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We love all the Fall treats there are, but there is one we love most of all – pumpkin chocolate chip cookies.
Years ago, we decided to come up with the BEST cookie recipe for this and tested several different recipes with different chocolate chips, bake times – everything (we tested about 10 different versions). Not only did we take a vote with friends and neighbors, but we also took the cookies to different nurse stations and fire stations and had everyone cast their votes. The winner was the recipe we had been using for years but with one small change – half semi-sweet chocolate chips and half milk chocolate chips.
Having said that, everyone who tried the cookies were also looking for these qualities:
- Soft > Pumpkin makes them tender and pillowy.
- Moist > They stay fresh and never dry out.
- Chewy > The perfect bite without being cake-y.
- Spiced > Warm cinnamon, nutmeg, and cloves shine through.
- Chocolatey > Packed with melty chocolate chips in every bite.
Fortunately, our recipe has it all, and now we know this is the BEST recipe out there and we think you’ll agree!
Why we think you’ll love it:
- Tested and approved. We had the votes of dozens and the winner was clear – this cookie recipe!
- Easy. This recipe is so quick and simple, even the kids can make them.
- Delicious. Soft, full of fall in every bite and the mix of chocolate chips make them dangerously delicious.
Pumpkin Chocolate Chip Cookies Ingredients
- brown sugar (1/2 cup packed) – light or dark brown sugar. Adds a deep, molasses-like sweetness and keeps the cookies soft.
- sugar (1/2 cup) – Balances the flavor and helps with structure.
- vegetable oil (1/2) – Keeps the cookies moist and tender.
- whole egg (1) – Binds everything together and gives structure.
- pumpkin puree (1 cup) – not pumpkin pie filling – Adds moisture, flavor, and that perfect fall pumpkin base.
- vanilla extract (1 tablespoon) – Enhances all the warm flavors.
- all-purpose flour (2 cups)- Provides structure to the cookies. Go here to see How to Measure Flour .
- baking powder (2 teaspoons) – Helps the cookies rise slightly.
- baking soda (1 teaspoon) – Works with the pumpkin’s acidity for lift and softness.
- salt (1/2 teaspoon) – Balances sweetness and enhances flavors
- ground cinnamon (2 teaspoons) – or replace the cinnamon, nutmeg, and cloves with a tablespoon ofPumpkin Pie Spice blend. Brings warmth and spice.
- ground cloves optional (1/3 teaspoon) – Adds depth and a hint of bold spice.
- ground nutmeg optional (1/3 teaspoon) – Complements the cinnamon for that classic fall flavor.
- semisweet chocolate chips (1 cup) – Bring a rich, deep chocolate bite.
- milk chocolate chips (1 cup) – Add extra sweetness and creaminess for balance.
- Optional mix ins – chopped pecans or walnuts or mix in dried cranberries or raisins
How to Make Pumpkin Chocolate Chip Cookies
You’ll find that these are easier and more delicious than you could ever dream of!
Preheat the oven to 350°F.
In a large bowl, whisk sugar, brown sugar, oil. Add egg, pumpkin, and vanilla and whisk until smooth.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg and whisk until blended.
Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both 1 cup milk and 1 cup semi-sweet chocolate chips (TRUST US – this is the way).
Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 10–12 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to wire rack to cool.
Kristyn’s Recipe Tips
- THE CHIPS!! It’s all about them, and we prefer Guittard chocolate chips – half semi-sweet and half milk chocolate for better balance, but we do like to change these up with white chips, cinnamon chips, dark chocolate chips, etc.
- Do not over-mix or over-bake. Stir the dry ingredients into the wet until just combined to keep the cookies soft and tender. They can result is dry cookies.
- Remember, pumpkin is mild — if using pumpkin pie spice add a little more.
Pumpkin Chocolate Chip Cookies Recipe
Equipment
Ingredients
- ½ cup packed brown sugar
- ½ cup sugar
- ½ cup vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ⅓ teaspoon ground cloves, optional
- ⅓ teaspoon ground nutmeg, optional
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk both sugars and the oil. Add egg, pumpkin, and vanilla and whisk until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg and whisk until blended.
- Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
- Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 10–12 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store baked cookies in an airtight container or Ziploc bag for 2-3 days at room temperature or in the fridge for up to a week.
Place in a freezer-safe Ziploc bag separating layers with wax or parchment paper. Store for up to 2 months in the freezer. Because of the texture, they stay fairly soft and can be eaten straight out of the freezer.
The dough can be covered and kept in the fridge for 1-2 days before baking.
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This recipe was originally published September 2016.
These are the BEST pumpkin chocolate chip cookies! So easy to throw together and everyone loves them. They’re absolutely delish right out of the freezer too!
These are my daughter’s favorite cookies.
these look so good! going to make it today!
we used this recipe in culinary class at school and everyone loved them! i will be making them more!
I made these cookies for meet happen Thursday -Friday October. 24-25. That happen at church I go a bunch of men will be attend
These are so soft and good. Love the 2 variations of chocolate chips. I brought to school for the teachers and they were gone by the end of the day.
So good! Soft and perfectly pumpkin-y. My only recommendation would be to double the batch when you make them!
Very good!!!
Can’t wait to make these!!!!!