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Pumpkin Chocolate Chip Cookies

close up overhead shot of a plate of Pumpkin Chocolate Chip Cookies and glasses of milk
This amazing pumpkin chocolate chip cookie recipe will become an often requested favorite in your house. Serve cooled or fresh and warm from the oven.
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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 and 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.

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

PUMPKIN CHOCOLATE CHIP COOKIES INGREDIENTS

You’ll need:

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

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.

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, allspice.

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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.

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

PRO TIP

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

STEP THREE: Fold in the chocolate chips.

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.

STEP SIX: Bake for about ten 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.

STEP SEVEN: Remove from 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. Or go all out and stick with the pumpkin flavor with a warm pumpkin spice latte on the side.

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.

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. My advice? Try them both ways.

FREQUENTLY ASKED QUESTIONS

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

If you would prefer using 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.

MORE RECIPES YOU’LL LOVE

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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 10 votes
This amazing pumpkin chocolate chip cookie recipe will become an often requested favorite in your house. Serve cooled or fresh and warm from the oven.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24

Ingredients
  

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

Instructions
 

  • Combine all dry ingredients in a medium sized bowl, and mix.
  • In 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 cookies about two tablespoon size 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).

Video

Notes

TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Make sure not to overmix the dough or your cookies will flatten out too much.
TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
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.

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. Cassidy Jackson says

    5 stars
    This recipe was SO good! I’ve tried so many different Pumpkin Chocolate Chip cookie recipes and this was by far the easiest. And the cookies turned out on my first try! Thanks so much for sharing this recipe πŸ™‚

  2. Danielle says

    5 stars
    Amazing soft cookies with a perfect fall flavor! I used the suggested half cup of oats and instead of chocolate chips, I pressed some caramel bits into the tops of the cookies before putting them in the oven and it was super tasty πŸπŸŽƒπŸ

  3. Lisa Klotz says

    5 stars
    My hubby asks for these over my regular chocolate chip cookies!! They are sooooo soft and not too sweet…. I even do white chocolate chip with dried cranberries AWESOME SAUCE! Thanks for such an awesome and easy recipe!

  4. 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

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