These pumpkin chocolate chip cookies are light and fluffy cookies made with pumpkin puree and plenty of chocolate chips. A one bowl cookie recipe that’s perfect for the fall!
Chocolate chip cookies are a universally adored treat. When you add pumpkin and fall spices to the mix, you get an amazingly delicious cookie that’s perfect for snack time, lunch boxes or any fall gathering. If you love pumpkin treats, don’t miss my amazingly delicious pumpkin cake, pumpkin muffins or pumpkin gooey butter cake!
‘Tis the season for everything pumpkin and I’m not complaining. Especially because I finally don’t feel guilty for breaking out these pumpkin chocolate chip cookies. If you’re into the season of pumpkin like I am, you’ll want to put this recipe at the top of your fall must-make list. These cakey treats have an amazing flavor and light texture.
Table of Contents
Pumpkin Chocolate Chip Cookies Ingredients
To make this recipe, you will need pumpkin puree, flour, vegetable oil, sugar, egg, vanilla extract, baking soda, pumpkin pie spice, baking powder, salt and chocolate chips.
How Do You Make Pumpkin Chocolate Chip Cookies?
Place the pumpkin, oil, sugar, egg and vanilla extract in a large bowl. Mix the ingredients together until they are well combined. Next, add the dry ingredients of baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir just until a dough forms, then fold in the chocolate chips. Let the dough mixture chill for at least an hour. Spoon the dough onto a prepared baking sheet, then add a few more chocolate chips into the top of each cookie. Bake until the cookies are light golden brown on the edges. Cool on a wire rack, then serve and enjoy.
Tips For Pumpkin Chocolate Chip Cookies
- It is best to use canned pumpkin puree for your pumpkin chocolate cookies; do not use canned pumpkin pie filling.
- If you don’t have pumpkin pie spice at home, you can easily make your own for this recipe. Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each of ground cloves and ground nutmeg. Stir all of these spices into your dough and you’ll be ready to go.
- For the prettiest presentation, add a few chocolate chips onto the top of each pumpkin cookie before they go into the oven.
- Any neutral flavored oil will work in this recipe. I typically use canola oil, but other options include grapeseed oil, sunflower oil or standard vegetable oil.
Quick Tip
The baked cookies can be stored in an airtight container for 3 days or frozen for up to 1 month.
Recipe FAQs
Pumpkin puree is just pure pumpkin turned into a puree with no added ingredients. This means it’s all natural and there’s no flavoring added–it’s just good ole pumpkin. The pumpkin pie filling is a flavored pie filling and cannot be readily substituted for pumpkin puree in recipes.
Pumpkin is extremely good for your digestive system and is even great to feed pets in order to settle their stomach. However, that’s not the only health benefit pumpkin carries. It also is great for your heart and contains a lot of vital nutrients your body needs on a daily basis. These cookies aren’t necessarily the healthiest way to enjoy pumpkin since they contain sugar and oil, but you can consume pumpkin in other ways to get your dose of vitamins and minerals.
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Flavor Variations
These cookies are delicious as-is, but you can change up some of the ingredients to customize the flavors to your tastes.
- Chocolate: Instead of semi-sweet chocolate chips, try using white chips or milk chocolate chips.
- Add-Ins: You can substitute 1/2 cup of the chocolate chips for other add-ins. Some great options include chopped walnuts or pecans, dried cranberries, raisins, toffee bits or coconut.
- Frosting: Try making a simple cream cheese frosting to smear over the tops of the cookies. For the frosting, beat 1/2 cup softened butter with 8 ounces softened cream cheese in a mixer until light and fluffy. Gradually 4 1/2 cups powdered sugar, and mix on low speed until combined. Stir in 1 teaspoon of vanilla extract, then the frosting is ready to use.
I don’t think these pumpkin chocolate cookies got to cool down before they were gone. Just beware, it’s really easy to eat about a dozen of these before you even realize what you just did. It’s only for the fall, so indulge and enjoy! Be sure to check out some of my other great dessert recipes such as mint brownies, heart cookies, chocolate crinkle cookies, pizzelle cookies and chocolate spritz cookies for more ways to indulge!
More Pumpkin Recipes You’ll Love
Pumpkin Chocolate Chip Cookies Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable or canola oil
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1 1/2 cups semisweet chocolate chips plus more to sprinkle over the tops of the cookies
Instructions
- Place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
- Add the baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
- Bake for 8-12 minutes or until tops are set and edges are light golden brown.
- Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
- Serve immediately, or store in an airtight container for up to 3 days.
Notes
- It is best to use canned pumpkin puree for your pumpkin chocolate cookies; do not use canned pumpkin pie filling.
- The baked cookies can be stored in an airtight container for 3 days or frozen for up to 1 month.
My dough seems a little to sticky and wet to from i to balls. Any suggestions?
It sounds like your dough needs to chill for longer!
Can applesauce be used in place of oil?
I’d use 1/2 applesauce, 1/2 oil!
Made these last night with a 3 year old. Super easy recipe, lots of fun! They are delicious. Big hit in the household!
The best combo ever!
My cookies didn’t flatten like the picture.
Is the baking soda & baking powder the right measurement?
If you want flat cookies you can press the dough down a bit before you bake it. The measurements are correct, I just made these last week!
These are my FAVORITE cookies during the fall! So delicious!
These cookies would disappear in our house!
Hands down delicious! Looking forward to enjoying these little bites of heaven all season long!
These look so good and they’re getting me excited for the fall!
Pimpkin chocolate chip cookies are my absolute favorite! I have never tried them homemade but I sure am now! Thanks for sharing!
I love pumpkin and chocolate! These are a must to make!
I love warm cookies. My husband and my girls are the ones who bake in my home. I’ll have to share this recipe with them.
These look amazing! I don’t think they would last long in our house! Thanks for sharing. 🙂
I’m usually not a fan of pumpkin, but I love the pumpkin/chocolate combo! Definitely need to try these!
I would love to bake a batch for my cookie monster son, they look delicious.
Somehow, I’m really shit at baking cookies. These look really good though so i might give it one last try…
Such an interesting combination! I think this is a great way to get kids to eat pumpkin. 😉
This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.
All my favourite things! Pumpkin, chocolate and cookies. Looking forward to trying this recipe.
Definitely a mix of flavor I never would have thought about but they look so yummy. Thanks for sharing.