The Best Pumpkin Chocolate Chip Cookies (+Video)
These Pumpkin Chocolate Chip Cookies are so easy, soft and fluffy, just like cake. Filled with pumpkin flavor, seasonal spices, and chocolate chips, these cookies are the perfect balance of flavors to leave everyone wanting more.
Your fall season isn’t complete without making these cookies! If you love these pumpkin cookies, you’ll definitely want to try the White Chocolate Pumpkin Snickers, or the Gooey Butter Pumpkin Cookies.
Pumpkin + Chocolate = Autumn Goodies
Who else is excited about pumpkin season (hello pumpkin bread and pumpkin junk cake – need I say more??) One of my favorite things about fall is all the delicious pumpkin flavors.
Today I’m sharing one of my favorite pumpkin recipes…Pumpkin Chocolate Chip Cookies! I think every baker needs to have a basic recipe for pumpkin chocolate chip cookies because the combination of pumpkin and chocolate is the perfect fall treat!
This one starts with oil instead of butter, which makes them extra soft – even for multiple days. Honestly, I think these cookies taste even better the day after baking!
If you’ve never made pumpkin cookies before, you should know that the dough is not like regular chocolate chip cookie dough. It’s stickier, almost batter-like. That’s why cookies are so soft and fluffy! Make no mistake, these pumpkin chocolate chip cookies always turn out thick and chewy, more like a cake than a cookie.
How to Make Pumpkin Chocolate Chip Cookies
Chocolate Chip? I usually use milk chocolate chips instead of semisweet in my pumpkin cookies. I think the milk chocolate flavor goes well with the pumpkin. But some people even prefer dark chocolate with pumpkin! It might be worth trying all three variants to see which flavor you like best.
That being said, once you’ve picked out your fries, just follow these easy steps to make these fluffy pumpkin cookies.
wet ingredients. Whisk together oil and sugar, then add eggs, pumpkin and vanilla. Blend until smooth.
dry ingredients. Combine dry ingredients in a separate bowl until well combined.
mix. Add the dry mixture to the wet ingredients, stirring gently until fully combined. Fold in chocolate chips.
bake. Use a cookie scoop or two to spread the dough onto a greased cookie sheet. Bake at 350° for 10-12 minutes or until they are in the middle. After a few minutes, remove to a cooling rack to cool.
Now try not to eat a dozen at a time. 😉
icing on top:
Because of the cake-like texture of these pumpkin cookies, try topping them with our brown sugar frosting.
- 8 oz cream cheese softened
- ½ cup butter softened
- 2/3 cup brown sugar
- 2 teaspoons vanilla
- Salt Dash
- 3 cups powdered sugar (more or less, if needed)
Beat cream cheese, butter and brown sugar until smooth. Let stand for 5-10 minutes until the brown sugar is completely dissolved. Add vanilla, salt, and enough powdered sugar to make frosting thick enough to pipe.
Pumpkin Cookie Tips
- The dough will spread more than traditional cookies, so be sure to leave plenty of space between them!
- We also wanted to leave some chocolate chips on top of the cookies after I scooped them up. It gives them an extra nice bakery look. Ok! 😉
Store and freeze for later use
store these cookies, place in an airtight container or Ziploc bag in a cool place for 2-3 days (or up to a week in the refrigerator).
Frozen Pumpkin Chocolate Chip Cookies, wrap in plastic wrap and place in a freezer-safe Ziploc bag and store in the refrigerator for up to 2 months.
you can also store dough Bake later in the refrigerator or freezer. Store in the refrigerator for 1-2 days in a bowl covered with plastic wrap.
To freeze, using a cookie scoop, freeze the dough on a baking sheet until firm. Place cookies in an airtight freezer-safe container and separate each layer with wax paper. Label and freeze for up to 3 months. You can bake from frozen – just add another 1-2 minutes.
This is a recipe we make a lot at my house in the fall because whenever I make them they always go away quickly. 😉 I hope you enjoy them as much as my family!
For more pumpkin desserts, check out:
Prep time 7 minutes
Cook Time 10 minutes
Total time 17 minutes
Serving Size 36
Calories 129 kcal
by Lil’ Luna
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/3 teaspoon nutmeg (optional)
- 1/3 teaspoon cloves (optional)
- 2 cups chocolate chips (1 semisweet, 1 milk)
Whisk together oil and sugar. Add eggs, pumpkin and vanilla and beat until smooth.
Combine dry ingredients in a small bowl and whisk until combined. (You can omit the nutmeg and cloves if you prefer, or add more cinnamon in their place.)
Add to wet ingredients, stirring gently until fully combined. Fold in the chocolate chips.
Spoonful on a greased cookie sheet. Bake at 350° for 10-12 minutes or until middle set. After a few minutes, remove to a cooling rack to cool.