixture just until you see a few flour streaks. Fold in 1-2 cups chocolate chips until just combined. Do not overmix.
- Bake. Using a medium cookie scoop or a spoon, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check 1 and bake 1 to 2 more minutes if the center is not quite done.
- Cool. Let cool 5 minutes before transferring to a cooling rack to cool completely. Store in a covered container. They taste even better the next day!
Last step: Please leave a comment and rating after you make the recipe.
Notes
- chopped nuts
- frost with a cream cheese frosting
- use a homemade pumpkin pie spice (add an extra teaspoon if desired)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
If you would like to use butter, make my pumpkin cookies with cream cheese frosting. Omit the frosting and add chocolate chips.
These cookies should be anything but dry! The beauty of these cookies is how moist, soft, and tender they are.
If yours turns dry, you likely overmixed the dough or measured your flour incorrectly. Mix the dough just until combined (a few streaks of flour are okay) and measure the flour using the spoon and level technique for the most accurate results.
Once they have baked and cooled, store the cookies in a covered container for up to 4 days. The longer they sit, the more flavor they develop. I might even argue that they taste even better the next day. You can also freeze baked cookies up to 3 months.
Yes! I love to freeze cookie dough. Just be sure to scoop them first before freezing. Bake from frozen adding a few minutes to the baking time.
Jess
Looking for new cookie recipes for the holidays so I decided to do a test run of these. Handed them out to all my neighbors to get a verdict and every single one raved about how delicious they were. Needless to say, they’ll definitely be included in my Christmas cookie baskets lol. Thank you for sharing this delicious & easy recipe!!
Sarah @IHeartNaptime
So glad to hear the pumpkin chocolate chip cookies are making the cut! :)
Diane
These cookies are delicious. I followed the recipe as written. My grocery store was out of regular plain chocolate chips so I used a bag of mixed chips, white, milk and dark chocolate. Next time I might add some chopped walnuts!
Sarah @IHeartNaptime
yum! So glad you could enjoy the pumpkin chocolate chips with a few subs on the chips :)