Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies | Cooking Classy

Too early for pumpkin? I don’t think so. I haven’t baked with it all summer and I just can’t wait any longer! Plus, I had three giant cans of pumpkin sitting in my pantry just waiting to be used (so I’m sure there will be more pumpkin recipes where this came from). Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! Even though I haven’t bake with pumpkin for the last few months I was still buying pumpkin cookies at the grocery store to take to the beach and what not (and for the record pumpkin cookies are like the only good grocery store cookies – the Kroger ones anyway, BUT these are better). Everyone in my family loves pumpkin cookies which is why I have both this recipe posted (which I just updated from the archives by the way, this recipe was originally posted on Oct. 12, 2012) and these Pumpkin-Oat Chocolate Chip Cookies. I love both recipes, (the oat one just has a little more chew and texture to it) and I’m sure I’ll make them equally as much this fall. And I can hardly wait since we just finished these off!

These are a cakey cookie, which is the way I like them. They’re what I grew up eating. Chewy pumpkin cookies are also good but these are just such a classic, just like the kind Grandma made! They’re a soft, melt-in-your mouth kind of cookie. An original anyone will love with their perfect pumpkin flavor and the delicious enhancement of all the best spices and of course a fair amount of chocolate chips! I know I can’t resist when they’re around.

Happy fall baking (even though it’s a few weeks early, you need a head start to test and pick out your favorite recipes, right?)!

Pumpkin Chocolate Chip Cookies | Cooking ClassyPumpkin Chocolate Chip Cookies | Cooking ClassyPumpkin Chocolate Chip Cookies | Cooking Classy

Pumpkin Chocolate Chip Cookies

Yield: About 30 cookies

Pumpkin Chocolate Chip Cookies


  • 2 cups (284g) all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (110g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 3/4 cup (130g) milk chocolate chips


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven about 12 minutes until cookies are nearly set (you don't want to pull them out before they are done or they'll taste raw, not a cookie you want to under-bake. The top layer of the cookie should be cooked through). Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).
  • Recipe Source: adapted slightly from allrecipes.com

Pumpkin Chocolate Chip Cookies | Cooking Classy Pumpkin Chocolate Chip Cookies | Cooking Classy Pumpkin Chocolate Chip Cookies | Cooking Classy Pumpkin Chocolate Chip Cookies | Cooking ClassyPumpkin Chocolate Chip Cookies | Cooking Classy


  • Korine: I have my own recipe for these and just made them last week. I love pumpkin chocolate chip cookies! Thanks for sharing your recipe – I’ll have to try it and compare! October 12, 2012 at 9:00pm Reply

  • Christi Silbaugh: Yummy! I am going to try this recipe but use cinnamon chips instead of chocolate. Looks so good I want them now. October 13, 2012 at 8:41am Reply

  • Noelle: How funny- I was itching to make my pumpkin chocolate chip cookies, but I wanted to look around to see if there were any better recipes to try out. It turns out you’re using the same recipe I was using! I’m going to try your updates and see how they work for me. October 13, 2012 at 8:20pm Reply

  • Loretta E.: These sound great! I love that you used molasses and ginger. Those 2 ingredients are so awesome in baked goods. October 14, 2012 at 12:09pm Reply

    • Mindy: Where does it say molasses? And I hope CC double checks that item since I plan to get the ingredients today and bake them this evening. September 5, 2015 at 11:12am Reply

      • Jaclyn: Oh sorry since I updated this from the archives I decided to just omit that and replace with brown sugar since they’ll do the same thing. If you already have it though you can use 1 cup sugar then 2 tsp molasses instead of adding brown sugar. September 6, 2015 at 12:24am Reply

  • Grandbabycakes: I love the pumpkin and molasses combo. It really takes this classic cookie over the top! October 15, 2012 at 7:38am Reply

  • Georgia | The Comfort of Cooking: Love your fall take on chocolate chip cookies! These look so delicious, Jaclyn! Perfect for dunking in a hot cup of tea… October 15, 2012 at 10:01am Reply

  • Jaclyn: Thanks for the comments =)! October 15, 2012 at 8:59pm Reply

  • Annie: Jaclyn – love your blog and recipes! I have tagged so many to try! I will make these tomorrow and report back an update! :) October 15, 2012 at 9:30pm Reply

  • Chung-Ah | Damn Delicious: Awesome, awesome combo! Will definitely have to try this! October 15, 2012 at 10:43pm Reply

  • kdw4jc: Wow … so glad I discovered your blog via thekitchn.com! Love it! These sound oh so yummy … must make these. Thanks for sharing so much deliciousness. October 17, 2012 at 11:15am Reply

  • Anonymous: You don’t have to use canned pumpkin, you can use the pumpkin from Halloween (just Pressure cook it for 6 minutes, remove peeling, let cool then mash. I have pumpkin in my freezer from 2 years ago). The measurement is the same as what the recipe calls for. :) Just a thought. October 18, 2012 at 8:11am Reply

