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BEST Pumpkin Chocolate Chip Cookies

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.

pumpkin chocolate chip cookies
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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 and fluffy 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!

chocolate chip pumpkin cookies

Baking Tips

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).
  • Add in extras like chopped nuts or an additional teaspoon of pumpkin pie spice for a bolder pumpkin flavor.

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.
best pumpkin chocolate chip cookies


Can I use fresh pumpkin instead of canned?

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 pumpkin. So be prepared for moister cookies!

Can I double the recipe?

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. :)

Can I use a replacement for vegetable oil?

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!

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.

easy pumpkin chocolate chip cookies

More Pumpkin Recipes You’ll Love:

pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

4.77 from 116 votes
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! 
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 24


  • 1 cup pumpkin puree , canned
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil , can sub with canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin 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


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth. 
    whisking pumpkin in bowl
  • Add flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix.
    chocolate chip pumpkin cookies
  • Drop cookies by the spoonful about 2 inches apart, or use a medium cookie scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake for 1-2 more minutes if the center is not quite done.
    best pumpkin chocolate chip cookies
  • Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
    pumpkin chocolate chip cookies



Storage: Store in a covered container for up to 4 days or freeze up to 3 months. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out.
Optional mix-in’s or toppings: 

Calories: 155kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1615IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

pumpkin cookies

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