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Pumpkin chocolate chip cookies are fall in a bite: soft, fluffy, bursting with pumpkin spice, and studded with melty chocolate chips.
Pumpkin + Chocolate = Fall Goodness
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 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.
Now, we know this is the BEST recipe out there and we think you’ll agree!
Why we 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.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 10 minutes
- ½ cup packed brown sugar – light or dark brown sugar
- ½ cup sugar
- ½ cup vegetable oil
- 1 whole egg
- 1 cup pumpkin puree – not pumpkin pie filling
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour – How to Measure Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon – or replace the cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice blend
- ⅓ teaspoon ground cloves optional
- ⅓ teaspoon ground nutmeg optional
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- Optional mix ins – chopped pecans or walnuts or mix in dried cranberries or raisins
How to Make Pumpkin Chocolate Chip Cookies
- PREP. Preheat the oven to 350°F.
- WET INGREDIENTS. In a large bowl, whisk ½ cup sugar, ½ cup packed brown sugar, ½ cup oil. Add 1 egg, 1 cup pumpkin, and 1 tablespoon vanilla and whisk until smooth.
- DRY INGREDIENTS. In a medium bowl, combine 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ⅓ teaspoon cloves, and ⅓ teaspoon 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.
- 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 wire rack to cool.
Top with Frosting
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.
More Like This
- More pumpkin cookies: Iced Pumpkin Cookies, Pumpkin Oatmeal Cookies, Pumpkin Cake Cookies, Pumpkin Snickerdoodles
- More pumpkin desserts: Easy Pumpkin Cupcakes, Mini Pumpkin Pies, Pumpkin Cake with Cream Cheese Frosting, Pumpkin Roll
More collections: Fall Desserts, Pumpkin Recipes, Easy Cookie Recipes
Pumpkin Chocolate Chip Cookies
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
Are pumpkin chocolate chip cookies dairy-free?
- The pumpkin cookies are dairy-free however, you need to make sure that you use dairy-free chocolate chips to ensure the entire cookie does not contain dairy.
picture-perfect Cookies?
- Set aside a few chocolate chips to put on top of the cookie dough balls after scooping. It gives them that extra pretty bakery look.
How to store baked pumpkin chocolate chip cookies?
- 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.
How to Freeze?
- 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.
Make ahead of time?
- The dough can be covered and kept in the fridge for 1-2 days before baking.
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.