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.
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 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.
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.
- 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.\
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
- Pumpkin Snickerdoodles
- Pumpkin Oatmeal Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Iced Pumpkin Cookies
- Pumpkin Breakfast Cookies
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Pumpkin Chocolate Chip Cookies
- 2 cups (250g) all-purpose flour (spoon and level to measure 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).
- 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.