Pumpkin Chocolate Chip Cookies

There’s something undeniably comforting about the warm aromas of fall spices mingling with the rich sweetness of pumpkin and chocolate. These Pumpkin Chocolate Chip Cookies are the perfect seasonal treat that combines all those cozy flavors into a soft, chewy cookie that’s perfect for any occasion. Whether you’re baking for a crowd or just craving a little autumnal indulgence, these cookies hit the spot every time.

Why This Recipe is a Keeper

This recipe stands out because it perfectly balances the moistness of pumpkin puree with the sweetness of brown and granulated sugar, enhanced by a blend of warm spices. The vegetable oil keeps the cookies tender without heaviness, while the semi-sweet chocolate chips add melty pockets of chocolate in every bite. Unlike many pumpkin cookie recipes that turn cakey or dry, these cookies remain soft and chewy with just the right amount of spread.

Plus, the recipe is straightforward and uses simple pantry staples, making it accessible for bakers of all skill levels. Whether you’re a beginner or a seasoned pro, you’ll appreciate how forgiving and delicious these cookies are. And if you love The Best Chocolate Chip Cookies, you’ll find these pumpkin-spiced versions just as irresistible.

What You’ll Gather

• 1 cup canned pumpkin puree — adds moisture and that signature pumpkin flavor
• 1 cup brown sugar — provides deep, caramel-like sweetness
• 1/2 cup granulated sugar — balances sweetness and helps with texture
• 1/2 cup vegetable oil — keeps cookies tender and moist
• 1 teaspoon vanilla extract — enhances all the flavors
• 2 cups all-purpose flour — the base for structure
• 1 teaspoon baking soda — helps cookies rise and spread
• 1/2 teaspoon salt — balances sweetness and enriches flavor
• 1 teaspoon ground cinnamon — classic fall spice
• 1/2 teaspoon ground nutmeg — adds warmth and complexity
• 1/2 teaspoon ground ginger — a subtle spicy kick
• 1 cup semi-sweet chocolate chips — melty bursts of chocolate

Prep & Cook Tools

• Mixing bowls — for combining wet and dry ingredients
• Measuring cups and spoons — accuracy is key for perfect texture
• Hand or stand mixer — to cream sugars and mix dough evenly
• Rubber spatula — to scrape down the sides of the bowl
• Baking sheet — for baking the cookies
• Parchment paper or silicone baking mat — prevents sticking and easy cleanup
• Cooling rack — to cool cookies evenly without sogginess
• Spoon or cookie scoop — for portioning dough consistently

Pumpkin Chocolate Chip Cookies in Steps

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.

Step 2: Mix Wet Ingredients

In a large bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy, ensuring the sugars start to dissolve into the pumpkin.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and ginger. This step infuses the flour with those warm spices that make pumpkin cookies so special.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Be careful not to overmix — you want the dough to be soft but not tough.

Step 5: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough. These chocolatey pockets are what make these cookies irresistible!

Step 6: Scoop and Bake

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers look just slightly underbaked.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up while staying soft and chewy inside.

International Equivalents

• 1 cup canned pumpkin puree — approximately 240 ml
• 1 cup brown sugar — 200 grams
• 1/2 cup granulated sugar — 100 grams
• 1/2 cup vegetable oil — 120 ml
• 2 cups all-purpose flour — 240 grams
• 1 teaspoon baking soda — about 5 grams
• 1 teaspoon ground cinnamon — roughly 2.6 grams
• 1/2 teaspoon ground nutmeg — 1 gram
• 1/2 teaspoon ground ginger — 1 gram
• 1 cup semi-sweet chocolate chips — 175 grams

Little Things that Matter

• Use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Don’t skip the spices — cinnamon, nutmeg, and ginger create that signature pumpkin cookie flavor.
• For extra gooeyness, try chilling the dough for 30 minutes before baking.
• Swap vegetable oil for melted coconut oil for a slight coconut undertone.
• Feel free to mix in chopped nuts or dried cranberries for added texture and flavor.
• Use a cookie scoop to ensure even-sized cookies that bake uniformly.

Shelf Life & Storage

Store these Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To thaw, leave frozen cookies at room temperature for about 30 minutes or warm them briefly in the microwave to enjoy that fresh-baked softness.

Reader Q&A

Can I substitute the vegetable oil with butter?

Absolutely! You can replace the vegetable oil with an equal amount of melted unsalted butter. This swap will add richness and a slightly different flavor profile while keeping the cookies tender.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum or another binder to help with structure. The cookies should still turn out soft and flavorful.

What if I don’t have canned pumpkin puree?

You can use fresh pumpkin, but it needs to be cooked and pureed until smooth before measuring out 1 cup. Roasting the pumpkin and then blending it yields the best flavor and texture close to canned puree.

How do I prevent my cookies from spreading too much?

Make sure your baking soda is fresh and measure your flour accurately. You can also chill the dough for 30 minutes before baking, which helps cookies hold their shape better in the oven.

You Might Also Like

• Pumpkin Whoopie Pies — another pumpkin-spiced treat with a creamy filling
• Chocolate Caramel Cookies — for those craving a rich caramel and chocolate combo

Save & Share

If you loved this Pumpkin Chocolate Chip Cookies recipe, don’t forget to bookmark it for your fall baking sessions! Share it with friends and family so everyone can enjoy these soft, spiced delights. Whether you post your cookie photos on Instagram or send the recipe to a fellow baker, spreading the joy of homemade cookies is always a good idea.

These Pumpkin Chocolate Chip Cookies are the ideal treat to celebrate the flavors of the season. Rich in spice, soft in texture, and bursting with chocolate, they’ll quickly become a favorite in your baking rotation. Enjoy them with a hot cup of tea or coffee for the ultimate cozy moment. Happy baking!

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