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
Video
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.
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.
Hi,
Help..
How do I make pumpkin puree?
Thanks,
Friedel
(Big fan of yours)
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!!!!!
Just made these tonight with my boys, and they are super yummy! The house smells amazing too! 😁
Nothing screams fall like these!! They are perfection!
These are my favorite fall cookies to make! I love the combo of pumpkin and chocolate and I love that they are easy too!
We love the combination of pumpkin and chocolate. These are delicious. We eat these cookies year round!
Wow, these turned out great!
These are my sons favorite. He always asks for them in the fall and he loooved getting to help bake them together this year. We go ahead and double the recipe to use the whole can of pumpkin puree at once.
Made these with cream cheese chips and cinnamon chips….delicious! Used the pumpkin pie spice too.
These were amazing! I made them for a family event, and they were a big hit. They set up perfectly and were super yummy!
Who would resist soft and fluffy cookies? I made this last weekend and the kids requested for more. YUM!
I was so excited to share the outcome, I forgot to rate it 5 stars! I highly recommend this recipe!
These are AMAZING! Wouldn’t fall without making a batch. The whole family loved them.
It just wouldn’t be October without whipping up a batch of these delicious cookies! The flavor of this recipe was perfection!
Hi thanks for the recipe. I made these for my co-workers and let me tell you they loved them. I did make some cream cheese pumpkin spice frosting and that just set the entire FALL MOOD!
Great recipe, thanks again
Marilyn
These are the best pumpkin cookies, but not only that, they are such a good looking cookie!
Thank you!! Glad you enjoy them!
Yum! Also love to mix milk and semi sweet chips. Easy, yummy cookies!
Love pumpkin chocolate chip cookies
The spice levels are perfect in this cookie! When I use the spice cake mix to make 3-ingredient pumpkin cookies the spice is too strong. These are perfectly balanced!
Oh yay!! I’m so glad you enjoy the cookies!!
A holiday favorite
These are the absolute best pumpkin chocolate chip cookies! I tried several different recipes before landing on this one and I’ll never make another again! So good!
Aw thank you so much!! So happy to hear you love the cookies.
These were delicious. So soft and love using milk and semi sweet chocolate chips.
Delicious, fluffy, flavourful! Was a hit with family.
So so happy to hear that! Thanks for giving the cookies a try!
These are so good. I made these last week for my family and my husband who is not a fan of pumpkin loved them. Thank you for the recipe.
Oh yay!! I’m so happy to hear that! You’re welcome. These are our favorite pumpkin cookies too!
This recipe is a winner
These are the best pumpkin cookies, but not only that, they are such a good looking cookie!
I love pumpkin, and I love these cookies!! Can’t wait to share them at the local women, and children shelter.🧡
I hope they are a hit with everyone 🙂 Thank you!
Husband said, superb. And I agree. Mixing the two kinds of chocolate chips is genius, and I loved it in this recipe.
Yay! That makes me so happy! Thank you for letting me know!!
i wasn’t sure about trying a new pumpkin cookie recipe I’ve had my go to for yeArs. Going to be honest i didn’t think this one would change my mind. I added the optional nutmeg and i’m glad that i did!! I love them, they are sOft and fluffy and the taste is aMazing. I think i have a new favorite recipe!!
Well, I am so glad you tried them! That makes me so happy to hear! Thank you for letting me know 🙂
I love all things pumpkin and I always try to make pumpkin cookies each year. Tried these and they are so yummy. Even my kids who usually don’t like pumpkin ate them.
Woohoo!! Happy to hear they did! Thank you!
I always make these for neighbors on The first day of fall and this recipe is the best!!! I lOve that you mix the twO chocolate chips bc i would read a lot of recIpes to see which one was more popular but it was always a toss up! I chose to make yours bc you mixed theM! Perfect amount if sPice too!! This will always be my go to
You made my day! Thank you so much for saying that! They make a great gift!
Easy and so yummy!
Glad you think so 🙂 Thank you so much!!
I love this time of year, mainly for this Chocolate Chip Pumpkin Recipe! It is my absolute favorite….really any time of the year!
I USUALLY MAKE PUMPKIN MUFFINS, BUT THESE LOOKED TOO GOOD NOT TO TRY. MY KIDS LOVED THEM.
what happens if you use butter instead of oil? They look delish!
I have not tried personally, but I am sure you could. You might melt it & let it come to room temp first.
THESE COOKIES WERE SO SOFT AND HAD THE PERFECT PUMPKIN FLAVOR!
Your pumpkin chocolate chip cookies look great! I love the taste and smell of a freshly baked good cookie!
Can I just say how much I love this recipe. The pumpkin cookies are the best with a latte!!
I personally prefer to have chocolate with pumpkin flavor! I had to try these & they were so soft & so good! They did not last long!
These are so soft and delicious! A perfect fall treat!
THese were a Little messy to make, but totally woRth it, they aRe so darn good!!
Thank you for trying them!
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!
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!
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!