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+ servings
Pumpkin chocolate chip cookies on a cooling rack.

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are light and fluffy cookies made with pumpkin puree, spices and plenty of chocolate chips. A one bowl cookie recipe that's perfect for the fall!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 27 minutes
Servings 18
Calories 205kcal
Author Sara Welch


  • 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


  • 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.



Calories: 205kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 176mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2140IU | Vitamin C: 0.6mg | Calcium: 37mg | Iron: 1.9mg