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.
These are some of the best cookies I’ve ever made. I make the dbl recipe everytime and they get eaten within a few days! Very moist and soft cookie!! Great recipe.
Your comment made my day! I’m so glad you love these cookies!
My three grandsons love pumpkin chocolate cookies and these are the best that i have found. They are easy to make and I used a whole bag of mini chocolate chips and they were perfect.
Thank you for your comment and review Joyce! I’m so glad you and your grandsons enjoyed them. :)
I made these for a Christmas party I attended today, and everyone loved them! I made the recipe exactly as written. I made the spoonfuls about tablespoon size, and removed from the oven at 11 minutes, and they were perfect. Smaller is better IMO, as these are deliciously rich. Thank you for the recipe!
I’m so glad they were a hit! Thanks for your comment and review!
These are delicious!!! I absolutely love them. I used gluten free flour and coconut milk because I’m gf and dairy free. I’m in love with them! The pumpkin spice is wonderful in them.
I’m so glad you enjoyed them and that they turned out well with the GF and DF substitutions. Thank you so much for your comment!!
A little too cake like for me but others love it. Still good flavor and yummy! I used butter instead of oil and mixed the butter/sugar together first, then added the egg, vanilla and canned pumpkin. I also used mini chocolate chips instead of the regular sized which were better. Thanks for the recipe :)
Everyone in my family loved these cookies. My grandson, who is not a big fan of sweets, rated them as amazing. Thank you.
I’m so glad to hear everyone loves them! Thanks for your comment!
GREAT fall recipe! I made these for work friends and they went crazy for them! I didn’t have any pumpkin spice so I added a little nutmeg (1/8 t.) which was in the optional column. I read the reviews so I reduced the chocolate chips to 1.5 cups. Thanks for the delicious recipe!
I’m so glad you enjoyed them! Thanks for leaving a comment and review! :)
The Cookies were delicious! I used more like 3/4 cup sugar. I thought the baking soda dissolved in milk seemed a bit odd but the cookies turned out perfectly. My cookies weren’t done after ten minutes though so I added two min at a time untill they were done
I’m so glad you enjoyed them! :)
I’ve been searching for a long time for the chocolate pumpkin cookies I remember as a child! This recipe is perfect. So fluffy, delicious and moist! And I never leave reviews so I’m extremely happy:)
I’m so glad you enjoyed them! Thank you so much for your comment and review Tamara. :)
Just made this recipe and my husband loved it! Can’t wait to share with my coworkers tomorrow.
Has anyone tried it with less sugar? I’m thinking of lessening the sugar and choc chips.
I’m so glad you enjoyed it!
Just made these cookies using fresh pumpkin puree and they are delicious! The cookies are moist and just right in sweetness! Plus so easy to make! 😋
I’m so glad you enjoyed them! :)
Thank you Gracie, for adding your comment about the chocolate chips. I’m planning to try these pumpkin chocolate chip cookies this week and was already thinking 2 cups might be too many. I can’t wait to try this recipe!! Pumpkin always makes desserts so moist. 😊
These were a huge hit and filling as well. Used semi-sweet chips which was just enough bitter to cut down sweetness of cookie. Making them again for another meeting this week.
I’m so glad they were a hit! Thanks for leaving a comment and review. :)
Made these exactly as specified, expecting a chewy cookie. they were much too soft and moist. I tried adding more flour and baked them longer, about 14-15 minutes, still too moist. They stuck together in the cookie jar and the chocolate comes off on your hands.
Loved the cookie. Tried it with semi-sweet and dark chocolate chips – we preferred dark. Also prefer more cookie so will play with the chocolate chip amount (cutting back to 1.5 cups next time) and we like spice so had the full teaspoon of pumpkin pie spice. Was asked for recipe several times.
Thanks for sharing your tips! Glad you enjoyed these cookies! :)
Will the cookie have the same texture/consistency if you refrigerate the dough overnight before baking?
I would just let it set at room temp for 15 minutes before baking.
These cookies look so good I decided I’m making them!! Thank you for the recipe ~😊
Hope you enjoy! :)
Just delicious. Easy to make and everyone loves them. The only change I made was to use half of the chocolate chips. Perfect.
Glad you enjoyed them! :)
Great cookies I love the texture and taste.