Soft Pumpkin Chocolate Chip Cookies

These soft pumpkin chocolate chip cookies are pillowy, lightly spiced, and loaded with melty chocolate chips in every bite. They come together in one bowl with no mixer, and they're ready in about 30 minutes.

Soft Pumpkin Cookies - Fall in Every Bite

The moment fall season begins my kitchen turns into a pumpkin kitchen. I bake my Moist and Indulgent Pumpkin Bread, my Indulgent Homemade Pumpkin Pie, and these cookies always show up somewhere in between.

Pumpkin and chocolate might sound like an unusual pair, but trust me, it works. The pumpkin keeps the cookies incredibly soft, the warm spices make your whole house smell like fall, and the chocolate chips make them impossible to resist.

I will walk you through every step so your pumpkin chocolate chip cookies come out soft, puffy, and perfectly spiced every single time.

Soft and Pillowy: What to Expect from Pumpkin Cookies

Pumpkin cookies are naturally softer than classic chocolate chip cookies. Pumpkin puree is mostly water, so it adds lots of moisture to the dough. That's what gives these cookies their tender, cake-like centers.

Here's how this recipe makes the most of it:

• An egg and baking powder for lift: They help the cookies puff up with soft, domed tops instead of spreading flat.
• Brown sugar for moisture: Brown sugar keeps the cookies soft and adds a gentle caramel flavor. A little white sugar helps the edges set.
• Melted butter: No mixer needed, just a whisk and a spatula. I always bake with real butter (here's my take on butter vs margarine).
• Just enough flour: Too much flour makes pumpkin cookies dry and bready. Spoon and level your flour, or weigh it.

Prefer a chewier cookie? Blot the pumpkin puree with paper towels to soak up some of the water, and leave out the baking powder. Your cookies will be flatter and chewier.

Why You'll Love These Pumpkin Chocolate Chip Cookies

• Soft and pillowy: Tender, cake-like centers with lightly set edges.
• One bowl, no mixer: Just a whisk, a spatula, and about 15 minutes of prep.
• Perfectly spiced: Pumpkin pie spice gives every bite that cozy fall flavor.
• Loaded with chocolate: Melty chocolate chips balance the warm spices beautifully.
• Freezer-friendly: Bake a batch now and freeze some for later.
• Great for lunchboxes: Tuck one into school lunches, along with ideas from my Easy Back-to-School Recipes.

Ingredients for Pumpkin Chocolate Chip Cookies

• Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced. One can is enough for about three batches, so see below for ways to use the rest.
• All-purpose flour: Gives the cookies structure. Spoon it into your measuring cup and level it off.
• Baking powder and baking soda: Together they give the cookies lift and a soft, puffy texture. Curious how they're different? Read my guide to baking soda vs baking powder.
• Pumpkin pie spice: A warm blend of cinnamon, ginger, nutmeg, and cloves. No pie spice? Use 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
• Unsalted butter: Melted and slightly cooled, so it doesn't cook the egg.
• Brown sugar and granulated sugar: Brown sugar for moisture and flavor, white sugar for lightly set edges.
• Egg: Binds the dough and helps the cookies rise.
• Vanilla extract: Rounds out the warm spices.
• Chocolate chips: I use semi-sweet. Milk, dark, or white chocolate chips all work.
• Salt: Balances the sweetness.

You'll find the exact measurements in the recipe card at the end of this post.

How To Make Pumpkin Chocolate Chip Cookies

Here is a simple walkthrough. You'll find the full measurements and instructions in the recipe card below.

Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. These cookies are soft, so parchment keeps them from sticking.

Mix the Wet Ingredients

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla, and whisk until everything is well combined and glossy.

Add the Spices and Flour

Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the wet mixture and whisk them in well. Then add the flour and stir gently with a spatula, just until you can't see any dry streaks. Don't overmix, or your cookies will turn out dense.

