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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
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Cookie Baking Sheets
  • Silicone Baking Mats
  • 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: 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.

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
Keyword pumpkin chocolate chip cookies, pumpkin cookies
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