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!
More Pumpkin Desserts
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
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.
Took a chance on these pumpkin cookies and my kids loved them! Thank you!
So happy to hear this and the the kids tried and loved something new!
I love this recipe! So easy to sub for gluten free and vegan options too. I use Bob’s Red Mill 1:1 GF flour and vegan chips for my dairy free family members. Cant even taste a difference. Thank you!
So glad you can adapt it fit everyone’s preference!
Amazing cookies! I just made them for the 4th time, and this time I realized half way through I didn’t have an egg. I substituted half a banana (random idea), and they were still way better than your average cookie. I also always use a silicon baking sheet to cut down on waste, and they come off so easily.
I’m so glad you loved the cookies!
I made this 7 times and my children love it. Now I have to make more because sombody wants cookies before dinner😅
The best!
The best pumpkin cookie I have ever made. Moist and delicious ❤️
These cookies are so fabulous. The only question I have would be is the 157 calories for 1 cookie or for 2
For 1 cookie :)
This has been my go-to recipe for 3 years now! The cookies are perfect every time, and everyone always loves them!
Thanks Alyssa! They really are so delicious! I’m glad you have been enjoying them for years :)
I have made these two years in a row now during the months of fall. They are absolutely delicious…and super easy to make. I love giving them out to my teacher friends for a sweet treat to get through a long afternoon!
These pumpkin chocolate chip cookies are so good! I love anything pumpkin and these cookies I will be making again! So yummy!
So glad you enjoyed the pumpkin cookies! :)
What size can of pumpkin?
It’s 1 cup of pumpkin (you’ll have some leftover from a 15 ounce can).
The choc chip pumpkin cookies are sooo good! Thank you for the recipe!!
Absolutely the BEST Pumpkin Chocolate Chip cookie ever!!!!! I followed the recipe exactly to the “T” and these cookies were so moist and my husband and sons just loved them! I also cooked them for 15 mins. DELICIOUS! Thank you for sharing this awesome recipe!
This recipe was absolutely delicious! It’ll definitely become a fall staple in our house. Thank you!!
Made it for the first time and it was great. With my cookie scoop it made 40 cookies. Live in Utah (higher altitude @ 4,500 ft) and 15 minutes was the right timing for our batch. This is definitely a future fall staple for our family.
Whoops, on second review I realized I did an entire 15 oz can of pumpkin instead of just 1 cup (8oz). But it still worked out and was really good – probably why I needed to cook it longer 🤦🏻♂️
I did exact same thing! Missed that completely. Put the whole can in. They are more cake like/”muffiny” as a result….but still edible lol, and yes had to bake longer. I still ate two of them and still haven’t had Thanksgiving dinner! ha Next time…. (I envisioned the texture of a chocolate chip cookie with pumpkin flavor and these are very soft.) Will try again using 1 cup of the pumpkin puree and see how that goes! Love the idea for Thanksgiving.
I’ve been making these cookies for a few years now and they are always the favorite on the table! Fantastic recipe! Was wondering if the dough can be made day before and stay over night in the refrigerator?
The flavor may change slightly but you can refrigerate the dough over night, although I would set it out about 30 minutes before you’re ready to bake.
Just made these for the first time and omg they’re sooooo delicious!!! 😋 I will definitely be making them again.
These are the best pumpkin chocolate chip cookies ever! I live at 9,500 ft altitude so I baked them for 15 minutes. I made them with unflavored coconut oil.
I will keep this recipe forever!
These pumpkin cookies are delicious. The only thing I did different was to let the pumpkin drain for about 2 hrs. I didn’t realize how much liquid was in canned pumpkin. 13 minutes was perfect!