Irresistible Pumpkin Chocolate Chip Cookies – 5-Star Recipe

There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen on a crisp fall day. These Pumpkin Chocolate Chip Cookies are my absolute favorite way to celebrate the season—soft, chewy, and packed with melty chocolate chips. Every bite feels like a cozy hug, and trust me, they disappear faster than you can say “autumn.”

I’ve been making these cookies for years, tweaking the recipe until it’s just right. The secret? Fresh pumpkin puree (not pie filling) and a perfect balance of warm spices. They’re the kind of cookies that make my kids come running when they hear the oven timer ding. And honestly, I can’t blame them—there’s nothing better than a warm cookie straight off the baking sheet.

Whether you’re baking for a fall gathering or just craving a sweet treat, these cookies are a must-try. They’re easy to whip up, and the combination of pumpkin and chocolate is pure perfection. Let’s get baking.

Table of Contents

Why You’ll Love These Pumpkin Chocolate Chip Cookies

These cookies are everything you want in a fall treat—here’s why they’re a staple in my kitchen:

• Perfectly soft and chewy: The pumpkin keeps them moist, so they stay tender for days (if they last that long)
• Easy to make: Just mix, scoop, and bake—no fancy equipment or complicated steps
• Fall flavors in every bite: Warm cinnamon and rich chocolate make them irresistible
• Crowd-pleaser: Kids and adults alike go crazy for them (I always double the batch)
• Smells like autumn: Your kitchen will smell amazing while they bake

Trust me, one taste and you’ll be hooked.

Ingredients for Pumpkin Chocolate Chip Cookies

Gathering the right ingredients is the first step to cookie magic. Here’s what you’ll need—and a few notes from my years of baking these:

• • 1 cup pumpkin puree – Not pie filling. Pure pumpkin gives the best flavor and texture. I always use fresh if I can, but canned works great too.
  • 1 cup granulated sugar – Simple white sugar lets the pumpkin and spices shine.
  • 1/2 cup vegetable oil – Keeps the cookies extra moist. I sometimes swap half for applesauce when I’m feeling “healthy”.
  • 1 large egg – Room temperature eggs blend better—I just set mine out while I gather everything else.
  • 2 cups all-purpose flour – I don’t always sift, but I do fluff it with a fork before measuring.
  • 2 tsp baking powder – The lift that makes them perfectly puffy.
  • 2 tsp cinnamon – The star spice. Don’t skimp—it makes that cozy fall flavor.
  • 1/2 tsp salt – Balances the sweetness. I use fine sea salt.

1 tsp baking soda + 1 tsp milk – Dissolved together—this little trick makes them extra tender.

• 1 tbsp vanilla extract – Pure vanilla if you have it. The good stuff makes a difference.
• 2 cups chocolate chips – Semi-sweet are my favorite (the bitterness pairs so well with pumpkin), but milk chocolate works too if you’ve got a sweet tooth.

 

See? Nothing fancy—just good, simple ingredients that come together into something magical. Now let’s get mixing.

Equipment You’ll Need

No fancy gadgets required here—just the basics you probably already have in your kitchen. Here’s what I grab every time I make these cookies:

• Large mixing bowl – For all that pumpkin-y goodness. I like a big one so I can stir without making a mess.
• Medium mixing bowl – For whisking together the dry ingredients. No need to dirty two? Just dump the flour right on top of the wet ingredients—I won’t tell.
• Baking sheets – Standard half-sheet pans work perfectly. If you’re like me and bake in batches, grab two.
• Measuring cups and spoons – For all that sugar and spice. I keep mine in a jar right on the counter—no digging through drawers mid-recipe.
• Wooden spoon or spatula – My trusty wooden spoon never lets me down for mixing. A silicone spatula works great too.

Nice-to-haves (but not essential):

• Parchment paper – Makes cleanup a breeze and keeps cookies from sticking. I reuse the same sheet for multiple batches.
• Cookie scoop – Gives you perfectly uniform cookies every time. I use a #40 scoop (about 1.5 tbsp) for just-right portions.
• Cooling rack – Lets air circulate so cookies don’t get soggy bottoms. But honestly? I often just let them cool right on the pan—they disappear too fast to matter.

See? Nothing complicated. Now let’s get to the fun part—making the cookies.

How to Make Pumpkin Chocolate Chip Cookies

Okay, let’s dive into the fun part—turning those simple ingredients into the most delicious fall cookies you’ve ever tasted. I’ve made these so many times I could probably do it in my sleep, but I’ll walk you through every step to make sure yours turn out perfect.

Step 1: Prep the Wet Ingredients

First things first—preheat that oven to 375°F (190°C). Trust me, you want it nice and hot when your cookies go in. Now grab your big mixing bowl and let’s get messy. Dump in the pumpkin puree, sugar, vegetable oil, and that room-temperature egg you set out earlier.

