Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are super soft, perfectly pumpkin spiced, and studded with chocolate chips – the perfect fall cookie!
Soft Pumpkin Chocolate Chip Cookies
If you’re looking for the perfect cookie for the fall season, you’re going to love this amazing chocolate chip cookie recipe! With a hint of pumpkin in every bite and delicious gooey chocolate chips, this cookie is a must!
Real pumpkin is baked right into the batter, for just the right amount of pumpkin flavor. The moistness of the pumpkin helps give the cookies their signature soft chewiness…which is the perfect texture for a chocolate chip cookie, in my humble opinion.
The best part about this recipe (aside from the amazing smell wafting from the oven as they bake) is just how easy these lovely cookies are to make! With just a few minutes of prep time, you can gave from-scratch pumpkin chocolate chip cookies ready in less than 20 minutes!
Pumpkin and chocolate is one of my favorite flavor combos and I can’t believe it’s taken me so long to publish a proper pumpkin chocolate chip cookie recipe. But this one is worth the wait, promise!
Related: See 50 more amazing pumpkin recipes here!
Ingredients
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- 1 cup unsalted butter, room temperature
- 1 cup sugar (granulated)
- 1 cup brown sugar
- 1 cup real pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- 1 Tablespoon milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups all-purpose flour
- 10 oz dark chocolate chips
Helpful Kitchen Tools
Instructions
To Prep: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer (or large bowl, using a hand mixer), cream the butter and sugars, until light and fluffy. Mix in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice until well incorporated.
- Gradually pour the flour into the bowl of wet ingredients, mixing as you add. Then, stir or fold in the chocolate chips into the pumpkin mixture.
- Portion out the dough using a medium cookie scoop. Place cookie dough balls on the prepared cookie sheet, leaving about 2 inches between each cookie.
- Bake at 350°F for 10-12 minutes, or until edges start to turn light brown. Cool the cookies on a wire rack.
Video Demo:
Prep Tips
- Pumpkin – Be sure to use real pumpkin or 100% pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains added sugar and spices, which would overpower the recipe (we already added baking spices to our batter!)
- Add-Ins – If you like nuts in your cookies, these would taste fantastic with chopped walnuts or pecans. You could also add dried fruit, such as raisins or dried cranberries for a little pop of flavor.
- Chocolate – The original recipe calls for dark chocolate chips, but you can use your favorite kind. Milk chocolate chips, semi-sweet chocolate chips, or even white chocolate chips would all be yummy! You could even add extra chocolate chips if you are a chocoholic like me!
- Storage: Cookies can remain stored in an airtight container for up to 3 days or frozen for 3 months. To freeze, wrap each individual cookie in plastic wrap and place them all in a large freezer bag.
More Fall Cookie Recipes To Try
- Pumpkin Oatmeal Cookies with Cinnamon Icing
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake Cookies
- 2-Ingredient Pumpkin Cake Mix Cookies
- Apple Cinnamon Oatmeal Cookies
Pumpkin Chocolate Chip Cookies Recipe (Printable Recipe Card):
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Soft Baked Pumpkin Chocolate Chip Cookies
Equipment
- Large Mixing Bowl
- Cookie sheet
- Medium Cookie Scoop
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup real pumpkin puree
- 1 egg
- ½ cup oil
- 1 Tablespoon milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups all-purpose flour
- 10 oz dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, cream the butter and sugars, until light and fluffy. Mix in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice until well incorporated.
- Gradually pour in the flour, mixing as you add. Then, fold in the chocolate chips by hand.
- Portion out of dough using a medium cookie scoop. Place cookie dough balls on the prepared pan, leaving about 2 inches between each cookie.
- Bake at 350°F for 10-12 minutes, or until edges start to turn light brown.
Video
Notes
Nutrition
Pin our Pumpkin Chocolate Chip Cookie Recipe on Pinterest:
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What kind of oil?
Any oil that you like to use for baking should work!