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.
Jump to:
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. Homemade 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.
More Easy Pumpkin Desserts
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Sara
I used the whole can of pureed pumpkin because i didnt pay attention to what you wrote....lol but did add a 1/4 cup of flour though. Cause it looked like it was very moist. And they turned out fluffy and light. Love them. Thanks for sharing.
Jocelyn
Good job catching your pumpkin "mistake" and fixed it by adding a little extra flour. I'm so glad they turned out for you!
Merrica
I did not see that the recipe calls for less than a can of pumpkin until I had already baked half the batch and was reading some people's comments.
I think that the recipe calls for way too much nutmeg. I would have been better off just using some pumpkin pie spice, instead of loading with such a strong spice such as nutmeg. Other than that, the cookies have a pretty good texture.
Jocelyn
Well, we will just to agree to disagree. I personally love the spices and flavor in these cookies. Everyone does have different tastes though. If you make them again, use a little less or just 2-3 teaspoons of the pumpkin pie spice instead.
Shiva
I have 2 questions I hope someone can answer.. Can you make this using gluten free flour? Also would it be possible to use dark choc chips?
Jocelyn Brubaker
I'm not sure about the gluten free flour as I have never used it before, but yes, dark chocolate chips would be great!
Ikram
I just made this
Only i used fresh cooked pumpkin
So it didnt give me the same colour as your cookies. ;(
Christina
I used gluten free flour and they turned out yummy! My batter came out very liquidy though so I ended up adding extra gf flour. I make my own gf blend(white rice flour, sorghum, tapioca starch). I used 2 3/4 cups.
The texture to me is exactly like a muffin. 🙂 next time I’ll skip adding extra flour and make mini muffins:)
julie
These sound delish! We just made plans to have the whole family together in Florida for
Turkey-day, so I'll be making these!!!
Emily
Is there a healthy substitute for the oil?
Jocelyn Brubaker
You could substitute coconut oil...I know that is slightly healthier than regular oil.
Natalie
I made these last night and they were very good. I used pumpkin pie spice because that was all I had. I also used coconut oil. I found I had to increase the baking time to 14 minutes, and they were still very soft. Not sure I love the texture but I love the taste!
KC
Hi! I'm wondering how much pumpkin pie spice you put? That's all I have too right now lol
Jocelyn
You could add 2 teaspoons of pumpkin pie spice to the batter instead of the other spices.
Phyllis Courtney
I made these this morning and they are delicious. I goofed and put the whole can of pumpkin in and they were just terrific. It made more soft cookies that I baked a minute more per pan. My hubby loved them too. These are going to shut-ins by our youth group of our church on Thanksgiving. Thanks for the recipe.
Lori
I just wanted to let you know that your pumpkin chocolate chip cookies are the best! my daughter in law brought them over for dessert and they were so good I can't stop eating them. Thanks for sharing.
Jocelyn Brubaker
I am so glad to hear that you like the cookies...they are my favorites too 🙂
Lisa
Hi!! Should I use milk chocolate or semi sweet chips? Thank you!!
Jocelyn
You can use whichever one you prefer or have on hand. I usually use dark chocolate because those are my favorite. I hope you enjoy the cookies!
Michele Cunningham
Baked these pumpkin cookies for a bake sale. I used semi-sweet chips, maybe I should have used milk chocolate chips. I think I would add less chips the next time. Good recipe.
Jocelyn Brubaker
I'm glad you liked the recipe. That is the fun of baking...finding what you like or would do differently to a recipe based on your taste 🙂
Tia
Made the pumpkin cheesecake brownies tonight. They were easy and so amazing!
Jocelyn Brubaker
I am glad to hear how much you liked the brownies! They are one of my favorites too!
Ginger @dwellinginthehouse
These look fabulous! Love, love, love anything with pumpkin come autumn.
Carly
These look amazing! What size can of pumpkin did you use?
Jocelyn Brubaker
Whoops! I guess that is kind of important to know huh? Sorry about that...it was a 15 oz. can. I will make sure the recipe is updated. Thank you 🙂 I hope you enjoy the cookies!
Jocelyn Brubaker
LOL! I guess I should read the recipe first before replying 🙂 It actually says 1 cup canned pumpkin puree...that is about half of a 15 oz. can.
Stephanie
Perfect! These were delicious and moist..... I didn't use white sugar only the brown and olive oil, I let the kids have them for breakfast. Thanks
morethanapairofchutes
mmm...i think i may have to make those cookies really soon!
have you ever made peanut butter rice crispy treats? we had a group at church make troy a plate of them - I ate them all, lol!
LeAnna
I'm going to have to try those brownies!!!
MissJody
Ummm....I love me some pumpkin 🙂
Thank YOU***
Lemonade Makin' Mama
Girl! What a cute blog an delicious looking recipes! So glad you followed me so I could "meet" you! I will be back again soon!
Blessings,
LMM
Sara Ancich
oh my gosh. those pumpkins cheesecake bars look amazing. could you just make them for me and invite me over?
Chloé
pumpkin is the best! i HAVE to try those bars! thanks so much for sharing!
DayDreamer
Lovely Blog you have got..with some wonderful recipes and equally great pictures...
Do visit mine..(Though not as good as yours)
Looking forward to more posts and pictures..(Following your blog)
Do follow mine if you like it..
Cheers,
D
emily
i loooooove pumpkin chocolate chip cookies!!!
Catherine Anne
Yummy! Thank you for this!