This family recipe has been tried and tested hundreds of times, and makes the BEST Pumpkin Cookies. They are easily my favorite Fall cookie and better than you’d find at a bakery!
When it comes to pumpkin season, these pumpkin cookies cookies are on my list of MUST-MAKE recipes. My list also includes: Skinny Pumpkin Muffins, a Classic Pumpkin Roll, and Pumpkin Cheesecake.
Pumpkin Cookies
I’ve tried so many different recipes for pumpkin cookies, experimenting to find the perfect one, but none have even come close to being as amazing as my Mom’s recipe! When September rolled around these pumpkin chocolate chip cookies would become a Sunday night treat staple. They are fantastic! They’re big and fluffy with the perfect mix of pumpkin flavor and cinnamon spice.
One thing I really love about this recipe is how EASY it is. I can have a batch of these whipped together and ready to eat in 25 minutes.
How to make Pumpkin Chocolate Chip Cookies:
- Mix sugar and oil. Add the sugar and oil to a mixing bowl and stir well to combine.
- Add wet ingredients. Add an egg, milk, canned pumpkin and vanilla extract and mix until smooth.
- Mix dry ingredients. In a separate bowl, stir together the dry ingredients, and then add them to the pumpkin mixture, along with the chocolate chips and stir just until incorporated.
- Add to cookie sheet. The batter will be thick and sticky. Use a cookie scoop or a regular spoon to dollop a spoonful of dough onto the cookie sheet.
- Bake them at 375 degrees F for 10-12 minutes.
Storing and Freezing pumpkin chocolate chip cookies:
Don’t miss my other favorite pumpkin recipes, like:
- Classic Pumpkin Roll
- Pumpkin Cheesecake
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Pumpkin Chocolate Chip Cookies
Equipment
- Parchment Paper optional
Ingredients
- 1 cup granulated sugar
- 1/2 cup oil (vegetable or canola oil)
- 1 teaspoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate
Instructions
- 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 stir, just until incorporated.
- Drop by large spoonfuls onto prepared cookie sheet.
- Bake at 375 degrees F for 10-12 minutes.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in October, 2010. Updated September 2019.
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??
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.
Can you refrigerate these cookies and if so for how long? Want to make them forThanksgiving but with all I have to do I wanted to make them in advance.
Thank you.
I think they work best frozen, after baking — they still taste really great once they thaw!
These are delicious!! Thank you so much for sharing! Happy Thanksgiving! Oh and I’ve got your pumpkin roll cooling right now too!
I made these for a work potluck and they were SUPER delicious! Got lots of compliments from my coworkers. I’ve made lots of recipes from your site and this one has been my personal favorite so far!
These cookies are delicious! So very most and fluffy! I might make them without chocolate chips next time but their awesome and I will definitely make them again. Thank you!!! 💕
I added some pecans (any nut would work). To me, this makes this recipe a 5 star.
I love this recipe comes out great every time!
How I was wondering some of my family downs like pumpkin is there anyway to make a chocolate chip cookie with this same consistency?
Best pumpkin cookies ever. I usually can’t get my cookies to poof like these. They are so good ❤️❤️❤️❤️❤️❤️❤️❤️
This is such a great recipe !!! Soft chewy without all the fat in butter! Thank you for sharing.
Just made these and they were a hit! This recipe is a keeper for sure 🙂
So Yummy! Like a little pumpkin cake. Thank you so much for sharing your mom’s recipe. I will definitely be making these again! I am a middle school foods teacher and am thinking of using them with my 8th graders during our cookie unit.
How fun! I hope your students love them!
Hi! Looking forward to trying out your recipe. How should I adjust for altitude? Thanks!
Hi Andrea, you could add an extra spoonful of flour (tablespoon or so) to the batter 🙂
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!
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!