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    Home » Recipes » Cookies

    Soft Pumpkin Chocolate Chip Cookies

    Modified: Feb 4, 2025 · Published: Oct 26, 2021 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Soft and cake-like pumpkin cookies loaded with sweet chocolate chips.

    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!

    Craving even more Fall cookies? Then check out these: snickerdoodle cookies, pumpkin s'mores cookies, and pumpkin oatmeal cookies.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients Needed
    • Instructions
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Pumpkin Recipes
    • 📖 Recipe
    Light and fluffy chocolate chip pumpkin cookies.

    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.

    Stacked soft-baked cookies with pumpkin puree, pumpkin spice, and chocolate chips.

    Ingredients Needed

    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 below).
    • 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. Here is my recipe for how to make your own pumpkin spice.
    • 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.
    Ingredients needed: flour, sugar, brown sugar, pumpkin spice, cinnamon, baking soda, baking powder, salt, egg, vanilla extract, pumpkin puree, butter, and chocolate chips

    Instructions

    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.

    Step by step instructions on how to make soft pumpkin cookies.
    Freshly baked pumpkin cookies.

    Storage Tips

    Keep any leftover cookies in an airtight container on the counter (at room temperature) for up to 7 days.

    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 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.

    Recipe FAQs

    Can These Cookies Be Frozen?

    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.

    What Can I Add To These Cookies?

    You could add a half cup of white chocolate chips, mini chocolate chips, or even mini m & m's.

    Do I Need To Chill The Cookie Dough Before Baking?

    Nope! This is a no-chill cookie recipe.

    Moist and chewy pumpkin spice cookies.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy baking!

    More Pumpkin Recipes

    • Pumpkin Spice Banana Bread
    • Pumpkin Shortbread Bars
    • Pumpkin S'mores Cookies
    • Pumpkin Cupcakes with Maple Frosting

    📖 Recipe

    Soft Pumpkin Chocolate Chip Cookies

    Karissa Parrish
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Cooling Time 5 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies

    Equipment

    • Cookie Baking Sheets
    • Silicone Baking Mats
    • Cookie Scoop
    • Mixing Bowls

    Ingredients:
     
     

    • 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

    Instructions:
     

    • 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.

    Notes:

    Baking Sheet: 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.

    Nutrition

    Serving: 1cookieCalories: 133kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 91mgPotassium: 67mgFiber: 1gSugar: 9gVitamin A: 917IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!

    This recipe was originally published in September of 2020, but was updated on October 26, 2021 with newer content and fresh pictures.

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    More The Best Cookie Recipes

    • Pistachio Chocolate Chip Cookies (No Chill)
    • Chocolate Peppermint Blossom Cookies
    • Pumpkin Cheesecake Cookies
    • Pumpkin Oatmeal Cookies

    Comments

    1. Kim says

      September 09, 2020 at 10:59 am

      PUMPKIN CHOCOLATE CHIP COOKIES!! What a brilliant idea! Wow I am definitely trying this recipe! Thank you for sharing.

      Reply
      • Ginger Snap says

        September 09, 2020 at 3:23 pm

        You're welcome!

        Reply
        • Linda Brady says

          December 20, 2020 at 6:05 pm

          5 stars
          I just made a double batch for Christmas and they are absolutely delicious! Thank you so very much for sharing your recipe.

          Reply
          • Ginger Snap says

            December 24, 2020 at 11:39 am

            I'm so glad, Linda! Merry Christmas!

            Reply
    2. Tara says

      September 08, 2020 at 7:40 pm

      Yum, these cookies look delicious! I am really looking forward to pumpkin season (but it's hard because it's been over 100 degrees every day here!

      Reply
      • Ginger Snap says

        September 08, 2020 at 11:58 pm

        Hopefully, these cookies will make it feel more like Fall for you. 🙂

        Reply
    3. MaryJo says

      September 09, 2020 at 1:10 am

      Wow, these look incredible! I pinned it so I won't forget to give them a try this fall 🙂

      Reply
      • Ginger Snap says

        September 09, 2020 at 3:22 pm

        I hope you enjoy them, Mary!

        Reply
    4. Maureen says

      September 09, 2020 at 12:19 am

      Bring on pumpkin season! These look delicious!

      Reply
      • Ginger Snap says

        September 09, 2020 at 3:22 pm

        I am in full Fall mode. And that includes pumpkin! 🙂

        Reply
    5. Stephanie Kaplan says

      September 08, 2020 at 9:57 pm

      5 stars
      These look heavenly. I will definitely try them this fall.

      Reply
    6. Megan says

      September 08, 2020 at 7:30 pm

      My favorite time...pumpkin season! And these look so good!

      Reply
      • Ginger Snap says

        September 08, 2020 at 11:58 pm

        I totally agree!

        Reply
    7. Amie says

      September 08, 2020 at 7:06 pm

      These look amazing!! I'm not sure why I've never thought to try the pumpkin/chocolate combination before, but...that's about to change! And I can't wait. Thanks for sharing.

      Reply
      • Ginger Snap says

        September 08, 2020 at 11:57 pm

        Pumpkin and chocolate is one of my favorite combinations 🙂

        Reply
    8. Leisha says

      September 08, 2020 at 6:58 pm

      Well now I am going to have to try and make these, they look delicious! And you have presented them beautifully! I can practically smell them through the screen, lol

      Reply
      • Ginger Snap says

        September 08, 2020 at 11:57 pm

        Thank you, Leisha! If you love pumpkin spice, you'll love these cookies. 🙂

        Reply
    9. Stacy Clemmensen says

      September 08, 2020 at 6:01 pm

      Looks amazing! I can't wait to try these!

      Reply
    10. Jolie McCollum says

      September 08, 2020 at 5:46 pm

      These look so delicious! I love that they don’t require chilling and come together so quickly! Pumpkin and chocolate are magic together! I will DEFINITELY be trying this recipe out this fall!

      Reply
      • Ginger Snap says

        September 08, 2020 at 5:57 pm

        Thank you, Jolie! I hope you enjoy! 🙂

        Reply
      • Heather Kroska says

        September 08, 2020 at 6:34 pm

        What a great fall flavor combo. Can't wait to try these!

        Reply
    11. Vagabond says

      September 04, 2020 at 8:12 am

      Yumm, I'm not sure they'll even see the second day:)) I have to try this combination, never thought to mix ginger with pumpkin and chocolate. I'll give it a go this w-e, thanks for posting!

      Reply
      • Ginger Snap says

        September 04, 2020 at 2:58 pm

        So true! I've never added ginger to it, but I'm sure it would be good! I would recommend only adding 1/4tsp of ginger if you try it. 🙂

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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