Fluffy Pumpkin Chocolate Chip Cookies

Pumpkin puree and chocolate chips make these cookies moist, flavorful, and slightly gooey in the center. The addition of pumpkin spice gives them that quintessential autumn flavor. They bake quickly and are ideal for cookie sheets, lunchboxes, or a sweet snack with coffee or tea.

Ingredients

2 cups granulated sugar
1 cup vegetable oil
2 teaspoons milk
2 large eggs
2 teaspoons vanilla extract
1 15 oz. can pumpkin puree
4 cups all-purpose flour
3 teaspoons pumpkin spice
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda
3 cups semi-sweet chocolate chips

Instructions

Prep Oven & Pan: Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease with non-stick cooking spray.
Combine Wet Ingredients: In a large mixing bowl, use a hand or stand mixer to combine sugar and oil until smooth. Beat in the egg, milk, pumpkin, and vanilla until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
Combine Mixtures: Gradually add dry ingredients to the wet ingredients using the mixer on low speed. Mix just until incorporated—do not overmix. Fold in chocolate chips with a spatula.
Shape Cookies: Drop dough by large spoonfuls (about 2 tablespoons) onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake: Bake 10–12 minutes, or until cookies lose their glossy sheen on top and edges are lightly golden. Larger cookies may require additional time.
Cool & Serve: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For softer cookies, do not overbake; centers should remain slightly tender.
Dough can be refrigerated for up to 3 days for bake-ahead convenience.
Optional: sprinkle a pinch of sea salt on top before baking for a sweet-salty flavor boost.
Jumbo cookies bake for approximately 18 minutes.