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The BEST Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are the essential fall cookie! Chewy and cake-like, they’re sure to be a hit at your next tailgate or fall party.

We’re well into fall, and you know what that means, right? You’re allowed to eat anything and everything pumpkin whenever you want. It’s one of the rules of fall. No one can judge you for having a pumpkin spice latte with pumpkin chocolate chip cookies while your pumpkin scented candle burns nearby.

Speaking of pumpkin chocolate chip cookies, I’m sharing one of my favorite fall recipes today. The first time I made these was last fall for an IU football tailgate. My friends went bananas over them. The cookies were gone long before the beer, which I take as a huge compliment.

The BEST pumpkin chocolate chip cookies!

These cookies are more cake-like, and they’re super spongy. (I strongly detest the word that rhymes with boist.)  I also like these cookies because they seem to stay fresh for quite a while, when stored in an airtight container. Although you won’t have to worry about that because they won’t be around for very long.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Baking Tips

One thing I find when baking these cookies is to let the prepared batter rest in a large bowl for 15-20 minutes before scooping out of the batter and baking the cookies. (I LOVE this little gadget for making uniform cookies.) It may be in my head but they seem to turn out fluffier when I do this.

I also prefer to line my baking sheet with parchment paper. This makes clean up much easier. You can also use a baking mat, but keep in mind you’ll have to wash it your baking is complete.

After cooling for a couple minutes on the baking sheets (these are my absolute favorites because it’s nearly impossible to burn anything on them), I move the cookies to cool on wire racks. I love these because they’re compact for storage but can be stacked.

4.05 from 86 votes
Pumpkin Chocolate Chip Cookies
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
These pumpkin chocolate chip cookies are the essential fall cookie! Chewy and cake-like, they're sure to be a hit at your next tailgate or fall party!
Course: Dessert
Cuisine: American
Keyword: pumpkin chocolate chip cookies, pumpkin chocolate cookies, pumpkin cookies
Servings: 3 dozen
  • 1/2 c. canola oil
  • 1 c. 100% pure pumpkin
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. flour
  • 2 c. semisweet chocolate chips
  1. Combine oil, pumpkin, sugar, egg, & vanilla.
  2. In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
  3. In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
  4. Fold in chocolate chips.
  5. Preheat oven to 350°.
  6. Allow batter to sit for 15 minutes.
  7. Using a cookie scoop, place batter on baking sheet.
  8. Bake for 10-12 minutes.
  9. Yield depends on size of cookies. 1 tablespoon cookie scoop typically yields 3 dozen.

Pumpkin Chocolate Chip Cookies

What’s your favorite pumpkin flavored treat?

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  1. I’ve been making these cookies for years and every time I do they NEVER last longer than a couple of hours… everyone loves them. I think they are amazing and a great addition to any holiday party!

    1. Hi 🙂 I just want to ask did you boiled first the pumpkin. Before you start this.of you just grate ?

      1. It’s canned pumpkin. Not the pie filling. Pumpkin puree.

        1. cant find pumpkin in a can here. if I use the fresh one how do I make it thax

          1. I cut up chunks of pumpkin and bake them in the oven at 350 degrees for about 45 minutes or until it’s fork-tender, then you scrape out the usable pumpkin and puree it in a blender or food processor till smooth. It is amazing!

        2. I used can pumpkin because I had some left over from making pumpkin roll turned out great I did make a few other changes as well like using Vegie oil and milk chocolate yummy ???

      2. Kirsten Bahr says:

        Whoa there, pump the breaks. Libby’s canned pumpkin works wonderfully

  2. Just pinned! I absolutely <3 everything pumpkin. My favorite would have to be a friend's pumpkin chocolate chip bread. Can't wait to try the cookies!

  3. They look delicious! I have been taking advantage of the fact that its fall and everything is pumpkin flavored.


  4. I hate pumpkin chocolate chip cookies for the first time last week. They are so good!! Thanks for sharing the recipe!

  5. I love pumpkin cookies and always looking for new recipes to try! Yours look very moist and delicious. Can’t wait to try!

