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.
Never mind! I just realized my mistake!
Glad you figured it out. I always have to double check recipes when it calls for baking soda or powder so I don’t mix them up! :) Hope you enjoy these!
I am curious why the soda is disolved in the milk. This is the first time I’ve ever seen that done. Does that help create the more cake-like texture?
Hi! I do it mainly just to dissolve it and get the agent acting sooner. :)
Hi Karen! I’ve never tried the Tollhouse Cookies, just tweaked my pumpkin chocoalte chip cookie recipe over the years to taste! :)
can you use coconut sugar? and gluten free flour
I haven’t tried it but it is definitely worth a try! :)
Hi Marilyn! It is 1 cup of pumpkin. It’s not quite a full small can. I use the rest of the pumpkin in pancakes, oatmeal, etc. :)
I was wondering about an egg substitute? Have you tried any that work in this receipe
I haven’t substituted the egg, but I think applesauce would work well! :)
I just made these… I substituted salted butter for veg oil.. and added white chocolate morsels. Absolutely delicious! Santa’s new favorite cookie!
Hi, made these cookies and loved them, however I doubled the recipe and for some reason they come out flat and just don’t taste the same. When I do it with 1 can and not double they come out awesome. Any suggestion to why they would go flat when I cook them??
Sometimes doubling a recipe doesn’t work out. I know this is especially true with yeasted items.
Any chance you got even one ingredient not doubled? :(
This recipe is so delicious! For this recipe, what kind of chocolate chips do you recommend, semi-sweet or dark chocolate?
Both are delicious! I used semi-sweet this time!
Hi, I’d to make these for my fourth period class as a demonstration (the class is public speaking). I was wondering if I could dissolve the baking soda in water instead, because I think the milk would go bad if I left it in my locker for a few hours. Do you think I could dissolve it in water?
Since it’s only a teaspoon, I would think it would be ok. Good luck on your demonstration – sounds fun! Hope you get an A!
These are my husbands favorite! I always know when he had a rough two weeks at work because he will always ask for these. We make them all year long. And this is the closest to his moms recipe that I can find.
The 15 ounce can. :)
Lady you come up with the most amazing recipes, soon as I saw this Pumpkin chocolate I thought
I’ve got to make that.
You mention white sugar, what’s the difference and advantages between using white v brown?
Thank you for the inspirations you create.
In the US, “what sugar” is processed, granulated sugar. It’s our standard sugar for most things, especially baking. “Brown sugar” is white sugar with molasses added in, it adds great depth of flavor in cookies but can make some recipes too heavy and wet. To make your own brown sugar, add two tablespoons molasses to one cup of white sugar and mix well. Happy baking!
Jamielyn! These cookies are fabulous. I love the flavor and subbing the vegetable oil for coconut really added to the flavor profile (it’s all I had on hand and I wasn’t brave enough to go to the store at this hour on Thanksgiving ;)
The baking powder and baking soda should have helped them rise and not be flat. Perhaps those didn’t get added?
Made these for my students– they LOVED them! Delicious recipe!
Just made a batch of these. Only yielded two dozen. Will have to double next time. Cookies are soft and very yummy! Added half a teaspoon of nutmeg and cloves to my batch. Will add more next time. Not sure I noticed a big difference. Thanks for the great recipe!
Loved this recipe!!!
I wanted to do something special for my husband for all the work that he does daily. All he sacrifices for his family :)
My husband doesn’t really care for chocolate chips, but he loves pumpkin and he loves snicker doodles.
So I made these cookies without chocolate chips. Once I placed them on the cookie sheet, I sprinkled cinnamon/sugar mix over them! They are delicious!!!!!!
Thanks for the recipe.
Made these and wow!
I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.
Got just over two dozens of quite big cookies out of it, not the worlds prettiest but so good.