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 always so yummy to make and such a hit with my family. Pretty much gone within seconds. I’m really excited to bake them again since Fall is almost here! YAY
Yay for fall!!! I can’t wait to make them again soon too :)
These are fabulous! Approximately how many calories per cookie?
About 155 calories per cookie :)
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.
Yay, I’m so happy that you love them so much Nichola! Thanks for your sweet comment and review :)
Saw this recipe, had to try em. (I love anything pumpkin flavored). These are cakey and delicious. Anyone who likes pumpkin this is a must.
Thanks for the comment, Joe! The cakey texture is my favorite.
So yummy!! This is the 4 time I’ve made these cookies in the past 2 months! My grandkids love them!
I’m wondering if I can double the batch? Will they turn out as good?
Hi Vicki! I’m so happy to hear your family has loved them. Doubling them should be just fine. :)
Love these! I made them a couple weeks ago but now it looks like the recipe changed. It had the ingredients with the milk to make them fluffy but now it’s gone.
Hi Kylee! If you would like a softer cookie, dissolve the baking soda with the milk and stir into the wet ingredients instead of adding to the dry ingredients. :)
Very delicious
So very delicious, and they were perfectly plump as Whoopie Pies!! I want More
I’m so glad you enjoyed them!
Made this with a 3 &4 year old while nursing a. Newborn. Definitely an easy to toss together recipe and the results are fantastic!
So glad to hear! My kids love helping with this recipe too.
Great recipe! I had to bake about 5 minutes longer but they were delicious. Definitely better the second day because the spice mingles more. I’ll definitely make it again.
Yes for some reason they always test best on day 2! Glad you enjoyed :)
My family loved it. We doubled the reciepe, made the whole can, and it was plenty to share. Only thing is, I felt like 1 cup of oil and 2 cups sugar was a lot. Would it be possible to lessen the amounts somehow, and would the end result still be the same?
You could try decreasing them a bit! I wouldn’t change the recipe too much though!
These are so soft and moist. I used the cinnamon chips and added chopped walnuts, no chocolate chips. Frosted with cream cheese frosting. So good!
That sounds delicious!!
Everyone loved them! I used wheat/white flour and coconut sugar. Didn’t have pumpkin pie spice but they still came out delicious
I’m so glad you enjoyed them! Thanks for sharing your substitutions and review Cindy. :)
While this is a perfectly fine recipe, I followed it exactly (except I added more pumpkin spice as suggested) and nobody could even tell it had pumpkin in it. There weren’t any complaints because as I said it’s a perfectly fine recipe but for a family who loves pumpkin, it just didn’t get it done for us.
Sorry they didn’t have as much pumpkin spice as you’d like. Did you eat them right away? I find they actually taste best the next day. If you really love pumpkin spice I would add 2-3 teaspoons.
Delicious!!
I made them super fluffy and with extra pumpkin spice!… Amazing recipe.
Thank you!
I’m so glad you enjoyed them!
My cookies turned out very cake like, or my husband said they were more like a muffin to him, what did I do wrong? Also, I did not mix the baking soda with milk.
Hi Stacey! A common reason this happens is when people whip the butter and sugar too long. Or too much flour. Those are my guesses.
Ok I like more pumpkin flavor and color . And would taste good with raisins or white chocolate chips or milk chocolate chips . I used coconut oil and some coconut flour which I use on my reg chocolate chips cookies. Plus I think it would be easier to roll if you put in fridge .
I made. These and got a divine from a finicky cookie eater
I’m so glad they were a hit!