Pumpkin Chocolate Chip Cookies
You are going to love these moist and pillowy-soft pumpkin chocolate chip cookies! As they should be, these pumpkin cookies are so moist and have the perfect balance of chocolate chips and your favorite fall spices.
There is something so heartwarming about pumpkin desserts in the fall! I always have a can of Libby’s pumpkin puree on hand during the fall because you never know when the craving will strike! (which is basically every other day haha). I have so many delicious pumpkin recipes, it’s hard to choose which are my favorite! But you can’t go wrong with my pumpkin chocolate chip bread, pumpkin cake, and pumpkin scones!
Why This Recipe Works
- The perfect soft cookie. These cookies are have a cake-like or pillowy texture to them. But don’t let your brain jump to the conclusion that these cookies are dry — they are SO moist! These cookies have a different texture than your chewy chocolate chip cookies, but trust me when I say that the texture is so perfect. You will love it!
- Baked to perfection. I’ve had too many pumpkin chocolate chip cookies that are a bit doughy in the center. They just aren’t baked well. That is not a problem with these cookies. These libby’s pumpkin chocolate chip cookies are perfectly baked and yet still retain delicious moisture.
- A complete crowd-pleaser. Every single time I make these cookies, people ask for the recipe! They are just that good! I usually make these cookies 4 or 5 times during the fall — and sometimes in the middle of spring, too!
- Pumpkin Puree: You can use any brand of pumpkin puree, I like Libby’s. The pumpkin puree will not only give us that delicious pumpkin flavor, but it also provides a lot of moisture in the cookies.
- Spices: Cinnamon, nutmeg and cloves is the perfect combination that will make your cookies (and your kitchen) smell like fall!
- Vegetable Oil: We use vegetable oil as the fat base for the cookies which will also aid in moist pumpkin chocolate chip cookies.
- Chocolate Chips: Semi-sweet chocolate chips are my favorite in these cookies!
- Combine the dry ingredients to a bowl and whisk to combine.
- Beat the eggs and sugar together in the bowl of a stand mixer until they are pale in color.
- Add the oil, pumpkin, and vanilla and mix on low until combined.
- Add the dry ingredients to the wet ingredients. And mix until just comined.
- Add the chocolate chips and fold them into the batter.
- Scoop the pumpkin chocolate chip cookie dough onto a baking sheet and bake.
- Cool on a wire rack and then enjoy!
Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is plain pumpkin whereas the pie filling comes with added ingredients and spices that will throw off the cookies. Also, use the canned stuff, not fresh pumpkin. Canned pumpkin puree will give you the right consistency and texture of cookie.
Do not grease the pan. Use parchment paper or a silicone baking sheet (as I did, pictured above). Because of the wetter dough for these cookies (and the vegetable oil in the dough), the extra grease on the pan will make the cookies spread and could cause the edges to burn.
Using room temperature wet ingredients in baking can help the dough come together better and produce a better bake.
If the center of the cookies in the oven are still shiny or look a bit gooey, keep them in for another minute or two. They are done when the tops are set and a toothpick comes out with a few moist crumbs.
Yes you can! After you’ve baked all of the cookie dough, go ahead and place the completely cooled cookies in a zip top bag and freeze for 3 months.
Sure! I will note that I’ve never made this recipe with butter instead of vegetable oil. I love how these cookies turn out, so I’ve never tried the different substitution. If you do choose to use butter, keep that in mind. I’d melt the butter and let it cool down just a bit.
You aren’t cooking them long enough. Make sure your oven is completely preheated before baking. The cookies shouldn’t shine when done. The tops should look dull and the cookies should bounce back a little when softly touched on the top. A toothpick should come out clean with a few moist crumbs.
Make sure you are using canned pumpkin puree and not fresh pumpkin. The canned kind will provide extra moisture and give you the right texture. Also, be sure to not over mix your cookie dough. When combining the dry ingredients with the wet, mix until JUST combined. And gently fold in the chocolate chip cookies. Also, be sure to keep an eye on the cookies so they don’t over bake. Some ovens run hotter than others and elevation may effect bake time as well. Those are a few tips!
More Pumpkin Recipes
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Pumpkin Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup oil
- 1 cup canned pumpkin - not pumpkin pie filling. I use the Libby’s pumpkin
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray or line with a silicone baking mat. Set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set aside.
- In a large bowl, using an electric mixer (fitted with the paddle attachment) or 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. On low speed mix in the oil, pumpkin, and vanilla until blended.
- Add the dry ingredients to the wet ingredients. Mix until combined. Add the chocolate chips and mix until incorporated.
- Scoop dough into 2 inch sized balls. Place on a cookie sheet 2 inches apart. Bake for 11-13 minutes or until cookies are puffed, and set. Cool on pan for 3 minutes then transfer to a wire rack to cool completely.
This recipe was originally published on Sept. 12, 2018. It was republished on Sept. 14, 2021, to include additional information and photos.