Pumpkin Chocolate Chip Cookies made with pumpkin, cinnamon, nutmeg, chocolate chips, and crunchy walnuts, delivering all the fall flavors in one simple recipe. Just mix, scoop, bake, and enjoy the warm, spiced goodness!

My family absolutely loves this pumpkin twist on the classic chocolate chip cookie—they say it tastes like fall baked right into every bite. The warm spices and pumpkin make them extra soft and cozy, and the chocolate chips seal the deal. These cookies vanish from the cookie jar faster than any other version I make!

Ingredients for Chocolate Chip and Pumpkin Cookies

Pumpkin: 1 cup canned pumpkin adds moisture, softness, and that classic pumpkin flavor.

Sugar: Sweeten the cookies and help them stay soft by adding 1 cup granulated sugar.

Oil & egg: Using ½ cup vegetable oil and 1 egg create moist cookies and binds ingredients together.

Flour: Provides the base structure so the cookies hold their shape.

Leavening agents: Combining baking powder and baking soda helps the cookies puff up and become light as they bake.

Spices: I use a delightful blend of Cinnamon, Allspice, Nutmeg to add warmth and depth, giving the cookies their signature fall flavor.

Flavor enhancers: Both salt and vanilla extract balance sweetness and enhance the overall flavor.

Chocolate chips: 1-1 ½ cups semi-sweet chocolate chips add pops of rich flavor that pair perfectly with the pumpkin and spices.

Walnuts: Create texture, crunch, and a nutty flavor that complements the soft cookie.

Tips for making Pumpkin Chocolate Chip Cookies

1. Don’t overbake.
Pumpkin cookies stay soft when baked just until the edges are set—pull them out while the centers still look a little underdone.

2. Blot the pumpkin for thicker cookies.
If you want a firmer, less cake-like texture, lightly blot the canned pumpkin with paper towels to remove excess moisture before mixing.

3. Chill the dough for cleaner scooping.
A short 10–15 minute chill helps the sticky dough firm up, making it easier to portion and helping the cookies hold their shape in the oven.

How long are pumpkin cookies good for?

Homemade cookies do well being stored in an airtight container or Ziploc bag at room temperature for up to 5-7 days. You may notice that the cookies become a little staler as they age, so it’s best to enjoy them when they are as fresh as possible for the best tasting results.

Can you freeze pumpkin cookies?

If you’re looking for a longer storage solution, freezing your cookies can be a great way to do just that! To freeze them, lay each cookie on a flat baking sheet and place it in the freezer for a few hours until the cookies are solid. Then transfer the cookies to a Ziploc baggie and freezer for up to 3 months. Allowing the cookies to freeze solid helps to prevent them from freezing together once inside the bag.

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Best Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies made with pumpkin, cinnamon, nutmeg, chocolate chips, and crunchy walnuts, delivering all the fall flavors in one simple recipe. Just mix, scoop, bake, and enjoy the warm, spiced goodness!

Course Cookies, Dessert, pumpkin

Cuisine American

Keyword pumpkin chocolate chip, pumpkin chocolate chip cookies

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 36 cookies

Calories 145kcal

Author Jessica & Nellie

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

• Preheat the oven to 365ºF and grease a cookie sheet.
• In a large bowl combine the pumpkin, sugar, oil, and the egg until well blended. Add the flour and leavening agents, then add the spices, salt & vanilla extract. Slowly mix all ingredients.
• Fold in the chocolate chips & chopped walnuts until dough is well combined. The dough will be very soft and sticky.
• Using a cookie scoop, drop large spoonful's of dough on a greased cookie sheet.
• Bake for 11-13 minutes, depending on the size of your cookies. Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve & enjoy!

Video

Notes

These cookies stay fresh for about 5-7 days when stored in an airtight container at room temperature. They tend to stay soft and moist thanks to the pumpkin.

These cookies also freeze beautifully! Let them cool completely, then freeze in a single layer before transferring to a freezer bag or container. They’ll keep for up to 2–3 months.

Nutrition

Serving: 1cookies | Calories: 145kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 111mg | Fiber: 1g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Should I chill cookie dough before baking?

If you want to get the best results from your cookie dough, it’s best to make sure that the dough isn’t too warm before scooping. Chilling the dough helps to solidify the fats (butter) in the recipe and that is what helps cookies to hold shape better when baking. Too warm of dough will cause a runny mess.

Use your judgment on whether or not you’d like to chill your dough. Chilling won’t hurt the cookies, but it will cause you to wait even longer before getting to enjoy a delicious pumpkin chocolate chip cookie.

Do you need to refrigerate chocolate chip cookies?

After making the cookies, give them time to cool before putting them in any sort of storage solution. You want them to be in an airtight container, but cookies do just fine at room temperature. If you’d like to place them in the fridge or freezer, the option is there, but it’s not necessary.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but make sure it’s well-pureed and not watery. Homemade pumpkin puree often has more moisture, so you may need to blot it with paper towels to avoid overly soft, cakey cookies.

Can I leave out the walnuts or substitute another nut?

Absolutely! You can omit the walnuts or swap them for pecans, hazelnuts, or even pumpkin seeds.

Try more pumpkin cookie recipes like this one here!

• Pumpkin Snickerdoodles are soft, chewy, and full of cozy pumpkin flavor, making them the perfect fall twist on a classic cookie. If you love pumpkin desserts, this is another must-try recipe for your fall baking lineup!
• These Glazed Pumpkin Cookies are filled with warm fall flavors like pumpkin, nutmeg, and cinnamon. They’re easy to make and even better with a drizzle of simple vanilla glaze that melts into every bite.
• Pumpkin Pudding Cookies are bursting with spiced pumpkin flavor and extra softness thanks to the pudding mix. Loaded with white chocolate chips, these chewy cookies are a delightful fall treat everyone will love!
• Our recipe for Soft Pumpkin Gingersnap Cookies have a bold ginger kick! These cookies are easy to make, and their warm, cozy flavor makes them a family favorite all fall long.
• Frosted Pumpkin Cookies made with pumpkin puree and a cozy blend of fall spices. Topped with a spiced cream cheese frosting, they’re a festive and irresistible treat for any autumn occasion!

Pumpkin Chocolate Chip Cookies combine pumpkin, warm cinnamon and nutmeg, melty chocolate chips, and crunchy walnuts for the ultimate fall treat. Easy to mix, scoop, and bake, these cookies deliver cozy, spiced goodness in every bite!

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