  • Annie: Ok – so I made these and they are divine!!! They are cakey and moist, melt in your mouth little bites! I made them mini and my girls loved them! The only change I would make is to add maybe more cinnamon, but it’s crazy as recipe called for 1 1/2 tsp of it! need a better cinnamon! Besides that – thank you for sharing this recipe!! :)!!! October 19, 2012 at 10:37pm Reply

  • Kristalyn (Learning is Messy): just made these and they are wonderful! i substituted caramel for molasses b/c that’s what i had on hand. it worked out well. October 22, 2012 at 11:54am Reply

  • Karan: These sound great. I will try. Think I may just make two batches and add raisins to the second one rather than the chocolate chips. October 31, 2012 at 5:12am Reply

  • Chrystal McKay: when you say “one can pumpkin pure” what size can do you mean? November 4, 2012 at 11:09am Reply

    • Jaclyn: It’s 1 cup not can =) November 5, 2012 at 10:30am Reply

  • Anonymous: Have made these for years now. Grandkids put an order in for Christmas every year for them. Great cookies! November 11, 2012 at 6:18pm Reply

  • Pumpkin Cinnamon Swirl Bread with Walnuts | Cooking with a Wallflower: […] **Pumpkin Chocolate Chip Cookies were made based on a recipe from Cooking Classy. […] November 8, 2013 at 9:54pm Reply

  • Bella B: Oh yummy! these look so good,Im a huge fan of pumpkin great recipe! September 4, 2015 at 11:03pm Reply

  • Medha @ Whisk & Shout: I’m totally loving all your pumpkin recipes! Delicious :) Pinning! September 4, 2015 at 11:14pm Reply

    • Jaclyn: Thanks for pinning Medha! September 5, 2015 at 12:07am Reply

  • Belinda: I love fall recipes however chocolate with pumpkins just doesn’t sound right, so I’m going to try Craisins in place of choc chips! I’ll take them to the Grand-Children for confirmation. September 5, 2015 at 3:23pm Reply

    • Tricia: Chocolate and pumpkin marry well together. It’s a delicious combination. Once you try it you will agree. Much better than craisins. Those may make it too chewy. September 22, 2016 at 10:44am Reply

  • Shelly: I can almost smell these baking. Can you freeze these do you think? September 5, 2015 at 3:32pm Reply

  • Jess @ What Jessica Baked Next: Love these cookies, Jaclyn! I’m super excited for pumpkin and fall recipes. They look and sound delicious! September 8, 2015 at 4:17am Reply

  • SaraLily: OH HELLO, YUM! I love how fluffy and pillow-y these look! I will definitely try these soon!! September 8, 2015 at 11:25am Reply

  • Mindy: These turned out terrific! It’s got me in the Fall baking mode and the neighbors appreciated these wonderful cookies when I gifted them September 10, 2015 at 7:32pm Reply

  • Kathryn: These are by far the “BEST” pumpkin chocolate chip cookies on the planet.
    I make so many batches of them starting
    in October through December to give
    as gifts. October 11, 2015 at 8:44pm Reply

  • Pumpkin Chocolate Chip Cookies, Yes Please! October 16 | ABQ Inspired: […] only shoes! I recently tried the (I modified) recipe below, that I found on Popsugar, also from Cooking Classy! I made four different versions, you can substitute the filling for whatever you like. I did plain, […] October 16, 2015 at 12:57pm Reply

  • Jesse Rosales: I just made these. I like the cookie, but next time I need to use regular chips, I think. I used a bag of those caramel-filled morsels from Tollhouse since it was all I had (and I just made my first home made pumpkin puree last night and was dying to try it in a recipe). The caramel oozed out of some of the chips and burned, but the cookies turned out fantastic overall! October 22, 2015 at 5:01pm Reply

  • Julie: Everyone raved about these cookies, wonderful recipe! October 31, 2015 at 8:57am Reply

  • Anita: Make this afternoon. They were delicious! November 7, 2015 at 3:01pm Reply

  • Connie Simpson: It’s feeling a little like fall at the end of August here and I saw your recipe and had everything I needed to make a double batch for friends and family! They are so moist and flavorful. Lovin every bite! Thank you! August 22, 2016 at 3:45pm Reply

    • Jaclyn: Thanks for leaving a comment Connie! August 25, 2016 at 2:03pm Reply

  • Chelsey: Oh my gosh! I just tried these cookies and they are DIVINE!! Sooooo tasty and they turned out perfect! I added pecans and they added a nice touch of flavor!Thanks for sharing this recipe! September 11, 2016 at 8:31am Reply

    • Jaclyn: Glad you liked them Chelsey! Thanks for your comment :)! September 11, 2016 at 8:44pm Reply

  • Janelle: Would there be a way to make these low-fat? September 11, 2016 at 3:43pm Reply

  • Teri: Made these to take to bible study tonight to celebrate the 1st day of Fall. These are so good and will defiantly be in my make again list. I did not have ginger, so I substituted allspice. Still turned out good. I will need to try these again using ginger and molasses. September 22, 2016 at 2:37pm Reply

  • Maunia: I made these cookies today but they turned out super flat. Don’t know what happened. I followed the recipe exactly but oh well. Still yummy! September 22, 2016 at 2:44pm Reply

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