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
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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
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I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
This post contains affiliate links.
Can you use fresh pumpkin in this recipe
Yes, substitute fresh pumpkin puree, for canned. Here’s my recipe: https://tastesbetterfromscratch.com/pumpkin-puree/
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?
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!
These cookies were a big hit. Will make again.
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.
Thanks Jen! I’m glad you found my website through Pinterest. I hope you get to try more of my recipes soon!
A nice soft delicious cookie. Will make again.
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!
As always- Lauren delivers! I found the instructions very helpful.
Can you substitute the Oil for Butter?
Yes, it will just change the texture (and taste) of the cookies, but still yummy!
AMAZING RECIPE! Everyone at work wanted the recipe!
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.