  6. These look so good! I might just have to make these my next baking project when we finish up the pumpkin bread I made yesterday!! YUMM!


  7. Love me some pumpkin chocolate chip cookies! These look super fluffy! And I’m right there with you in my disdain for that word that rhymes with boist…..ew.

  8. Could you please let us know about how many cookies this makes? I need to take cookies to a Bible study this week and just need to know if I should double (or even triple) the batch! They look yummy! Thanks!!!

  9. Pumpkin + chocolate = kelly heaven. I haven’t found a good pumpkin chocolate chip cookie recipe I like, so I’m pinning this HARD and making it soon.

  10. Oh yum! I just bought tons of organic pumpkin at Costco and I’ve been trying to figure out what to use it for!

  11. These look sooo yummy! I can’t wait to bake them 😀

  12. I just had to pop in and tell you that I pinned your recipe and decided to make these with my daughter yesterday. They are delicious!!! I let the batter sit for 15 min like you said and they are so fluffy!! This is a new favorite in our house! Thanks so much for sharing 🙂

  13. When does one combine the two bowls of ingredients? Not clear.

    1. Vanessa Barnett says:

      yes, it does. after combining each it says add to pumpkin mixture. re-read the directions

      1. In Sue’s defense it is not on the recipe card version

  14. how many cookies does this recipe make?

  15. Just made these cookies and they are the best!

  16. I made these cookies twice this week (with only 1c chocolate chips though, which is already a lot!).
    I will certainly make them a lot during the Holidays. Thanks for sharing!

  17. Rachel Lewis says:

    Is it a cup or can of pumpkin? ????

  18. I’m all set to make these with my kiddos. Can’t wait. Just one question, though. We don’t use vegetable oil; would olive oil work the same?

      1. Canola is ALWAYS GMO !!!!! Steer clear from it!

        1. Canola is ALWAYS GMO !!!!! Steer clear of it! I used coconut oil.

    1. You can always use applesauce in place of oil when baking.

  19. Just tried your recipe…DELICIOUS!!! Thank you! I also love how you have the recipe ready to print as a 4×6 recipe card. I just printed it and added it to my recipe box — my tried and true favorites :)!

  20. how many cookies would this recipe make?

  21. i was a little worried because the batter was runny at first but letting it sit really thicken it up

    Super yummy

    I’ll be sharing my experience on my blog later today

  22. i made these today! So tasty! I made a couple adjustments due to what I had in the house, and pure curiosity. I used 1/2 cup melted coconut oil, 1/2 cup sugar (I want to try puréed dates instead next time!), extra vanilla, self rising flour (instead of flour and baking soda and baking powder), extra salt, and I increased the spices (adding nutmeg, ginger, cloves etc). My house smells like Fall!

      1. I baked these in a muffin tin and they turned out amazing!!

  23. Just made these exactly according to the recipe. I used the smallest TS cookie scoop that I have (l 1/4″ dia) and I was able to get 5 doz. DELICIOUS!!

  24. Oh, my, word. I just pulled the first batch out of the oven, and am currently eating one. These are heavenly!!!!! Thank you for sharing this recipe. I’m sure its one I will be making and sharing for years to come 🙂

  25. Made these today! Used coconut oil instead of the vegetable. Did not think to melt the coconut oil, but I realized that the small chunks that were not able to smooth would absorb in the cookie so I was not too worried. These turned out PHENOMENAL, I am so glad I found this recipe! I was getting ready to use a slightly more complicated one that incorporated more of the spices, but then I found yours. It is the perfect simplicity that is not overpowering. I am never buying store bought versions again! And I am no baker by any means – normally I am a pre-made, tear-apart-cookie kind of girl. I definitely felt like a domestic goddess when these rolled out of the oven. I made them pretty big so only a batch of 12, which I was glad for since I was short on pans. They just needed a few extra minutes in the oven and Voila! Thank you for this recipe!!!

