These Soft Pumpkin Chocolate Chip Cookies are chewy and loaded with pumpkin flavor! Add in semi-sweet chocolate chips, and these make for the best pumpkin cookies that are perfect for Fall.
This recipe was originally published in September of 2020, but was updated on October 26, 2021 with newer content and fresh pictures.
These soft pumpkin cookies are a favorite Fall cookie of mine. They're soft-baked, and include both pumpkin puree and pumpkin pie spice in the cookie batter.
Unlike so many other cookie recipes, you do not need to chill the dough before baking. So that means in less than 30 minutes you'll have a fresh batch of cookies, and just in time for pumpkin season too!
Why You'll Love These Cookies
- They're soft, chewy, and moist.
- The combination of pumpkin and chocolate makes for some delicious cookies.
- It's a no-chill dough, so they're done in less than 30 minutes.
- Both canned pumpkin and pumpkin spice are incorporated into the cookie dough.
- They stay soft for days after baking!
At this point I have quite a few pumpkin recipes on the blog and these cookies are still one of my favorites! I just love the combination of pumpkin and chocolate, so every holiday season there are a must-bake for me.
They have a cake-like texture that stays soft for days later too! And of course there's lots of chocolate chips inside these cookies.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Puree: This recipe calls for pumpkin puree NOT pumpkin pie filling.
- Cookie Dough: After you scoop out the cookie dough and place them onto the prepared baking sheet, use the back of a spoon to gently press the cookie dough down a bit.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Baking Tips above).
- Leavening Agents: Both baking soda and baking powder are used.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Just combine 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/8 tsp ground nutmeg. This will give you 1 tsp of pumpkin pie spice which is how much we need to make these cookies.
- Unsalted Butter: Melted butter helps to make the cookies soft and chewy.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
- Chocolate Chips: I used semi-sweet, but you could also use white chocolate, milk chocolate, or dark chocolate.
Here are the step by step instructions on how to make the best pumpkin chocolate chip cookies.
Step 1: Butter. In a microwave-safe bowl, melt the butter. Set it aside and allow it to cool for at least 5 minutes
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, cinnamon, and salt.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, white sugar, and brown sugar. Then mix in the pumpkin puree, egg, and vanilla extract until combined.
Step 4: Combine the ingredients. Use a rubber spatula (or wooden spoon) to fold in the flour mixture just until combined. Then fold in the chocolate chips.
Step 5: Scoop the dough. Use a 1.5 tablespoon cookie scoop to scoop out the cookie dough balls onto the prepared baking sheets. Use the back of a spoon to carefully press down each cookie dough ball slightly.
Step 6: Bake. Bake the cookies for 10-12 minutes and allow them to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
TIP! Add extra chocolate chips to each cookie before baking.
Keep any leftover cookies in an airtight container on the counter (at room temperature) for up to 7 days.
Frequently Asked Questions
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
You could add a half cup of white chocolate chips, mini chocolate chips, or even mini m & m's.
Nope! This is a no-chill cookie recipe.
It brings me so much joy to see you make my recipes. 🙂
More Pumpkin Recipes
Soft Pumpkin Chocolate Chip Cookies
- Cookie Baking Sheets
- Silicone Baking Mats
- Cookie Scoop
- Mixing Bowls
- 1 ½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted (1 stick)
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- Melt the butter and set aside to cool for at least 5 minutes.
- In a medium-sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter, sugar, and brown sugar. Add the pumpkin puree, egg, and vanilla extract and whisk until thoroughly combined.
- Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to fold everything together until your cookie batter forms. Be careful not to overmix! Then fold in the chocolate chips.
- Use a cookie scoop (I used a 1.5 tablespoon) to scoop out the dough (it will be sticky!) and use the back of a spoon to carefully press down the cookie dough. Bake for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the pan for 10 minutes (they will be soft when they come out of the oven). Then transfer them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 1 week.