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+ servings
a stack of pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

Course Dessert
Cuisine American
Pumpkin Chocolate Chip Cookies are quick and easy to make, and bring together flavor favorites pumpkin and chocolate.
Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Servings 24 cookies


  • 2 1/2 cups all-purpose flour measure by stirring flour, then spooning it into a measuring cup and leveling. Do not measure by scooping your flour with the measuring cup- you will have too much.
  • 1 1/3 cups quick or old fashioned oats
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 cup butter softened
  • 1 cup brown sugar, packed light or dark
  • 3/4 cup sugar
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips semi-sweet or dark chocolate recommended
  • 1/2 cup chopped pecans OPTIONAL


  • In a medium size bowl, combine flour, oats, baking soda, pumpkin pie spice and salt. Stir to combine.
  • In a mixing bowl, beat butter and sugars until light and fluffy, approximately 2-3 minutes. Add pumpkin, egg and vanilla extract and beat to combine.
  • Add dry mixture to wet mixture and mix by hand until combined, do not overmix. Fold in chocolate chips, and nuts if using. Cover dough and place into refrigerator for at least 30 minutes, and up to two hours*.
  • When ready to bake, preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper or a silicone baking mat. Using a large cookie scoop, drop dough onto baking sheet in approximatley 3 tbsp portions.
  • Bake each sheet (one at a time) for 15-20 minutes or until cookies are firm and brown on the edges. Cool on baking sheets, on wire cooling rack, for 5 minutes, then using a spatula, gently transfer cookies from baking sheet directly onto the wire cooling rack, and allow to cool completely. Repeat with remaining cookie dough. Store loosely covered.


*if you are unable to chill the dough, cookies can still be baked, they will just be a bit flatter. 
It's best to store these cookies loosely covered. Due to the high moisture content from the pumpkin, when stored tightly sealed, they can become overly soft. 


Calories: 256kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 231mg | Potassium: 69mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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