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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 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!!!!!