Pumpkin Chocolate Chip Cookies

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!

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

Recipe

4.90 from 116 votes

Pumpkin Chocolate Chip Cookies

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!

Print Pin Review

Author Lauren Allen

Course Dessert

Cuisine American

Servings 24

Calories 184

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

Save Recipe

Equipment

• cut and serve turner
• Parchment Paper optional

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

This recipe will make about 2 dozen small pumpkin cookies. I like to make mine extra big, like the ones you get at a bakery. I cook those extra big cookies for about 12-15 minutes, and it makes about 18-20 cookies.

Nutrition

Calories: 184kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 8mgSodium: 134mgPotassium: 100mgFiber: 2gSugar: 13gVitamin A: 1607IUVitamin C: 0.4mgCalcium: 34mgIron: 1mg

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I originally shared this recipe in October, 2010.  Updated September 2019 and October 2024.

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