Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are the perfect way to savor fall!
Soft, chocolatey, and filled with cozy pumpkin flavor — they’re a must-bake as soon as the leaves start to fall.

These cookies come together in just 20 minutes, making them an easy go-to treat when you’re craving something sweet and seasonal.

Your family and friends will love the combination of rich chocolate chips and spiced pumpkin,
and you’ll love how simple they are to whip up for any fall gathering or cozy night in.

For Pumpkin Chocolate Chip Cookies

Granulated Sugar – adds sweetness and helps create a soft texture.
Vegetable or Canola Oil – keeps the cookies moist and tender.
Milk – just a splash to help bind the ingredients together.
Egg – for structure and richness.
Vanilla Extract – brings out the warm pumpkin and spice flavors.
Pumpkin Puree – the star of the show, adding moisture, flavor, and that perfect fall touch.
All-Purpose Flour – forms the base and structure of the cookies.
Ground Cinnamon – adds cozy warmth and spice
Salt – enhances all the flavors and balances sweetness.
Baking Powder & Baking Soda – help the cookies rise and stay soft.
Semi-Sweet or Milk Chocolate Chips – because chocolate makes everything better!

Pumpkin Chocolate Chip Cookies Recipe

Embrace the cozy charm of autumn with our Pumpkin Chocolate Chip Cookies! Each bite offers a delightful mix of rich pumpkin and melt-in-your-mouth chocolate chips, making these cookies an irresistible fall treat.

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Course: Dessert

Cuisine: American

Keyword: Pumpkin Chocolate Chip Cookies Recipe

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 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 pumpkin puree (canned or homemade)
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:

Preparation:
- Preheat your oven to 375 degrees F (190 degrees C).
- Line a cookie sheet with parchment paper or lightly spray with non-stick cooking spray.
Mixing the Base:
- In a large mixing bowl, combine sugar and oil until well mixed.
Adding Wet Ingredients:
- Add the egg, milk, pumpkin, and vanilla extract to the sugar mixture.
- Mix until smooth.
Combining Dry Ingredients:
- In a separate bowl, mix the flour, cinnamon, salt, baking powder, and baking soda.
Combining Mixtures:
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined.
Adding Chocolate Chips:
- Fold in the chocolate chips.
Forming Cookies:
- Drop large spoonfuls of the cookie dough onto the prepared cookie sheet.
Baking:
- Bake in the preheated oven for 10-12 minutes for regular-sized cookies, or 12-15 minutes for larger bakery-style cookies.
- Cookies are done when they are no longer glossy on top.

Notes:

This recipe yields approximately 24 small cookies. For larger, bakery-style cookies, the recipe yields 18-20 cookies. Adjust baking times accordingly based on the size of your cookies.
Store cookies in an airtight container to maintain freshness.

Nutrition

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1. Why are my cookies too cakey instead of chewy?

Adding pumpkin to the dough can make the cookies more cakey. For chewier cookies, try reducing the amount of pumpkin slightly and increasing the sugar. You can also swap oil for butter for a firmer, chewier texture.

2. Can I use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree works just as well. Simply roast or steam the pumpkin, blend it until smooth, and substitute it in place of canned pumpkin puree for that fresh, homemade taste.

3. How can I prevent my cookies from spreading too much while baking?

For thicker cookies, chill the dough for about 30 minutes before baking. This helps the dough hold its shape better. Also, make sure you’re not overmixing the dough, as that can cause spreading.

4. Can I freeze the dough for later?

Absolutely! Scoop the dough into balls and freeze them on a baking sheet until firm. Once frozen, transfer the dough balls to a sealed bag or container. When you’re ready, bake directly from the freezer—just add a minute or two to the bake time.

5. How should I store my cookies, and how long will they stay fresh?

Store the baked cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze them for up to 3 months. Let them thaw on the counter before enjoying!