Name: Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 tsp pumpkin pie spice; 1 cup pumpkin puree; 1/2 cup vegetable oil; 3/4 cup white sugar; 1/2 cup brown sugar; 1 large egg; 1 tbsp vanilla extract; 2 cups chocolate chips

Soft, spiced pumpkin chocolate chip cookies are everything I crave when autumn rolls in. Fluffy, tender, and packed with warm fall flavors, these cookies strike the perfect balance between cozy spice and melty chocolate. Whether I’m baking for a holiday, a weekend treat, or just to make the house smell amazing, this recipe always delivers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil

3/4 cup white sugar

1/2 cup brown sugar

1 large egg

1 tbsp vanilla extract

2 cups chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

In a large bowl, I beat the pumpkin puree, vegetable oil, white sugar, and brown sugar until smooth.

I mix in the egg and vanilla extract until fully incorporated.

Then I gradually stir in the dry ingredients, mixing until just combined.

I fold in the chocolate chips evenly.

Using a spoon or cookie scoop, I drop about 1.5 tablespoons of dough onto the baking sheet.

I bake the cookies for 10–12 minutes, until the edges are just golden and the centers are set.

I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 180 kcal per cookie

Variations

When I want to change things up, I sometimes swap the chocolate chips for white chocolate or cinnamon chips for a spicier twist. Chopped pecans or walnuts also add a great crunch. If I’m going for a more indulgent treat, I drizzle melted chocolate over the cooled cookies. To make them dairy-free, I simply use dairy-free chocolate chips.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days—they stay soft thanks to the pumpkin. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. When I’m ready to eat, I let them thaw at room temperature or warm them in the microwave for about 10 seconds to bring back that fresh-baked texture.

FAQs

What kind of pumpkin should I use for these cookies?

I always use canned pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that would throw off the recipe.

Can I make the dough ahead of time?

Yes, I can prepare the dough and store it in the fridge for up to 2 days. I just let it sit at room temperature for about 10–15 minutes before scooping and baking.

Why are my cookies so cakey?

Pumpkin adds a lot of moisture, which gives these cookies a soft, cake-like texture. If I prefer a firmer cookie, I slightly reduce the pumpkin puree by 2–3 tablespoons.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree before. I just make sure it’s thick and not too watery, as excess moisture can change the texture of the cookies.

How do I know when the cookies are done baking?

I look for lightly golden edges and a set center. They might look slightly soft in the middle, but they’ll continue to set as they cool on the baking sheet.

Conclusion

These pumpkin chocolate chip cookies are my go-to fall baking treat—simple, quick, and bursting with cozy flavor. They bring together everything I love about autumn in each bite. Whether for a Thanksgiving dessert or a casual snack with coffee, I always find myself reaching for just one more.

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