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Pumpkin Chocolate Chip Cookies

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close up overhead shot of a plate of Pumpkin Chocolate Chip Cookies and glasses of milk
This amazing pumpkin chocolate chip cookies recipe will become an often requested favorite in your house.
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Table of Contents
  1. Pumpkin Chocolate Chip Cookies Ingredients
  2. How To Make This Pumpkin Chocolate Chip Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These pumpkin chocolate chip cookies are moist, almost cake-like, and bursting with delightful pumpkin and chocolate flavors. When served with a glass of cold milk, fresh from the oven, they melt in your mouth and satisfy your sweet tooth all at once.

close up overhead shot of a plate of Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Ingredients

Pumpkin Chocolate Chip Cookies raw ingredients that are labeled

You’ll need:

  • 1 cup of sugar
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons of cinnamon
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon of vanilla extract
  • ½ cup vegetable oil
  • 1 cup of canned pumpkin
  • 8 ounces of semi-sweet chocolate chips

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

TEXTURE: If you want a chewier but still soft pumpkin cookie, try adding about a half cup of quick oats.

ADD-INS: You might want to mix in chopped walnuts or pecans, too. And don’t forget the raisins. Or cranberries. Or chopped dates. Yum!

CHOCOLATE: Use white chocolate chunks instead of chocolate chips for another tasty treat. Or if you are really feeling wicked, use both. You could also substitute milk chocolate chips instead of semisweet chocolate chips.

SPICES: Adventure seekers will want to play with spices in this delicious recipe. Try a little bit of one or more of these: pumpkin pie spice, ground nutmeg, ginger, cloves, or allspice.

How To Make This Pumpkin Chocolate Chip Cookies Recipe

STEP ONE: In a medium bowl, combine sugar, flour, baking powder, baking soda, cinnamon, and salt. Set flour mixture aside.

Pumpkin Chocolate Chip Cookies process shot of ingredients being whisked in a bowl

STEP TWO: In a separate large bowl, mix the egg, vanilla, oil, and pumpkin. Add the dry ingredients to the wet ingredients.

OUR RECIPE DEVELOPER SAYS

Make sure not to overmix the dough or your cookies will flatten out too much.

STEP THREE: Fold in the chocolate chips.

Pumpkin Chocolate Chip Cookies process shot of chocolate chips being folded into cookie dough mixture

STEP FOUR: Let the batter rest for about 20 minutes. Scoop heaping tablespoons of cookie dough onto a greased baking sheet.

PRO TIP:

Use a layer of parchment paper for easier clean-up instead of just greasing the pan.

STEP FIVE: Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3 to 4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

STEP SIX: Bake for about 10 minutes at 350°F; adjust depending on your oven’s calibration.

PRO TIP:

Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.

Pumpkin Chocolate Chip Cookies process shot of cookies being baked on a baking tray

STEP SEVEN: Remove from the oven and let cool on a cooling rack.

How To Serve

Serve these delicious cookies with a cold glass of milk. The pumpkin flavor combines so well with the chocolate for this new favorite fall cookie (and try our salted caramel chocolate chip cookie bars, too, for another comforting treat). Or go all out and stick with the pumpkin flavor with a warm pumpkin spice latte on the side.

Want more favorite pumpkin recipes? Readers love our pumpkin delight dessert, pumpkin cheesecake, and pumpkin pie cupcakes.

Storage

ON THE COUNTER: Store these easy pumpkin chocolate chip cookies in an airtight container on the counter for up to 4 days.

IN THE FREEZER: Store these delicious cookies in the freezer in a Ziploc bag for up to three months.

Pumpkin Chocolate Chip Cookies stacked on top of each other with a bite taken out of them

Soft pumpkin cookies are the best way to celebrate pumpkin season. Some people prefer eating these soft pumpkin chocolate chip cookies fresh and warm from the oven—but I know of one friend who insists they are best after they have cooled in the fridge (just like our chocolate chip cheesecake cookies are served, too!). My advice? Try them both ways.

FREQUENTLY ASKED QUESTIONS

Can I use homemade pumpkin purée instead of store-bought?

If you would prefer to use homemade pumpkin puree, you certainly can make this substitution.

Can these cookies be frozen?

You sure can freeze these cookies! Store in a Ziploc bag for up to 3 months.

Can I add raisins in addition to the chocolate chips?

There are plenty of add-in options for this recipe. Try raisins, dried cranberries, nuts, or a different type of chocolate chip.

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close up overhead shot of a plate of Pumpkin Chocolate Chip Cookies and glasses of milk

Pumpkin Chocolate Chip Cookies

5 from 14 votes
This amazing pumpkin chocolate chip cookies recipe will become an often requested favorite in your house.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24

Ingredients
  

  • 1 cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup vegetable oil
  • 1 cup canned pumpkin
  • 8 ounces semi-sweet chocolate chips

Instructions
 

  • Combine sugar, flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl, and mix.
  • In a separate large bowl, add all wet ingredients: egg, vanilla, pumpkin, and oil. Mix until well combined.
  • Slowly add dry ingredients to the wet ingredients.
  • Fold in chocolate chips.
  • Let batter set for 20 minutes.
  • Preheat oven to 350°F.
  • Scoop heaping tablespoons of cookie dough onto a greased baking sheet.
  • Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
  • Bake for 10 minutes (time may vary with different ovens).
  • Remove from the oven and let cool on a cooling rack.

Video

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
  • Make sure not to overmix the dough or your cookies will flatten out too much.
  • Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
  • Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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  1. Bonnie Anderson says

    5 stars
    I 1st made the recipe as described and everyone who could eat them LOVED them. Then I changed the recipe, so my diabetic and sodium restricted friends could try them and they LOVED them too. I let out the salt and used 3/4 cups of Monk Fruit to replace the sugar. Bonnie Anderson

  2. Jennifer K Hasamear says

    I would to make these for an upcoming work trip. Can I prepare the batter and refrigerate for the night and make tomorrow evening? So the batter will be refrigerated for about 24 hours. Is that alright?

  3. Shallyn says

    5 stars
    This is the recipe that I always use. Each year went the air cools and leaves turn color I go looking for this recipe to start enjoying the pumpkin desserts of fall.

  4. Donna G. says

    5 stars
    Excellent cookie! I was hesitant about the pumpkin and chocolate combination, but these cookies are delicious!

  5. Jan says

    5 stars
    I make these cookies for my grandsons and they are delicious everyone love it- will definitely make them again 😋😋

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