Crumbl Pumpkin Chocolate Chip Cookies have the perfect pumpkin flavor, are perfectly spiced and are studded with melty chocolate chips! This Crumbl copycat recipe is pillowy soft, moist, and will bring you back for more!  

It seems the Crumbl bakery is already feeling the fall vibes, and I am so here for that! Once September hits, I’m all about the pumpkin recipes! My Pumpkin Chocolate Chip Bread is a big winner in my house and, I confess, we eat it for breakfast sometimes (if you can have Pumpkin Chocolate Chip Pancakes for breakfast then the bread is free game)! You’ll also love my Pumpkin Bars, 2-Ingredient Pumpkin Muffins, and Pumpkin Chocolate Chip Coffee Cake!

A large pumpkin chocolate chip cookie on a crumpled parchment paper.

Why This Recipe Works

  • Thick, big, and pillowy soft cookies. These Crumbl pumpkin chocolate chip cookies are the best copycat because they are amazingly thick, soft and super moist! 
  • Packed with pumpkin and chocolate chips. There is a full cup of pumpkin puree in these cookies! This means the pumpkin flavor is prominent and delicious! Pair that with pockets of chocolatey goodness and you have the perfect fall cookie.
  • Spiced to perfection. These soft pumpkin cookies have cinnamon, nutmeg and cloves for a delicious trio of fall spices. 

Ingredient Notes

Pumpkin chocolate chip cookie ingredients portioned in glass bowls on a metal baking sheet.
  • Vegetable Oil: Using vegetable oil instead of butter will give us a pillowy cake-like texture iconic to delicious pumpkin chocolate chip cookies! 
  • Pumpkin Puree: There is a lot of delicious pumpkin flavor in this Crumbl pumpkin chocolate chip cookie and that’s because we pack in the pumpkin! Note: Use canned pumpkin/pumpkin puree, not pumpkin pie filling. 
  • All-Purpose Flour: Getting the right ratio of flour in this recipe will give this Crumbl cookie recipe the pillowy soft pumpkin chocolate chip cookies we want! 
  • Baking Powder: This recipe uses both baking powder and baking soda. Cookies will typically have more baking soda than baking powder. However, using more baking powder in this Crumbl pumpkin chocolate chip cookies recipe will give us that fluffy and moist pumpkin cookie texture! 
  • Spices: You can’t have a true pumpkin dessert without those delicious fall spices! It does wonders to the flavor of the cookie and pairs so well with the chocolate chips! 
  • Semi-Sweet Chocolate Chips: Semi-sweet chips will be much better than milk chocolate chips because they are a deeper chocolate flavor. 

Step-by-Step Instructions

  1. Combine wet ingredients. Beat the eggs and sugar until smooth in the bowl of a stand mixer fitted with the paddle attachment. When light in color, stop and scrape the sides of the bowl with a rubber spatula. Add the vegetable oil, pumpkin puree, and vanilla extract. Mix until well combined.
  2. Add the dry ingredients. Add the flour, baking soda, baking powder, cinnamon salt, cloves and nutmeg. Mix until partially combined. Add the chocolate chips and finish mixing until no flour patches remain.
A glass mixing bowl filled with Crumbl Pumpkin Chocolate Chip Cookie batter on a white background.
  1. Bake. Using a 1/4 cup (or large cookie scoop), portion out 6 cookies on a baking sheet lined with parchment paper. The dough I soft so just dollop it on the cookie sheet. Bake at 350°F for 15-16 minutes or until the cookies are puffed up and set. Remove and let cool on the sheet for 5 minutes then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature! 

Recipe Tips

I like to press a few chocolate chips into the cookie dough before baking the cookies to give them a pretty, finished look (plus who doesn’t love an extra chocolate chip or two!) 

Don’t fully mix the dough prior to adding the chocolate chips. It’s better to partly mix in the dry ingredients, then add the chocolate chips and finish mixing. This reduces the risk of over mixing, which can cause the cookies to be tough.

Plus, adding the chocolate chips when there is still some flour pockets in the dough is helpful because it will coat the chocolate chips a bit in flour, helping them stay well dispersed in the cookies. 

This dough is more like a brownie batter texture or a thick cake batter texture than a traditional cookie dough. 

