These are the absolute BEST pumpkin chocolate chip cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips. This is one of my most requested recipes and gets rave reviews every time.
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Easy Chocolate Chip Pumpkin Cookies
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! I make them all the time in the fall and am frequently getting requests for the recipe. Everyone always raves about them.
These chocolate chip pumpkin cookies are so soft, moist and have the perfect light, fluffy and cake-like texture. They are full of fresh pumpkin flavor and loaded with sweet chocolate chips. Every bite is absolute heaven. They will definitely become your new favorite pumpkin recipe!
Simple pantry staples are needed to make these easy pumpkin chocolate chip cookies. I’m sure you probably already have most of these ingredients on hand!
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: Using 100% pure pumpkin puree (not pumpkin pie filling) will give you the best pumpkin flavor. You can buy canned puree, or make homemade pumpkin puree from scratch if you have fresh pumpkins to use up.
- Oil: Used to help moisten the texture of the cookies. Both vegetable oil or canola oil will work in this pumpkin chocolate chip cookie recipe.
- Spices: A mix of cinnamon, pumpkin pie spice and sea salt help 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. Also make sure to save a few more chocolate chips for the tops of the cookies before they go in the oven!
Feel free to mix chopped pecans, walnuts or raisins into the dough. You can also add more spices such as nutmeg, ginger or cloves, or add in another teaspoon of pumpkin spice for an even bolder fall flavor.
These chocolate chip pumpkin cookies would also taste delicious topped with a rich cream cheese frosting or even a smoother cream cheese glaze. For a texture with more chewiness, add in some old fashioned oats to make a delicious pumpkin oatmeal chocolate chip cookie variation.
How to Make Pumpkin Chocolate Chip Cookies
Only 15 minutes needed to prep and scoop the dough, then the rest is just baking time in the oven. These chocolate chip pumpkin cookies couldn’t be easier to make!
- Wet ingredients. Combine the pumpkin puree, sugar, oil, vanilla and egg in a large bowl until smooth. In a separate smaller bowl, dissolve the baking soda with the milk and then stir the mixture into the wet ingredients. This helps makes them even softer.
- Dry ingredients. In a separate large bowl, whisk together the flour, baking powder and spices. Add the flour mixture to the wet ingredients and gently stir together until you only see a few flour streaks in the dough. You don’t want to over mix, or the cookies won’t be as soft and tender.
- Fold and scoop. Gently fold the chocolate chips into the dough and then use a cookie scoop (or spoon) to scoop the dough onto a prepared baking sheet. I like to add a few more chocolate chips to the tops before going into the oven.
- Bake. Place the baking sheet in the oven and bake at 350°F for about 10 to 13 minutes. The cookies will be ready when the bottoms are lightly golden and a toothpick comes out clean in the centers. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
5 star review
“These are hands down the BEST pumpkin chocolate chip cookies EVER. Easy to make, store well and oh, so delicious. Make them now! You WILL NOT regret it, I promise.”-Nichola R.
For the absolute best pumpkin chocolate chip cookies, follow these easy baking tips below.
- Don’t overmix the batter so the cookies keep their soft and fluffy texture. Mix the batter until you see a little flour left, then fold in the chocolate chips.
- Scoop the dough with a medium cookie scoop. This is definitely a softer dough that is a bit sticky to the touch, so using a scoop is super helpful and gives them that round cookie shape.
- Press extra chocolate chips on the tops of the dough right before going into the oven. Not only does it make the cookies look extra pretty, but you’ll have more chocolaty goodness in each bite.
- 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).
Yes. I prefer vegetable oil, but others have tried cooking substitutions like apple sauce and coconut oil and have said they’ve turned out great!
Sure! If using fresh pumpkin puree, I’d recommend draining some of the liquid out first with a paper towel. Fresh pumpkin tends to hold more water than canned. So be prepared for moister cookies!
The texture of these chocolate chip pumpkin cookies is a bit more soft and cakey than the average cookie, which means the dough will be a bit stickier to the touch.
This isn’t the type of dough to roll into balls with your hands, so it’s helpful to use a cookie scoop to help give them shape and avoid a mess.
It’s not necessary in this recipe, although it would help make the dough easier to work with. If you have the time, you can refrigerate the dough for about 15 to 30 minutes so that it’s a bit easier to scoop.
These cookies should be anything but dry! The beauty of these cookies is how moist, soft and tender they are.
If yours turn dry, you likely overmixed the dough or measured your flour incorrectly. Mix the dough just until combined (a few streaks of flour is okay) and measure the flour using the spoon and level technique for the most accurate results.
Definitely! If doubled, it’ll make about 4-6 dozen cookies. Plus, you’ll be able to use up the whole can of pumpkin this way. :)
Storing + Freezing
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 may also freeze the baked cookies for up to 3 months. When ready to enjoy, let thaw on the counter until no longer frozen.
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Pumpkin Chocolate Chip Cookies
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil , can sub with canola oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice , add an extra teaspoon if you like extra spice
- 1/2 teaspoon fine sea salt
- 1-2 cups chocolate chips , I like to mix semi-sweet and milk chocolate, plus more for topping
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, stir together pumpkin, sugar, vegetable oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.
- In a separate large bowl, mix the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Stir the flour mixture into the pumpkin mixture just until you see a a few flour streaks. Fold in chocolate chips until just combined. Do not overmix.
- 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.
- Let cool 5 minutes before transferring to a cooling rack to cool completely.
- chopped nuts
- frost with a cream cheese frosting
- use a homemade pumpkin pie spice (add an extra teaspoon if desired)
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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