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4.99 from 65 votes

Pumpkin Chocolate Chip Cookies Recipe

Pumpkin chocolate chip cookies are soft and fluffy. Filled with pumpkin flavor, and chocolate chips, these cookies are a fall favorite!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Lil' Luna


  • 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


  • 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.



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.


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