Our Pumpkin Chocolate Chip Cookies are soft, fluffy, and full of pumpkin spice flavor. This delicious homemade pumpkin cookie recipe is easy to make in minutes with simple ingredients. If you love pumpkin and chocolate, these are the best fall cookies for you.
If you love pumpkin desserts, add this pumpkin bundt cake and this copycat Starbucks pumpkin cream cold brew to your fall plans.
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Pumpkin and chocolate is one of my favorite combos. As soon as it starts to cool off, I make multiple loaves of this pumpkin chocolate chip bread and these chocolate pumpkin cookies.
Of course, a few batches of these easy pumpkin cookies are always on my list to make every fall too. I have been making these cookies for years, and everyone always asks for the recipe when we bring them to events.
I love these cookies so much that I keep an extra can of pumpkin and a bag of chocolate chips in our pantry at all times. You never know when the urge for pumpkin cookies with chocolate is going to hit.
Why These Cookies are Best
The best thing about these pumpkin chocolate chip cookies is that they are easy to make in minutes. Just mix everything together, scoop the batter onto a pan, and bake.
- No chilling or rolling required for this cookie dough.
- Cinnamon, nutmeg, and pumpkin puree gives these cookies a sweet pumpkin flavor.
- They stay soft and delicious for days, if kept in a loosely sealed container.
- The soft pumpkin cookies will literally melt in your mouth with each bite. Trust me, they will definitely become your new favorite fall cookie.
Key Ingredient Notes
The best pumpkin cookies are made from scratch using basic pantry ingredients that you probably already have on hand. Each cookie is loaded with chocolate chips making them extra delicious.
- Pumpkin Puree - The key to these soft pumpkin cookies is the canned pumpkin. Make sure you buy puree because the pumpkin pie mix has spices and sugars added to it.
- Sugar - A mixture of granulated sugar and brown sugar gives these cookies a sweet taste and makes them moist.
- Oil - This is the key to a great cake-like crumb texture and keeps the cookies really moist. It also makes these a great dairy free cookie.
- Flour - We usually use all purpose flour to provide structure to cookie dough. Make sure you are always measuring it correctly. Check out my tutorial on how to measure flour if you have questions.
- Spices - A mixture of cinnamon and nutmeg gives the pumpkin spice cookies a delicious fall flavor. Pumpkin pie spice is another great option.
- Chocolate Chips - You can use your favorite kind of chocolate. Milk chocolate, semi-sweet chocolate, dark chocolate, white chocolate chips, or even chocolate chunks are all good options.
How to make Pumpkin Chocolate Chip Cookies
These chocolate chip pumpkin cookies come together quickly with just one bowl and a mixer. Simply mix, scoop, and bake these easy cookies in minutes.
- Use a mixer to blend the sugars, oil, pumpkin puree, egg, and vanilla in a large bowl.
- Add the dry ingredients to the wet ingredients and mix just until everything is combined.
- Stir the chocolate chips into the cookie batter gently.
- Use a tablespoon or medium cookie scoop to drop cookie batter onto baking sheets with parchment paper or a Silpat. Use the back of the spoon or your finger to smooth the tops out slightly. Press a few chocolate chips into the tops of the batter before baking.
- Let the cookies cool on the hot baking sheet for another two minutes. They will look soft and slightly under baked when they come out of the oven, but they will continue to bake on the pan.
- Remove and place on a wire rack until completely cool.
Storage Recommendations
Keep these pumpkin cookies with chocolate chips in a loosely sealed container on the counter for 3-4 days. Pumpkin keeps baked goods soft and if you place them in a tightly sealed container, they may end up too soft.
These pumpkin cookies also freeze very well. Place the cooled cookies in single layer in a freezer bag or container and freeze for 2-3 months. If you are adding multiple layers, place a sheet of parchment paper or wax paper between the layers. This way the cookies do not stick together.
Thaw before serving. Remove the cookies from the bag or container and place on a paper towel lined plate. Let them sit at room temperature until thawed. This keeps condensation from forming inside the bag and making the cookies soggy.
Tips and Variations
- Use parchment paper or a Silpat on your baking sheets, so the cookies DO NOT stick to the pans.
- Do not use pumpkin pie filling to make these fall cookies. The filling has sugar and spices added to it, and your cookies will not turn out as light and fluffy.
- This cookie dough is very sticky. Do not try to roll it. Use a tablespoon or cookie scoop to drop dough onto pans.
- Use different spices such as pumpkin pie spice, all spice, or cloves to give the soft pumpkin cookies a different spice flavor.
- Add ½ cup of your favorite chopped nuts to the cookie batter before baking. Walnuts and pecans are some of our favorites.
- Change up the chocolate chips in the recipe. Use your favorite type of baking chips such as milk chocolate or dark chocolate. Butterscotch chips and white chips are also delicious in pumpkin spice cookies.
- Don't like chocolate? Try adding nuts, raisins, or dried cranberries instead.
- If you freeze these cookies, the color of the chocolate chips may change slightly after they thaw out. They will still taste amazing though.
Recipe FAQ'S
Yes, you can use 2 teaspoons pumpkin pie spice instead of the cinnamon and nutmeg in the recipe.