Here’s my trick: mix these wet ingredients really well—I’m talking 1-2 minutes of vigorous stirring. You want everything fully incorporated so the sugar starts dissolving and the oil gets evenly distributed. The mixture should look smooth and slightly glossy when it’s ready. Don’t skip this step—it makes all the difference in texture.

Step 2: Add Dry Ingredients

Now for the magic, In a small cup, mix together the baking soda and milk until the soda dissolves completely—this helps it distribute evenly in the dough. Pour this right into your pumpkin mixture along with the vanilla extract, and give it a good stir.

Here comes the flour mixture: gently sprinkle in the flour, baking powder, cinnamon, and salt all at once. Now, use a folding motion to combine everything—just until you don’t see dry flour anymore. Overmixing is the enemy here. We want tender cookies, not tough ones.

Finally, fold in those glorious chocolate chips. I usually reserve a handful to press into the tops of the cookies before baking—makes them look extra pretty.

Step 3: Bake to Perfection

Time to bake, Drop tablespoon-sized mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart—they’ll spread a little as they bake. If you want perfectly round cookies, gently shape them with damp fingers before baking.

Pop them in the oven for 10-12 minutes. You’ll know they’re done when the edges look set and just barely golden, but the centers still seem soft. Don’t wait for them to brown all over—they’ll keep cooking a bit on the hot pan.

Here’s my golden rule: let them cool on the baking sheet for at least 2 minutes before transferring. This helps them set up properly so they don’t fall apart. Then? Dig in while they’re still warm and the chocolate is all melty. Pure heaven.

Tips for Perfect Pumpkin Chocolate Chip Cookies

Want your cookies to turn out just like mine? Here are my tried-and-true tips for pumpkin cookie perfection:

• Use fresh pumpkin puree if you can—it’s brighter and more flavorful than canned. Just roast, blend, and you’re golden.
• Chill the dough if it’s too sticky to handle. Even 15 minutes in the fridge makes a world of difference.
• Test one cookie first—bake a single cookie to check for spread and adjust spacing if needed.
• Don’t overmix the dough—just combine until no dry flour remains. Overmixing = tough cookies, and nobody wants that.
• Press extra chips on top before baking for that bakery-worthy look.

Follow these tips, and you’ll be the pumpkin cookie hero of every fall gathering.

Ingredient Notes & Substitutions

Baking should be flexible—life happens, and sometimes you need to swap ingredients. Here’s what I’ve learned works (and doesn’t work) from years of tweaking this recipe:

Pumpkin Puree

Fresh vs canned: Homemade pumpkin puree tastes amazing here—just roast sugar pumpkin cubes until tender, then blend smooth. But canned pure pumpkin (not pie filling) works beautifully too in a pinch.

Oil Alternatives

You can replace the vegetable oil with:

• Applesauce: Swap up to half the oil for unsweetened applesauce—makes them slightly healthier while keeping moisture.
• Melted coconut oil: Adds subtle flavor. Make sure other ingredients aren’t cold, or it’ll solidify.

Avoid liquid sweeteners like maple syrup or honey—they make the cookies spread too much and become cakey.

Flour Options

Gluten-free: Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture might be slightly more delicate.

Whole wheat: Substitute up to half the flour with whole wheat pastry flour for extra fiber.

Chocolate Chip Swaps

These cookies are forgiving with mix-ins:

• Dairy-free chips: Enjoy Life brand works perfectly.
• Chopped chocolate bars: Use whatever you have—dark chocolate pairs especially well.
• Butterscotch or white chocolate chips: For fun variations.

Egg Replacement

For vegan cookies:

• Flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water, let thicken 5 minutes.
• Commercial egg replacer: Follow package directions.

Spice Adjustments

Feel free to play with these:

• Pumpkin pie spice: Use 2 tsp instead of cinnamon for more complexity.
• Ginger or nutmeg: Add 1/4 tsp for extra warmth.

The main rule? Keep wet and dry ratios similar for proper texture. Happy experimenting.

Storing and Freezing Pumpkin Chocolate Chip Cookies

Let’s be real – these cookies rarely last long enough to need storing in my house. But when they do (or when I’m smart enough to hide a batch), here’s how I keep them tasting fresh and delicious for days – or even months.

Room Temperature Storage

For short-term cookie happiness, just pop them in an airtight container at room temperature. I like to layer them between sheets of parchment paper so they don’t stick together. They’ll stay perfectly soft and chewy for about 5 days this way – if you can resist eating them all by then.

Freezing for Later

These cookies freeze like a dream. Here’s my foolproof method:

• Cool completely – I mean completely. Any warmth will create ice crystals.
• Single layer first – Freeze them on a baking sheet for 1 hour before stacking to prevent sticking.
• Double-wrap – I use freezer bags inside airtight containers for extra protection.

Frozen cookies will keep their quality for about 3 months. After that, they’re still safe to eat but might lose some texture.

