Barth Bakery
- Nov 11, 2020
- 2 min read

Pumpkin Chocolate Chip Cookies

Updated: Feb 28, 2022

Pumpkin and chocolate are the perfect pair for fall! These incredibly easy-to-make cookies are perfectly soft and moist with an irresistible cake-like pumpkin base that’s loaded with chocolate chips. These amazingly light and fluffy melt-in-your mouth cookies loaded with pumpkin flavor and warm autumn spices are a staple fall recipe and make for a perfect anytime snack. This is sure to become your new favorite pumpkin recipe!

Originally published 9/27/2014; Updated 11/11/2020

Cake-like Pumpkin Chocolate Chip Cookies

Soft and Moist Pumpkin Chocolate Chip Cookies

Light and Fluffy Pumpkin Chocolate Chip Cookies

Makes about 2 dozen cookies

Ingredients

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup canned pure pumpkin (not pumpkin pie filling)
¾ cup granulated sugar
¼ cup light brown sugar, packed
½ cup vegetable or canola oil
1 large egg
1½ tsp pure vanilla extract
1 cup semisweet chocolate chips

Directions

Pumpkin Chocolate Chip Cookies

Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a large bowl, whisk together the pumpkin, sugars, oil, egg, and vanilla until well combined.
Add the flour mixture to the pumpkin mixture and mix until just incorporated.
Fold in the chocolate chips. Place the cookie dough in the refrigerator for 30 minutes to chill.
Drop the cookie dough onto the prepared cookie sheets (about 1-1 ½ tablespoons per cookie) about 2-inches apart. Bake for about 10-12 minutes, or until light brown. Allow the cookies to cool on the pans for 3 minutes before removing to wire racks to cool completely.