These Pumpkin Chocolate Chip Cookies are soft, cake-like, and full of fall flavor. Made with real pumpkin purée, warm cinnamon and pumpkin pie spice, and plenty of semisweet chocolate chips, they’re an easy fall treat that comes together in under 30 minutes.

Because there are just too many pumpkin cookie recipes, you need to try them all! Including these Pumpkin Snickerdoodles and these Oatmeal Pumpkin Chocolate Chip Cookies.

Pumpkin chocolate chip cookies on a cooling rack, with a bite taken from one.

If you’ve ever had pumpkin cookies at a fall party or family gathering, you know how hard it is to stop at just one! These homemade Pumpkin Chocolate Chip Cookies have that soft texture and pumpkin-spice flavor that make them such a classic, with chocolate chips in every bite. They’re simple enough to bake whenever a pumpkin craving hits, but they’re also perfect for sharing.

The best part? You don’t need to chill the dough, and you can have a batch ready in less than half an hour. Just mix the ingredients, scoop the sticky dough onto a baking sheet, and bake until the edges are set.

They are so delicious you’ll want to bake up batch after batch!

Ingredients

Flour: I use all-purpose flour. The flour gives the cookies structure while keeping the texture soft and tender.
Baking Powder, Baking Soda and Salt: You’ll use a mixture of both baking powder and baking soda to give the cookies their texture and lift. Salt is important to balance the flavors.
Spices: I like to add in a mixture of cinnamon and pumpkin pie spice. These give the cookies a warm fall flavor. The extra cinnamon lets the familiar spice stand out.
Sugar: You’ll use a mixture of white and brown sugar. This will help with the sweetness and the texture of the cookies.
Oil: The oil keeps the cookies moist and tender. You want to use a neutral oil so that the flavor doesn’t compete with the pumpkin and the spices. I prefer avocado oil or vegetable oil.
Egg: You just need one large egg. It helps to bind the ingredients and gives the cookies structure.
Pumpkin: While you could use homemade pumpkin puree, you’ll get more consistent results with canned pumpkin. If you do use homemade, make sure to drain it of any excess moisture.
Chocolate Chips: I like semi-sweet chocolate chips, but you could also use milk chocolate if that is what you prefer. The chocolate helps to balance the sweet pumpkin and warm spices.

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Mix together the dry ingredients – the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and the salt. I like to use a whisk to make sure it’s combined well.

Step 2: In another bowl, beat the sugars together, then add the oil and the egg. I like to use a hand mixer for this, but you could also use a stand mixer, or even mix it by hand!

Mixing ingredients together and adding dry ingredients for pumpkin chocolate chip cookies.

Step 3: Add the pumpkin puree and mix in. You want to make sure everything is well combined.

Step 4: Add the dry ingredients into the wet ingredients, and stir just until combined. I like to use a spatula at this point instead of my mixer.

Adding chocolate chips to pumpkin cookie dough and mixing them in.

Step 5: Add the chocolate chips.

Step 6: Mix until the chocolate chips are evenly distributed. Don’t overmix the batter. It will be pretty wet and sticky.

Pumpkin Chocolate Chip cookie dough on a baking tray and baked cookies on the baking tray.

Step 7: Use a 2 tablespoon scoop to drop the dough onto a parchment lined baking sheet. Since the batter is sticky, using a scoop really helps.

Step 8: Bake the cookies until the edges are set. I like to underbake them slightly, so they will be puffed up when the come out of the oven but will fall a little while cooling.