Pumpkin Chocolate Chip Cookies

September 12, 2020  ·  Published September 4, 2015

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Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are amazingly soft, perfectly pumpkin-y, irresistibly spiced, and the decadent chocolate chips dotted throughout really take them over the top.

Image of pumpkin chocolate chip cookies stacked on a white serving plate.

The Best 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. Always a must on the fall baking list (or if you are like me you may just show up to the beach with them in the summer too, because why not?).

Pumpkin chocolate chip cookies shown overhead on a white baking sheet.Image of ingredients used to make pumpkin chocolate chip cookies. Includes flour, white sugar, brown sugar, egg, spices, vanilla, chocolate chips, vanilla, baking powder, baking soda and pumpkin.

Pumpkin Chocolate Chip Cookies Ingredients

  • All-purpose flour: I like to use unbleached all-purpose flour.
  • Baking powder and baking soda: The blend of the two leavening agents gives these cookies the perfect lift.
  • Cinnamon, ginger, nutmeg and cloves: Or use pumpkin pie spice.
  • Salt: Careful not to forget it or cookies will taste so flat.
  • Granulated sugar and brown sugar: The blend of the two gives the cookies gives perfect sweetness and texture.
  • Vegetable oil: Another option would be melted coconut oil.
  • Egg: This helps hold the cookies together.
  • Vanilla: What’s a cookie without it? It adds an nice background flavor.
  • Canned pumpkin: We use plenty here because we want them to taste like pumpkin cookies.
  • Chocolate chips: I like to use semi-sweet but milk chocolate would be fine too if that’s what you prefer.

Collage of six images showing how to make pumpkin chocolate chip cookie batter. Shows mixing flour and spices, mixing sugar and oils, blending in egg then pumpkin and mixing in flour mixture with wet mixture. Collage of four images showing continued steps of making pumpkin chocolate chip cookie batter. Shows folding in chocolate chips, batter upon completion and scooping batter on to baking sheet using a cookie scoop.

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.

Twelve pumpkin chocolate chip cookies shown on a baking sheet on parchment paper after baking. Overhead close up image of pumpkin cookie.

Tips for the Best Pumpkin Chocolate Chip Cookies

  • Use canned pumpkin not fresh for best consistency.
  • DON’T use canned “pumpkin pie filling”, it has added sweeteners and spices.
  • Substitute mini chocolate chips if desired.
  • Line baking sheets with parchment paper, don’t grease or cookies will spread and brown too much.
  • Careful not to 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.
  • Watch that you don’t under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft and moist.\

Pumpkin Chocolate Chip Cookies stacked on a plate and shown overhead.

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.

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 They be Frozen?

Yes, these cookies freeze well for up to 2 months. The only thing is that the chocolate chips may frost over a bit and the color may change slightly so if you are going for best appearance then don’t freeze.

More Pumpkin Cookie Recipes You’ll Love

Image of pumpkin chocolate chip cookies stacked on a white serving plate.
4.96 from 47 votes

Pumpkin Chocolate Chip Cookies

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!
Servings: 30 cookies
Prep15 minutes
Cook35 minutes
Ready in: 50 minutes


  • 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) 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).


  1. *Use the scoop and level method to measure flour. If you are in a very dry climate you can reduce flour by a few tablespoons.
  2. Use canned pumpkin for consistent results.
  3. Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.
Nutrition Facts
Pumpkin Chocolate Chip Cookies
Amount Per Serving
Calories 147 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 5mg2%
Sodium 74mg3%
Potassium 125mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 695IU14%
Vitamin C 0.7mg1%
Calcium 28mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Barbara Urban

    I love these cookies but they didn’t spread out at all and stayed round like golf balls. I followed the recipe every step.

    • Jaclyn

      Jaclyn Bell

      Sorry about that! I would suggest trying 3 tablespoons less flour next time and they should spread more. It could be they were a little heavy on the flour or possibly the pumpkin used didn’t have enough moisture.

  • Winona Ryder

    This was INCREDIBLE! I make these every year and always look online for a recipe. But this one I am KEEPING.

  • Andrea

    Looking for a vegan alternative to using an egg, preferably an every day kind of staple ingredient. (As opposed to something obscure that I may not be able to find or use again & be left with too much)

    • Jaclyn

      Jaclyn Bell

      Some of those I’ve seen just omit the egg but you may want to go with those ratios like here.

  • Maggi M.

    Just made these and they are fabulous! All of the spices bring such a wonderful flavor and aroma. It’s like all of fall is captured in this one little cookie! Can’t wait to share them with family and friends. Will definitely make these again!

  • Jaci

    They feel like they weren’t baked long enough. I wouldn’t recommend this recipe. I baked them longer than suggested. Still strange consistency. Flavor was flat.

  • Natalie

    So yummy! I used monkfruit sugar instead of granulated, used a flax egg instead of a real egg, doubled all the spices, and added caramel chips as well as semi-sweet chips! The flax egg definitely impacted the appearance of the cookie but they still baked fine and taste great!

  • Justine

    I don’t usually bake. I needed something to take to a family pumpkin carving event and happen to come across this recipe. It was very easy and the cookies were excellent!! I followed the recipe exactly but I did need 15 minutes on my cookies. I will definitely make again!