Just like the bakery, these fluffy cake-like Pumpkin Chocolate Chunk Cookies are easy to make, perfectly spiced, and loaded with big chocolate chunks!

If cakey cookies are not your thing, try these chewy pumpkin chocolate chip cookies instead.

Plate of pumpkin chocolate chunk cookies.

Recipe Features

Pumpkin chocolate chunk cookies were super popular in the bakery I worked in.

  • It might be because they are thick and fluffy.
  • It might be because of the big chocolate chunks.
  • Or it might be because of the pumpkin and spice.

All I know is all of those things together makes one yummy cookie. I dare you to just eat one!

Closeup of pumpkin chocolate chunk cookies on a silicone baking mat.

Pumpkin Chocolate Chunk Cookies

What makes these the BEST pumpkin chocolate chunk cookies?

  • EASY – No mixer required. These pumpkin chocolate chunk cookies are easy to make with oil instead of butter. So while you can use a mixer, you don’t need one. (P.S. Don’t hate on the oil! This is what the bakery uses because it keeps the cookies extra moist.)
  • SOFT – These easy pumpkin chocolate chip cookies are fluffy, light, soft, and cakey (similar to a muffin top). They simply melt in your mouth.
  • TASTY – While I prefer to use my homemade blend of pumpkin pie spice, I’ll break down the amount of each ingredient for you in the recipe card notes. After all, the pumpkin spice is what makes us crave pumpkin desserts in the fall.
Pumpkin cookies with chocolate chunks.

Chocolate Chunks vs Chocolate Chips

While I always have a stash of chocolate chips on hand, it’s fun to use chocolate chunks in these pumpkin cookies. They are so big, thick, and creamy. It makes the cookies even more fun to eat.

Bag of Nestle Toll House Semi-Sweet Chunks.

I used Nestle Toll House semi-sweet chunks, but Kroger’s Private Selection and Target’s Good & Gather brands both make dark chocolate chunks. Use whatever you prefer.

How to Make Pumpkin Chocolate Chunk Cookies

You can make these pumpkin cookies with a bowl and hand mixer, or whisk, and a spatula.

Steps to make pumpkin cookies with chocolate chunks.
  1. Combine the oil, brown sugar, and granulated sugar in a large bowl. Beat or whisk together.
  2. Add the pumpkin, egg, and vanilla. Mix until combined.
  3. In a separate bowl, stir together the dry ingredients. (All-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.)
  4. Add the dry ingredients to the pumpkin mixture and mix until just combined.
  5. Fold in the chocolate chunks.

Scooping and Baking

Scooping and baking pumpkin chocolate chunk cookies.
  • Drop large spoonfuls onto a parchment or silicone lined baking sheet. I used a #40 scoop (about 2 Tablespoons).
  • Bake at 350 degrees Fahrenheit for 11-13 minutes, or until edges are set and tops are matte (not shiny or wet looking). Allow cookies to rest on tray for a few minutes before transferring them to a wire rack to cool completely.
Plate of pumpkin chocolate chunk cookies.

Storage

  • ROOM TEMPERATURE: Store these pumpkin chocolate chunk cookies in a single layer in an airtight container for up to 1 week. You may separate layers with parchment paper, if desired. NOTE: The cakey texture will stick together if cookies are stacked directly on top of one another.
  • FREEZER: You may freeze these cookies for 1-2 months, however, the color may change slightly, and be less appealing.

Baking Tips

  • Do NOT use pumpkin pie filling. Make sure that you are using 100% pure pumpkin.
  • Use Libby’s Pumpkin. It simply has the best orange color and thick, yet smooth texture of any canned pumpkin. Off-brands may be more watery, making these cookies puff up more. They also tend to be more yellow in color.
  • Use a cookie scoop. This is a sticky dough, and using a trigger scoop makes scooping and dropping the dough onto the pan really easy.
Closeup of pumpkin chocolate chunk cookies on a silicone baking mat.

More Pumpkin Cookies

Pumpkin cookies with chocolate chunks.

Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 36 cookies

Ingredients

  • 1/2 cup oil (canola/vegetable)
  • 1/2 cup light brown sugar, gently packed
  • 1/2 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (stir, spoon & level)
  • 3 tsp pumpkin pie spice*
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chunks, roughly chopped if they are too big

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line half sheet trays with parchment paper or a silicone baking mat. Set aside.
  2. Combine the oil, brown sugar, and granulated sugar in a large bowl. Beat or whisk together. Add the pumpkin, egg, and vanilla. Mix until combined.
  3. In a separate bowl, stir together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the pumpkin mixture and mix until just combined. Fold in the chocolate chunks.
  5. Drop large spoonfuls onto a parchment or silicone lined baking sheet about 2-3 inches apart. (I used a #40 scoop; about 2 Tablespoons.)
  6. Bake at 350˚F for 11-13 minutes, or until edges are set and tops are matte (not shiny or wet looking). Allow cookies to rest on tray for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For 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 these pumpkin chocolate chunk cookies in a single layer in an airtight container for up to 1 week. You may separate layers with parchment paper, if desired. NOTE: The cakey texture will stick together if cookies are stacked directly on top of one another.
  • You may freeze these cookies for 1-2 months, however, the color may change slightly, and be less appealing.

Recommended Products

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 98mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 1g

This data was provided and calculated by Nutritionix, and is an estimation only.

*Originally published 11/18/2012. Post updated October 2023.

Stack of pumpkin cookies with chocolate chunks.