Mouth Watering Pumpkin Chocolate Chip Cookies Recipe You Need to Try!

This delicious pumpkin chocolate chip cookies recipe makes for a perfect dessert or treat in the cooler months of autumn and winter! If you like pumpkin pie and chocolate, you’ll love these cookies! They taste great either hot from the oven or even cold from the refrigerator.

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Hey y’all, Tiffany here. A friend of mine made these pumpkin chocolate chip cookies for our family as a thank-you for something I picked up from the store for her shortly after she had her first baby.

They. Are. Delicious.

She made these for us in March, and I didn’t even care that it wasn’t pumpkin season – that’s how yummy they are!

I had to share the recipe with y’all so that you you can enjoy them, too.  Your mouth will thank me… but your hips might not! So if you need a healthier alternative, then give these Pumpkin Pie Biscuits a try.

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Ingredients for Pumpkin Chocolate Chip Cookies

Here are the ingredients you need for pumpkin chocolate chip cookies:

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp milk
• 1 tsp vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

You’ll also need three bowls. If you need a cute mixing bowl set, check these out!

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Directions for Pumpkin Chocolate Chip Cookies Recipe:

Here’s how you make these amazingly delicious pumpkin chocolate chip cookies (in the fall, or any time of year!):

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking sheet by greasing it or lining it with parchment paper.

Grab a large bowl and toss in the wet ingredients: pumpkin puree, white or brown sugar, vegetable or coconut oil, and an egg. Give it a good mix—just until everything’s blended.

Then in another bowl, whisk together the dry stuff—flour, baking powder, salt, and cinnamon. Mix it up, no need to be too precise. You may opt to use almond flour, which is often considered as a healthier alternative to traditional wheat flour.

Still, on a healthier side, you may use semi-sweet chocolate chips. Semi-sweet chocolate chips are a go-to choice for baking because they offer a balanced mix of sweetness and chocolate flavor with less sugar.

Now, in a small container, dissolve baking soda in a bit of milk or milk chocolate.

Add the milk mixture into the dry ingredients bowl, then combine the flour mixture with the pumpkin mixture. Mix well until you have a smooth and consistent cookie dough.

Stir in the vanilla extract, chocolate chips, and chopped walnuts or chopped pecans.

Drop spoonfuls of cookie dough balls onto the prepared baking sheets or parchment paper, leaving some space between each milk chocolate chips cookie.

Bake in the preheated oven for approximately 10 minutes, or until the chocolate chips cookies are lightly browned and firm to the touch.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring pumpkin chocolate chip cookies to a wire rack to cool completely.

To store your freshly baked chocolate chips cookies, let them cool completely and then place baked cookies in an airtight container. If stacking, use a prepared cookie sheet or wax paper between layers to prevent sticking.

Keep the airtight container at room temperature if you’ll enjoy it within a week; otherwise, consider refrigerating or freezing for longer storage. Enjoy your pumpkin chocolate chips cookie over an extended period with these easy storage tips.

Enjoy your homemade Pumpkin Chocolate Chips Cookies! Chewy pumpkin cookies are perfect for fall or any time of the year.

If these kinds of cookies are your thing, you should also check out these Copycat Crumbl Cookies!

Check out our pumpkin cookies webstory!