Don’t over bake the pumpkin chocolate chip cookies! The cookies are orange in color (thanks to all the pumpkin!) so it’s hard to tell if they are golden. The best way to know is when the edges look set, the cookies have puffed up, and the tops are no longer shiny. 

The cookies will continue to bake a bit from residual heat from the pan while they are cooling on the cookie sheet for 5 minutes.

Interested in more Crumbl copycat recipes? Check out all my Crumbl Cookies!  

Crumbl Pumpkin Chocolate Chip Cookies on a black wire cooling rack.

Make Ahead, Storing, and Freezing

Store leftover cookies in an airtight container at room temperature for 4-5 days.

To freeze pumpkin chocolate chip cookies, let the cookies cool completely, then store in an airtight container or ziplock bag in the freezer for up to 2 months. Either wrap the cookies in plastic wrap or place parchment paper or wax paper between the cookies so they don’t freeze into each other. 

Remove frozen cookies from the freezer and let thaw in the fridge. 

A large pumpkin chocolate chip cookie cut in half with additional pumpkin chocolate chip cookies in the background.

Recipe FAQs

Can you freeze pumpkin chocolate chip cookie dough?

I do not recommend freezing this cookie dough. Typically you can freeze cooke dough, but this is such a soft dough that it won’t work to freeze it. Think if it like tiny pumpkin cakes more than cookies. The dough is soft so it acts more like a batter than a dough. You can freeze pumpkin chocolate chip cookies though! 

Do I need to chill the cookie dough?

No you don’t! This chocolate chip pumpkin cookies recipe is super quick because there is no need to chill the dough. Simply make the dough and bake the cookies! 

Can I make these cookies smaller?

You definitely can! These are larger cookies since Crumbl making big cookies. If you want small pumpkin chocolate chip cookies, check out my Pumpkin Chocolate Chip Cookies recipe which is equally delicious but are made into smaller sized cookies. 

Can I use pumpkin pie spice?

Did you know pumpkin pie spice is just a combination of the warm spices — like cinnamon, cloves, ginger, and allspice? It doesn’t actually include any essence of pumpkin. In this recipe, I’ve used the perfect balance of cinnamon, cloves and nutmeg to bring in those warm spices. Adding pumpkin pie spice could over spice the cookies. 

Can I use pumpkin pie filling?

Pumpkin pie filling is different than pumpkin puree. Pumpkin puree is pure pumpkin whereas pumpkin pie filling has added spices and added sugar. Use the plain puree (also known as canned pumpkin). 

Overhead photo of large Crumbl Pumpkin Chocolate Chip Cookies surrounding each other on a tan background.

More Pumpkin Recipes

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A Crumbl Pumpkin Chocolate Chip Cookie on a light brown parchment paper.
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5 from 5 votes

Crumbl Pumpkin Chocolate Chip Cookies

These large pumpkin chocolate chip cookies are fluffy, super moist, and loaded with delicious pumpkin puree and fall spices!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 14 cookies


  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil - or canola oil
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour - (288 grams)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray or line with a silicone baking mat. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, or using hand beaters, beat the eggs and sugar until smooth and lightened in color about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed. Add the oil, pumpkin puree, and vanilla and mix until well blended.
  • Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Mix until partially combined and then add the chocolate chips and mix until no dry flour patches remain.
  • Using a 1/4 cup portion the dough, placing six cookies on the prepared baking sheet. Bake for 15-16 minutes or until cookies are puffed, and set. Cool on pan for 5 minutes then transfer to a wire rack to cool completely. 
  • Store leftover cookies in an airtight container at room temperature for 4-5 days.


I don’t recommend freezing the dough since it’s a soft dough. You can freeze the cookies tough. Let cool completely and freeze for up to 2 months. I recommend wrapping each cookie in plastic wrap or layering parchment paper between the cookies so they don’t stick together. 


Calories: 319kcal (16%)Carbohydrates: 40g (13%)Protein: 4g (8%)Fat: 16g (25%)Saturated Fat: 6g (30%)Polyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mg (9%)Sodium: 175mg (7%)Potassium: 220mg (6%)Fiber: 3g (12%)Sugar: 22g (24%)Vitamin A: 2772IU (55%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
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