Every cook needs a classic recipe for Pumpkin Chocolate Chip Cookies, and this is the best recipe I’ve ever tried. They turn out perfect every time!
My kids went back to school today, so summer is officially over at our house. Which means fall is just around the corner. Time for all things pumpkin!
Yes, I know some people probably get tired of pumpkin recipes, but I love them. I enjoy them so much that we actually eat them all year long.
Truthfully, pumpkin chocolate chip cookies have never been my favorite. I finally figured out why. Turns out I just don’t care for the taste of chocolate with cloves and nutmeg, which are typically in pumpkin cookies.
I made up a batch with just a heavy dose of cinnamon, and I loved them! But of course you can feel free to add the extra spices to your cookies. You can even add a little ginger if that makes you happy.
These cookies turn out so soft and fluffy, and I think they actually taste even better the next day. They store really well in an airtight container for a few days. But they probably won’t stick around that long!
I like my pumpkin cookies to have smooth edges, so I use this gadget to scoop the cookies on cookie sheets.
I also love using my Silpat mat for these cookies, because they tend to stick more than traditional chocolate chip cookies.
This recipe calls for oil instead of butter, and it makes the cookies even more soft. These are truly the best pumpkin chocolate chip cookies I’ve ever tried!
If you love these pumpkin cookies, give these pumpkin goodies a try:
- Chewy White Chocolate Pumpkin Cookies
- Easy Pumpkin Cobbler
- Pumpkin Cinnamon Roll Cake
- White Chocolate Pumpkin Blondies
MORE CHOCOLATE CHIP COOKIE RECIPES
- St. Patrick’s Day Chocolate Chips Cookies
- Melted Butter Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookies with Oats & Peanut Butter
- Triple Chocolate Cookies
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 Tbsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ⅛ tsp nutmeg optional
- ⅛ tsp cloves optional
- 2 cups chocolate chips
Instructions
- Whisk together oil and sugars. Whisk in egg, pumpkin, and vanilla till smooth.
- Combine the dry ingredients in a small bowl and whisk till blended. (You can leave out the nutmeg and cloves if you prefer, or add more cinnamon in their place.) Add to the wet ingredients and stir gently till just combined.
- Fold in the chocolate chips.
- Drop by spoonfuls onto greased cookie sheets.
- Bake at 350° for 10-12 minutes or till set in the middle. After a couple minutes, remove to cooling racks to cool.
Notes
Nutrition
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
I love these cookies. They’re one of my favorite fall treats.
So glad you love them! They’re a favorite at my house too. 🙂
I looked on line for a pumpkin cookie made with oil, not butter and I found this one! Made today and they are fantastic! Just the texture And taste.I was looking for. Thank you! Will keep recipe and make often as it is so easy.
Only change…2 tsp. cinnamon and 1/2 tsp. pumpkin spice
So glad you made and loved them. I love butter, but I agree, the oil in this recipe is perfect. It makes the cookies so soft and yummy!
I agree about more cinnamon and no other flavors. My kids are grown and still ask me to make these every Fall. We’re making them tonight.
These cookies actually look perfect! The photos are amazing! Congrats on that! Now I’m really curious to try these at home o/
Thanks Sean! Hope you enjoy them!
One of my favorite fall cookies! I agree, the more cinnamon the better 🙂
Wow! This recipe of Pumpkin Chocolate Chip Cookies seems to be quite interesting. I will try this recipe soon. Thanks for sharing.
Thanks! Hope you like them. 🙂