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Pumpkin Chocolate Chip Cookies Recipe
Ash Tyrrell

Pumpkin Chocolate Chip Cookies Recipe

I still remember the very first time I baked these pumpkin chocolate chip cookies. 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.
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.