These pumpkin chocolate chip cookies are one of my favorite fall desserts. Between the cinnamon, pumpkin pie spice and Mexican vanilla extract, these cookies beautifully showcase the flavors of fall. And there’s an abundance of chocolate in every bite!
Plus, this pumpkin chocolate chip cookie recipe makes soft, thick, perfectly chewy and not at all cake-like, which is an issue that plagues many pumpkin cookie recipes.
Consequently, I’ve omitted using egg in the pumpkin cookie dough to eliminate the “cakey” dough problem. Pumpkin puree, just like eggs, makes things fluffier, so there is not a need to duplicate this purpose.
My entire family looks forward to pumpkin cookie season and devours these soft and chewy pumpkin chocolate chip cookies right out of the oven! Especially my daughter who is also my trusty, and cute, assistant baker.
Pair the cookies with one of these easy sheet pan dinners for the perfect fall meal!
Optional add-ins to customize your perfect pumpkin chocolate chip cookie recipe
I love adding walnuts to this recipe but my family is split on nuts in cookies. As a result, while the first batch is baking, I add walnuts to the remaining cookie dough.
- Cinnamon chips
- Cream cheese or buttercream frosting for topping
Pumpkin Chocolate Chip Cookies
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tbsp Mexican vanilla*
- 2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- Combine pumpkin, sugars, vegetable oil and vanilla and egg in a large bowl. Mix until smooth.
- In a separate bowl, stir together flour, baking soda, cinnamon, pumpkin spice and salt. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
- Add chocolate chips and stir until combined.
- Drop cookies on baking sheet by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.