Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with warm fall flavors. Loaded with pumpkin and chocolate chips, they’re the perfect seasonal treat ready in under 30 minutes.
Pumpkin chocolate chip cookies are soft, chewy, and full of warm, autumn-inspired flavors. Packed with sweet chocolate chips, they’re an easy and delicious treat for fall gatherings or cozy nights at home.
The combination of pumpkin and chocolate creates a perfect balance of sweetness and spice. These cookies are ideal for enjoying with a cup of coffee, sharing with friends, or adding to your seasonal dessert table. We love Pumpkin Dessert Recipes and these cookies do not disappoint.
The kids have been helping me make these chewy Pumpkin Chocolate Chip Cookies for years and years. We also make Easy Pumpkin Cake Recipe and Pumpkin Cheesecake Bars Recipe.
I also like to make Oreo Turkey Cookies and Pecan Pie Cookies for fun Fall treats. If you have leftover chocolate chips, try Strawberry Chocolate Chip Cookies.
Why We Love This
- Soft & Chewy – Perfect texture that melts in your mouth.
- Fall Flavors – Pumpkin and warm spices make them seasonal favorites.
- Chocolatey Bites – Loaded with chocolate chips for sweet, melty pockets.
- Easy to Make – Simple ingredients come together quickly for a delicious treat.
- Versatile Snack – Great for breakfast, dessert, or sharing with friends and family.
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 in the recipe card.
Additions
- Add-ins. Try adding raisins, walnuts, pecans, cranberries or dates to the cookie dough.
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.
Tips and Tricks
- Use a Cookie Scoop – A cookie scoop helps make uniform-sized cookies that bake evenly and speeds up portioning the dough.
- Line with Parchment Paper – Lining your baking sheets with parchment paper prevents cookies from browning too much on the bottom and makes cleanup easier.
- Mix Gently – Fold the dry ingredients into the wet ingredients by hand to avoid overmixing, which can result in flat cookies.
- Choose the Right Pumpkin – Use pure pumpkin puree, not pumpkin pie filling, to ensure the correct texture and flavor.
Storage
Room Temperature: Store cookies in an airtight container for up to 3–4 days to keep them soft and chewy.
Refrigerator: Keep in a sealed container for up to 1 week; allow cookies to come to room temperature before serving.
Freezer: Wrap cookies individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw the frozen cookie at room temperature or warm slightly in the microwave before enjoying.
Try More Easy Pumpkin Recipes
- Pumpkin Muffin Recipe
- Pumpkin Pudding
- Pumpkin Ice Cream Recipe
- Pumpkin Snickerdoodles
- Pumpkin Roll Recipe
- Pumpkin Bundt Cake
Try Pumpkin Chocolate Chip Cookie recipe 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
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine 1 cup canned pumpkin, 1 cup white sugar, ½ cup vegetable oil, 1 large egg, and 1 tablespoon vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, and ½ teaspoon salt.
- In a small bowl, stir 1 teaspoon baking soda into 1 teaspoon milk until dissolved.
- Add the milk and baking soda mixture to the pumpkin mixture and stir until combined.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Do not overmix.
- Fold in 2 cups chocolate chips until evenly distributed throughout the dough.
- Drop the dough by spoonfuls onto the prepared baking sheets, spacing the cookies about 2 inches apart. Add a few extra chocolate chips to the tops, if desired.
- Bake for 10 to 11 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.
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!