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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
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
Hi! Looking forward to trying out your recipe. How should I adjust for altitude? Thanks!
Hi! Looking forward to trying out your recipe. How should I adjust for altitude? Thanks!
Will butter in place of oil change anything?
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.
Wow, these turned out so beautifully! So tasty too. Thanks for the recipe!
Do you use the pumpkin with or without the spices?
No spices– just regular canned pumpkin puree
Just wondered what size cookie scoop do you use? Thank you! These look so good!
What size can of pumpkin do you use?
I think the smallest can you can buy is 15 oz. You will not need the whole thing.
The recipe calls for 1 cup.
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. 🙂
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!
Thank you SOO much for sharing! I can’t tell you how happy I am to hear it 🙂
These are fantastic! So good it’s hard to stop eating them!
Thanks Kelly! I’m so happy you liked them as much as I do!
These are fantastic!