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
Create a FREE Account to save your favorite recipes and create meal plans
Follow Me
I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
This post contains affiliate links.
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.
super easy recipe & an excellent taste
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.
Yeah just do it bro, let me know how it turns out.
Do you use the 15 1/2 size oz. can of pumpkin?
Suzanne, a 15 oz can has 2 cups of pumpkin, so you can make this recipe twice, or make it once and make microwave pumpkin custard with the rest.
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.
Delicious and so easy to make.
it so great for food.
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.
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.
Just as described…delicious. Maybe a touch of nutmeg??