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The Best Pumpkin Chocolate Chip Cookies

Chewy, spice-infused pumpkin chocolate chip cookies perfect for fall! This easy recipe captures all the cozy autumnal vibes with minimal effort.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 cup canned pumpkin puree (not pie filling!)
  • 8 ounces semi-sweet chocolate chips

Equipment

  • medium bowl
  • Large bowl
  • Whisk
  • Spatula
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Grab a medium bowl and whisk together your sugar, flour, baking powder, baking soda, cinnamon, and salt. Give it a good mix until everything is nicely combined. This ensures all those lovely spices are evenly distributed.
  2. In a separate, larger bowl, crack in your egg, add the vanilla extract, pumpkin puree, and vegetable oil. Whisk these together until they’re smooth and well combined. It should look like a beautiful, orange mixture.
  3. Now, it’s time to bring the dry ingredients into the wet. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix – we want tender cookies!
  4. Gently fold in those glorious semi-sweet chocolate chips. Make sure they’re spread evenly throughout the batter. I always like to save a few extra to press on top of the cookies before baking for that extra chocolatey touch!
  5. This is a crucial step for the best texture. Cover the bowl and let the cookie dough chill in the refrigerator for about 20 minutes. This helps the cookies spread less and develop a chewier texture.
  6. While the dough is chilling, preheat your oven to 350°F (175°C). Make sure your baking sheets are greased or lined with parchment paper. I find parchment paper makes for the easiest cleanup!
  7. Drop rounded tablespoons of cookie dough onto your prepared baking sheets, leaving a little space between them so they have room to spread.
  8. Lightly dampen your fingertips with water (this prevents sticking!) and gently pat down the top of each cookie dough ball. This helps them bake more evenly. Now, if you saved those extra chocolate chips, press a few onto the top of each cookie. They’ll look so professional!
  9. Bake for about 10 minutes, or until the edges are lightly golden and the centers look set. Keep an eye on them, as oven times can vary.
  10. Once they’re out of the oven, let the cookies sit on the baking sheet for a minute or two before carefully transferring them to a wire rack to cool completely. The aroma at this stage is heavenly!

Notes

Add chopped pecans or walnuts for crunch. A pinch of nutmeg, ginger, or cloves can add more warmth. Swap chocolate chips for dark chocolate chunks or white chocolate chips. For a boozy twist, add a splash of rum extract.