This soft Pumpkin Chocolate Chip Cookies recipe is a must make every fall and only takes 20 minutes. They are moist, flavorful, and my top favorite fall cookie!
I have too many favorite pumpkin recipes, like our Classic Pumpkin Roll, Pumpkin Mug Cake, Healthy Pumpkin Muffins, or Pumpkin Bars with Caramel Frosting!
My love runs deep for these 20-Minute Pumpkin Chocolate Chip Cookies.
My love runs deep for these 20-Minute Pumpkin Chocolate Chip Cookies.My family has been making this recipe for decades. They're big, soft and chewy Pumpkin Chocolate Chip Cookies made with just a few simple ingredients, in only 20 minutes. I have never found a better recipe than my mom's, with the perfect blend of fall spice flavors. They freeze really well, too, so you can enjoy them for weeks.
How to make Pumpkin Chocolate Chip Cookies:
Make Cookie Dough: Combine oil and sugar then add egg, milk, pumpkin, and vanilla. Mix well then combine dry ingredients in a separate bowl. Add dry ingredients and chocolate chips to wet ingredients then stir until incorporated.
Bake: Drop cookie dough by large spoonfuls on a cookie sheet lined with parchment paper or sprayed lightly with cooking spray. Bake at 375°F for 10-12 minutes. Enjoy these soft pumpkin chocolate chip cookies with a glass of milk.
Storing and Freezing Instructions:
To Store: I don't recommend keeping these cookies at room temperature because they will “sweat” and become sticky. They still taste yummy, but the tops get sticky. I recommend freezing them.
To Freeze: Allow baked cookies to cool completely, then transfer to a freezer safe ziplock bag and freeze for up to 2 months. Allow the cookies to come to room temperature (or microwave for a few seconds to enjoy one warm).
More Cookie Recipes:
- Oatmeal Creme Pies
- Ginger Molasses Cookies
- Pumpkin Snickerdoodles
- S'mores Cookies
- Chocolate Crinkle Cookies
- Browned Butter Chocolate Chip Cookies
- Biscoff Cookies
- Double Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
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Recipe
Pumpkin Chocolate Chip Cookies
Equipment
- Parchment Paper optional
Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup oil (vegetable or canola oil) (120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin (or homemade pumpkin puree) (245 g)
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate (260 g)
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.
- Add sugar and oil to a mixing bowl and stir well to combine.
- Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients.
- Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated.
- Drop by large spoonfuls onto prepared cookie sheet.*
- Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy looking on top.
Notes
Nutrition
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I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
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I dont typically leave reviews on pages like this… but considering this is the 4th request in 3 days for these cookies between book club and friend events… i needed to say thank you. My friends and family truly believe i could open my own bakery with these bad boys! Your recipe nailed it. Followed to the T and went the larger bakery size. Wow. 10/10. Thank you!
Those look AMAZING!! Thank you for sharing!
These are the best cookies ever!!! They’re gone within five minutes
I think my homemade purée was MUCH more watery than this recipe generally uses, combined with so much oil from the base recipe, my batter ended up fairly cake-like. I also couldn’t find my baking powder, so I ended up adding another cup of flower, half cup of brown sugar, a couple teaspoons of cornstarch, and some other spices found in pumpkin pie spice and put these in a cupcake tin for about 20-25 minutes and they came out as perfect muffins! I didn’t end up with cookies like I expected, but I think that’s because I make a pretty wet purée. If you use canned or make thicker purée I think this recipe would be perfect. For me it was the perfect base to invent a tasty cupcake alternative 🙂
I had to tweak the recipe to match what I had on hand. But even so these were amazing!
I subbed 1/2 brown sugar and 1/2 white sugar. I also used lard because we dont use seed oils. Instead of just cinnamon I used pumpkin pie spice since I have an abundance right now. I also only used 1/3 of the chips called for because I didn’t want to open a new bag.
I also want to note that I used crooked neck pumpkin for my puree.
I packed them up once cool to take as a treat to our lady’s bible study tomorrow. But the few that didn’t fit in my tin kids devoured.