I bake these Pumpkin Chocolate Chip Cookies when you and I want that classic soft, cake‑like fall cookie loaded with melty chocolate chips and cozy pumpkin spice. You whisk pumpkin puree, oil, sugars, egg, and vanilla together, fold in flour and warm spices, then scoop thick, sticky batter onto a sheet pan and bake until the tops spring back and your kitchen smells like October.
Why you’ll love these cookies
These cookies are all about softness: using pumpkin puree and oil (instead of butter) plus both white and brown sugar creates moist, tender, almost muffin‑top‑style cookies that stay soft for days, just like other pumpkin chocolate chip cookie favorites. Pumpkin pie spice and vanilla give you that coffee‑shop pumpkin dessert flavor, while two full cups of chocolate chips make every bite feel like a warm fall treat rather than a “healthier” pumpkin cookie.
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