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.
Kristen
These cookies are so delicious! I just baked a double batch so I could use the entire can of pumpkin. I was able to make a little more than 6 dozen cookies. I didn’t expect them to be so cake-like! Thank you for the recipe! :)
Jamielyn
I’m glad you enjoyed them Kristen! They definitely are my families favorite pumpkin chocolate chip cookies! They are always gone so fast in my house. :)
Michelle
We made these tonight and they were incredible!!! Seriously the best pumpkin chocolate chip recipe out there! Thanks for the recipe Jamie! :)
Jamielyn
These are my weakness! Thanks for your comment Michelle! :)
Jaime
Holy goodness! These are amazing! Just tried them for the first time – super yum. My aunt told me she tried them and accidentally put in one whole can of pumpkin instead of just one cup. She was extremely happy with it though, as they turned out fantastic – but a bit more cake-like. I tried it her way – used an entire can of pumpkin. She’s right, they are more cake-like and almost taste like, well, pumpkin pie! :) Not too moist though – so it wasn’t like uncooked dough. Just pure deliciousness! Everyone who tried ’em loves them. Thank you, thank you, thank you and happy Fall! :)
Jamielyn
I am so glad you liked the cookies! Yum…adding a little more pumpkin would be delicious! Thanks for your comment Jaime!
Saadia
These cookies are amazingly delicious! Even my husband who is not a fan of pumpkin couldn’t stop eating them. I followed the recipe exactly but added 1/2 cup of walnuts. Simply delicious and easy to make.
Jamielyn
I’m so glad even your husband loved them! They are my favorite recipe I’ve tried so far. I’ll have to try walnuts some time…thanks for the suggestion!
Kelly
OMGosh!!!! These were SO yummy!!!! The only substitution I made was coconut oil for the veg oil, since I do not use any veg oil in my baking. I was thinking apple sauce would have worked. But I was out. But these were perfect!! I made them for my daughters prek & everyone loved them!! The only bad thing about them is I could not stop eating them!!! So I had to give the rest away!!! They are that good!!! Thanks for the recipe!!!!!:)
Jamielyn
Thank you so much for your comment Kelly! These are my favorite pumpkin cookies, so I am glad everyone loved them! :)
Sabrina Brown
How many cookies will this make on average? Sounds amazing!
Jamielyn
It will make about 2-3 dozen depending on how much cookie dough you use for each cookie. :)
Maree
Can mashed pumpkin be substituted for the tinned pumpkin? This recipe looks fantastic…!
Jamielyn
I haven’t tried it, but I think it would work great! Fresh pumpkin does have more water than canned pumpkin though, so be prepared for moister cookies! You’ll have to let me know how it works out if you try it! :)
Amy
OMG these are delicious. Now if I can just manage to not eat all of them myself before my boys come home from school…
Jamielyn
Haha…this happens to me every time I make them! Yum! :)
Stephanie
I just made these cookies today! They are so delicious! I doubled the recipe and they turned out great! They weren’t what I thought they would be because I thought it would be more like the ones my grandmother makes, but I find them both delicious!
Jamielyn
Glad you enjoyed the recipe Stephanie…pumpkin chocolate chip cookies are my favorite! :)
Stephanie
I do think everyone needs to know that these cookies do need to sit for about a day for the pumpkin to soak in and settle. They became orange and amazing the day after baking.
Jamielyn
Good to know! I will have to try letting them sit next time…they are usually gone before the next day when I bring them somewhere! ;)
Stephanie
Yeah when I had originally baked them were basically regular cookie color. Then I let them sit in a closed container over night and they were nice and orange the next morning. MUCH better tasting then right out of the oven. (I thought anyways)
Theresa
Thanks for sharing this recipe – my family loves them!!
Jamielyn
My family loves them too…I am so happy we can make them now!:)
Alana
This is ALMOST a recipe I’ve held onto since I was in kindergarden (I’m 35 now) and we made them in class. One difference is that my recipe has old fashioned rolled oats added. They really are delicious but it is definitely an either love or hate thing (from my experience) as not everyone likes pumpkin. My daughter always begs me to make them and at least with the pumpkin she is getting more nutrition than a regular cookie, granola bar, or cereal!
Jamielyn
How fun that you have made them since kindergarden! Old fashioned oats would be really yummy, I’ll have to give that a try next time! Thanks for commenting Alana! :)
Ashley Davidson
Just needed to let you know that these are absolutely perfect! I doubled the recipe so I could just use a whole 15 oz. can of pumpkin and have plenty of cookies to give away. They were a super hit to kick off the almost-autumn season!
Jamielyn
I am so glad you loved them, pumpkin chocolate chip cookies are my weakness! Thanks for your nice comment Ashley! xo
Lacey
I made these today. They are definitely THE BEST! Our whole family devoured them! This recipe will be kept close at hand in our house.
Jamielyn
I’m glad your family loved them as much as mine does! I am so happy fall is here so I can make lots of pumpkin recipes! :)
crystal weatherwax
just wondering if the vegetable oil to be substituted with baby applesauce or if these are already soft cookies
Jamielyn
Hey Crystal! I haven’t tried it, but I have in other recipes and it worked great! Give it a try
Stephanie
I used half oil and the other half applesauce. The cookies were super soft and delicious!
Jamielyn
So glad you enjoyed them! Thanks for sharing!
Dina
Love pumpkin and chocolate together! I am so baking those over the weekend. Thanks for the recipe!
Loretta | A Finn In The Kitchen
Yum! I love pumpkin chocolate chip cookies!
Mary
I can’t wait to make these cookies!
I have a can of pumpkin and all the other
ingredients! Thanks for the great recipe!
Pinned! Cheers!
Jamielyn
You’ll have to let me know how you like them! They are yummy! Have a great week!
Amanda
It lists white sugar twice. Is one supposed to be brown sugar?
Jamielyn
Just one cup white sugar. No brown sugar. Thanks for catching that. :) Enjoy!
Brandy
Where is the recipe? It disappeared and was replaced with the video.
Jamielyn
Hi Brandy! The recipe is below the video on my browser. Maybe try opening in a different browser. You can send me an email at community@iheartnaptime.net if you are still having problems and I can try and email you the recipe. :)