These soft, chewy pumpkin chocolate chip cookies strike the perfect balance between autumn spice and sweet chocolate. With tender centers, lightly crisp edges, and pockets of melty chocolate, they’re quick to whip up and even quicker to disappear—ideal for cozy afternoons, holiday baking, or whenever you crave a pumpkin-infused treat.
Why You’ll Love This Recipe
• Celebrates fall flavors with warm cinnamon and rich pumpkin puree
• Ultra-moist, tender texture thanks to simple pantry ingredients
• No butter needed—oil keeps cookies soft and easy to mix
• Ready in under 30 minutes from start to finish
• Customizable: swap chips, add nuts, or sprinkle sea salt
Ingredients
- 1 cup granulated sugar
- 1/2 cup oil (vegetable or canola oil)
- 1 teaspoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (or homemade pumpkin puree)
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate
Directions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats; set aside.
2. In a large mixing bowl, beat together the granulated sugar and oil on medium speed for about 1 minute, until fully combined and slightly smooth.
3. Add the milk, egg, and vanilla extract, then pour in the pumpkin puree. Continue mixing on medium until the batter is creamy and uniform in color, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda until the dry ingredients are evenly blended.
5. Gradually add the flour mixture to the pumpkin mixture, stirring on low speed or folding with a spatula just until no streaks of flour remain. Take care not to overmix or the cookies can become tough.
6. Fold in the chocolate chips until they’re evenly distributed throughout the dough.
7. Use a medium cookie scoop (about 2 tablespoons) or a spoon to portion out the dough. Drop rounded balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, rotating the baking sheets halfway through, until the cookie edges are set and just starting to turn golden while the centers remain soft.
9. Remove the sheets from the oven and let the cookies rest on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Pro Tips and Variations
• For thicker cookies, chill the dough for 15–30 minutes before baking.
• Stir in ½ cup chopped pecans or walnuts for a nutty crunch.
• Swap in white chocolate or butterscotch chips in place of semi-sweet for a sweeter profile.
• Sprinkle a pinch of flaky sea salt on each cookie right when they come out of the oven.
• Add ½ teaspoon pumpkin pie spice to the dry mix for extra autumn depth.
Serving Suggestions
• Serve warm with a cold glass of milk or spiced hot chocolate.
• Top cookies with a smear of cream cheese frosting for a decadent twist.
• Crumble over vanilla ice cream for a fall-themed sundae.
• Pair alongside a latte or chai tea latte for a cozy coffee break.
Storage/Reheating
• Store cooled cookies in an airtight container at room temperature for up to 3 days.
• Freeze baked cookies in a freezer-safe bag or container for up to 2 months; thaw at room temperature.
• To refresh chilled or frozen cookies, microwave one for 10–15 seconds or warm in a 300°F oven for 5 minutes.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes—just roast and puree pumpkin, then drain any excess moisture so the dough isn’t too wet.
What’s the best way to prevent cookies from spreading too much?
Chill the dough for 15–30 minutes and be sure to measure flour accurately (spoon and level).
Can I replace oil with melted butter?
You can, but cookies may spread differently and have a richer flavor. Use melted and slightly cooled butter in a 1:1 swap.
How do I make these gluten-free?
Substitute a 1:1 gluten-free baking flour blend and check for added xanthan gum if needed.
Conclusion
These pumpkin chocolate chip cookies deliver all the cozy flavors of fall in soft, chewy bites studded with melty chocolate. With hands-on time of just minutes and simple pantry staples, they’re the ultimate easy treat for gatherings, lunchboxes, or a quiet afternoon indulgence. Give them a try this season—you’ll want to keep the dough on hand all year long!
