Pumpkin Chocolate Chip Cookies
Updated Oct 11, 2025
These pumpkin chocolate chip cookies are soft and chewy, made with pumpkin puree, pumpkin pie spice, chocolate chips, and only take 15 minutes to make.
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Bake a batch of pumpkin chocolate chip cookies!
I love these Pumpkin Chocolate Chip Cookies because they are chewy, great for fall, and super easy to make. I don’t make promises I don’t mean, but I promise that you’ll absolutely love these pumpkin chocolate chip cookies. When I make them, I can’t keep them in my house long enough! My kids beg me for these cookies as soon as the temperatures drop and the leaves change color!
Happy Cooking!
– Yumna
Pumpkin Chocolate Chip Cookies Ingredients
- Canned pumpkin: Use pure pumpkin puree for this recipe, not pumpkin pie filling, which has added sugars and spices. Fresh pumpkin or butternut squash puree also works.
- Semisweet chocolate chips: You can also use dark chocolate chips, white chocolate chips, or butterscotch chips.
- Dry ingredients: All-purpose flour, baking soda, pumpkin pie spice, and salt.
- Wet ingredients: Granulated sugar, brown sugar, avocado oil, egg, and vanilla extract.
How to Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookie Recipe
These pumpkin chocolate chip cookies are soft and chewy, made with pumpkin puree, pumpkin pie spice, chocolate chips, and only take 15 minutes to make from start to finish.
Video
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup can pumpkin puree
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, whisk together the sugars, pumpkin, oil, egg, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix with a rubber spatula. Fold in the chocolate chips.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets. Space the dough balls at least 2 inches apart.
- Bake for 11–13 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove the cookies from the oven and let them cool completely on the baking sheets before enjoying.
Equipment
Notes
My Top Tip: Drain excess liquid from the pumpkin puree. Blot it dry with a paper towel or strain it in a colander or fine-mesh strainer.
Storage: Store cookies in a sealed container at room temperature for up to 7 days.
Freezing: Freeze the cookies uncovered on a baking sheet. Once they’re solid, transfer them to freezer bags. They’ll last in the freezer for up to 3 months. Thaw a room temperature until softened.
I updated this Pumpkin Chocolate Chip Cookie recipe in October 2024. If you like the original version, you can still find it here. Please note that the recipe video uses the original recipe:
1 cup pumpkin canned
1 cup cane sugar
¼ cup avocado oil
¼ cup unsweetened applesauce
1 teaspoon milk
1 large eggs
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semisweet chocolate chips
Instructions
Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large bowl, whisk the pumpkin, sugar, oil, applesauce, egg and vanilla extract until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
In another medium bowl, toss together the flour baking powder, ground cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
Use a spring-loaded cookie scoop to drop cookie dough on prepared cookie sheets.
Bake 10 minutes or until lightly brown and firm.
Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
1 cup cane sugar
¼ cup avocado oil
¼ cup unsweetened applesauce
1 teaspoon milk
1 large eggs
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semisweet chocolate chips
Instructions
Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large bowl, whisk the pumpkin, sugar, oil, applesauce, egg and vanilla extract until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
In another medium bowl, toss together the flour baking powder, ground cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
Use a spring-loaded cookie scoop to drop cookie dough on prepared cookie sheets.
Bake 10 minutes or until lightly brown and firm.
Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
Nutrition
Serving: 1cookie, Calories: 136kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 75mg, Potassium: 73mg, Fiber: 1g, Sugar: 12g, Vitamin A: 810IU, Vitamin C: 0.3mg, Calcium: 14mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add nuts. Fold chopped walnuts or pecans into the batter with the chocolate chips. You could also sprinkle pumpkin seeds on top of the cookies before baking.
- Finish with flaky sea salt. Add a sprinkle before they go in the oven.
- Turn them into sandwich cookies. Spread a layer of cream cheese frosting between two pumpkin chocolate chip cookies for an extra decadent dessert.
Recipe Tips
- Drain excess liquid from the pumpkin puree. Blot it dry with a paper towel or strain it in a colander or fine-mesh strainer.
- Line baking sheets with parchment paper, but don’t grease the pan. This helps the cookies bake without sticking. If you grease the pan, the cookies will spread or brown too much.
- For flatter cookies, flatten the cookie dough balls. The batter doesn’t have butter, so the cookies don’t spread very much. If you want them to spread more, flatten them with your hand or the bottom of a drinking glass.
