Pumpkin Chocolate Chip Cookies

These delicious pumpkin chocolate chip cookies are so moist and chewy. They're the perfect taste of fall and are always a hit!

Course Dessert
Cuisine American
Keyword cookie recipes, fall recipes, pumpkin recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 dozen
Author Jenn Lifford


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 cup quick cooking oats
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 cups semi-sweet chocolate chips
  • 1 cup canned pumpkin puree


  1. Preheat the oven to 35o F. Grease cookie sheets or line with parchment paper.

  2. In a bowl, cream the butter and sugars until light and fluffy.  Beat in the egg and vanilla.

  3. In a large bowl, whisk the flour, oats, baking soda, salt and spices. Slowly beat into the creamed mixture alternating with the pumpkin puree. Fold in the chocolate chips.

  4. Dropped batter by tablespoonfuls onto the baking sheets. I always like to top the cookies with a few extra chocolate chips to make them look prettier. Bake at 350 degrees for approximately 15 minutes until the cookies are browned around the edges. Allow to cool for a few minutes on the baking sheets and then transfer to wire rack to cool completely.