Soft Pumpkin Chocolate Chip Cookies are the best fall cookies! They capture that pumpkin spice flavor you love just right. This recipe is so simple to make and you get a melt in your mouth cookie every time!
This fall season you have to try these amazing homemade cookies. Made with Libby pumpkin puree and chocolate chips, this is the best recipe! Pumpkin Chocolate Chip cookies are perfect for Halloween, Thanksgiving, and everywhere in between,
Looking for a fun treat for Halloween? Make this a fun Halloween treat by reserving half of the chocolate chips. When the cookies get out of the oven, immediately make a jack-o-lantern design with the chocolate chips on the top of the cookies.
Pumpkin and cookies are something we can all agree on. Try our Pumpkin Snickerdoodles, Pumpkin Bread, Pumpkin Roll, Halloween Cookies, and Maple Fall Cookies.
Jump to:
Ingredients
This old fashioned recipe makes the best cookies. Follow our tips and tricks for the best baking experience.
- Pumpkin- The number one ingredient for this recipe is of course pumpkin puree. It can be confusing at the store so be sure to get the puree and not the pumpkin pie filling.
- Sugar- You will need both granulated white sugar and brown sugar for this recipe. The brown sugar gives the cookie a deeper taste.
- Oil- Use your favorite cooking oil like vegetable oil, canola oil, or even avocado oil.
- Milk- Any percentage of milk will work with this recipe. If you want this to be vegan, use almond or soy milk.
- Vanilla extract- For a subtle vanilla taste and a smooth blend of all the ingredients.
- Flour- Use all-purpose flour for best results.
- Baking soda- This recipe uses baking soda to help the cookies rise.
- Seasonings- Use cinnamon, pumpkin spice, and salt to get the right combination of flavor for these cookies.
- Chocolate chips- We like using semi-sweet chips because they aren't overly sweet. You can also use milk chocolate or even dark chocolate depending on taste preferences.
See recipe card for quantities.
How to make Pumpkin Cookies
This easy dessert comes together quickly! You'll be enjoying a soft and fluffy pumpkin cookie in no time at all.
- Combine pumpkin, granulated sugar, brown sugar, oil, milk and vanilla together in a mixing bowl.
- Whisk until all the ingredients al well combined.
- Combine the dry ingredients with the wet ingredients and mix on low until combined. Stir in the chocolate chips.
- The dough is pretty sticky so we suggest doing the next step with a cookie scoop. Scoop the dough onto parchment paper. Bake for 9-11 minutes until the tops are matte and the edges are set and they are cooked through
Hint: Be sure not to overmix the dough so you get a light and fluffy cookie.
Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- Vegan - To make these vegan use almond milk instead of regular milk and use vegan chocolate chips.
- Dark chocolate- We love the combo of sweet and bitter with the semi-sweet chocolate chips. You can use dark chocolate or milk chocolate as well.
- No chocolate chips- My husband will only eat pumpkin cookies without chocolate chips. You can easily leave the chocolate chips out and the cookies still taste great!
How To Serve
These are best served warm with the chocolate chips gooey. You can still enjoy that fresh out of the oven taste by microwaving the cookie for about 10-15 seconds before eating. Don't microwave them too long or they will get a funny texture.
Storing Pumpkin Cookies with Chocolate Chips
Store baked cookies at room temperature to 3-4 days in an air-tight container for the freshest taste.
These make the best-frozen cookie. They even taste great frozen. The texture is so yummy! Or you can make these pumpkin cookies ahead of time and freeze them for 1-2 months until you are ready to eat them. Eat frozen or thaw them in the refrigerator.
Top tip
Remember to get Pumpkin Puree instead of Pumpkin Pie Filling. We also recommend store bought pumpkin puree with this recipe. Homemade puree sometimes has a different consistency altering the results of the recipe.
Related
Looking for other recipes like this? Try these:
Recipe
Pumpkin Cookies
Ingredients
- 2 ¼ cups pumpkin
- 1 ½ cups sugar
- ½ cup brown sugar
- ¾ cup cooking oil I used avocado
- 1 Tablespoon milk
- 2 teaspoons vanilla extract
- 4 ½ cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice
- 2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Combine pumpkin, granulated sugar, brown sugar, oil, milk and vanilla together in a mixing bowl with an electric mixer or stand mixer. Mix until well combined.
- Whisk together the flour, baking soda, salt, cinnamon and pumpkin spice together in a separate bowl. Combine the dry ingredients with the wet ingredients and mix on low until combined. Stir in the chocolate chips. See photos above for a visual. The dough is pretty sticky, so I like to use a cookie scoop. Scoop the dough onto the parchment lined baking sheet, 2 inches apart, about 1 ½ - 2 Tablespoons in size.
- Press the cookies down slightly with your fingers. Bake for 9-11 minutes until the tops are matte and the edges are set and they are cooked through.
Notes
- You can absolutely use milk chocolate chips instead of semi- sweet if you prefer a sweeter chocolate chip.
- These are one of my absolute favorite cookies to freeze. The texture when they are frozen is so yummy. They make a great make ahead cookie or store-in-the-freezer cookie.
- Make sure you use pumpkin puree and not pumpkin pie filling! This recipe is not designed to be made with pumpkin pie filling.
Andrea says
The perfect pumpkin chocolate chip cookie! These are a family favorite for fall.