Pumpkin Chocolate Chip Cookies

Bake soft, chewy Pumpkin Chocolate Chip Cookies with canned pumpkin and milk chocolate chips — better than store-bought and perfect for fall!

We love the fall season so much in the Lofthouse that we start decorating for Halloween in September. So, you know what that means? The pumpkin treats start early. There is no better recipe to kick things off with than Pumpkin Chocolate Chip Cookies. The standard of all pumpkin-flavored snacks. This recipe is the best one out there! Seriously, this is the only one I use, and soon you will too.

PUMPKIN CHOCOLATE CHIP COOKIES

You know those pumpkin cookies you see this time of year at the grocery store? I have been known to grab a package from time to time, but after discovering this recipe, you’ll never see me snag one again! My Pumpkin Chocolate Chip Cookies are moist, chewy, and will put a smile on any Jack-O-Lantern’s face! Pumpkin puree is mixed with flour, spices, and rich milk chocolate chips. When finished, they are just what you dreamed of.

Why You’ll Love These Soft, Chewy Pumpkin Chocolate Chip Cookies:

• Easy to Make: Simple pantry ingredients, minimal prep, and no complicated steps—perfect for a quick fall bake.
• Soft & Chewy: The combination of pumpkin puree and oil keeps these cookies perfectly soft, tender, and chewy.
• Warm Fall Flavors: Pumpkin pie spice and cinnamon bring cozy, autumnal flavors to every bite.
• Chocolatey Goodness: Milk chocolate chips melt into sweet pockets of chocolate, balancing the pumpkin flavor beautifully.
• Perfect for Sharing: Great for lunchboxes, cookie exchanges, or cozying up with a mug of cider or coffee.
• One-Bowl Cleanup: Most of the mixing happens in one bowl, making cleanup a breeze.
• Customizable Cookie Mix-ins: Add nuts, white chocolate, or extra spices for a personal twist on this classic fall cookie.

Ingredients

• Flour
• Pumpkin pie spice
• Baking powder
• Baking soda
• Ground cinnamon
• Salt
• Granulated sugar
• Light brown sugar
• Vegetable oil
• Egg
• Pumpkin puree
• Vanilla
• Milk chocolate chips

Chocolate Chips Options: I highly suggest using milk chocolate chips for this recipe. I use the Guittard brand of baking chips. They are large chips and they are delicious! I can find them at most grocery stores. I think it gives the best balance of flavor between the spice and the sweet from the chip. You can also use a semi-sweet chocolate chip or a dark chocolate chip if you prefer.

Instructions

Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper. Set aside.

In a large mixing bowl, add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Whisk until sifted and combined. Set aside.

In a separate large bowl, add the granulated sugar, brown sugar, and vegetable oil. Beat with an electric hand-mixer until combined. Beat in the egg, pumpkin puree and vanilla. Mix until just combined. Gradually mix in the flour mixture; just until combined. Try not to over-mix. Fold in milk chocolate chips.

Drop 2 Tablespoons of dough per cookie onto the prepared cookie sheets; spacing 2 inches apart. 15 cookies per sheet.

Bake for 12 minutes. Carefully remove from oven and let cookies cool right on cookie sheets.

Servings

This recipe yields 30 cookies if you scoop only 2 Tablespoons of dough per cookie.

Storage and Reheating

Store cooled cookies in an airtight container, on the counter, for up to 4 days. They can last up to one week when stored in the fridge.

They can also be stored in the freezer for up to 1 month. Make sure they are in an airtight container or large freezer bag and release as much air as possible. To thaw, leave them out on the counter on paper towels or paper plates to soak up any moisture.

🍪 Holly’s Tips for the Best Pumpkin Chocolate Chip Cookies Ever:

• Don’t Overmix The Dough: Mix just until combined to keep the cookies soft and tender. Overmixing can make them dense or cakey.
• Measure Flour Carefully: Spoon flour into your measuring cup and level it off—too much flour can make cookies dry.
• Space Cookies Properly: Drop 2 tablespoons of dough per cookie, spaced about 2 inches apart, so they bake evenly.
• Bake Until Just Set: Cookies will continue to firm up as they cool on the cookie sheet—avoid over-baking for maximum chewiness.
• Cool On The Baking Sheet: Letting the cookies cool on the baking sheet helps them set while staying soft in the center.

Frequently Asked Questions:

Similar Recipes

Pumpkin Cobbler: This warm cobbler is full of a pumpkin spice flavor! It’s best served with a scoop of vanilla ice cream.

White Chocolate Pumpkin Snickerdoodles: This fun twist on the traditional cookie will have you falling in love all over again with a pumpkin cookie.

Pumpkin Cinnamon Rolls: Your fall weekend mornings just got a whole lot better! This spiced cinnamon roll with a sweet glaze goes so well with a cup of coffee.

Cheesecake Pumpkin Cupcakes: Each cupcake is infused with pumpkin spice and a creamy cheesecake filling. The cream cheese frosting makes this an indulgent treat!

Find more Life In The Lofthouse fall desserts here.

Have you made this Pumpkin Chocolate Chip Cookies recipe? 🍪

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinChocolateChipCookies #FallDesserts #CozyTreats #LifeInTheLofthouse

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