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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

  • Tammy

    I never leave reviews but these are the best pumpkin chocolate chip cookies I have ever had. Maybe one of the best cookies I have ever made. Didn’t change a thing, they are perfection.

    • Jaclyn

      Jaclyn Bell

      Love to know you enjoyed these so much Tammy! Thanks for the great feedback!

  • Betty Jo Burgess

    I just finished mixing this recipe. It looks YUMMY. I have placed the 1st pan of cookies in the oven. I have some tea ready for when these pumpkin chocolate chip cookies come out of the oven.

    Thank you so much, Jaclyn and “COOKING CLASSY”

    SINCERELY,

  • Simon

    i used fresh pumpkin and they turned out great! In fact I’ve been using fresh pumpkin for all of my pumpkin recipes for years and find no inconsistencies what so ever. And due to the fact that you can’t find canned pumpkin anywhere at the moment I think people should be encouraged to use fresh in season local ingredients. 9/10 for the recipe, 0/10 for the false statement about using fresh pumpkin and making people think that they don’t have a fresh option that also supports local farmers. Teach people how to be self sustaining instead of depending on a product full of preservatives and made in large factories!

    • Jaclyn

      Jaclyn Bell

      I would just hate for someone to use fresh/frozen and the consistency be different then it falls back on me for offering that advice while all their ingredients go waisted. I’m all about being self sustaining and supporting local farmers but you’ll see many cooking shows where they talk about fresh/frozen pumpkins consistency being different than canned so without testing it myself I didn’t want to offer that advice.

  • Elaine

    Could I use pumpkin pie filling instead ?
    I bought that instead and I would like to use it for something else.
    We aren’t fan of pies :(
    This looks so yummy.

    • Jaclyn

      Jaclyn Bell

      Unfortunately no because it has added sugars and spices which would throw the recipe off.

  • Kavita

    We don’t get frozen pumpkin can we use fresh pumpkin make a paste in mixie and freeze and then use. Pls advice

  • Kasina Peterson

    Let me preface this by announcing that I’m not a baker, at all. I’ve only made pb cookies, and each batch was different lol.

    If I wanted to add a protein powder to this, is that possible? And how the heck would I adjust this? Also, I live in Denver… what adjustments do I need to make for the altitude??