Pumpkin Chocolate Chip Cookies combine pumpkin, cinnamon, nutmeg, semi‑sweet chocolate chips, and crunchy walnuts for a simple cookie that tastes like fall. Mix the ingredients, scoop the dough, bake briefly, and enjoy soft, warmly spiced cookies straight from the oven.
My family loves this pumpkin twist on classic chocolate chip cookies. The pumpkin and spices keep the cookies exceptionally soft and tender while the chocolate chips add rich pockets of sweetness. These cookies disappear quickly from the cookie jar—perfect for cozy autumn gatherings or an everyday treat.
Ingredients for Chocolate Chip and Pumpkin Cookies
Pumpkin: 1 cup canned pumpkin provides moisture, a tender crumb, and classic pumpkin flavor.
Sugar: 1 cup granulated sugar sweetens the dough and helps maintain a soft texture.
Oil & egg: ½ cup vegetable oil and 1 egg keep the cookies moist and bind the ingredients.
Flour: All-purpose flour provides structure so the cookies hold their shape.
Leavening agents: Baking powder and baking soda make the cookies light and slightly puffed.
Spices: Ground cinnamon, allspice, and nutmeg add warmth and depth for that signature fall flavor.
Flavor enhancers: Salt and vanilla extract balance the sweetness and brighten the overall flavor.
Chocolate chips: 1 to 1½ cups semisweet chocolate chips provide melty chocolate pockets throughout.
Walnuts: ½ cup chopped walnuts are optional but add a pleasant crunch and nutty flavor.
Tips for making Pumpkin Chocolate Chip Cookies
1. Don’t overbake.
Remove the cookies when the edges are set and centers still look slightly underdone; they continue to firm up as they cool.
2. Blot the pumpkin for firmer cookies.
If you prefer a less cake-like texture, blot excess moisture from canned or homemade pumpkin with paper towels before mixing.
3. Chill the dough briefly for cleaner scooping.
A 10–15 minute chill firms up sticky dough for neater scoops and helps cookies hold their shape while baking.
How long are pumpkin cookies good for?
Store cooled cookies in an airtight container at room temperature for 5–7 days. They will be freshest in the first two to three days but remain soft thanks to the pumpkin.
Can you freeze pumpkin cookies?
Yes. Arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container for up to 2–3 months. Freezing them solid prevents sticking together.
Best Pumpkin Chocolate Chip Cookies Recipe
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Ingredients
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp salt
- 1 TBSP vanilla extract
- 1- 1 ½ cups semisweet chocolate chips
- ½ cup chopped walnuts optional
Instructions
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Preheat the oven to 365ºF and grease a cookie sheet.
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In a large bowl, combine the pumpkin, sugar, oil, and egg until well blended. Add the flour, baking powder, and baking soda, then mix in the spices, salt, and vanilla. Stir slowly until combined.
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Fold in the chocolate chips and chopped walnuts. The dough will be soft and slightly sticky.
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Using a cookie scoop or large spoon, drop mounds of dough onto the prepared cookie sheet, spacing them apart.
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Bake for 11–13 minutes, depending on cookie size. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Video
Notes
They also freeze well. Cool completely, freeze in a single layer, then transfer to a freezer bag or container for up to 2–3 months.
Nutrition
Should I chill cookie dough before baking?
Chilling dough helps solidify fats so cookies spread less and keep a neater shape. If the dough feels very warm or sticky, chill it 10–30 minutes. Chilling is optional but can improve texture and appearance.
Do you need to refrigerate chocolate chip cookies?
Once cooled, store cookies in an airtight container at room temperature. Refrigeration is not necessary and can dry cookies, but you may refrigerate or freeze them for longer storage.
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Make sure homemade pumpkin puree is well strained and not watery. Blot excess moisture with paper towels if needed to avoid overly cake-like cookies.
Can I leave out the walnuts or substitute another nut?
Absolutely. Omit the walnuts or substitute pecans, hazelnuts, or pumpkin seeds to suit your preference.
More pumpkin cookie ideas
- Pumpkin Snickerdoodles offer a soft, chewy cookie with warm pumpkin spice.
- Glazed Pumpkin Cookies pair pumpkin and spices with a simple vanilla glaze.
- Pumpkin Pudding Cookies are extra soft thanks to instant pudding and often include white chocolate chips.
- Soft Pumpkin Gingersnap Cookies deliver a bold ginger flavor and cozy fall spice.
- Frosted Pumpkin Cookies are finished with a spiced cream cheese frosting for a festive treat.
Pumpkin Chocolate Chip Cookies bring together pumpkin, warming spices, melty chocolate chips, and optional walnuts for a cozy, easy-to-make fall cookie. They’re simple to prepare and reward you with tender, spiced bites that are perfect any time you crave seasonal comfort.