These soft pumpkin chocolate chip cookies are cakey in texture, filled with chocolate chips, and are made with real pumpkin. You'll love that these cookies are no chill, made without a mixer, and are ready in under 30 minutes!
Why You'll Love These Cookies
- Soft and moist texture. These cookies are meant to be cakey, which means they're super moist and soft (similar to Crumbl pumpkin chocolate chip cookies but better)!
- The best pumpkin flavor. Both pumpkin puree and my homemade pumpkin pie spice are used.
- A perfect fall chocolate chip cookie. The flavors of a classic chewy chocolate chip cookie are combined with autumn flavors like pumpkin and cinnamon.
- Easy and simple to make. Just like with my simple pumpkin oatmeal cookies, the cookie dough is no chill and is made in two mixing bowls; no stand mixer required!
Along with these cookies, I always have to make my easy pumpkin bread with cream cheese icing every year during pumpkin season.
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As a self-taught home baker, I've been making these cookies for 7+ years and my family always requests them every fall season. Some of my other favorite fall cookies includes these easy pumpkin cheesecake cookies and best pumpkin s'mores cookies.
Ingredients for Easy Pumpkin Chocolate Chip Cookies
- 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.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: In a microwave-safe bowl, melt the butter. Set it aside and allow it to cool for at least 5 minutes
In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, cinnamon, and salt.
Step 2: In a large bowl, whisk together the melted butter, white sugar, brown sugar, pumpkin puree, egg, and vanilla extract until combined.
Step 3: Add the dry ingredients and gently mix together using a rubber spatula until everything is combined.
Then fold in the chocolate chips.
Step 4: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Place 8 cookie dough balls on each prepared baking pan. Bake for 10-14 minutes.
Note: I don't recommend using silicone baking mats anymore. Use parchment paper. Also, only place 8 cookie dough balls on each pan.
Pro Tip! Add extra chocolate chips to each cookie before baking.
Storing & Freezing
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
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: Use a medium-sized cookie scoop to scoop out the dough. This dough is a little more sticky.
Recipe FAQs
You could add a half cup of white chocolate chips, mini chocolate chips, or even mini m&m's.
For these cookies, no, you cannot substitute pumpkin puree for pumpkin pie filling.
I am not sure as I've never tried that. If you do, let me know below how they turned out!
📖 Recipe
Soft Pumpkin Chocolate Chip Cookies (No Chill!)
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
- Cookie Scoop (I used #24 cookie scoop)
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
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- 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, brown sugar, pumpkin puree, egg, and vanilla extract until thoroughly combined.
- Add the flour mixture and use a rubber spatula to fold everything together until combined. Then fold in the chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough onto the prepared baking pans. I recommend placing 8 cookie dough balls on each baking sheet. Bake for 10-14 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring 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.
PUMPKIN CHOCOLATE CHIP COOKIES!! What a brilliant idea! Wow I am definitely trying this recipe! Thank you for sharing.
You're welcome!
I just made a double batch for Christmas and they are absolutely delicious! Thank you so very much for sharing your recipe.
I'm so glad, Linda! Merry Christmas!
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!
Hopefully, these cookies will make it feel more like Fall for you. 🙂
Wow, these look incredible! I pinned it so I won't forget to give them a try this fall 🙂
I hope you enjoy them, Mary!
Bring on pumpkin season! These look delicious!
I am in full Fall mode. And that includes pumpkin! 🙂
These look heavenly. I will definitely try them this fall.
My favorite time...pumpkin season! And these look so good!
I totally agree!
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.
Pumpkin and chocolate is one of my favorite combinations 🙂
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
Thank you, Leisha! If you love pumpkin spice, you'll love these cookies. 🙂
Looks amazing! I can't wait to try these!
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!
Thank you, Jolie! I hope you enjoy! 🙂
What a great fall flavor combo. Can't wait to try these!
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!
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. 🙂