If you’re seeking the ultimate blend of autumn coziness and homemade decadence, these Pumpkin Chocolate Chip Cookies are about to become your new go-to treat. Each cookie is packed with warm, spiced pumpkin flavor and generously studded with gooey chocolate chips, perfectly soft in the center with lightly golden edges. This recipe is a celebration of everything we love about fall baking, but trust me, you’ll want to make these all year long. Whether you’re sharing with friends or sneaking a few straight off the baking sheet, every bite will remind you why Pumpkin Chocolate Chip Cookies are such a cherished classic.

Pumpkin Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies lies in their simplicity—each ingredient is a building block for flavor, texture, or color. Gather these staples and you’ll discover just how easy it is to whip up a batch of unforgettable Pumpkin Chocolate Chip Cookies.

All-purpose flour: The foundation that gives your cookies structure and just the right amount of chew.
Baking powder: Adds lift for a fluffier, tender cookie texture.
Baking soda: Reacts with the pumpkin puree and milk for extra softness.
Ground cinnamon: The classic spice that creates a warm, autumnal fragrance and flavor.
Ground nutmeg: Just a dash deepens the cozy, spicy notes.
Salt: Balances out the sweetness and enhances all of the flavors.
Canned pumpkin puree: Provides moisture, color, and that unmistakable pumpkin taste—make sure it’s not pumpkin pie filling!
Granulated sugar: Sweetens everything beautifully and helps create those lightly crisp edges.
Vegetable oil: Keeps the cookies incredibly moist and soft.
Large egg: Binds all the magic together, giving the cookies structure.
Milk: Just a splash helps dissolve the baking soda and ensures a smooth dough.
Pure vanilla extract: Adds a subtle, rich aroma that rounds out the flavors.
Semisweet chocolate chips: Bring bursts of melty chocolate to each bite, perfectly complementing the spiced pumpkin.

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Prep Your Baking Sheets

Start by preheating your oven to 350 degrees F for perfect, even baking. Line your baking sheets with parchment paper or a silicone mat to prevent sticking. This simple step ensures that your Pumpkin Chocolate Chip Cookies lift easily after baking and keeps cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, and salt. This helps evenly distribute the spices and leavening agents, so every cookie will bake up light and full of flavor.

Step 3: Combine the Wet Ingredients

In a big mixing bowl, beat together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and cohesive. Meanwhile, dissolve the baking soda in a small bowl with the milk, then add it to your pumpkin mixture—this will make the cookies delightfully soft and cake-like.

Step 4: Make the Dough

Add the dry ingredients to your wet mixture and stir just until combined—don’t overmix! Gently fold in the chocolate chips, distributing them evenly throughout the dough.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon, drop generous mounds of dough onto your prepared sheets, leaving a little room for spreading. Bake for 10 to 12 minutes, or until the cookies are lightly browned around the edges and set in the center. Cool completely on a wire rack—if you can resist diving in right away!

How to Serve Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Garnishes

For a finishing flourish, dust your cookies with a light sprinkle of powdered sugar or a touch of ground cinnamon, or drizzle with a bit of melted chocolate for even more indulgence.

Side Dishes

Enjoy these with a cold glass of milk, a steaming mug of spiced coffee, or even a scoop of vanilla ice cream for a dreamy dessert combo. They also pair beautifully with fresh fruit or a cozy chai latte.

Creative Ways to Present

Turn your Pumpkin Chocolate Chip Cookies into charming gifts by stacking them in a cellophane bag tied with festive ribbon. For gatherings, arrange them on a rustic wooden board surrounded by mini pumpkins and cinnamon sticks—or make cookie sandwiches by spreading a little cream cheese frosting between two cookies.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature for up to five days. A slice of bread in the container helps keep them extra soft and fresh—a baker’s secret you’ll want to use every time!

Freezing

You can freeze Pumpkin Chocolate Chip Cookies either baked or as unbaked cookie dough balls. For baked cookies, layer them between sheets of parchment and store in a freezer-safe bag for up to three months. If you’d rather freeze the dough, just scoop it onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the baking time.

Reheating

To bring back that fresh-from-the-oven goodness, warm cooled cookies in a 300-degree F oven for five minutes or give them a quick zap in the microwave for about 10-15 seconds. The chocolate chips will turn perfectly gooey again without drying out the cookie.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to roast, mash, and drain your fresh pumpkin thoroughly to replicate the thick, smooth consistency of canned pumpkin puree—excess moisture can change the cookie’s texture.

Why are my Pumpkin Chocolate Chip Cookies cakey?

This is actually one of their charms! The pumpkin and touch of milk create a super moist batter that bakes into a soft, cake-like cookie instead of a crisp one. If you prefer a firmer texture, try reducing the pumpkin slightly and don’t overmix the dough.

Can I substitute the chocolate chips for something else?

Of course! Walnuts, pecans, white chocolate chips, or even dried cranberries would all be delicious swaps or additions for a fun twist on this classic bake.

How do I keep the cookies from spreading too much?

If your Pumpkin Chocolate Chip Cookies seem a bit flat, your dough may have been too warm. Try chilling the dough for 30 minutes before baking, which will help keep their lovely domed shape.

Is it possible to make them gluten-free?

Yes! Swap the all-purpose flour with your favorite gluten-free flour blend (ideally one with a 1:1 substitution ratio), and check that your baking powder is gluten-free—it works beautifully for most recipes like this.

Final Thoughts

If you haven’t baked Pumpkin Chocolate Chip Cookies before, now is the perfect moment to dive in and treat yourself. Each batch promises warmth, nostalgia, and chocolate-laced comfort—perfect for sharing, gifting, or enjoying as a secret kitchen indulgence. Give this recipe a try and watch them disappear faster than you can say “pumpkin season”!

Pumpkin Chocolate Chip Cookies Recipe

★★★★★

4.9 from 26 reviews

Author: lilan
Total Time: 25-27 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist Pumpkin Chocolate Chip Cookies that are perfect for fall baking. These cookies are bursting with pumpkin flavor and studded with semisweet chocolate chips.

Instructions

Preheat Oven: Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone mat.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, and salt.
Mix Wet Ingredients: In a large bowl, beat together pumpkin, sugar, vegetable oil, egg, and vanilla extract until combined. In a separate small bowl, dissolve baking soda in milk and add to the pumpkin mixture.
Combine and Add Chocolate Chips: Add in the flour mixture and mix until just combined. Stir in chocolate chips.
Bake: Using a cookie scoop, place scoop full of dough onto prepared sheets and bake for 10-12 minutes or until lightly brown and firm. Let cool completely on wire rack.