Pumpkin Chocolate Chip Cookies will soon be a favorite in your house. This delicious homemade pumpkin cookie recipe is easy to make AND is made from scratch. See why pumpkin and chocolate chips were made to be together.
If you love pumpkin treats, add these chocolate pumpkin cookies and this copycat Starbucks pumpkin cream cold brew to your fall plans.
My motto is to pumpkin all the things once we reach the end of summer! I say bring on the orange pumpkin spice goodness in all forms!
These easy pumpkin cookies are one of my all time favorite fall desserts. I have been making them for years and always get requests for them every time fall rolls around. They literally melt in your mouth.
I love these cookies so much that I try to keep an extra can of pumpkin in our pantry at all times. You never know when the urge for soft pumpkin cookies is going to hit.
The best thing about these pumpkin chocolate chip cookies is that they are very easy to make. Just mix everything together, scoop the batter onto a pan, and bake.
These cookies are soft and moist with lots of pumpkin flavor and chocolate chips throughout. Plus, the cookies stay soft and pillowy for days. They will definitely become your new favorite fall cookie too.
Ingredients for Soft Pumpkin Chocolate Chip Cookies
These soft pumpkin cookies are made from scratch with basic pantry ingredients. Each cookie is loaded with lots of 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 added spices and sugars.
- Sugar - A mixture of granulated sugar and brown sugar gives these cookies a sweet taste.
- Oil - Gives the cookies a great cake-like crumb texture and keeps the cookies really moist. It also makes these a great dairy free cookie.
- Egg - Binds the ingredients together.
- Vanilla Extract & Salt - Gives it flavor and balances the sweetness.
- All Purpose Flour - Provides structure to the cookie dough. Make sure you are measuring correctly. Check out my tutorial on How to Measure Flour.
- Baking Powder & Baking Soda - This combination gives the cookies lift as they bake.
- Spices - A mixture of cinnamon and nutmeg gives the pumpkin spice cookies a delicious fall flavor.
- Chocolate Chips - You can use any type of chocolate chips. Milk chocolate, semi-sweet chocolate, dark chocolate, or white chocolate chips are all good options.
How to make Pumpkin Chocolate Chip Cookies
These easy pumpkin spice cookies come together quickly with just one bowl and a mixer. Just mix, scoop, and bake these easy cookies.
- Mix together the sugars and oil in a large bowl until it looks like wet sand.
- Add in the pumpkin puree, egg, and vanilla and beat again.
- Stir together the flour, spices, baking powder, salt, and baking soda. Slowly mix the dry ingredients into the sugar mixture.
- Add chocolate chips to the cookie batter gently.
- Use a tablespoon or cookie scoop to drop cookie batter onto baking sheets lined with parchment 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. Bake for 10 minutes.
- Let the pumpkin cookies cool on the pan for two minutes. They will look soft and under baked when they come out of the oven, but they will continue to bake on the hot sheet pan.
- Gently move the cookies to a wire rack to cool completely.
Variations
- Use different spices such as pumpkin pie spice, all spice, or cloves to give the pumpkin cookies a different spice flavor.
- Add ½ cup of your favorite chopped nuts to the cookie batter before baking.
- Change it up and use a mixture of different baking chips. Butterscotch chips are also really delicious in these pumpkin spice cookies.
Frequently Asked Questions
How do you store these soft pumpkin cookies?
- Counter - Store these easy pumpkin cookies in a loosely sealed container on the counter. If you have any left that is. One bite of these soft pillowy pumpkin cookies and they may disappear before you can hide a few for later.
- Freezer - Place the cooled cookies in a freezer bag or container with layers of parchment paper or wax paper in between the cookies. Freeze for 2-3 months. 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 and making the cookies soggy.
Can I used pumpkin pie spice instead?
Yes, you can use 2 teaspoons pumpkin pie spice instead of the cinnamon and nutmeg in the recipe.
More easy pumpkin recipes
- Pumpkin Spice Latte Cupcakes
- Pumpkin Pie Brownies
- Pumpkin Cheesecake Bites
- Pumpkin Cinnamon Roll Cake
- Pumpkin Spice Sugar Cookies
- Oreo Pumpkin Cheesecake
- Pumpkin Marshmallow Brownies
- Chocolate Pumpkin Cheesecake
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Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies will soon be a favorite in your house. This delicious homemade pumpkin cookie recipe is easy to make AND is made from scratch. See why pumpkin and chocolate chips were made to be together.
Ingredients
- 1 cup canned pumpkin puree
- 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
- 2 cups chocolate chips, divided
- ½ cup chopped walnuts, optional
Instructions
- Preheat the oven to 350 degrees.
- Combine 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 ½ cups chocolate chips and the walnuts.
- Use a tablespoon to drop spoonfuls 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.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 96mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
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 originally posted on October 27, 2009. The photos were updated October 2018, and the post was republished October 1, 2020.
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!