Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are so soft, perfectly pumpkiny and you’ll love all those sweet and tempting autumn spices. And let’s not forget about the abundance of decadent semi-sweet chocolate chips these cookies are swirled with, they just take them over the top!
This truly is a staple fall recipe!
Pumpkin Chocolate Chip Cookies
Chewy pumpkin cookies are becoming the new rage but in my opinion they just don’t have enough pumpkin flavor. I like these best, they’re just like the kind Grandma made!
They’re a soft, cakey, melt-in-your mouth kind of cookie. An original everyone will love and request and again! I know I can’t resist when they’re around.
They have a unique, incredible flavor and they’re an easy to make treat.
Ingredients Needed to Make Pumpkin Chocolate Chip Cookies
- All-purpose flour
- Baking powder and baking soda
- Spices – cinnamon, ginger, nutmeg and cloves (or substitute pumpkin pie spice)
- Granulated sugar and brown sugar
- Vegetable oil
- Canned pumpkin
- Chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
- Preheat oven, prepare baking sheets: Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment.
- Whisk dry ingredients: Whisk flour, baking powder, baking soda, salt and spices.
- Cream sugars and fat: 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 binders: Mix in egg and vanilla then blend in pumpkin.
- Blend in dry ingredients, then chocolate chips: 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).
- Fold in chocolate chips.
- Divide batter among baking sheets: Drop dough 2 Tbsp at a time (using a cookie scoop or 2 spoons) onto baking sheets spacing 2-inches apart.
- Bake: Bake in preheated oven until nearly set, about 12 minutes.
- Cool: Let cool on wire rack. Store in an airtight container at room temperature.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Use canned pumpkin (not fresh) for best consistency. And DON’T use canned “pumpkin pie filling”, it has added sweeteners and spices.
- Substitute mini chocolate chips if desired.
- Line baking sheets don’t grease or cookies will spread and brown too much.
- Don’t over-mix dough. Once you add the flour don’t overdue it or the cookies will be flatter.
- Expect a sticky dough. That’s why we just drop the dough instead of rolling it.
- Careful not to under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft and moist.
Can I Substitute with Butter?
If you are looking for a butter based pumpkin cookie use my other recipe HERE, fold in chocolate chips and omit the frosting.
Can I Use Pumpkin Pie Spice Instead?
If you don’t have all the spices here you can definitely use pumpkin pie spice instead. Omit cinnamon, nutmeg, ginger and cloves and use 2 1/2 tsp pumpkin pie spice.
Make a Batch for Thanksgiving!
When all the pies are around at Thanksgiving I know there’s plenty of people that are looking for something different so why not bring along a batch of these cookies? The kids will be especially grateful.
More Pumpkin Cookie Recipes You’ll Love
- Pumpkin Snickerdoodles
- Pumpkin-Oat Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Iced Pumpkin Cookies
- Pumpkin Breakfast Cookies
Follow Cooking Classy
These cookies are so soft, perfectly pumpkiny and you'll love all those sweet and tempting autumn spices. And let's not forget about the abundance of decadent semi-sweet chocolate chips these cookies are swirled with, they just take them over the top! This is a staple fall recipe!
- 2 cups (248g) 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 (100g) 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) (240g) canned pumpkin puree
- 1 1/2 cups (255g) semi-sweet chocolate chips
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- 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 until cookies are nearly set about 11 - 13 minutes.
- 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
- *Use the scoop and level method to measure flour. Don't sift, don't spoon into cup.
- Use canned pumpkin for consistent results
- Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got.
- If desired use 3/4 cup milk chocolate chips and 3/4 cup semi-sweet chocolate chips for a mild blend.