It’s not truly fall until I’ve had one of these pumpkin chocolate chip cookies.
As soon as October hits, I’m making these pumpkin chocolate chip cookies. They’re super moist, the perfect balance of chocolate and pumpkin, and almost feel like you’re eating a piece of cake instead of a true cookie. They’ll be a hit at any fall gathering *and* you can easily make them vegan too!
A few notes:
- Be Patient: Let the cookies sit at least overnight before digging in. This is one of those recipes that’s much better if you have it a day or two after you bake it, so be patient and give the flavors time to really come together.
- Don’t over bake: It’s easy to think these are under baked given the texture. If you really feel like they need another minute or two after the original 15 minutes are up, go for it, but they are meant to be moist.
- Add more fall flavors: Mix in other flavorings such as nutmeg, clove, and allspice to really amp up the pumpkin pie flavor.
- Make them Vegan: Remove the egg and add another 1-2 tablespoons of pumpkin and 1-2 tablespoons of oil to make these vegan pumpkin chocolate chip cookies!
- Recipe Update: I updated the below recipe to make better use of the full can of pumpkin. Here’s the original recipe that makes ~14 cookies:
- 1 Cup Sugar
- ½ Cup Neutral oil (Canola, vegetable, etc.)
- 1 Cup Pumpkin
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Baking soda
- ½ tsp Cinnamon, rounded
- ¼ tsp Salt, rounded
- 2 Cups Flour
- 1 Cup Chocolate chips, or to taste
Pumpkin Chocolate Chip Cookies
It's not truly fall until I've had one of these pumpkin chocolate chip cookies. Super moist and almost like a piece of cake in cookie form, these are bound to be a hit at any fall gathering!
Ingredients
- 1½ Cup Sugar
- ¾ Cup Neutral oil (Canola, vegetable, etc.)
- 1 Can Pumpkin (15 oz)
- 2 Eggs
- 2 tsp Vanilla
- 1½ tsp Baking soda
- 1½ tsp Cinnamon
- 1 tsp Salt
- 3¼ Cups Flour
- 1½ Cup Chocolate chips or to taste
Instructions
- Preheat the oven to 350℉.
- In the bowl of a stand mixer, mix together the sugar, oil, pumpkin, egg, and vanilla.1½ Cup Sugar, ¾ Cup Neutral oil, 1 Can Pumpkin, 2 Eggs, 2 tsp Vanilla
- Add in the baking soda, cinnamon and salt and mix again.1½ tsp Baking soda, 1½ tsp Cinnamon, 1 tsp Salt
- Add the flour, mixing until only just combined.3¼ Cups Flour
- Add chocolate chips to taste and mix until evenly distributed.1½ Cup Chocolate chips
- Using a large spoon, spoon the dough onto a parchment covered baking sheet and bake for about 15 minutes.
- Let cool on a wire rack and store in airtight container or bag.
Notes
*Updated 11/1/25 to have better ratios to a full can of pumpkin and amp up the spices.
-
- Be Patient: Let the cookies sit at least overnight before digging in. This is one of those recipes that’s much better if you have it a day or two after you bake it, so be patient and give the flavors time to really come together.
-
- Don’t over bake: It’s easy to think these are under baked given the texture. If you really feel like they need another minute or two after the original 15 minutes are up, go for it, but they are meant to be moist.
-
- Add more fall flavors: Mix in other flavorings such as nutmeg, clove, and allspice to really amp up the pumpkin pie flavor.
-
- Make them Vegan: Remove the egg and replace with 1-2 tablespoons of oil per egg to make these vegan pumpkin chocolate chip cookies!
