Fall means baking and Pumpkin Chocolate Chip Cookies Recipe is amazing. They are so simple that you can easily make them in under 30 minutes. Each bite is packed with pumpkin flavor and lots of chocolate chips.
We love Pumpkin Dessert Recipes and these Pumpkin Chocolate Chip Cookies do not disappoint. They are so soft and chewy while being an easy cookie recipe to make.
If you love pumpkin flavor, these are going to be a hit and one of your favorite cookies. The chocolate chips really make the cookies decadent, and we all love them.
I make these during the fall and all year long because they are so delicious. The kids have been helping me make these for years and years. We also make Easy Pumpkin Cake Recipe and Pumpkin Cheesecake Bars Recipe.
I also like to make Oreo Turkey Cookies for fun Fall treats. If you have leftover chocolate chips, try Strawberry Chocolate Chip Cookies.
Table of contents
Why We Love This Recipe
These cookies will have you ready for Fall. You only need a few ingredients, and it’s so simple to make pumpkin cookies from scratch.
The recipe uses mostly pantry staples that you probably already have. It’s a really delicious and frugal dessert that anyone can make! The cakey texture is absolutely delicious in these chewy pumpkin chocolate chip cookies.
Ingredients
- Pumpkin Puree (canned) – I think the canned pumpkin option works best for this recipe over fresh. Make sure to buy pure pumpkin and not pie filling with the spices.
- Granulated Sugar – You can use brown sugar instead if you don’t have white sugar.
- Vegetable Oil – You can sub with canola oil or melted coconut oil.
- Egg – This is necessary to hold the cookies together. I would use a large egg.
- Vanilla Extract – This adds a nice sweetness to the cookies.
- All Purpose Flour – I use unbleached flour for this recipe.
- Baking Powder and Baking Soda – I use both to make sure that the cookies lift perfectly. Try the Best Baking Soda Substitutes.
- Cinnamon – Because every Fall dessert needs a little bit of cinnamon.
- Pumpkin Pie Spice – You can add an extra ½ teaspoon if you like spice.
- Salt – just a pinch to bring out all the flavors in the other ingredients.
- Milk – Just a small amount. You can use almond milk or cream as well.
- Semi-Sweet Chocolate Chips – I like to use semi-sweet for this recipe, but milk chocolate chips would work great too.
Find the complete list of Pumpkin Chocolate Chip Cookies Ingredients at the bottom of this page.
Additions
- Add-ins. Try adding raisins, walnuts, pecans, cranberries or dates to the batter.
Step By Step Instructions
- Step 1. Pre-heat the oven to 350 degrees. Line a cookie sheets with parchment paper or a silicone baking mat.
- Step 2. Get out a large mixing bowl and whisk together the pumpkin, sugar, vegetable oil, egg and vanilla. Use a mixer on low speed.
Step 3. In a separate small bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt. Then dissolve the baking soda with the milk and stir into the wet ingredients.
Step 4. Add the dry ingredients to the pumpkin mixture. Stir until the batter is combined.
Step 5. Gently fold in the chocolate chips by hand. Stir until combined.
Step 6. Form the dough into balls with a cookie scoop. Place on the prepared cookie sheet. I like to add a few extra chocolate chips to the tops of the cookies. Bake for 10-11 minutes or until a toothpick comes out clean. The cookies need to cool for 2 minutes and then transfer to a wire rack to cool completely.
Expert Tips
- Use a Cookie Scoop – Using a cookie scoop ensure that the cookies are the same size and bake more evenly. It also helps to form the cookies quickly.
- Use Parchment Paper – I line my baking sheets with parchment paper when making these cookies for easy clean up. It also ensures that the cookies don’t get too brown on the bottom.
- Do Not over mix – I recommend mixing the dry ingredients into the wet ingredients by hand to ensure that dough is not over mixed. Over mixing the dough will cause flat cookies.
- Use Pumpkin Puree – Make sure that you use Pumpkin puree not the “pumpkin pie filling”. I have had some readers confuse the 2 and the cookies do not turn out the same.
Storage
Once these cookies have cooled completely, store them in an airtight container at room temperature for up to 5-7 days.
The flavor in these cookies enhance as they sit. Some have even said that they are better the next day!
Can You Freeze Cookies?
Yes, these can be stored in a freezer safe bag or container in the freezer for up to 2-3 months. I defrost the frozen cookie out at room temperature and then they are ready to enjoy.
You can also freeze the dough prior to baking as well. To freeze the dough, I scoop the dough onto baking sheets. Freeze the dough on the sheets for 1 hour and then move it to a freezer safe bag.
This way you can easily make just a few cookies whenever you want. If you are freezing the dough, add a few more minutes to the cooking time when making these cookies. Learn more tips on How to Freeze Cookie Dough.
Try More Easy Pumpkin Recipes
- Pumpkin Muffin Recipe
- Pumpkin Pie Cookies Recipe
- Pumpkin Ice Cream Recipe
- Pumpkin Snickerdoodles
- Pumpkin Roll Recipe
- Pumpkin Bundt Cake
Try Pumpkin Chocolate Chip Cookies today. Everyone will love these decadent and chewy pumpkin cookies. I love hearing from you so please leave a comment and star rating!
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1 cup pumpkin canned
- 1 cup white sugar
- 1/2 cup vegetable oil can sub with canola oil
- 1 egg
- 1 tbsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice add an extra ½ teaspoon if you like spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 2 cups chocolate chips
Instructions
- Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
- Add chocolate chips and stir until combined.
- Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
I’ve made these multiple times and they always come out great !
Awesome! That’s so great to hear! Thank you!
My little kids love these cookies great Recipe!
Absolutely loved these 🤩 Doubled the recipe so we could share. Everyone loved them.
Can butter be subbed for the Oil if the butter is made with Canola Oil?
I don’t recommend that – The butter adds a ton of flavor and helps the cookie rise properly.
Can I freeze them and bake them later?
Yes, that will work great. Just make sure that the dough is completely thawed up before baking them.
So yummy!!! Will def keep this recipe in the holiday rotation!