These Soft Pumpkin Chocolate Chip Cookies are moist, fluffy, 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 pumpkin cookies that are packed full with chocolate chips are one of my favorite cookie recipes to make during the Fall. They're soft-baked, and include both pumpkin puree and pumpkin pie spice to ensure that pumpkin is the star flavor.
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 the best pumpkin chocolate chip cookies!
Why You'll Love These Pumpkin Cookies:
- They're soft, chewy, and moist.
- The combination of pumpkin and chocolate is amazing.
- 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 dough.
- They stay soft for days after baking!
At this point I have quite a few pumpkin recipes on the blog (see the obsession?!) 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.
Although I mixed in semi-sweet chocolate chips, feel free to use white chocolate, dark chocolate, or even mini chocolate chips. The possibilities of chocolate in this recipe are endless!
- Baking Sheets: Line both of your baking sheets with silicone baking mats. These are some of my favorite baking mats. They work great every time! You could also use 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 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.
- 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 bottom of a spoon to gently press the cookie dough down a bit. You technically don't have to, but this helps the cookies to spread out a little more. The dough will be sticky.
I experiemented with different ingredients when creating this recipe in order to make the most perfect pumpkin cookie. I would not recommend substituting any of these. Let's take a look at some of the ingredients we'll need:
- 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.
- Spices: A combination of cinnamon and pumpkin spice are used.
- 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.
How To Make Pumpkin Chocolate Chip Cookies:
- Dry Ingredients: Combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium-sized bowl. Set aside.
- Wet Ingredients: Whisk together the melted butter, sugar, and brown sugar in a large bowl. Add the pumpkin puree, egg, and vanilla extract and whisk until thoroughly combined.
- Combine Ingredients: Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to fold together until your cookie dough forms. Be careful not to overmix! Fold in the chocolate chips.
- Bake: Use a cookie scoop to scoop out the dough (it will be sticky!) and use the bottom of a spoon to carefully press down the cookie dough. Bake for 10-12 minutes.
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.
Keep any leftover cookies in an airtight container on the counter for up to 1 week.
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.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
More Pumpkin Recipes:
- Pumpkin Spice Bars
- Pumpkin Banana Bread
- Pumpkin Cupcakes with Maple Frosting
- Baked Pumpkin Donuts
- Mini Pumpkin Cheesecakes
Soft Pumpkin Chocolate Chip Cookies
- Cookie Baking Sheets
- Silicone Baking Mats
- Cookie Scoop
- Mixing Bowls
- 1 1/2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees and line two cookie baking sheets with silicone baking mats.
- Combine the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl. Set aside.
- Whisk together the melted butter, sugar, and brown sugar in a large bowl. 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 together until your cookie batter forms. Be careful not to overmix! Fold in the chocolate chips.
- Use a cookie scoop to scoop out the dough (it will be sticky!) and use the bottom of a spoon to carefully press down the cookie dough. You technically don't have to, but this helps the cookie to spread out a little more when baking (I like doing this, that way the cookies are more round in shape). Bake for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the pan for 5 minutes (they will be soft when they come out of the oven). Then transfer them over to a wire rack to continue cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 1 week.