I still remember the very first time I baked this Pumpkin Chocolate Chip Cookies Recipe. The warm aroma of pumpkin and cinnamon filling my kitchen instantly made me smile. As soon as I took a bite, I was hooked—the texture was soft, the chocolate melted perfectly, and the cozy fall flavor was unforgettable.
After making them again and again, I can confidently say these are some of the best seasonal cookies you’ll ever bake. Whether you’re sharing them with friends or simply enjoying one with a cup of coffee, they always bring joy.
Let me walk you through how to make these delicious pumpkin delights! If you enjoy creative dessert ideas, you can also try this recipe chocolate-covered-cheesecake-strawberries-recipe.
Ingredients
Here’s everything you’ll need to make these delicious cookies—each ingredient plays an important role in flavor and texture.
Note: Makes about 24 cookies.
- 1 cup granulated sugar – balances sweetness and keeps cookies tender.
- ½ cup vegetable or canola oil – makes the cookies soft and moist.
- 1 teaspoon milk – adds slight richness to the dough.
- 1 large egg – helps bind everything together.
- 1 teaspoon vanilla extract – enhances overall flavor.
- 1 cup canned pumpkin puree – provides moisture and classic pumpkin flavor. (Do not use pumpkin pie filling.)
- 2 cups all-purpose flour – gives structure to the cookies.
- 1 ½ teaspoons ground cinnamon – adds warm spice.
- ½ teaspoon salt – balances sweetness and boosts flavor.
- 2 teaspoons baking powder – helps the cookies rise properly.
- 1 teaspoon baking soda – gives a light and soft texture.
- 1 ½ cups semi-sweet chocolate chips – adds sweetness and rich chocolate flavor.
Variations
You can easily customize these cookies to match your preferences:
- Dairy-Free: Use plant-based milk and dairy-free chocolate chips.
- Lower Sugar: Replace sugar with a suitable baking sweetener.
- Extra Spice: Add pumpkin pie spice for deeper flavor.
- Nut Addition: Mix in chopped walnuts or pecans.
- White Chocolate Twist: Replace part of the chocolate chips with white chocolate chips.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10–12 minutes
- Total Time: About 20 minutes
Equipment You Need
- Mixing bowl – for combining ingredients.
- Measuring cups and spoons – for accurate measurements.
- Cookie sheet – for baking the cookies evenly.
- Parchment paper – prevents sticking and makes cleanup easy.
- Wire rack – for cooling cookies properly.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Mix the Wet Ingredients
In a large bowl, combine sugar and oil until smooth. Add the egg, milk, pumpkin puree, and vanilla extract. Stir until the mixture is well blended and creamy. This creates the moist base of the cookies.
Prepare the Dry Ingredients
In a separate bowl, mix together flour, cinnamon, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing to keep cookies soft.
Add Chocolate Chips and Bake
Fold in the chocolate chips evenly throughout the dough. Drop spoonfuls onto a lined baking sheet, leaving space between each cookie. Bake at 375°F (190°C) for 10–12 minutes. The edges should be set while the centers remain soft. Let them cool before serving.
Additional Tips for Making This Recipe Better
- I measure flour carefully by spooning it into the cup to avoid dense cookies.
- I avoid overmixing because it can make cookies tough.
- I sometimes chill the dough for a few minutes if the kitchen is warm.
- I use high-quality chocolate chips for better flavor and texture.
- I allow cookies to cool on the baking sheet for a few minutes before transferring them.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
These cookies taste amazing on their own, but you can make them even more special. Serve them slightly warm for melty chocolate. Pair them with a glass of milk, coffee, or hot chocolate. For special occasions, dust lightly with powdered sugar or add a scoop of vanilla ice cream on top.
Arrange them on a decorative plate for holidays or gatherings. They make a beautiful addition to dessert tables.
Nutritional Information
Approximate values per cookie:
- Calories: About 184
- Protein: About 2g
- Carbohydrates: About 23g
- Fat: About 9g
Make Ahead and Storage
Storage
Store cooled cookies in an airtight container at room temperature. They stay fresh for 3–4 days.
Freezing
Place cookies in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Reheating
Warm cookies in the microwave for a few seconds or in the oven at low heat to restore softness.
Why You’ll Love This Recipe
These pumpkin chocolate chip cookies are a must-try for many reasons:
- Easy to Prepare: Simple ingredients and quick steps make baking stress-free.
- Soft Texture: Moist and tender every time.
- Perfect Flavor: Pumpkin and chocolate combine beautifully.
- Customizable: Easy to adjust for dietary preferences.
- Great for Sharing: Ideal for holidays, parties, or family treats.
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
Method
- In a large bowl, combine sugar and oil until smooth. Add the egg, milk, pumpkin puree, and vanilla extract. Stir until the mixture is well blended and creamy. This creates the moist base of the cookies.
- In a separate bowl, mix together flour, cinnamon, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing to keep cookies soft.
- Fold in the chocolate chips evenly throughout the dough. Drop spoonfuls onto a lined baking sheet, leaving space between each cookie. Bake at 375°F (190°C) for 10–12 minutes. The edges should be set while the centers remain soft. Let them cool before serving.
Notes
- I measure flour carefully by spooning it into the cup to avoid dense cookies.
- I avoid overmixing because it can make cookies tough.
- I sometimes chill the dough for a few minutes if the kitchen is warm.
- I use high-quality chocolate chips for better flavor and texture.
- I allow cookies to cool on the baking sheet for a few minutes before transferring them.
