The Best Pumpkin Chocolate Chip Cookies – Two Years in the Making!
If there’s one flavor I’ve always loved, it’s pumpkin. From pies to muffins, I’ve tried just about every pumpkin dessert out there. But let’s be honest—not all pumpkin treats are created equal. Some are too dry, some too sweet, others just… bland. And when it comes to pumpkin chocolate chip cookies? I’ve had my fair share of disappointments.
So, two years ago, I made it my mission to create the perfect pumpkin chocolate chip cookie—one that was soft, flavorful, perfectly spiced, and balanced in sweetness. After countless tweaks, taste tests, and adjustments, I finally nailed it. These cookies are the real deal.
Why This Recipe Stands Out
I’m not someone who ever really craves sweets, but let me tell you—I can’t stop at just one of these. You’ll definitely catch me grabbing two (or three) every time I bake a batch. What makes them so special?
✔️ Soft & Chewy Texture – No dry, cakey cookies here! These are perfectly moist and melt in your mouth.
✔️ Just the Right Sweetness – A balance of brown sugar, granulated sugar keeps them sweet, with the spices adding just enough bitterness to mesh with the sweet.
✔️ Warm & Cozy Spices – The cinnamon and pumpkin pie spice bring out that classic pumpkin flavor. We aren’t afraid of flavor here!
✔️ Loads of Chocolate – Because I am a firm believer that pumpkin and chocolate were meant to be together.
I spent two years tweaking this recipe, adjusting ingredient ratios, testing baking times, and ensuring every batch came out just as good as the last. And now, I can confidently say—this is the best pumpkin chocolate chip cookie recipe you will ever try.
Ready to Bake? Here is the recipe!
Ingredients
Dry Ingredients:
- 4 cups flour
- 3 ½ tsp baking soda
- 4 tsp baking powder
- 3 tsp cinnamon
- 2 ½ tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 16 oz pumpkin purée
- 2 tsp vanilla extract
Mix-ins:
- 2-3 cups chocolate chips (I personally prefer milk chocolate for this recipe)
Instructions
Step 1: Prep the Oven & Baking Sheet
Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar.
Add the eggs, pumpkin purée, and vanilla extract, mixing until fully combined and smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 6: Scoop & Space
Scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake to Perfection
Bake for 10-12 minutes, or until the edges are set and the tops look slightly firm.
Step 8: Cool & Enjoy!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later!
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