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.

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Recipe Rating


  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.

  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.

  6. 5 stars
    Lauren! I grew up across the street from you and my mom would also always make this recipe from your family. I just remember they would always be kinda soft snd gooey, is there a trick to getting them extra gooey? Not trying to eat raw cookie dough, but if I bake them slightly less would they be more heavy and gooey?

    1. Hey Sara! Yes, you may need to play around with the bake time depending on how big you make them and your oven. But this is her same recipe! Cook them slightly less, if you like them softer. Hope you’re doing well!

  7. 5 stars
    I never come back to Pinterest recipes to write reviews, even if the meal is decent! BUT, these cookies were the best cookies i’ve ever made. Thick, fluffy, SOFT, flavorful pumpkin cookies perfect for Fall. I am so impressed and would HIGHLY recommend, you will not regret it. Definitely the best pumpkin chocolate cookies I’ve ever had.

    1. Thanks Jen! I’m glad you found my website through Pinterest. I hope you get to try more of my recipes soon!

  8. Hi! I LOVE this recipe, the cookies are a hit everytime. I am wondering if substituting 1 for 1 gluten-free flour will work? Thank you!

  9. 5 stars
    Thank you for publishing such a decadent and easy recipe. My daughter and I love pumpkin cookies, and this was definitely the best recipe for us to try. We did add pecans, as someone else had recommended, and they were extraordinary.

  10. Can you refrigerate these cookies and if so for how long? Want to make them forThanksgiving but with all I have to do I wanted to make them in advance.
    Thank you.

  11. 5 stars
    These are delicious!! Thank you so much for sharing! Happy Thanksgiving! Oh and I’ve got your pumpkin roll cooling right now too!

  12. 5 stars
    I made these for a work potluck and they were SUPER delicious! Got lots of compliments from my coworkers. I’ve made lots of recipes from your site and this one has been my personal favorite so far!

  13. 5 stars
    These cookies are delicious! So very most and fluffy! I might make them without chocolate chips next time but their awesome and I will definitely make them again. Thank you!!! 💕

  14. 5 stars
    I love this recipe comes out great every time!
    How I was wondering some of my family downs like pumpkin is there anyway to make a chocolate chip cookie with this same consistency?

  15. 5 stars
    Best pumpkin cookies ever. I usually can’t get my cookies to poof like these. They are so good ❤️❤️❤️❤️❤️❤️❤️❤️

  16. 5 stars
    So Yummy! Like a little pumpkin cake. Thank you so much for sharing your mom’s recipe. I will definitely be making these again! I am a middle school foods teacher and am thinking of using them with my 8th graders during our cookie unit.

    1. It will change the taste and texture, but will still taste good. Melt the same amount of butter and let it cool a little before using.

    1. I think the smallest can you can buy is 15 oz. You will not need the whole thing.
      The recipe calls for 1 cup.

  17. 5 stars
    Thanks for this recipe, it’s the best fall cookie recipe – ever! Just had one of my co-workers remind me that it’s the season for “those pumpkin” cookies Annie! Making a batch for work right now. I will make these at least 4 times this season. 🙂

  18. 5 stars
    Lauren: AMAZING!! We loved these so much, the batch I made for my grandson’s birthday party disappeared the day before the party. I’m making my second batch now, and they are delicious. Your mom’s recipe is now our favorite cookie. Thanks for posting it!

  19. These look great! I am wondering how they would turn out if I substitute coconut milk or rice milk for the milk and carob chips for the chocolate chips? I not only have a dairy allergy but also Interstitial Cystitis which limits my food selections by quite a bit.

  20. Just made these. They are delish! I used 1/2 cup veg oil and 1/2 cup applesauce to cut some calories. These cookies won’t last long!


  22. My son & I made these last night! OMG, these are the BEST cookies I have EVER ate! Cakey, moist & pure deliciousness! And SO easy to make! They taste like fall! 🙂

    1. I use canola or vegetable oil–Ive never tried it with coconut oil but if you do, let me know how you like it!

      1. I used coconut oil and they came out great! I used to buy similar cookies from Fry’s, but these are so much better:). Any tips on storage?

      2. 4 stars
        Tried recipe twice. Virgin coconut oil n coconut almond milk and I replaced the whites sugar w Brown sugar and the cinnamon w pumpkin spice.

  23. I made some of these the other night and remembered all over again why I love fall time 🙂 thanks for sharing!!

  24. Thanks for the recipe!! Best pumpkin cookies ever! I think they will be a hit at my photo party tonight 🙂 love ya