Reheating Magic

The best part? You can enjoy that fresh-from-the-oven taste anytime:

• Room temp thaw – Just let them sit out for 30 minutes if you can wait.
• Quick oven refresh – 5 minutes at 300°F (150°C) makes them taste newly baked.
• Microwave trick – 10 seconds with a cup of water in the microwave prevents drying out.

Pro tip: You can freeze the dough too. Scoop it onto a sheet, freeze solid, then transfer to bags. Bake straight from frozen – just add 1-2 extra minutes. Fresh cookies whenever the craving hits.

Nutritional Information

Okay, let’s be real—we’re not eating cookies for their nutritional value! But I know some folks like to keep track, so here’s the scoop on what’s in these pumpkin chocolate chip beauties. (And hey, pumpkin does have vitamins – that counts for something, right?)

Per cookie (based on 24 cookies per batch):

• Calories: About 150
• Sugar: 10g (mostly from the chocolate chips—worth it)
• Fat: 7g
• Carbohydrates: 21g
• Fiber: 1g (Thanks, pumpkin)
• Protein: 2g

A quick heads up—these numbers are estimates. Your actual counts might vary a bit based on exact ingredient brands, how big you make your cookies (no judgment if you go for jumbo-sized), and whether you sneak extra chocolate chips (again… no judgment).

The pumpkin adds vitamin A, and the cinnamon’s got antioxidants, so I like to think of these as “semi-nutritious treats.” Mostly though? They’re just darn delicious. Life’s too short not to enjoy a good cookie now and then.

Frequently Asked Questions

Storing and Freezing Pumpkin Chocolate Chip Cookies

Let’s be real – these cookies rarely last long enough to need storing in my house. But when they do (or when I’m smart enough to hide a batch), here’s how I keep them tasting fresh and delicious for days – or even months.

Room Temperature Storage

For short-term cookie happiness, just pop them in an airtight container at room temperature. I like to layer them between sheets of parchment paper so they don’t stick together. They’ll stay perfectly soft and chewy for about 5 days this way – if you can resist eating them all by then.

Freezing for Later

These cookies freeze like a dream. Here’s my foolproof method:

• Cool completely – I mean completely. Any warmth will create ice crystals.
• Single layer first – Freeze them on a baking sheet for 1 hour before stacking to prevent sticking.
• Double-wrap – I use freezer bags inside airtight containers for extra protection.

Frozen cookies will keep their quality for about 3 months. After that, they’re still safe to eat but might lose some texture.

Reheating Magic

The best part? You can enjoy that fresh-from-the-oven taste anytime:

• Room temp thaw – Just let them sit out for 30 minutes if you can wait.
• Quick oven refresh – 5 minutes at 300°F (150°C) makes them taste newly baked.
• Microwave trick – 10 seconds with a cup of water in the microwave prevents drying out.

Pro tip: You can freeze the dough too. Scoop it onto a sheet, freeze solid, then transfer to bags. Bake straight from frozen – just add 1-2 extra minutes. Fresh cookies whenever the craving hits.

Nutritional Information

Okay, let’s be real—we’re not eating cookies for their nutritional value. But I know some folks like to keep track, so here’s the scoop on what’s in these pumpkin chocolate chip beauties. (And hey, pumpkin does have vitamins – that counts for something, right?)

Per cookie (based on 24 cookies per batch):

• Calories: About 150
• Sugar: 10g (mostly from the chocolate chips—worth it)
• Fat: 7g
• Carbohydrates: 21g
• Fiber: 1g (Thanks, pumpkin)
• Protein: 2g

A quick heads up—these numbers are estimates. Your actual counts might vary a bit based on exact ingredient brands, how big you make your cookies (no judgment if you go for jumbo-sized), and whether you sneak extra chocolate chips (again… no judgment).

The pumpkin adds vitamin A, and the cinnamon’s got antioxidants, so I like to think of these as “semi-nutritious treats.” Mostly though? They’re just darn delicious. Life’s too short not to enjoy a good cookie now and then.

Frequently Asked Questions

Share Your Batch

Nothing makes me happier than seeing YOUR pumpkin chocolate chip cookie creations. Seriously, it’s like getting a little virtual cookie party invite every time someone tags me.

If you make these (and I really hope you do), snap a pic and share the love:

• Tag me @PumpkinCookieQueen on Instagram so I can cheer you on.
• Leave a comment below telling me how they turned out – was the texture perfect? Did your family go crazy for them?
• Use the hashtag #MyPerfectPumpkinCookies – I feature my favorites every Friday.

And hey – if you tweaked the recipe (added nuts? tried white chocolate?), I want to hear all about it. Some of my best recipe improvements have come from reader suggestions. Baking’s more fun when we do it together.

Happy baking, friends – can’t wait to see your cookie masterpieces.

For more delicious recipes and updates, follow us on Facebook

 Find more easy morning ideas in our web site.

Print