Crumbl inspired Pumpkin Chocolate Chip Cookies are perfectly moist and delicious cookies studded with chocolate chips.
Crumbl Pumpkin Chocolate Chip Cookies
More than changing leaves or changing temperatures, the real signal of fall is the advent of pumpkin spice EVERYTHING! Unpopular opinion, pumpkin spice…not my favorite thing in the world. But give me a nice, soft and preferably warm pumpkin chocolate chip cookie and it’s GAME. OVER! I’ll eat them for breakfast until they are gone! (read: I did eat them all for breakfast every day for almost a week. 🙂 )
And this pumpkin chocolate chip cookie is done the right way!
I call it a Crumbl copycat because I make them HUGE like Crumbl, but there has been serious criticism of Crumbl’s pumpkin chocolate chip recipe. Mainly, that they were too airy with not enough pumpkin flavor.
So I fixed all the issues with the recipe and give you the Crumbl sized pumpkin chocolate chip cookie that you deserve!
Ingredients In Crumbl Pumpkin Chocolate Chip Cookies
- Oil- Yes, oil! This is one reason the texture of these cookies is different than a traditional chewy cookie.
- Granulated Sugar
- Pumpkin- Make sure to use canned pumpkin, not canned pumpkin pie mix- those two are not interchangeable.
- Flour- Just plain all purpose flour works perfectly!
- Baking Powder
- Baking Soda
- Semi-sweet Chocolate Chips- Technically, you could use milk chocolate if you don’t like semi sweet, but classic pumpkin chocolate chip cookies use semi sweet.
How To Make Crumbl Pumpkin Chocolate Chip Cookies
Start by preheating the oven to 375 degrees.
While your oven is preheating, whisk together the oil, sugar, vanilla, pumpkin and eggs. Once those ingredients are thoroughly combined together, add the dry ingredients and stir with a wooden spoon. Stir until the dry ingredients are completely mixed in. Fold in the chocolate chips.
NOTE: It will be more of like the texture of a thick cake batter rather than a traditional cookie dough.
Scoop out a scant 1/2 cup of cookie dough (so, just under 1/2 cup!) and spoon it onto a silicone lined cookie sheet. Put 6 cookies on each cookie sheet. The cookies will spread and flatten as they bake. I use a giant scoop to portion out my dough- think the type of scoop that lunch ladies use to serve mashed potatoes with.. one of those!
Make sure you use a silicone lined or parchment lined cookie sheet. There is nothing worse than cookies that get stuck to the pan!
Bake at 375 degree for 15-17 minutes. You will know they are done when they turn a slight golden brown and will bounce bake when you tap in the center of the cookie.
Allow the cookies to cool on the pan for 15- 20 minutes before transferring them to a plate.
How to Store Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip cookies will actually get softer and chewier over time, I actually prefer to eat mine after a few hours or even days! I feel like the flavor really develops. I just warm them in the microwave for a few seconds to get it nice and melty again.
You’ll want to store your cookies at room temperature in an air tight container for 3-4 days. You can also store them in the fridge for up to 1 week. If you’d like your pumpkin cookies to last even longer, consider freezing them in and airtight container. They will stay fresh for about 3 months. When you are ready to eat them, just pull the cookie or cookies out of the freezer and allow them to sit at room temperature for about 30 minutes before serving.
Making Smaller Cookies
Yes, you could definitely make these cookies smaller if you’d like! When making the cookies smaller, you won’t have to bake them for quite as long and you may find that the cookies don’t flatten like the larger cookies do. That is okay though- the taste will still be the same!
More Fall Recipes
Don’t forget to check out all of my Crumbl Copycat Recipes!
Crumbl Pumpkin Coccolate Chip Cookies
- 3/4 cup canola oil
- 1 3/4 cup granulated sugar
- 1 1/2 tbsp vanilla extract
- 1 1/2 cups pumpkin puree
- 2 eggs
- 2 3/4 cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 3 tsp ground cinnamon
- 2 cups semi sweet chocolate chips
- Preheat oven to 375°.
- In a large bowl, whisk together the oil, sugar, vanilla pumpkin and eggs.
- Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon.
- Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix.
- Fold in the chocolate chips.
- Scoop out a little less than 1/2 cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.
- Bake at 375° for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 15-20 minutes before transferring.
- Serve warm.