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.
Looking for more pumpkin recipes? Add this pumpkin bundt cake and this copycat pumpkin cream cold brew to your fall plans.
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Pumpkin and chocolate is one of my favorite combos. When it gets cooler, I bake chocolate chip pumpkin bread and make a sugar-free pumpkin spice latte to celebrate.
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.
Main Ingredients
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.
Storage Recommendations
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.
FAQs
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.
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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.
*This recipe was first posted in October 2009. The photos were updated in October 2018, and the post was republished in September 2023.
**This post contains Amazon links. These free links are provided at no cost to you. We may receive a small percentage from sales made from these links.
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!