This family recipe has been tried and tested hundreds of times, and makes the BEST Pumpkin Cookies. They are easily my favorite Fall cookie and better than you’d find at a bakery!

When it comes to pumpkin season, these pumpkin cookies cookies are on my list of MUST-MAKE recipes.  My list also includes: Skinny Pumpkin Muffins, a Classic Pumpkin Roll, and Pumpkin Cheesecake.

Pumpkin Chocolate Chip Cookies on parchment paper.

Pumpkin Cookies

I’ve tried so many different recipes for pumpkin cookies, experimenting to find the perfect one, but none have even come close to being as amazing as my Mom’s recipe! When September rolled around these pumpkin chocolate chip cookies would become a Sunday night treat staple. They are fantastic! They’re big and fluffy with the perfect mix of pumpkin flavor and cinnamon spice.

One thing I really love about this recipe is how EASY it is. I can have a batch of these whipped together and ready to eat in 25 minutes.

How to make Pumpkin Chocolate Chip Cookies:

  • Mix sugar and oil. Add the sugar and oil to a mixing bowl and stir well to combine.
  • Add wet ingredients. Add an egg, milk, canned pumpkin and vanilla extract and mix until smooth.
  • Mix dry ingredients.  In a separate bowl, stir together the dry ingredients, and then add them to the pumpkin mixture, along with the chocolate chips and stir  just until incorporated.
Side by side images of cookie batter for pumpkin chocolate chip cookies before it's mixed and after it's mixed.
  • Add to cookie sheet. The batter will be thick and sticky. Use a cookie scoop or a regular spoon to dollop a spoonful of dough onto the cookie sheet.
  • Bake them at 375 degrees F for 10-12 minutes.
This recipe will make about 2 dozen cookies. I like to make mine extra big, like the ones you get at a bakery. I cook those extra big cookies for about 12 minutes, and it makes about 18-20 cookies.
Two side-by-side photos of a sheet pan with pumpkin chocolate chip cookie dough being scooped onto the pan, and then the pan with the baked cookies on it.

Storing and Freezing pumpkin chocolate chip cookies:

To store: Room temperature is NOT the best place to store these pumpkin cookies because the oil and canned pumpkin in them will cause them to “sweat”. They will still taste good, but the tops of them will get sticky.  I’ve found the best way to store them is freezing them.
To freeze: Bake them, allow them to cool completely, then place them in a freezer-safe ziplock bag, and store them in the freezer for up to 2 months.  To reheat, allow them to come to room temperature (or stick one in the microwave for a few seconds if you’re impatient like me). They make for an awesome quick treat when your sweet tooth comes calling.

A hand holding a Pumpkin Chocolate Chip Cookie.

Don’t miss my other favorite pumpkin recipes, like:

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Pumpkin Chocolate Chip Cookies |
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Save Recipe



  • 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 stir, just until incorporated. 
  • Drop by large spoonfuls onto prepared cookie sheet.
  • Bake at 375 degrees F for 10-12 minutes.


Calories: 184kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 2gCholesterol: 8mgSodium: 99mgPotassium: 132mgFiber: 1gSugar: 12gVitamin A: 1605IUVitamin C: 0.4mgCalcium: 28mgIron: 1.4mg

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I originally shared this recipe in October, 2010.  Updated September 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.93 from 104 votes (75 ratings without comment)

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  1. 1 star
    This recipe was such a disappointment. They are very cake-like; not chewy. I followed this recipe to the letter and you can’t even taste the pumpkin. On top of that it’s very bland and needs more sugar.

  2. 5 stars
    I’ve been making these delicious cookies for the past 2 months. Absolutely amazing. Can I just make it chocolate chip cookies without adding the pumpkin? I love the cake like texture on the inside.

    1. Suzanne, a 15 oz can has 2 cups of pumpkin, so you can make this recipe twice, or make it once and make microwave pumpkin custard with the rest.

  3. 5 stars
    I have saved this recipie and use it year after year! Everyone loves it, but I love adding a packet of instant chai tea latte into the mix and it really takes the cookie to a whole new level.

  4. 5 stars
    So yummy!!! I’ve made them twice. I skipped the milk and added about 1/3 cup more flour. 10 minutes was perfect for a delicious moist cookie! Thanks for the recipe.

  5. 5 stars
    These are light, fluffy, and delicious. The chocolate to cookie ratio is right on. I added a little bit of ginger and nutmeg as well.

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