  26. Karon Skidmore says:

    I made these. Great recipe! Thanks! I think the recipe is missing a step – before adding chocolate chips, you need to mix together the wet and dry ingredients. …. I replaced 1/2 chocolate chips with cranberries which worked beautifully. And I added 2 Tbsp flaxseed meal to the flour because it’s so good for you.

  27. How many cookies does this recipe make? I am making them for a Halloween treat for a class of 60 and don’t know how many batches I should be ready to make.

  28. I ended up with 22 Big cookies !! Veryyy delicious although, i’d make it 1 cup of chocolate chips next time, so as not to over power the pumpkin taste. Great recipe though!

    1. I also thought the chocolate chips were a little overpowering :). I just made them again with about a cup of chocolate and they were amazing! This is my new favorite pumpkin chocolate chip cookie recipe!

  29. I forgot to do the milk & baking soda part?? How is this going to affect th e end results?

  30. I made these over the weekend–so delicious! They didn’t last long at all 🙂

  31. These are amazing. Its not everyday a recipe comes out SO perfect. I been staying in the Caribbean for the last year and most things I try to bake down here come out “bla” or they don’t come out at all. But these, they turned out perfect. I highly recommend them for those in high high humidity. Fluffy, tasty, just all around fantastic! I can’t wait to try more of your recipes! Thanks!!!

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  33. I make a very similar cookie every fall, but I add oats to mine. It gives them a little more substance and I actually eat them as a breakfast cookie! They are delicious!!!!

  34. Hi I am wondering how many cookies this batch makes??

  35. are these freeze-able once cooked?

      1. They do freeze and thaw great- i used to have these on my Christmas baking list every year and would have to start baking early so I would just freeze them

  36. Melanie S says:

    Do you think that you could use a different fruit instead of pumpkin?…maybe substitute with pureed zucchini or even banana?

    1. I have no idea. You may want to search for banana or zucchini chocolate chip cookies since pumpkin is one of the main ingredients in this cookie.

  37. What size if pumkin can do I use? I can’t wait to make this recipe today. Perfect for Thanksgiving!!!!

  38. Nevermind I downloaded recipe and noticed it said cup. Oops!!! Back to baking thanks for the recipe. 😉

  39. Do I use fresh pumpkin or can I use canned ? What do you recommend ? Thank you! These look Delish, can’t wait to make them , pls let me know

  40. Susan Kannenwischer says:

    Should the cookie sheets be greased??

  41. Never mind my last question. I am in a hurry and didn’t see it. I also add the whole can of pumpkin so I’ll see how that turns out. Thanks for the recipe! : )

  42. These came out Delish!! Thank you for sharing 🙂

  43. Love these cute cookies! Pumpkin is the definite taste of fall!

  44. Christine says:

    This is a fabulous recipe! Since finding it a month ago I’ve made it twice with pumpkin, once with roasted butternut squash and tonight I’m replacing the pumpkin for banana. It looks similar so far!! What a great recipe!

  45. Tried this recipe today and I can say it is OK. I’ve tried many a pumpkin chocolate chip cookie recipes and
    I wished this one had more flavor. Next time I make them I will add Pumpkin Pie Spice along with the cinnamon.
    I also frosted them which made my family much happier.
    Maybe we have a really big sweet tooth. Thanks for sharing.

  46. Kaelee H. says:

    I love this recipe!! I get rave reviews every time I make it. Recently, I only had about half of the chocolate chips needed, so I separated the batter and did white chocolate chips in the other half. My fiancé was a huge fan of the batch with white chocolate chips! Thanks so much for an easy go-to recipe. 🙂

  47. Yummy!
    I love pumpkin recipes and these look tasty!

  48. These were out of this world! Heavenly bites of soft, yummy pumpkin cookie. Puffed up nicely in the oven and stayed that way cooling on the counter. Didn’t last long the four trays I made. Only 2 trays left! This recipe a keeper!

  49. Because pumpkin and chocolate is AMAZING! Thanks for sharing this recipe, found you at Wonderful Wednesday, pinning 🙂

  50. sylvia :) says:

    hi! how many cookies come out from this recipe? 🙂

  51. Kim Oldenburgh says:

    I made this recipe today and turned them into whoopie pies. I made a maple cream to fill them with. So delicious.

