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
Follow me for more great recipes
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
Follow Me
I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
This post contains affiliate links.
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.
Hi Karen, I think those substitutions will both work great!
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!
Love the applesauce substitution! Glad you liked them!
Love this idea! I’m a baking newbie, what did you sub the applesauce for?
MAKING1 THESE FOR THE FIRST TIME THIS MORNING AND I TRIED ONE WITHOUT FROSTING AND THEY WERE WONDERFUL CAN’T IMAGINE WITH THE MAPLE FROSTING THEY MUST BE GREAT AND I LOVE MAPLE. THANK YOU SO MUCH FOR SHARING. NEXT YOUR PUMPKIN CHOCOLATE CHIP!
Thanks Joyce,, I’m so glad you liked them!
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! 🙂
Thanks Krista! I’m so glad you guys loved them! They are my favorite!!
What type of oil do you use? Could I use coconut oil?
I use canola or vegetable oil–Ive never tried it with coconut oil but if you do, let me know how you like it!
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?
I’m so glad! I store mine in an air tight container and they last for several days.
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.
I made some of these the other night and remembered all over again why I love fall time 🙂 thanks for sharing!!
Looks great!
Can’t wait to try! Pinned!
Thanks for the recipe!! Best pumpkin cookies ever! I think they will be a hit at my photo party tonight 🙂 love ya
I just made a batch of these! So Yummy! Thanks for the recipe!