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.
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These are the best cookies I have ever made. They are so soft and fluffy.
We are not a huge fan of pumpkin but decided to try this. They are really, really good! Used a whole package (11.5 oz) of Guittard brand milk chocolate chips. I baked them until very lightly brown on the top. Thank you for the recipe!
Best ever. Swapped white sugar for coconut sugar, and used oat milk. The neighbors loved them too. Thanks.
Am I able to use butter instead of oil? Will it be any different?
Really yummy recommended
Love this recipe! Quick, easy, and came out perfect! Great flavor and so soft and chewy.
Didn’t have milk on hand so skipped that. Also used coconut oil instead of vegetable oil. Turned out SO moist, soft and fluffy. Definitely the best pumpkin cookies I’ve ever made.
Hi Lauren! Thanks for this great recipe! I made them the other night with homemade. Pumpkin and avocado oil instead of beautiful cookies like you are showing they turned out smooth on top and cakey. I’m wondering. I’m wondering what’s the problem could be?
A good soft fluffy cookie recipe. In my domestic opinion the flavor needed help with spices (nutmeg, clove, pumpkin pie spice) to make the pumpkin flavor sing. I made two batches. Still a good cookie.
We really like them!! I baked the double recipe and it was gone in no time!! Thanks!!!