Pumpkin Chocolate Chip Cookies
This soft Pumpkin Chocolate Chip Cookies recipe is a must make every fall and only takes 20 minutes. They are moist, flavorful, and my top favorite fall cookie!
I have too many favorite pumpkin recipes, like our Classic Pumpkin Roll, Pumpkin Mug Cake, Healthy Pumpkin Muffins, or Pumpkin Bars with Caramel Frosting!
My love runs deep for these 20-Minute Pumpkin Chocolate Chip Cookies.
My family has been making this recipe for decades. They’re big, soft and chewy Pumpkin Chocolate Chip Cookies made with just a few simple ingredients, in only 20 minutes. I have never found a better recipe than my mom’s, with the perfect blend of fall spice flavors. They freeze really well, too, so you can enjoy them for weeks.
How to make Pumpkin Chocolate Chip Cookies:
Make Cookie Dough: Combine oil and sugar then add egg, milk, pumpkin, and vanilla. Mix well then combine dry ingredients in a separate bowl. Add dry ingredients and chocolate chips to wet ingredients then stir until incorporated.
Bake: Drop cookie dough by large spoonfuls on a cookie sheet lined with parchment paper or sprayed lightly with cooking spray. Bake at 375°F for 10-12 minutes. Enjoy these soft pumpkin chocolate chip cookies with a glass of milk.
Storing and Freezing Instructions:
To Store: I don’t recommend keeping these cookies at room temperature because they will “sweat” and become sticky. They still taste yummy, but the tops get sticky. I recommend freezing them.
To Freeze: Allow baked cookies to cool completely, then transfer to a freezer safe ziplock bag and freeze for up to 2 months. Allow the cookies to come to room temperature (or microwave for a few seconds to enjoy one warm).
More Cookie Recipes:
Oatmeal Creme Pies
Ginger Molasses Cookies
Pumpkin Snickerdoodles
S’mores Cookies
Chocolate Crinkle Cookies
Browned Butter Chocolate Chip Cookies
Biscoff Cookies
Double Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies
This soft Pumpkin Chocolate Chip Cookies recipe is a must make every Fall and only takes 20 minutes. They are moist, flavorful, and my top favorite Fall cookie!
Course DessertCuisine American
Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes
Servings 24
Calories 184kcal
Author Lauren Allen
Equipmentcut and serve turnerParchment Paper optional
Ingredients1 cup granulated sugar1/2 cup oil (vegetable or canola oil)1 teaspoon milk1 large egg1 teaspoon vanilla extract1 cup canned pumpkin (or homemade pumpkin puree)2 cups all-purpose flour1 1/2 teaspoons ground cinnamon1/2 teaspoon salt2 teaspoons baking powder1 teaspoon baking soda1 1/2 cups semi-sweet chocolate chips or milk chocolateUS Customary – Metric
InstructionsPreheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.Add sugar and oil to a mixing bowl and stir well to combine. Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients. Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated. Drop by large spoonfuls onto prepared cookie sheet.*Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy looking on top.
Video
Notes
This recipe will make about 2 dozen small pumpkin cookies. I like to make mine extra big, like the ones you get at a bakery. I cook those extra big cookies for about 12-15 minutes, and it makes about 18-20 cookies.
NutritionCalories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 100mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1607IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg
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I originally shared this recipe in October, 2010. Updated September 2019 and October 2024.
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