Pumpkin Chocolate Chip Cookies

While my favorite pumpkin fall treat is pumpkin bread, the most requested baked good I get are for these soft pumpkin chocolate chip cookies. I’ve tried a couple of recipes and this one has been my favorite.

The cookies bake up like soft cakes. The cookies are easy to make, though the dough is very wet so it is hard to work with. It’s a little like putting a thick cake batter onto a baking sheet.

I think I may play around with trying to create a firmer dough. These little cookies are puffy and pillowy soft. I love breaking one in half and biting in. They are quite addictive too. I’m embarrassed to say how many I ate after I finished photographing.

These are definitely one of the recipes I’ll bake a few times before Fall baking season is over. They are easy to make and they get rave reviews.

Pumpkin Chocolate Chip Cookies


1 cup canned pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla extract
1 cup semisweet chocolate chips


1. Preheat oven to 350F and line baking sheets with parchment paper.

2. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined.

3. Stir in the chocolate chips.

4. Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.

5. Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough will be almost the same size and shape as the finished cookies as the batter does not spread much.

Slightly adapted from All Recipes

All images and content are © Kirbie's Cravings.

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24 comments on “Pumpkin Chocolate Chip Cookies”

  1. These look great, Kirby. No need to be embarassed.I recently gifted ~2 1/2 dozen from an online bake sale to my father. I had them shipped to their house as a surprise. When I stopped over to my parents house the next they were gone….my mom doesn’t eat sweets.

    • Haha, that’s so great! My brother loves these and he allegedly doesn’t eat sweets! I have no self control with my desserts. Come back to San Diego and take some away from me!

  2. These cookies look soooooooooo good! I love how plump they are, I can just imagine biting into those babies! Pinned!!

    • Aw, I love being pinned! Though I have yet to use it myself. It’s fun to see my baked goods show up on other people’s boards though. I adore these cookies. You should definitely try them out.

  3. Oh!! They must be so nice!! And I just have find the pumpkin garlic knots. Today I have two recipes for the prize of one, jajaja.

  4. I love pumpkin cookies that are soft like this! Especially for a whoopie pie, with EXTRA frosting. Mainly because then that means I get 2 cookies, in 1. Ha, I was gonna pin them, now I’ll just need to repin.

  5. I love pumpkin + chocolate. I found a recipe for soft pumpkin chocolate chip cookies from Tasty Kitchen a few years ago and love them. I’ll have to try out your recipe soon!

  6. These look so tasty! I’ve been loving all the pumpkin recipes people have been posting. Now I just need to find time to make them all! Thanks for sharing 🙂

  7. This is a great recipe!!!
    I did use the canned pumpkin but wanted to use homemade pumpkin puree…ran out of time (blame it on the 4 month old :))
    I did however, use Guittard’s Dark Chocolate Chips since they are made in a peanut free facility (and gluten free). My friend is allergice to peanuts.
    I also used a small ice cream scoop and these came out HUGE and scrumptious!!! Had to cook for 13 minutes but they are soooo great!!!! Perfect to take to our girls lunch today!!!

  8. these are delicious! my first pumpkin recipe of the season. soooo good! I used milk chocolate chips because that’s what I had. made 34 good size cookies; soft and pumpkin-chocolatey and not too sweet. they probably would make good whoopee pies… ~ thank you ~

  9. Ok, so I’m a bit of a pumpkin fanatic…and these were incredible!!! I made these and split the dough so I could make the double chocolate version too. Both were fabulous! I pinned this recipe so I can make them again & again. So great!

    • Oh that’s so great you were able to try both at once! I love them too. I’ve made the recipe 4 times since they are so easy to make.

  10. I know its not that time for pumpkin recipes but I just love them and it does not matter if its spring already. Made them and my family loved them so im doing some more right now. They were great,soft as a pillow. Thanks for sharing the recipe!!

  11. These look awesome! But I made them with whole wheat flour and they just didn’t turn out right…not enough pumpkin taste and too much of a flour taste. Were yours kinda like that?

    • No, mine didn’t have a flour taste. They tasted like mini pumpkin cakes. Very fluffy. I think it’s because of the wheat flour.

  12. I’ve made these many times since I first saw the recipe on foodgawker and they are so good!!!

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