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.
What substitute could you use for milk?
It should be fine if you just leave it out! :)
Amazing. I can’t stop eating them. So moist and flavorful!
I’m so glad you enjoyed them!!
Easy to make and delicious. My family loved them. They went so quickly. Need to make more!
I did add a 1/2 teaspoon of pumpkin pie spice.
I’m so glad you enjoyed them!
Best pumpkin cookies! When I make these for a party or tailgate, I’m always asked for the recipe.
I’m so glad they’ve been a hit! Thanks for your comment and review! :)
My 14 yo son and i made these in a flash. They were the best cookie i have ever made. We did 1 cup white chocolate chips and 1 cup mini milk chocolate. So fluffy most and amazing. Thanks so much.
I’m so glad you enjoyed them! The addition of white chocolate chips sounds delicious. Thanks for sharing!
Amazing cookies!
I used caramel chips and chopped pecans in place of the chocolate chips since that’s what I had for add-ins. They turned out great. I am wondering why the baking soda is dissolved in the milk before adding in. Never seen that instruction in a recipe before. Thanks
I’m glad you enjoyed them! Adding the baking soda tends to neutralize the acid.
Were too cake-y for my taste, so I tried adding more flour, but then they turned out too dough-y tasting. Appreciate the recipe though, glad my 3 yr old loves them though!
I made a double batch of these wonderful cookies last night. I got 36 good size cookies. to share with family. The only changes I made was to add a bit more of the spices and half of the chocolate chips and used bitter sweet chips, Delicious and easy to make.
Glad you enjoyed them! Thanks for sharing your experience.
I have to change my comment from below! I made this a second time and they were great. Everyone loved them even after my first experiment with them–a joint venture with hubby, who doesn’t usually bake!
Anyway, I did make 3 dozen instead of 2 dozen cookies so they were chewy but a little less than the large 2 dozen size. I also used the full teaspoon of pumpkin-pie spice like you recommend and it was tasty. I used a scant bit more of flour, not even an 1/8th of a cup.
They’re all gone. I will definitely be making these again!!! You can delete my other review.
I’m so glad you enjoyed them! Thanks so much for trying again and leaving another comment! :)
delicious! they are like llittle cakes
Nummy gudness! Super soft cookies. I’d baked them 4 the twelve min. However I put 3tsp cinnamon, 3/4 tsp both of nutmeg, and ginger. And did 2-1/8 tsp of cloves, and 1 tsp allspice to it.
I’m glad you enjoyed them! :)
Hands down the BEST pumpkin cookies EVER! Making them again today with Gluten Free flower so more of my friends can enjoy them :)
Glad you enjoyed them! :)
It is 1 CUP of pumpkin in a single recipe! :)
They tasted good but were a little cakey. Next time, I would use another 1/4 of flour and the extra 1/2 teaspoon of pumpkin spice. Also this recipe works better as almost 3 dozen cookies rather than the oversized 24 cookies.
Will try it again, though, for the Fall season.
Thank you.
Wouldn’t more flour make them MORE cakey? I actually added a stick of butter, the 2nd time, and it made no difference. Yummy, but I wish they were less cakey, too.
these cookies are awesome! so soft and chocolatey but still pumpkin. i was wondering if i stored them in tupperware how long would the refrigerate for?
I’m glad you enjoyed them! I would recommend freezing them if you don’t plan on eating them within 3-4 days. :)
These cookies were good fresh (Friday), good yesterday, but mind blowing today (Sunday)! Lol. The chocolate chips have gotten softer and yet, they’ve got this slight firmness to them. The cookies have been heavenly. I can’t get enough! (Unfortunately, haha!)
Thank you for such a yummy and easy recipe!
I’m so glad you loved them and that they are even better a few days later! Thanks for your comment and review Audrey!
These are the best pumpkin cookies I’ve ever had! I love moist, soft cookies and they aren’t dry or crumbly the next day. The texture is amazing! Thank you so much :)
I’m so glad you enjoyed them! Thanks for your comment Emma! :)
Is there a way to make them more chewy and solid and less cakey? Otherwise these were great!
I think the texture gets better the next day, but I wouldn’t call it chewy. Just soft and moist. :)