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.
If you love the pumpkin, don’t miss my pumpkin cookies with cream cheese frosting, pumpkin chocolate chip muffins and chocolate chip pumpkin bread.
Table of Contents
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!
These chocolate chip pumpkin cookies are so soft and moist and have the perfect light, fluffy, and cake-like texture. They will definitely 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.
- Add-ins: Add oats for a pumpkin oatmeal chocolate chip cookie variation, or try some nuts, raisins or additional warm fall spices.
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.
Craving more cookie recipes? Try my pumpkin oatmeal cookies, best chocolate chip cookies, or double chocolate cookies recipe next!
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Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 1 cup canned pumpkin puree , don't use the whole can
- 1 cup granulated sugar
- ½ 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
- ½ teaspoon fine sea salt
- 1-2 cups chocolate chips , I like to mix semi-sweet and milk chocolate, plus more for topping
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.
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.
Did you make this recipe? Don’t forget to give it a star rating below!
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.
Categorized as: American, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Freezer-Friendly, Halloween, Holiday Cookies, Kid-Friendly, Nut-Free, Reader Favorites, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These cookies are amazing. I made them with half semi-sweet chips and half butterscotch chips!
Sounds delicious! I’m so glad you enjoyed them! :)
What consistency is your batter supposed to have?
The dough is definitely a softer dough that is sticky to the touch, but it scoops well with a cookie scoop!
Wish I had read your comment earlier. Will get one . A plus is I used parchment paper way better then foil.
OH WOW.
Not a huge pumpkin fan but I wanted to make something festive for October. I made these and they were INCREDIBLE. So soft, fluffy, the perfect amount of sweetness. I had to make them two weekends in a row they were that good.
I’m so happy to hear that you loved them! Thank you so much for your comment Kayla! :)
This is the best recipe!! And I have tried many these don’t last long around my family!!
Thank you! I’m so glad you enjoyed them!
Can you freeze them?
Definitely!
So good! 😍
That should be fine!
The best pumpkin cookie recipe I’ve found! Love the flavor and consistency.
I’m so happy you enjoyed them! Thanks for your comment and review Sam. :)
How much pumpkin. It doesn’t say
1 cup of pumpkin
Best if using oil. Apple sauce makes the outside almost rubbery. Also definitely use the extra half teaspoon of pumpkin spice.
Coconut oil it comes out good better then vegetable oil
😍
These are delicious! The pumpkin spice & cinnamon flavor is just enough. I just made them to send to my grandsons, ages 6 & 8, in Virginia. The 6 year old recently asked, “Grandma, can you send us a treat?” Lol. I did not add additional pumpkin spice as it’s for the younger boys nor did I add additional chocolate chips on top prior to baking. The cookies didn’t need them. I did add the baking soda & the milk to make them more cake-like. I’ll leave it out next time just to see & taste the difference. Cookies baked perfect in my oven for 10 minutes. I got 42 cookies from 1 batch. The recipe came together in no time & was easy. Thank you! 🎃
I’m so glad you enjoyed them and that you were able to send them to your grandsons. What a special treat for them!
Delicious cookies..easy peasy…and fun to make for the fall season. I did make the first batch with the optional baking soda/milk, and the cookies were more puffy. This second batch, I omitted, and they have a little more crunch. Both are 😉
Thanks for sharing the difference! :)
Delicious cookies! I next time I’m going to try without the baking soda/milk for a crisper cookie.
Glad you enjoyed them!
Darn I will do that next time I did read it was optional. I do like it crispy
I absolutely loved this recipe. It was so yummy. I made this for my granddaughter’s birthday and it was a true hit. Thanks so much.
I’m so glad to hear they were a hit! Thank you for your comment!
Does the recipe call for semi sweet or milk chocolate chocolate chips? Looking forward to making them!
Hi Monica! I typically use semi sweet, but you can use either based on your preference. :)
Followed the instructions exactly, these came out perfect !
I’m so glad you enjoyed them!
I (almost) doubled the recipe and these were FIRE!!! Amazing! I only had a 15 OZ can of pumpkin, and didnt want to waste the rest so i basically doubled the recipe. The dough was super sticky and looked more like batter rather than dough, but the cookies hold their shape and are super fluffy (i used the baking soda and milk)! I didnt have pumpkin spice, so i did a little less than half cinnamon and a bit more than half nutmeg for the pumpkin spice, and it was delicious! 10/10, if i can get pumpkin again these will be made!!
I’m so glad you enjoyed them!
How do you make the cookies perfectly round since the dough is so sticky? They are delicious.
Hi Nancy! I use a cookie scoop!
I love chewy chocolate chip cookies. These had more of a puffy, cakey texture. My bake time was much longer than the 10-11 minutes recommended, as well. I bake them about 14 minutes.
The flavor was great and loved the muffin like texture. I pinned and printed the recipe. Will definitely be making again
I’m so glad you enjoyed them!
Awesome! Made a Gluten-free version and a non Gluten-free version, both were wonderful!
I’m so glad you enjoyed them! Thanks for your comment Holly. :)