These Pumpkin Chocolate Chip Cookies are SO Simple, soft and fluffy, they’re almost like a cake. Filled with pumpkin flavor, seasonal spices, and chocolate chips, these cookies have perfectly balanced flavor that keep everyone coming back for more.
Your fall season is incomplete without making these cookies! If you like these pumpkin cookies, you’ll definitely want to try white chocolate pumpkin snickerdoodles, or gooey butter pumpkin cookies.
Pumpkin + Chocolate = fall goodness
Who else is excited about pumpkin season (Hello?! Pumpkin Bread and Pumpkin Dump Cake – need I say more??) One of my very favorite things about fall is all of the yummy pumpkin flavors.
Today I’m sharing one of my all-time favorite pumpkin recipes… Pumpkin Chocolate Chip Cookies! I think every baker needs to have a basic recipe for pumpkin chocolate chip cookies because the combo of pumpkin and chocolate is the perfect fall treat!
This one starts with oil instead of butter, which keeps them extra soft – even for multiple days. To be honest, I think these cookies actually taste even better the day after baking them!
If you’ve never made pumpkin cookies before, you should be aware that the dough is not like regular chocolate chip cookie dough. It is much more sticky, almost like a batter. That’s what makes the cookies so soft and fluffy! Without fail, these pumpkin chocolate chip cookies always turn out thick and chewy, almost more like a cake than a cookie.
How to Make Pumpkin Chocolate Chip Cookies
CHOCOLATE CHIPS? I usually use milk chocolate chips in my pumpkin cookies rather than semi-sweet. I think the flavor of milk chocolate pairs so well with pumpkin. But some people even prefer dark chocolate with pumpkin! It might be worth trying all three variations to see which flavor you like best.
Having said that, once you have picked your chips, just follow these simple steps to make these fluffy pumpkin cookies.
WET INGREDIENTS. Whisk together the oils and sugars, then add the egg, pumpkin, and vanilla. Whisk until smooth.
DRY INGREDIENTS. Combine the dry ingredients in a separate bowl until they’re well blended.
MIX. Add dry mix to the wet ingredients and stir gently until just combined. Fold in chocolate chips.
BAKE. Use a cookie scoop or two spoons to drop dough onto greased cookie sheets. Bake at 350° for 10-12 minutes or till they are set in the middle. After a couple minutes, remove to cooling racks to cool.
Now just try not to eat a dozen in one sitting. 😉
Top with frosting:
Since these pumpkin cookies take on a cake like texture, try topping it with our brown sugar frosting.
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 2/3 cup brown sugar
- 2 tsp vanilla
- dash of salt
- 3 cups powdered sugar (more or less, if needed)
Beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe.
Pumpkin Cookie Tips
- The dough will spread more than traditional cookies, so make sure you leave plenty of space between them!
- We also like to set aside a few chocolate chips to put on top of the cookies after I scoop them. It gives them that extra pretty bakery look. Yum! 😉
Storing & Freezing for Later
To store these cookies, place in an airtight container or Ziploc bag for 2-3 days in a cool spot (or in the fridge for up to a week).
To freeze pumpkin chocolate chip cookies, wrap in plastic wrap and place in a freezer safe Ziploc bag and store for up to 2 months in the freezer.
You can also store the dough in the fridge or freezer to bake later. Store in the fridge for 1-2 days in a bowl covered with plastic wrap.
To freeze, use a cookie scoop, drop the dough on a baking sheet and freeze until solid. Place cookies in an airtight freezer safe container, dividing each layer with wax paper. Label and freeze for up to 3 months. You can bake from a frozen state—just add 1-2 more minutes.
This is one recipe that we are constantly making in my house during the fall, because they always disappear so quickly whenever I make them. 😉 I hope you enjoy them as much as my family does!
For more pumpkin desserts, check out:
- Pumpkin Spice Cookies with Pudding
- Perfect Pumpkin Bread
- Pumpkin Banana Bread
- Pumpkin Pancakes
- Easy Pumpkin Cupcakes
- Mini Pumpkin Pies
- Pumpkin Cake with Cream Cheese Frosting
Pumpkin Chocolate Chip Cookie Recipe
These Pumpkin Chocolate Chip Cookies are SO soft and fluffy, they're almost like a cake. Filled with pumpkin flavor, and chocolate chips, these cookies have just the right amount of seasonal spices.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/3 tsp nutmeg (optional)
- 1/3 tsp cloves (optional)
- 2 cups chocolate chips
Instructions
-
Whisk together oil and sugars. Whisk in egg, pumpkin, and vanilla till smooth.
-
Combine the dry ingredients in a small bowl and whisk till blended. (You can leave out the nutmeg and cloves if you prefer, or add more cinnamon in their place.)
-
Add to the wet ingredients and stir gently till just combined. Fold in the chocolate chips.
-
Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 10-12 minutes or till set in the middle. After a couple minutes, remove to cooling racks to cool.
—————————————
YUMMY!!! Pumpkin chocolate chip cookies are basically the most classic pumpkin recipe! And this recipes looks AMAZING!! Thanks for sharing with us, Kara. Head on over to Creations by Kara for more amazing recipes like this one!!
ENJOY!
These cookies are fabulous! I substituted 1/2 the oil with applesauce, decreased white sugar by 1/4 cup, added about 1 cup chocolate chips and 1/4 cup chopped walnuts. I also used feather weight baking powder because I am on a low sodium diet. Love them!!
Thanks for sharing your changes!!! So, glad you liked them 🙂 I’ll have to try your way!
I made this for thanksgiving and it was a big hit! Very rich and DECADENT! I didn’t use as much chocolate chips because they were starting to fall out, but still overall an A+
Thank you so much for the rating! I am glad you like them, as much as we do!
This is a great recipe to make with little ones, since it’s so Simple. I was able to put all ingredients into plastic cups and my 2 1/2 year old twins took turns pouring and mixing. I thought the batter seemed very dry, too much flour, so I melted 1/2 stick of butter and poured that in to moisten. Cookies turned out great! Thank you!
Thank you for giving it a try!! I am glad the kids helped!