  52. Hi, does anyone have tips for baking these at high altitude? Thanks!

  53. I don’t care if it’s summer and 30 degrees! I’m making these cookies today !

  54. I so wish I could know the calories carbohydrates fats and Cetra without having to figure out myself. Also how many servings. Anyway it sounds good and the dough is now sitting for 15 minutes and then I will bake them. I did use pumpkin chips instead of Chuck chips so we’ll see how that is.While they’re baking I’ll figure out all of above myself. Thanks for a great recipe.

    1. Plug the recipe into the My Fitness Pal app on your phone. It takes a minute or so to do, but it will give you all the details!

  55. I just made these and they are PERFECT! I used safflower oil (what I had on hand) and lowered it to 1/3c and then used the entire can (15oz) of pumpkin, plus added 1/2tsp of ground cloves. The texture is perfect, tastes really pumpkin-y and I highly doubt they will last more than 24hrs in my household!

  56. Thank you so much for this recipe!!! Second batch in the oven right now can’t wait for the hubby to try them when he gets home!! We love pumpkin !!

  57. OMG these are amazing. My boyfriend requested pumpkin chocolate chip cookies and these exceeded my expectations. Thank you for sharing!!!

  58. caitlyn mayrand says:

    I like them too the thire so good

  59. These are delicious! I made mine with gluten free all-purpose flour, and I ended up adding the rest of the can of pumpkin to the batter after baking the first dozen. I wanted more pumpkin flavor, and it made it that much more moist…er sorry, spongey. 😉 Let’s just say it sticks to the roof of your mouth, so you can enjoy each cookie that much longer! I had also wanted to try coconut oil, as someone above did, so next time I will do that as well as try coconut sugar along with it. I’m always trying to “healthy up” my sweet tooth. Anyway, those are just alterations and suggestions, but these are to die for and I’m now sitting here sick from sampling way too much of the batter and a cookie from every batch…plus the broken pieces that didn’t quite make it off the pan. Note to self: make this with at least twelve other people next time so I’m forced to NOT intoxicate myself.

  60. Love this recipe. Thank you for posting it. I’ve been making these cookies for years. =) I always make double the recipe. They taste great with cream cheese frosting.

  61. I used can pumpkin because I had some left plus, vegetable oil since I was out of Canola, Milk Chocolate because that’s what I prefer they are the best pumpkin cookies I’ve ever eaten so light and fluffy yummy

  62. I loved the ingredients, but found that the bake time was much too short. My cookies were still very doughy.. 🙁 I scooped a scant 1Tbsp portion and ended up with 30 cookies. The second sheet of cookies I baked for 17 minutes and they were still very soft, even after cooling. One thing I did do differently was to use Parchment paper on my cookie sheets. Also, your directions did not mention greasing or not greasing cookie sheets. Any suggestions?

  63. Oh my! These are incredible! I replaced the flour with cup4cup gluten free flour, and they turned out amazing! Thank you for posting this recipe!!!

  64. I like the helpful info you provide in your articles.

    I’ll bookmark your blog and check again here regularly.
    I’m quite sure I will learn a lot of new stuff right here!
    Good luck for the next!

  65. Made these today for the first day of Fall! They are very moist and delicious. I will definitely be making these throughout the season! Yum!

    A pumpkin lover, Christina

  66. Can I make 2 batches of cookies with 1 15 oz can of pumpkin because recipe calls for 1 cup of pumpkin which is 8 oz and it’s a 15 oz can of pumpkin

  67. Roseann asks ??? says:

    Can I make two batches of cookies with one 15oz can of pumpkin,because recipe calls for one cup of pumpkin which is 8 oz ,and it’s a 15 oz can of pumpkin. Please send answer so don’t waste any other ingredients .

  68. Clark Fam says:

    Good cookies for fall. Delicious and soft. I love these pumpkin chocolate chip cookies!!

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