Go Back
Homemade Pumpkin Chocolate Chip Cookies photo
Print Recipe Save it for later

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with cozy fall spices and melty chocolate chips. Perfect for seasonal indulgence!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips

Instructions

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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand or stand mixer
  • Rubber spatula
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling rack
  • Spoon or cookie scoop

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices.
  • Chill the dough for 30 minutes before baking for extra gooey cookies.
  • Substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
  • Add chopped nuts or dried cranberries for extra texture and flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.