Pumpkin Chocolate Chunk Cookies

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.

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!

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.

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.

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.

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

• 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.

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.

More Pumpkin Cookies

• Pumpkin Gingersnap Cookies
• Pumpkin Crinkle Cookies
• Jello Pumpkin Spice Pudding Cookies
• Pumpkin Snickerdoodle Cookies

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