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. This Pumpkin Chocolate Chip Cookie recipe is sure to become a fall staple in your home.
Fluffy Pumpkin Chocolate Chip Cookies
Who else is excited about pumpkin season? 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. 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. When it comes to pumpkin cookies, I prefer them soft and fluffy like this.
How to make Pumpkin Chocolate Chip Cookies:
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.
- Whisk together the oils and sugars, then add the egg, pumpkin, and vanilla. Whisk until smooth.
- Combine the dry ingredients in a separate bowl until they’re well blended.
- Add dry mix to the wet ingredients and stir gently until just combined. Fold in chocolate chips.
- 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. ENJOY!
Just remember that the dough will spread more than traditional cookies, so make sure you leave plenty of space between them! Also, I 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!
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 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.
- 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
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!!