- Cool the cookies on the baking sheet for 10 minutes. They’ll continue to cook outside of the oven and firm up a bit. Then, transfer them to a cooling rack to cool completely.
FAQs
Can I make the dough ahead of time?
Yes, you can make the dough up to 1 day ahead of time and refrigerate it overnight. The cookies will be extra moist because the dough will absorb moisture from the pumpkin puree.
Why don’t the cookies have butter?
The pumpkin puree and avocado oil add the moisture and richness that typically comes from butter. Adding more butter to this recipe would make the cookies too soft and cakey.
Comments
Just made these and they turned out so good!! I left them in fridge for about 2 hours before baking and it made them so chewy and fluffy!
Yay, so happy you like them!! Thanks, Libby!
Made these exactly as written. I did have to keep half my batch in the oven longer since it was in the middle rack above the other batch but all good. Love how fluffy they are!
Yay, so happy you love them! Thank you!!
Just like the Feel Good Foodie Pumpkin Chocolate Chip bread, but cookie-er!! So easy to make (the kids helped), and even easier to eat. This is definitely my new go-to fall cookie recipe!
Amazing! So happy you love the recipe and that your kids got to help! Thanks, Claire!!
I am very surprised that you list canola oil or vegetable oil in what seems to be a very nice recipe. Those two oils are very inflammatory. I look for much healthier options.
I would sub avocado oil or coconut oil.
Since the studies about canola oil and vegetable oil are pretty recent, I used to use these oils in older recipes of mine. I have recently switched to using avocado oil as my neutral oil of choice for these types of recipes. I do however still use organic canola oil when making my garlic sauce since avocado oil will turn the sauce green.
Just made these and they are sooo yummy! Is it best to store at room temp or refrigerate?
Thank you so much, Carley! You can store them at room temp for up to a week.
Made these tonight. A hit with the kids and me!
That made my day to hear! Yay!
I loved them and the kids as well
So glad to hear it! Thank you!
This recipe is super easy to follow and pretty light for a treat. Strongly recommend it.
Thanks so much! I appreciate it!
I loved the recipe ! I just replaced the egg with flaxseed , and it turned out so good
Thanks !!
So glad to hear it!! Thank you!
Thanks Yumna for this awesome recipe! They are delicious and you really can’t stop eating them! The only change I made was I used carob chips because I can’t have chocolate.
So glad you liked them! Thank you!
My daughter and I made these cookies this weekend for her backyard Homecoming, and they were delicious. Everyone loved them. My husband already requested a second batch.
Yay! Glad to hear it! Thank you 🙂
I’m looking forward to making these cookies. Your recipe sounds yummy! One question… in the substitute section you talk about peanut butter but I don’t see that listed in the ingredient list.
Oops, that was a typo! There’s no peanut butter in the recipe. I hope you like them!
Do you know if these would freeze well?
I’ve never tried it. But I think they would after baking.
Made the pumpkin chocolate chip cookies today for thanksgiving weekend here in Canada, sooo good!!
Yay, so glad to hear it! Happy Thanksgiving!
If I like to use fresh puree not from a can. Is there something I have to do differently?
I recommend draining some of the liquid out first with a paper towel if you’re doing that. But you may end up with slightly more moist cookies.
Easy to bake and so delicious! ❤️
Awesome! Thanks so much!
I’m so excited to try these cookies! Would they taste the same if I used GF flour or GF almond flour?
Yay! I hope you like them. You can use a gluten-free flour mix, and it should work fine, but I haven’t tested in with gluten-free flour. I would avoid using almond flour though.
Hi! I would love to make these cookies but my boyfriend is allergic to eggs. Is there anything I can substitute for that? Thanks so much!
Hi there, you can actually substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. You can also skip the egg entirely since the pumpkin will help bind the cookies
I just made a batch of these cookies and they were a hit! My son is an extremely picky eater with no swwet tooth whatsoever unless there is a lot of chocolate involved… He gulped three cookies at once and he even agreed to have the milk too, just so I will allow him to get the 3rd cookie… The cookies will be perfect for his lunch box! One question: my hubby is GF, but I hate all those GF mixes with added gums and starches. Any suggestion for a GF flour swap? Buckwheat, oat, any combo? Thank you so much!
Hi Daniela – I’m so glad that your son loved the cookies! They are so delicious! As for GF swap, I really like Bob’s Red Mill GF flour mix. It does have potato starch, but that’s pretty natural and it has no gums. The ingredients are super basic and it works the best for swapping in baked goods. Let me know if you try it and it works out. Thank you!