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're a fan of pumpkin and chocolate, then these cookies are the perfect treat for the fall season.
Of course, a few batches of these easy pumpkin cookies always happen, too. They are my favorite chocolate chip cookies to make during pumpkin season. Everyone always asks for the recipe when we bring them to fall events.
I always have pumpkin and chocolate chips in our pantry because I love these cookies. You never know when the urge for pumpkin cookies with chocolate will hit.
Why These are the Best Pumpkin Cookies
The best thing about these pumpkin chocolate chip cookies is that they are easy to make in minutes. Trust me, these cookies will become your new favorite fall treat because they melt in your mouth.
- No chilling or rolling is required. Mix everything, scoop the cookie dough onto a pan, and bake.
- They have a warm, rich flavor. Cinnamon, nutmeg, and pumpkin puree make these pumpkin treats taste like fall.
- The cookies stay soft and delicious for days! Enjoy them all week if you keep them in a loosely sealed container.
The best pumpkin chocolate chip cookies are made from scratch using basic pantry ingredients. Each cookie is loaded with chocolate chips, making them extra delicious.
- Pumpkin Puree - The key to the cakey texture in these 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.
- Oil - This is the key to a great cake-like crumb texture and moistens them. It also makes these dairy-free.
- Flour - We usually use all-purpose flour because it provides 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.
- Baking Powder and Baking Soda - This combination causes the cookies to rise and have a cake-like texture.
- Warm 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 chips, dark chocolate, white chocolate chips, or chocolate chunks are all good options.
BruCrew Tip: Buy an extra can of pumpkin and make these pumpkin chocolate cookies too.
How to make Pumpkin Chocolate Chip Cookies
This pumpkin chocolate chip cookie recipe is easy to make with a mixing bowl and an electric mixer. Mix, scoop, and bake these easy, fluffy cookies in minutes.
- Mix the sugars, oil, pumpkin puree, egg, and vanilla extract in a large bowl.
- Add the dry ingredients to the wet ingredients and mix 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 a cookie sheet 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.
BruCrew Tip: Cool the cookies on the hot baking sheet for two minutes. When they come out of the oven, they look soft and not fully baked. However, they will continue to bake on the pan.
On the Counter - Keep these pumpkin cookies with chocolate chips in a loosely sealed container on the counter for 3-4 days.
In the Refrigerator - They also stay fresh for 5-7 days if kept in an airtight container in the refrigerator.
In the Freezer - Place the cooled cookies in a freezer bag or container and freeze for 2-3 months. Use wax or parchment paper between the layers to keep the cookies from sticking together.
Thaw before serving. Remove the cookies from the bag or container and place them on a paper towel. Let them sit at room temperature until thawed. This keeps condensation from forming inside the bag and making the cookies soggy.
Tips and Variations
- Keep the cookies from sticking. Use parchment paper or a Silpat on your baking sheet.
- Do not use pumpkin pie filling. This mix has added sugar and spices, so your fall cookies will not turn out as light and fluffy.
- Use a tablespoon or cookie scoop. This cookie dough is very sticky, so it cannot be rolled. Drop the dough onto pans with a spoon.
- Try different spices. Pumpkin pie spice, allspice, or cloves will give the soft pumpkin cookies a different spice profile.
- Add other mix-ins. Stir ½ cup of your favorite chopped nuts into the cookie batter before baking. Walnuts and pecans are some of our favorites.
- Change up the chocolate in this easy recipe. Use your favorite 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.
Yes, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon and nutmeg in the recipe.
You can use coconut oil, melted butter, applesauce, or mashed banana instead 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, where 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.
More Easy Pumpkin Desserts
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*This recipe was first posted in October 2009. The photos were updated in October 2018, and the post was republished in September 2023.
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