Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies made with pumpkin purée, warm spices, and chocolate chips, baked until soft and tender. This easy pumpkin cookie recipe is perfect for fall baking, holiday desserts, and homemade sweet treats with a moist, cake-like texture.

Ingredients

• 1 cup granulated sugar (200 g)
• 1/2 cup vegetable or canola oil (120 ml)
• 1 teaspoon milk (5 ml)
• 1 large egg
• 1 teaspoon vanilla extract (5 ml)
• 1 cup canned pumpkin purée or homemade pumpkin purée (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 or milk chocolate chips (260 g)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the sugar and oil, stirring until well blended.
3. Add the egg, milk, pumpkin purée, and vanilla extract. Mix until smooth and fully combined.
4. In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
5. Add the dry ingredients to the wet mixture, then fold in the chocolate chips. Stir just until combined—do not overmix.
6. Drop large spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
7. Bake for 10–12 minutes, or until the cookies are set and no longer glossy on top. Allow to cool slightly before transferring to a wire rack.

Tips

• These cookies have a soft, cake-like texture rather than a crispy one.
• Use parchment paper to prevent sticking and ensure even baking.
• Do not overbake to keep the cookies moist.

Variations and Substitutions

• Replace chocolate chips with white chocolate or chopped nuts.
• Add a pinch of nutmeg or cloves for extra warm spice.
• Use dairy-free chocolate chips to make the recipe dairy-free.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure the purée is thick and well-drained.

Why are my cookies soft instead of crunchy?
Pumpkin adds moisture, giving these cookies a soft texture.

Can I freeze the cookie dough?
Yes, scoop the dough and freeze, then bake directly from frozen with a slight increase in baking time.

Serving Suggestions

• Serve with a glass of milk or a cup of coffee.
• Add to holiday cookie platters.
• Enjoy as a snack or simple dessert.

Why You’ll Love This Recipe

• Soft texture with warm pumpkin spice flavor
• Packed with chocolate chips in every bite
• Easy to make with simple pantry ingredients

Pumpkin Chocolate Chip Cookies

Recipe by el hassan

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

184

kcal

Ingredients

• 1 cup granulated sugar (200 g)

• 1/2 cup vegetable or canola oil (120 ml)

• 1 teaspoon milk (5 ml)

• 1 large egg

• 1 teaspoon vanilla extract (5 ml)

• 1 cup canned pumpkin purée or homemade pumpkin purée (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 or milk chocolate chips (260 g)

Directions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
• In a large mixing bowl, combine the sugar and oil, stirring until well blended.
• Add the egg, milk, pumpkin purée, and vanilla extract. Mix until smooth and fully combined.
• In a separate bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
• Add the dry ingredients to the wet mixture, then fold in the chocolate chips. Stir just until combined—do not overmix.
• Drop large spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
• Bake for 10–12 minutes, or until the cookies are set and no longer glossy on top. Allow to cool slightly before transferring to a wire rack.