Just like at a bakery, these fluffy, cake-like Pumpkin Chocolate Chunk Cookies are simple to make, perfectly spiced, and packed with large chocolate chunks.
Recipe Features
These pumpkin chocolate chunk cookies were a hit in the bakery where I worked. Several things make them stand out:
- Thick and fluffy — the texture is more cakey than chewy, like a tender muffin top.
- Generous chocolate chunks — big pieces of chocolate create pockets of creamy richness in every bite.
- Pumpkin and warm spices — the pumpkin puree and spice blend give these cookies a cozy autumn flavor.
All together they make a seriously delicious cookie—hard to stop at just one.
Pumpkin Chocolate Chunk Cookies
Why these are the best pumpkin chocolate chunk cookies:
- Easy – No stand mixer required. The recipe uses oil rather than butter, so a bowl and a whisk or hand mixer are all you need. Using oil keeps the cookies extra moist, which is why many bakeries prefer it.
- Soft – The cookies are light, fluffy, and cakey, with a melt-in-your-mouth texture.
- Flavorful – Pumpkin pie spice is central to the flavor. You can use a store-bought blend or make your own (see notes below).
Chocolate Chunks vs Chocolate Chips
Chocolate chunks give these cookies a more substantial, creamy bite than smaller chips. I used Nestle Toll House semi-sweet chunks, but other brands that offer dark or semi-sweet chunks work well too. If the chunks are very large, roughly chop them so they distribute evenly.
How to Make Pumpkin Chocolate Chunk Cookies
These cookies come together quickly with just a few bowls and basic tools: a mixing bowl, whisk or hand mixer, and a spatula.
- Preheat oven to 350°F (175°C) and line half-sheet pans with parchment paper or silicone baking mats.
- In a large bowl, combine 1/2 cup oil, 1/2 cup packed light brown sugar, and 1/2 cup granulated sugar. Beat or whisk until smooth.
- Mix in 1 cup pure pumpkin puree, 1 large egg, and 1 teaspoon vanilla until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 3 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in 1½ cups semi-sweet chocolate chunks (roughly chop any very large pieces).
Scooping and Baking
- Use a cookie scoop or large spoon to drop mounds of dough about 2–3 inches apart on the prepared sheet. A #40 scoop (about 2 tablespoons) makes evenly sized cookies.
- Bake at 350°F for 11–13 minutes, until the edges are set and the tops look matte rather than shiny. Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Storage
- Room temperature: Store cookies in a single layer in an airtight container for up to one week. If you must stack, separate layers with parchment paper—these cakey cookies can stick together when stacked directly.
- Freezer: Freeze cookies for 1–2 months. Note that the color may darken slightly after freezing.
Baking Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Prefer Libby’s pumpkin if you want the best color and consistent thickness—some off-brand purées can be thinner and more yellow.
- Use a cookie scoop for even sizing—this dough is sticky, and a trigger scoop makes it easy to portion and drop onto the pan.
More Pumpkin Cookies
- Pumpkin Gingersnap Cookies
- Pumpkin Crinkle Cookies
- Jello Pumpkin Spice Pudding Cookies
- Pumpkin Snickerdoodle Cookies
If you make this recipe, please leave a rating and review in the comments below. Thank you!
Pumpkin Chocolate Chunk Cookies
Fluffy, cake-like pumpkin cookies loaded with large chocolate chunks. Simple ingredients, bakery-style texture.
Ingredients
- 1/2 cup (118 ml) oil (canola or vegetable)
- 1/2 cup (100 g) light brown sugar, gently packed
- 1/2 cup (100 g) granulated sugar
- 1 cup (244 g) pure pumpkin puree, not pumpkin pie filling
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 3 tsp pumpkin pie spice (see notes for homemade blend)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1½ cups (255 g) semi-sweet chocolate chunks, roughly chopped if too large
Instructions
- Preheat oven to 350°F. Line half-sheet pans with parchment paper or silicone baking mats.
- Combine oil, brown sugar, and granulated sugar in a large bowl and beat or whisk together. Add pumpkin, egg, and vanilla; mix until combined.
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to the pumpkin mixture and stir until just combined. Fold in the chocolate chunks.
- Drop large spoonfuls (about 2 tablespoons or a #40 scoop) onto the prepared baking sheet, spacing 2–3 inches apart.
- Bake at 350°F for 11–13 minutes, until edges are set and tops are matte. Let cookies rest on the tray a few minutes, then transfer to a wire rack to cool completely.
Notes
- For homemade pumpkin pie spice: combine 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground allspice.
- Store cookies in a single layer in an airtight container for up to 1 week. If stacking, separate layers with parchment paper to prevent sticking.
- Freeze for 1–2 months; color may change slightly after freezing.
Nutrition
Serving: 1 cookie | Calories: 113 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Cholesterol: 5 mg | Sodium: 98 mg | Fiber: 1 g | Sugar: 9 g
Disclaimer: Nutritional values are estimates provided by a third-party tool.
*Originally published 11/18/2012. Post updated October 2023.
