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A close-up of a generous pile of homemade pumpkin chocolate chip cookies on a speckled ceramic plate.

Easy Pumpkin Chocolate Chip Cookies

These easy pumpkin chocolate chip cookies are soft, chewy, and packed with warm spices and plenty of chocolate. Perfect for a fall treat or any time you crave a comforting dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 147 kcal

Equipment

  • Oven
  • Baking sheets
  • Silicone Baking Mats
  • Parchment paper
  • mixing bowl
  • whisk
  • Electric Stand Mixer
  • Paddle Attachment
  • Rubber Spatula
  • Cookie Dough Scoop
  • wire rack
  • airtight container

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour (250g) (spoon and level to measure flour)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light-brown sugar (110g)
  • 1/2 cup vegetable oil (120ml)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree (240g)

Mix-ins

  • 1 1/2 cups semi-sweet chocolate chips (255g)

Instructions
 

Preparation

  • Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt, then set aside.

Mixing

  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until combined.
  • Mix in the egg and vanilla extract, then blend in the pumpkin puree.
  • On low speed, gradually add the flour mixture to the wet ingredients and mix until just combined, scraping the bowl as necessary.
  • Gently fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed.

Baking and Cooling

  • Drop 2 Tbsp portions of dough onto the prepared baking sheets, spacing them two inches apart.
  • Bake for 11-13 minutes, or until the cookies are almost set.
  • Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Storage

  • Store cooled cookies in a single layer in an airtight container.

Notes

These cookies are best once they've rested in an airtight container for a few hours, as they soften throughout.