You can use coconut oil, melted butter, applesauce, or mashed banana in place of the oil. We prefer a mild flavored vegetable oil in these cookies because other ingredients or substitutions can affect the flavor.
Yes, these cookies freeze very well. Place a single layer of cookies in a freezer safe bag or container and freeze for 1-2 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Canned pumpkin can be frozen in small containers or ice cube trays. Seal it in a freezer safe bag, and it will keep for 2-3 months. Thaw before using.
Once you open a can of pumpkin puree, it will last 4-5 days if kept in the fridge. For best results and taste, spoon the pumpkin into an air tight container before refrigerating.
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Recipe
Pumpkin Chocolate Chip Cookies Recipe
Our Pumpkin Chocolate Chip Cookies are soft, fluffy, and full of pumpkin spice flavor. This delicious homemade pumpkin cookie recipe is easy to make in minutes with simple ingredients. If you love pumpkin and chocolate, these are the best fall cookies for you.
Ingredients
- 1 cup pumpkin puree (from a 15 ounce can)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup canola oil
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups chocolate chips, divided
- ½ cup chopped walnuts, optional
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a Silpat.
- Mix together the pumpkin, sugar, oil, egg, and vanilla in a large mixing bowl.
- Stir together flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the flour mixture slowly to the pumpkin mixture & mix well.
- Stir in 1 cup chocolate chips and walnuts if using.
- Use a tablespoon or medium cookie scoop to drop batter onto a baking sheet. Use the back of the spoon or your finger to smooth out the tops slightly.
- Top the cookie dough with the reserved chocolate chips. Bake for 10 minutes.
- Let the cookies cool on the pan for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container.
Notes
- Use parchment paper or a Silpat on your baking sheets, so the cookies DO NOT stick to the pans.
- Do NOT use pumpkin pie filling to make these fall cookies. The filling has sugar and spices added to it, and your cookies will not turn out as light and fluffy.
- This cookie dough is very sticky. Do not try to roll it. Use a tablespoon or cookie scoop to drop dough onto pans.
- Use different spices such as pumpkin pie spice, all spice, or cloves to give the soft pumpkin cookies a different spice flavor.
- Add ½ cup of your favorite chopped nuts to the cookie batter before baking. Walnuts and pecans are some of our favorites.
- Change up the chocolate chips in the recipe. Use your favorite type of baking chips such as milk chocolate or dark chocolate. Butterscotch chips and white chips are also delicious.
- Don't like chocolate? Try adding nuts, raisins, or dried cranberries instead.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 95mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The recipe for these Pumpkin Chocolate Chip Cookies was first posted October 2009. The photos were updated October 2018, and the post was republished September 2022.
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Pat
Is it ok to put the ingredients together the night before and just keep them in the refrigerator to make the next day?
Jocelyn
Yes, you could make the dough ahead of time. I would set the container out at least 30 minutes ahead of time, so the dough has time to come to room temperature. The cold dough may not spread as much and may need to be baked 1-2 minutes longer. I hope you enjoy the cookies.
Patty
Wow! I am so very impressed that you replied so quickly. I’ve never commented on a recipe before and I use Pinterest a lot. Thank you so much!
Jocelyn
You are very welcome! I really try to answer questions quickly, so my readers can make the recipes correctly.
Sylvia Seeley
Can this cookie recipe be doubled or is it better to make 2 batches?
Jocelyn
As long as you are good with math and accurately double each ingredient, you can make a double batch of cookie dough. It will also depend on how big your bowl and mixer is.
Denise
What size can of pumpkin purée do I need?
Jocelyn
1 cup of pumpkin puree is 8 ounces, so the 15 ounce can will give you almost 2 cups. I hope you enjoy the cookies.
Patti
Hi--I am going to make these they look and sound awesome. I am just questioning the 1 tablespoon of vanilla it just sounded like a lot to me.
Jocelyn
Hi, Patti. The recipe is correct with the tablespoon of vanilla. Feel free to reduce it to 1 1/2 teaspoons if you are worried about the flavor. I hope you enjoy the cookies!
Brittney Brown
What kind of oil?
Jocelyn
I usually use canola oil in all my baking. Thank you for bringing that I up. I just made a note in the recipe card, so it shows that too. I hope you enjoy the cookies!
Chelsea
I just made these on a whim and they are delicious. But what makes them so pillowy or as I have been saying, spongey?? I'm great at following a recipe but not so great at the science behind the textures.
Jocelyn
To be honest, I'm not quite sure what makes them so pillowy. Probably the pumpkin in it! These are one of my favorite fall cookies! I like to call them magical because they are so good and disappear in a hurry!!
Coline
Can this be made with almond flour or coconut flour.
Jocelyn
I haven't tried this recipe with either of those flours, so I can't say for sure. Please keep me posted if you try it and it works.
Julie
HI,
What size can of pumpkin are you using in this recipe?
Thank you
Jocelyn
This cookie recipe doesn't use a whole can of pumpkin. The 15 ounce can will give you more than you actually need. I hope you enjoy the cookies 🙂
Debbie
I am obsessed with pumpkin chocolate chip cookies and these were absolutely outstanding! The recipe said it would make 40 cookies and I stretched it to 41 ????
I found the dough didn’t spread so after the first batch, I flattened them slightly with my fingers. I will definitely make these again and again! Thank you for sharing!