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Pumpkin Chocolate Chip Cookies

Published September 12, 2020. Updated October 26, 2023

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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. Plus, the chocolate chips add that decadence you love in a cozy fall cookie. 

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

The Best Pumpkin Chocolate Chip Cookies

These chewy pumpkin cookies have that old-fashioned flair—just like grandma’s! They make for an easy treat, or even a breakfast. We won’t tell.

They’re a soft, cakey, melt-in-your-mouth kind of cookie. If they haven’t already become a family favorite that you make every fall season, they will soon.

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: Be careful not to forget it or cookies will taste so flat.
  • Granulated sugar and brown sugar: The blend of the two gives the cookies 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 a 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, and 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 Pumpkin Chocolate Chip Cookies 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.

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Image of pumpkin chocolate chip cookies stacked on a white serving plate.
4.99 from 107 votes
Print Recipe

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

Ingredients

Instructions

  • 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).

Notes

  • 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. 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.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Chocolate Chip Cookies
Author: Jaclyn

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296 Comments

  • Katie

    I’ve made this recipe many times now, and everyone who has tried it loves it! I’m making it for a community barbecue now. I find nothing wrong with this recipe. It’s so delicious with just about the perfect balance of ingredients.

  • C. Wedel

    I actually used pumpkin that I had pureed myself which obviously created quite a bit more moisture. That being said, these cookies are delicious!! Very soft and moist. Will definitely be making again. I may adjust the oil just a little bit due to the extra moisture from my pureed pumpkin. Really outstanding recipe.

    • Jaclyn

      Jaclyn Bell

      Sorry a baking sheet or cooling rack? If you don’t have a baking sheet you could try some other baking vessel such as an aluminum cake pan you just won’t be able to cook as many at once.

  • Julie Ellefson

    I’m sure the recipe is great, but the instruction delivery is poor. I too saw canned pumpkin and put in the entire can. Who writes a recipe for part of a can and not just make the whole thing? They didn’t turn out well, more like little cakes that were raw in the middle. I will have to try again next time I get pumpkin.

    • Jaclyn

      Jaclyn Bell

      I’m sorry there’s some confusion with that but if I omit the word “canned” people would also be confused as to which type of pumpkin to use?

  • Louise

    Most pumpkin cookie recipes call for 1 15 oz can of pumpkin. I didn’t catch that it was only 1 cup (8 ozs) until it was too late so my mix was more watery then expected. I added more flour so it wasn’t so watery and I think they were more dense because I did. What should I have done or how much more of ingredients should I have used to use the whole can of pumpkin. When I tasted the mix before I added the flour I thought it tasted good.

    Thank You

    • Jaclyn

      Jaclyn Bell

      For that much pumpkin in this recipe I would have increased all ingredients, the toggle bar would adjust (given a whole can of pumpkin it would be about 50 cookies). Just keep in mind the gram portion doesn’t adjust unfortunately.

  • Andrew

    I used whole milk and milk chocolate chips, then frosted them with cream cheese frosting. I gave 3 of my friends 6 cookies each and they were all gone within one day. Very moist. Very dangerous.

  • Camille Chetelat

    This recipe was amazing!!! I baked them for about 15 minutes instead of thirteen though. I also cut the sugar by about a 1/4 and still found them plenty sweet, probably because of the extra sugar from the chocolate chips. 10/10 recommend!