The BEST Pumpkin Chocolate Chip Cookies

a photo of baked pumpkin chocolate chip cookies piled on top of each other

4.27 from 15 votes

The BEST Pumpkin Chocolate Chip Cookies

It was hard work but someone had to do it. We searched for the best pumpkin chocolate chip cookies recipe and today we are sharing it with all of you!!

Prep Time10

Cook Time12

Total Time22

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: pumpkin chocolate chip cookie recipe, pumpkin chocolate chip cookies, pumpkin cookie recipe

Servings: cookies

Author: Sweet Basil

Equipment

Stand Mixer (I love my KitchenAid)
Cookie Sheet (this light colored one is perfect)
Silpat Mat (a great, reusable option)
Cookie Scoop (a must!)

Ingredients

1/2 Cup Vegetable Oil
1/2 Cup White Sugar
2/3 Cup Light Brown Sugar
1 Large Egg
1 Cup Pumpkin Puree
3/4 teaspoon Vanilla
2 ¼ Cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tablespoon Pumpkin Pie Spice see note
1 ¾ Cups Mini Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Place a silpat or parchment paper on each cookie sheet.
Add the oil and sugars to a standing mixer and beat for 2 minutes.
1/2 Cup Vegetable Oil, 1/2 Cup White Sugar, 2/3 Cup Light Brown Sugar
Add the egg and beat for 30 seconds.
1 Large Egg
Add the pumpkin and vanilla and mix on low, gradually increasing the speed until smooth.
1 Cup Pumpkin Puree, 3/4 teaspoon Vanilla
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
2 ¼ Cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 Tablespoon Pumpkin Pie Spice
After thoroughly mixing the dry ingredients, add in the chocolate chips and stir. The flour will help the chocolate chips be evenly distributed throughout the cookie.
1 ¾ Cups Mini Chocolate Chips
Add the dry ingredients and chocolate chips to the wet ingredients and mix until just combined.
Using a cookie scoop, scoop the dough on to cookie sheets and bake for 10-12 minutes or until dry looking on top.
Remove from the oven and allow to cool completely then store in an airtight container.

Video

Notes

If you don't have Pumpkin Spice

1 3/4 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 Teaspoon Ground Cloves

Pumpkin cookies are very soft and cake like, so when storing you'll want to place them in an even layer at the bottom of a large cake pan or Tupperware. Place a sheet of parchment on top, add more cookies and then cover with saran wrap. Doing too many layers will weigh down that bottom layer too much.

Nutrition