Skip to Content

Pumpkin Chocolate Chip Cookies

Sharing is caring!

Jump to Recipe

These Pumpkin Chocolate Chip Cookies are a fall dream come true!

Soft, fluffy, and bursting with warm pumpkin and cinnamon flavors, each bite is like a cozy hug.

The best part? They’re ready in just 20 minutes!

Perfect for any autumn gathering, or a sweet treat for yourself, these cookies combine the best of fall spices and gooey chocolate in one irresistible bite.

For Pumpkin Chocolate Chip Cookies

  • Granulated Sugar – Adds sweetness and a slight crisp to the cookie edges.
  • Oil (Vegetable or Canola) – Helps the cookies stay moist and soft.
  • Milk – Provides a little moisture to help bind the dough.
  • Egg – Acts as a binder, helping the dough come together.
  • Vanilla Extract – Adds a rich depth of flavor to the cookies.
  • Canned Pumpkin or Homemade Pumpkin Puree – Gives the cookies their soft, moist texture and a perfect autumn flavor.
  • All-Purpose Flour – The base of the dough to give structure.
  • Ground Cinnamon – Provides a warm, comforting spice that pairs perfectly with pumpkin.
  • Salt – Enhances the overall flavor of the cookies.
  • Baking Powder – Helps the cookies rise and stay soft.
  • Baking Soda – Works alongside the baking powder for light, fluffy cookies.
  • Semi-Sweet or Milk Chocolate Chips – Adds rich chocolatey sweetness to balance the pumpkin flavor.

Pumpkin Chocolate Chip Cookies

Craving a cozy, fall-inspired treat? These Pumpkin Chocolate Chip Cookies are the perfect blend of sweet pumpkin, aromatic cinnamon, and gooey chocolate chips!
Print Pin
Course: Dessert
Cuisine: American
Keyword: Pumpkin Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies

Notes

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 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 or milk chocolate chips
 

Instructions:

  1. Preheat the Oven:
    • Preheat the oven to 375°F (190°C).
    • Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  2. Prepare the Wet Ingredients:
    • In a large bowl, combine sugar and oil, stirring until smooth.
    • Mix in the egg, milk, pumpkin, and vanilla until well blended.
  3. Prepare the Dry Ingredients:
    • In a separate bowl, whisk together the dry ingredients: flour, cinnamon, salt, baking powder, and baking soda.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry mixture to the wet ingredients.
    • Stir until just combined.
    • Fold in the chocolate chips.
  5. Form the Cookies:
    • Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
  6. Bake:
    • Bake for 10-12 minutes, or longer if making larger cookies.
    • The tops should no longer be glossy and a toothpick should come out clean.
  7. Cool and Serve:
    • Let cool before serving.
 

Notes
 This recipe yields about 2 dozen smaller cookies. If you prefer larger cookies like bakery-style ones, make fewer but bigger dough balls (about 18-20 cookies) and bake for 12-15 minutes.

 

Nutrition
 Calories: 184 kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 100mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1607 IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg

Save

  1. Can I skip using a hand mixer for mixing the dough?

     Yes! If you don’t have a hand mixer, you can simply mix the dough by hand with a spoon or spatula. The dough might take a little extra effort to combine, but it will work just fine. 
  2. What if I don’t have canned pumpkin?

     You can use homemade pumpkin puree as a substitute. Simply roast or steam pumpkin until tender, then blend it until smooth. You’ll need about 1 cup for this recipe! 
  3. Can I make these cookies without chocolate chips?

     Yes, absolutely! If you prefer a different add-in, try using nuts, raisins, or even white chocolate chips. The cookies will still be delicious without chocolate chips!
  4. How do I prevent my cookies from spreading too much while baking?

     Make sure your dough is thick and chilled for at least 15 minutes before baking. This helps the cookies maintain their shape while they bake. 
  5. Can I freeze the cookie dough?

     Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, store the dough balls in an airtight container or freezer bag. When ready to bake, just place them on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.

Sharing is caring!

Recipe Rating