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.
How would you describe the texture of these cookies: chewy, crunchy, or cakey?
They are more on the cakey side with a little chewy :)
Can you use olive oil instead of vegetable?
It will definitely change the taste!
This is a really good recipe. I’ve tried quite a few pumpkin, chocolate chip cookie recipes, and this is my favorite so far. Soft and cakey. Love them! ❤️
I’m so glad you enjoyed them! :)
I’m wondering if I can use a gluten free flour blend in place of the flour you use? If so, would the amount be the same that I’d add?
I haven’t tried substituting gluten free flour in this recipe so I’m not sure. Please let us know how it works if you give it a try! :)
These cookies are Awesome!! Super easy and I have decided to add them to my Thanksgiving dessert list!!!
I’m so glad you enjoyed them! Thanks for leaving a comment and review Lisa! :)
Made these. Love them. Though these were too soft to be considered a “cookie” imo, they would break apart easily, like when you use the cake box to make cookies. They worked well for whoopie pies though, just bake them for longer (15minutes) so they can hold some form and don’t break.
These are one of my favorite cookies and my husband makes them alot
I’m so glad to hear you both enjoy them! Thanks for your comment Charlotte!
These are delicious. I had a hard time to stop eating them.
So yummy. Will add walnuts or raisins next time.
These cookies are AMAZING!! So happy I found this recipe! Thank you!
I’m so glad you enjoyed them! Thanks for your comment and review Wendy! :)
Made these and they came out very cake like not really a cookie but more like a thin muffin.
Didn’t have enough choc chips on hand so maybe thats why? Still taste good and am taking to work tomorrow for Xmas week. Substituted white sugar for coconut as I dont use white sugar..
Thanks for the recipe
These cookies came out so moist and delicious plenty for the office and home!!! The pumpkin really makes sure they stay moist and never harden too much!!!
These are amazing! I love the chocolate and pumpkin mix!
Just as the title says, these cookies are soft and delicious!!!
So glad you enjoyed them! Thanks for leaving a comment! :)
Are we to use both cinnamon and pumpkin spice? It was not added into the directions, but I assume it goes in with the dry ingredients if we do use it correct?
Yes, add to the dry ingredients! :)
These cookies are delicious! Any tips on storing them after baking?
Store in an airtight container! They also freeze well!
Hi there, I made these cookies but I tasted the batter first. Not quite spicy enough for me so I added ALOT more spice, clove, nutmeg, ginger along with salt. They turned out delicious! Thank you !
Thanks for sharing your additions! Glad you enjoyed these!
My favorite fall dessert!! Thank you for this recipe! I’ve been making your cookies for 3 years now and I’m just wondering if you tweaked the recipe this year? They are fantastic as always :-)
Hi! The only thing that has changed is adding 1/2 tsp pumpkin spice and 1 tsp cinnamon. I used to do 1.5 tsp of cinnamon! :) So glad you enjoy this recipe!
These are fantastic! Thanks for sharing.