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.
Is the pumpkin spice the same as “pumpkin pie spice”? Do you add this in addition to the cinnamon or does it replace the cinnamon? It was listed in the ingredient list but not in the directions. Can’t wait to try them!
Yes, it is the same as pumpkin pie spice! I add it in addition to the cinnamon. :) Hope you enjoy!
What size can of pumpkin did you use for regular recipe?
Hi Terri! I just use 1 cup out of a 15 oz can of pumpkin and then save the pumpkin for pancakes or another recipe. :)
One of my favorite pumpkin cookie recipes. Easy to cook
I’m so glad you love them! Thanks for leaving a comment Jennifer!
These came out excellent! I had to cook them about 15 min to get them to cool into a texture that wasn’t too soft to pick up. Great recipe!
I’m glad you enjoyed them! Thanks for your comment George! :)
SO Good!! Your new web sight looks amazing! Thank you for all your love and hard work!
Thank you so much!! Xoxo
I never would have thought to mix pumpkin and chocolate chip until now! These look amazing!
Such a delicious combo! Hope you enjoy!
I never thought to try Pumpkin Chocolate Chip cookies before – so perfect for fall!
Pumpkin and chocolate is one of my favorite combos! Hope you enjoy these as much as we do. :)
Mmm, you can never go wrong with pumpkin + chocolate!
One of my favorite combos! :)
Love your new site
Thank you so much! Xoxo
These look like the recipe I’ve been waiting for! Drooling!
Hope you enjoy! You won’t be able to stop at just one! ;)
These really do look like the world’s best!
They are our favorite! Hope you enjoy them. :)
can I dip these in chocolate
Sounds delicious!!
I have been making this recipe for years and they have always been a favorite! My son has recently had to go off of dairy and gluten, so I tried these with gluten free flour and dairy free chocolate chips. They turned out GREAT!!
I’m so glad these turned out just as well for you with the substitutions! Thanks for sharing!
Can you use butter instead of vegetable oil?
If you want to use butter, I would probably recommend this recipe instead: https://www.iheartnaptime.net/pumpkin-cookies/. You can use the maple frosting or leave it off and stir in chocolate chips instead. :)
These look amazing. I just have one question… I just moved from California to Utah and have had to try to adjust my recipes for the elevation change. I don’t know where you live, but how will this recipe work or are there any adjustments I should make for higher elevations?
I haven’t tried making these in Utah, but they have worked the same for me in Arizona, Ohio, and Oregon! :)
Love these cookies! Made over 14 dozen for a cookie swap. I tested to see if I could freeze the dough for later use. I used a scoop to portion out the dough on a cookie sheet and froze over night. The next day I took out some cookies to bake. It worked! I let the oven preheat to 350 before putting the cookies in. When I made them fresh, the cookies were done in 12 minutes. When they were frozen, it took 15 minutes. Every oven is different, so I guess just add 3 minutes to the baking time if baking from frozen :)
Thanks so much for sharing your experience Stacey! That is so helpful to know they freeze well. :)
I made these again, for the third time this month, with our little boy. He loves helping daddy make cookies almost as much as he loves eating them. I bake them for 10 minutes and then let them cool on the back sheet. The cookies are so moist that I usually leave them on the cooling rakes for a few hours to try and dry them out a little before putting them in a storage container. Next time I make them I think I’m going to try and spice them up with some additional cinnamon, and then adding nutmeg, and allspice. Would be nice to see if I can bring out more “pumpkin” flavor. Have you tried that? Thanks for the receive!
I’m so glad you have loved these! Definitely try and add some more spices to pull out the flavor! :)
These were amazing! I made them for a Friendsgiving potluck and people kept asking me for the recipe! Thank you for the perfect fall dessert recipe! :)
I’m so glad they were a hit! Thanks for your comment Nicole! :)
This is the recipe I have been looking for! It was my great grandma s passed down and her and my grandmother would make these cookies by the dozens in October to be passed to neighbor s friends and family. Excellent and thank you this brought back so many memories and of course yummy cookies!
I’m glad you enjoyed these and that they remind you of your grandmothers recipe! Such a staple for fall baking! :)