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Pumpkin chocolate chip cookies are soft and fluffy. Filled with pumpkin flavor, and chocolate chips, these cookies are a fall favorite!

The fall season is incomplete without making these pumpkin chocolate chip cookies! If you like these pumpkin cookies, you’ll definitely want to try Pumpkin Snickerdoodles and Pumpkin Cake Cookies.

Pumpkin Chocolate Chip Cookies piled on a white plate.


Pumpkin + Chocolate = Fall Goodness

Who else is excited about pumpkin season? One of my very favorite things about fall is all of the yummy pumpkin flavors.

These pumpkin chocolate chip cookies are SO simple. Filled with pumpkin flavor, seasonal spices, and chocolate chips, these cookies have a perfectly balanced flavor that keeps everyone coming back for more.

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 cookies always turn out thick and chewy with more of a cakey texture than a cookie.

Pumpkin puree mixed in a glass bowl.

How to Make Pumpkin Chocolate Chip Cookies

This pumpkin chocolate chip cookie recipe is so simple!

PREP. Preheat the oven to 350°F.

WET INGREDIENTS. In a large bowl, whisk together both sugars and the oil. Add egg, pumpkin, and vanilla and whisk until smooth.

DRY INGREDIENTS. 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.

BAKE. 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.

Mixing pumpkin batter with chocolate chips in a glass bowl.

Top with Frosting

Since these chocolate chip pumpkin cookies take on a cake-like texture, try topping them with our brown sugar frosting.

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • ⅔ cup brown sugar
  • 2 teaspoons vanilla
  • dash of salt
  • 3 cups powdered sugar (more or less, if needed)

COMBINE. Beat together cream cheese, butter, and brown sugar until smooth. Let sit for 5-10 minutes, letting the brown sugar dissolve completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe.

Pumpkin cookie dough on baking sheet.

Recipe Tips

This pumpkin chocolate chip cookies recipe will taste just as good with a few nuts or chips added.

Spacing. The dough may spread more than traditional cookies, so make sure to leave plenty of space between them!

Make ’em pretty. Set aside a few chocolate chips to put on top of the cookie dough balls after scooping them. It gives them that extra pretty bakery look. Yum! 😉

Variations. Easily change up this recipe for pumpkin chocolate chip cookies depending on what add-ins you like. However, do not add too many or the ratio of dough to mix-ins will be off.

  • Try white chocolate chips or butterscotch chips.
  • Add chopped pecans or walnuts.
  • Mix in dried cranberries or raisins.
  • Replace the cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice Blend.
Pumpkin chocolate chip cookies baked on a cookie sheet.

STORING TIPS

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.

Freeze baked cookies. Wrap in plastic wrap and place in a freezer-safe Ziploc bag. 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.

Store cookie dough. The dough in the fridge or freezer to bake later. Keep in the fridge for 1-2 days, in a bowl covered with plastic wrap.

Freeze cookie dough. Use a cookie scoop. Drop the dough on a baking sheet and freeze until solid. Place frozen cookie dough in an airtight freezer-safe container, dividing each layer with wax or parchment paper. Label and freeze for up to 3 months. Bake from a frozen state—just add 1-2 more minutes.

Store extra puree in an airtight container in the fridge for 5-7 days or in the freezer for about 6 months. Use it to make other delicious pumpkin recipes.

Best Pumpkin Chocolate Chip Cookies close up image on a white plate.

Recipe FAQ

Are pumpkin chocolate chip cookies dairy free?

The pumpkin cookie is dairy free however, you need to make sure that you use dairy-free chocolate chips to ensure the entire cookie does not contain dairy.

What type of pumpkin do I use to make pumpkin chocolate chip cookies?

This recipe uses plain canned pumpkin puree. Do not use canned pumpkin pie filling as it has other seasonings mixed into it.

Can I use melted butter to make pumpkin chocolate chip cookies?

Some people like to avoid using vegetable oil. If this is you, then you can replace the oil with an equal amount of melted unsalted butter. The texture will differ slightly, but the flavor is still divine.

For More Pumpkin Desserts, Check Out:

4.99 from 65 votes

Pumpkin Chocolate Chip Cookies Recipe

By: Lil’ Luna
Pumpkin chocolate chip cookies are soft and fluffy. Filled with pumpkin flavor, and chocolate chips, these cookies are a fall favorite!
Servings: 36 cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

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
  • teaspoon ground cloves optional
  • 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 together 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

Make ahead of time. Store the dough in an airtight container in the refrigerator for 1–2 days. Already baked cookies can be stored in an airtight container or large resealable plastic bag for 2–3 days in a cool spot, or in the refrigerator for up to a week.
Use a spice blend. Substitute 1 tablespoon pumpkin pie spice for the cinnamon, cloves, and nutmeg, if needed.

Nutrition

Serving: 1cookie, Calories: 107kcal, Carbohydrates: 18g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 70mg, Potassium: 79mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1080IU, Vitamin C: 0.3mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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