Pumpkin Chocolate Chip Cookies


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

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 You’ll Need for This Recipe

  • All-purpose flour
  • Baking powder and baking soda
  • Spices – cinnamon, ginger, nutmeg and cloves (or substitute pumpkin pie spice)
  • Salt
  • Granulated sugar and brown sugar
  • Vegetable oil
  • Egg
  • Vanilla
  • Canned pumpkin
  • Chocolate chips

Mixing flour, leavening, spices and salt in a bowl for pumpkin chocolate chip cookies.

How to Make Pumpkin Chocolate Chip Cookies

  • Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment.
  • Whisk flour, baking powder, baking soda, salt and spices.

Pumpkin Chocolate Chip Cookie batter in a mixing bowl.

  • In an electric stand mixer cream sugars and vegetable oil.
  • Mix in egg and vanilla then blend in pumpkin.
  • Mix in flour then fold in chocolate chips.
  • Drop dough 2 Tbsp at a time onto baking sheets

Twelve pumpkin chocolate chip cookie dough balls on baking sheet before baking.

  • Bake in preheated oven until nearly set, about 12 minutes.
  • Let cool on wire rack. Store in an airtight container at room temperature.

Pumpkin Chocolate Chip Cookies on baking sheet after baking.

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.

Pumpkin Chocolate Chip Cookies on serving plate.

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

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Pumpkin Chocolate Chip Cookies

5 from 14 votes

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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 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) (240g) canned pumpkin puree
  • 1 1/2 cups (255g) semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 
  4. Mix in egg and vanilla then blend in pumpkin puree. 
  5. 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). 
  6. With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
  7. 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. 
  8. Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 

  9. Allow to cool several minutes before transferring to a wire rack to cool. 
  10. 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).
  11. Recipe Source: adapted slightly from allrecipes.com

Recipe Notes

  1. *Use the scoop and level method to measure flour. Don't sift, don't spoon into cup.
  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.
  4. If desired use 3/4 cup milk chocolate chips and 3/4 cup semi-sweet chocolate chips for a mild blend.
Nutrition Facts
Pumpkin Chocolate Chip Cookies
Amount Per Serving
Calories 147 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Cholesterol 5mg 2%
Sodium 74mg 3%
Potassium 125mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 10g
Protein 1g 2%
Vitamin A 13.9%
Vitamin C 0.9%
Calcium 2.8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Chocolate Chip Cookies
Calories: 147 kcal
Author: Jaclyn


  • Kelsey: I’ve made these three times now. I wouldn’t change a thing. Thanks for the recipe! November 2, 2018 at 6:47pm Reply

  • Meghan: I made these for my host family here in Spain and they loved them! This was the first time they had ever tried a pumpkin dessert and I was happy to share my favorite pumpkin cookies with them! October 25, 2018 at 9:07am Reply

  • Sophie: Hi can I use butter instead of oil? October 23, 2018 at 3:51pm Reply

    • Jaclyn: For the best results I’d stick with oil here. But you might be okay with half butter half oil. October 23, 2018 at 7:40pm Reply

  • Debbie Strolle: These cookies are AMAZING! Made them exactly to the recipe, wouldn’t change a thing. October 19, 2018 at 6:03pm Reply

  • Hilary: I’m so disappointed in how these turned out. I followed the recipe and they came out too soft and after letting them sit, I put them in a container and they all stuck together. Any tips on avoiding this? September 29, 2018 at 8:45pm Reply

    • Jaclyn: Yes these are more of a soft cake like cookie as mentioned but if they are too tender you can add a little more flour. Then as far as the sticking, store them in a single layer or put parchment between layers. Hope that helps! September 29, 2018 at 10:33pm Reply

  • Christina: THE BEST pumpkin chocolate chip cookie recipe out there. Fool proof every time! September 8, 2018 at 7:47pm Reply

  • Maria Chavez: These cookies are to die for! I can’t stop eating them. Pumpkin lovers, you’re in TROUBLE!!! June 28, 2018 at 4:08pm Reply

  • Chrissie: I have made these a dozen of times. They are melt in your mouth delicious! I do not use cloves at all and I do not use Semi Sweet Chocolate Chips. I use one cup of nestle milk chocolate chips and they are heavenly. December 12, 2017 at 3:37pm Reply

    • Jaclyn: Thanks for the positive feedback Chrissie! December 13, 2017 at 1:22pm Reply

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