Pumpkin Chocolate Chip Cookies

This delicious recipe has been a beloved family classic for years. These pumpkin chocolate chip cookies are big, soft, and wonderfully chewy, made with simple ingredients in just 20 minutes. Honestly, I haven’t found a better recipe than my mom’s—it’s the perfect balance of cozy fall spices. Plus, they freeze beautifully, so you can enjoy these tasty treats well beyond the baking day.

What Makes Them Irresistible

When I think about fall baking—like a loaf of homemade pumpkin bread—these pumpkin chocolate chip cookies check every box—fast, easy, and irresistibly cozy. They deliver soft, chewy cookies bursting with real pumpkin flavor and warm fall spices, and they’re tried and true in my family kitchen.

• Quick and easy: you’re looking at about 20 minutes total—10 minutes to prep and 10 minutes to bake—so you can have fresh cookies on the table in no time.
• The perfect texture: these cookies are soft and moist inside with just the right chewy edges if you don’t overmix or overbake.
• Size options: this recipe yields about two dozen smaller cookies or 18-20 large, bakery-style cookies (just add a few minutes to the baking time if you go big).
• Everyday ingredients: pumpkin puree, flour, sugar, oil/egg, and chocolate chips—nothing fancy, no specialty items needed.
• Freeze and make-ahead friendly: bake ahead and freeze for up to two months, or freeze the dough and bake fresh cookies straight from frozen for easy planning.
• Customizable: mix it up with different chocolate chips, add nuts, adjust spices, or try buttery/oat variations to fit your taste—or go playful with these Popcorn Chocolate Chip Cookies.
• Highly rated: readers love this recipe (4.83 stars from 126 votes), so it’s reliable for delicious results every time.
• Perfect for sharing: plenty to pack in lunches, bring to parties, or stash in the freezer for cozy evenings with a cold glass of milk.

Everything You’ll Need

• 1 cup granulated sugar (200 g)
• 1/2 cup oil (vegetable or canola) (120 ml)
• 1 teaspoon milk (5 ml)
• 1 large egg
• 1 teaspoon vanilla extract (5 ml)
• 1 cup canned pumpkin or homemade pumpkin puree (245 g)
• 2 cups all-purpose flour (250 g)
• 1 1/2 teaspoons ground cinnamon (3 g)
• 1/2 teaspoon salt (3 g)
• 2 teaspoons baking powder (8 g)
• 1 teaspoon baking soda (5 g)
• 1 1/2 cups semi-sweet chocolate chips or milk chocolate (260 g)

Mix, Scoop, and Bake

1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
2. In a mixing bowl, stir together the granulated sugar and oil until combined.
3. Add the egg, milk, pumpkin puree, and vanilla to the bowl and mix until smooth.
4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda until evenly combined.
5. Pour the dry ingredients and the chocolate chips into the wet mixture and gently stir just until combined (do not overmix).
6. Drop the dough by large spoonfuls onto the prepared baking sheet.

7. Bake at 375°F for 10–12 minutes (12–15 minutes for larger cookies), until the tops lose their shine.

Tips for Tender, Chewy Cookies

• Don’t overmix after adding the dry ingredients; stir just enough so everything is combined to keep cookies tender and soft.
• Use large spoonfuls if you want those bakery-style giant cookies; bake 12–15 minutes for those, or 10–12 minutes for smaller ones.
• Bake until the tops lose that shiny gloss but still look a little soft—the cookies will set up as they cool.
• Line your pan with parchment or lightly spray with nonstick spray so nothing sticks and cleanup is a breeze.
• If you’re using homemade pumpkin puree that’s a bit watery, drain some liquid or simmer it down a bit to keep your dough from getting soggy.

Flavor Swaps and Add-Ins

• Switch up the chocolate chip types—dark, white, or a mix—to play with flavor.
• Add a cup of chopped pecans or walnuts for some good crunch and nutty flavor—pecan fans might also enjoy these Maple Pecan Cookies with soft centers and maple glaze.
• Spice it extra with pumpkin pie spice instead of cinnamon, or add a pinch of ground ginger for a little zing.
• Try melted butter instead of oil for a richer taste and a slightly crispier cookie edge.
• For a chewier, rustic bite, swap out 1/2 cup of flour for 1/2 cup of quick oats.

Store, Freeze, and Reheat

These pumpkin chocolate chip cookies can get sticky if stored at room temperature, so I definitely recommend freezing for the best results.

• Freeze baked cookies after cooling by layering them with parchment paper in a freezer-safe bag or container. They’ll keep great for up to 2 months.
• To thaw, just leave on the counter for a bit or zap a single cookie in the microwave for 5–10 seconds for a cozy warm treat. You can reheat a whole tray in a 300°F oven for 5–7 minutes too.
• You can prep ahead by scooping dough onto a pan and freezing until solid, then transferring to a bag. Keep dough frozen up to 2 months and bake directly from frozen, adding a minute or two to your bake time; this freeze-and-bake-later method also works for other scoop-and-bake cookies like Andes Mint Cookies.
• If you want to refrigerate dough instead, keep it for up to 48 hours and let it soften a little before scooping if it’s stiff.

Common Questions Answered

• Can I use pumpkin pie filling instead of pumpkin puree?

  Nope! Pumpkin pie filling has extra sugar and spices that will change how sweet and spiced your cookies turn out. Stick with plain canned pumpkin or homemade pumpkin puree for best results.

• Can I swap the oil for butter?

  Yes! Melted butter works cup-for-cup and adds a lovely richer flavor, though your cookies might have a firmer edge. If you’re craving a cookie that really leans into buttery richness, try my Kentucky Butter Cake Cookies.

• Will these cookies be cakey or chewy?

  They’re soft and chewy with a moist middle. Just be careful not to overmix or bake too long to keep them tender.

• Can I make them gluten-free or vegan?

  For gluten-free, try using a 1:1 gluten-free flour blend (results may vary). For vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water), dairy-free chocolate chips, and non-dairy milk.

• How do I stop cookies from getting sticky?

  Freeze or refrigerate them rather than storing at room temp. Make sure cookies cool fully before storing, and layer with parchment between cookies to keep them from sticking.

• How big should I make the cookies and how long should I bake?

  For smaller cookies (about 2 tbsp dough), bake 10–12 minutes. For larger bakery-style cookies, scoop bigger and bake 12–15 minutes. Bake until tops aren’t glossy anymore.