Pumpkin Chocolate Chip Cookies

These are seriously the BEST pumpkin chocolate chip cookies anyone has ever had! Pumpkin chocolate chip cookies that are so soft and fluffy, with amazing hints of pumpkin and chocolate goodness.

Check out these Pumpkin Spice Muffins with Cream Cheese Frosting while you are here!

Pumpkin chocolate chip cookies were the only way to kick off this baking season. It was with great pleasure that I took the chance to partake in everything pumpkin this fall! Furthermore, one cannot go wrong with super delicious cookie recipes up their sleeve.

When I say these are the best pumpkin chocolate chip cookies you’ve ever had- I really mean it! They’re so soft, the kids said they seemed like a little piece of cake or muffin. 

After making these cookies many, many times, I decided it’s time to share the recipe with the world! Although you are able to find a plethora of pumpkin chocolate chip cookie recipes online anymore, this one is sure to please the masses. The best part about them though, they are SUPER easy to make. You can whip up a big batch of these cookies in well under an hour. 

In a pinch for a last-minute dessert? 

No need to fret! Even if you do not consider yourself a natural “baker,” this recipe is so easy- you’ll have everyone fooled! Fall baking is really a thing. Like, the second the weather changes a few degrees, it’s time to pull out all things pumpkin!

Add these pumpkin chocolate chip cookies to the kid’s next bake sale. Or even better, give them to their teachers as an appreciation gift. They’d be super cute bagged up with a festive bow tied around them. 

This is how simple the pumpkin chocolate chip cookies are to make: 

Gather your ingredients. When you’re baking, (or cooking in general), it is always so much easier to have everything prepped and gathered. It helps to measure out each ingredient and have it ready to incorporate it into the recipe.

Preheat the oven to 350 degrees. Lightly grease a cookie sheet, or line it with parchment paper.

In a large bowl or stand mixer, combine the sugar, oil, vanilla, egg, and pumpkin puree. Mix well.

In a separate bowl, combine the cinnamon, salt, baking powder, baking soda, and milk.

Add the wet ingredients with the dry ingredients and mix until thoroughly combined.

Next, add the chocolate chips and fold them in until they are mixed in.

Spoon about one tablespoon of cookie batter onto the sheet pan. Be sure to keep about an inch between each scoop, as cookies will spread as they bake.

Bake for 7-10 minutes. Remove them from the oven, use a spatula to place each cookie in a single layer on a cooling rack.

Repeat steps 6 and 7 until all of the batter has been used.

Wah-Lah! Enjoy the best pumpkin chocolate chip cookies you’ve ever had!

Yield: 2 dozen

Pumpkin Chocolate Chip Cookies

Print

These are seriously the BEST pumpkin chocolate chip cookies anyone has ever had! Pumpkin chocolate chip cookies that are so soft and fluffy, with amazing hints of pumpkin and chocolate goodness.

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Ingredients

• 1 cup Pumpkin purée
• 1 cup White sugar
• 2 cups All purpose flour
• ½ cup Vegetable oil
• 1 teaspoon vanilla
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• ½ teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Milk
• 1 cup Milk chocolate chips
• 1 large Egg

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a cookie sheet, or line it with parchment paper.
2. In a large bowl or stand mixer, combine the sugar, oil, vanilla, egg, and pumpkin puree. Mix well.
3. In a separate bowl, combine the cinnamon, salt, baking powder, baking soda, and milk.
4. Add the wet ingredients with the dry ingredients and mix until thoroughly combined.
5. Next add the chocolate chips and fold them in until they are mixed in.
6. Spoon about one tablespoon of cookie batter onto the sheet pan. Be sure to keep about an inch between each scoop, as cookies will spread as they bake.
7. Bake for 7-10 minutes. Remove them from the oven, use a spatula to place each cookin in a single layer on a cooling rack.
8. Repeat steps 6 and 7 until all of the batter has been used.

Notes

Add walnuts or pecans for added flavor and texture

Store cookies in a large ziploc bag or airtight container, placing parchment paper between each layer so they do not stick together.

Recommended Products

As an Amazon Associate I earn from qualifying purchases. Although it is no extra charge to you, any purchases made will help with maintaining razzledazzlelife.com and are greatly appreciated!

• 
  Hamilton Beach Electric Stand Mixer, 4 Quart Stainless Bowl, 7 Speeds, Tilt-Head, Dough Hook, Whisk and Flat Beater, Splash Guard, 300 Watts, Black (63390)
• 
  Hand Mixer Electric, Cusinaid 5-Speed Hand Mixer with Turbo Handheld Kitchen Mixer Includes Beaters, Dough Hooks and Storage Case (Black)
• 
  Nutrichef NC2TRBK1 Nonstick Cookie Sheet Pan | 2pc Large and Med Metal Baking Tray Professional Quality Kitchen | Non-Stick Bake Trays w/Rimmed Borders, Guaranteed NOT to Wrap-FDA approved
• 
  Tebery 4 Pack Cooling Racks Baking Rack - 16" x 10"

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 293mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 4g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a  shoutout!