Fold in the Chocolate Chips

Fold in the chocolate chips, saving a small handful for the tops. The dough will be soft and sticky, almost like a thick batter. That's exactly what you want! For thicker cookies, chill the dough for 30 minutes.

Scoop and Bake

Use a 2-tablespoon cookie scoop to drop the dough onto the baking sheets, about 2 inches apart. Press a few extra chocolate chips on top so they look bakery-perfect. Bake for 11 to 13 minutes, until puffed and just set in the center.

Cool

The cookies will look a little underdone when they come out of the oven. Let them cool on the baking sheet for 10 minutes to finish setting, then move them to a wire rack to cool completely.

Tips for the Best Pumpkin Chocolate Chip Cookies

• Use pure pumpkin puree: Pumpkin pie filling has added sugar and spices, and it will throw off the recipe.
• Measure the flour correctly: Too much flour is the number one cause of dry, bready pumpkin cookies. Spoon and level, or weigh it. My guide to how many ounces in a cup explains dry vs wet measuring.
• Let the butter cool: Hot butter can cook the egg. Give it about 5 minutes after melting.
• Don't overmix: Stir just until the flour disappears.
• Chill for thicker cookies: 30 minutes in the fridge helps the soft dough hold its shape.
• Don't overbake: Take them out when the centers look set but still soft. They firm up as they cool.
• Use parchment paper: Soft pumpkin cookies love to stick to bare pans.

Variations and Substitutions

• Add nuts: Swap some of the chocolate chips for chopped walnuts or toasted pecans.
• Change the chips: White chocolate, butterscotch, or dark chocolate chips are all delicious.
• Dried cranberries: Fold in ½ cup for a festive Thanksgiving twist.
• Cream cheese drizzle: Whisk 2 ounces of softened cream cheese with ½ cup powdered sugar and 1 to 2 tablespoons of milk, then drizzle over the cooled cookies.
• Brown butter: Cook the butter in a saucepan until golden and nutty, then let it cool before mixing. It adds a lovely toasty flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Use melted coconut oil instead of butter and dairy-free chocolate chips.

How to Enjoy Pumpkin Chocolate Chip Cookies

• With a warm drink: These are heavenly with a cup of my East African Chai Tea, a hot coffee, or a glass of cold milk.
• Ice cream sandwiches: Sandwich a scoop of my Homemade No-Churn Chocolate Ice Cream between two cookies. So good!
• On a dessert table: Set them out with my Easy Homemade Fudgy Brownies and Easy Moist Carrot Cake for a fall party or Thanksgiving spread.
• Cookie boxes and gifts: Pack them in a tin with parchment between the layers, along with my Healthy Peanut Butter Cookies, for a cozy homemade gift.

How to Store and Freeze Pumpkin Cookies

To store: These cookies are very moist, so they can turn sticky at room temperature after the first day. Keep them in an airtight container in the fridge for up to 4 days, with parchment between the layers.

To freeze baked cookies: Let them cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 3 months. Thaw at room temperature for about an hour, or warm one in the microwave for 15 to 20 seconds for melty chocolate.

To freeze the dough: Scoop the dough onto a parchment-lined tray and freeze until firm, then store the dough balls in a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.

What to Do with Leftover Pumpkin Puree

Leftover pumpkin puree keeps in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Use it for another batch of these cookies, a stack of my Fluffy Pumpkin Pancakes, or a loaf of pumpkin bread.

Frequently Asked Questions

Why are my pumpkin cookies cakey?

Pumpkin adds a lot of moisture, so pumpkin cookies are naturally soft and a little cake-like. For a chewier cookie, blot the pumpkin puree with paper towels, leave out the baking powder, and chill the dough before baking.

Can I use fresh pumpkin puree?

Yes! Homemade puree works, but it's often more watery than canned. Roast the pumpkin like in my Easy Flavorful Roasted Pumpkin recipe, blend it until smooth, then strain or blot it before measuring.

Can I use pumpkin pie filling instead of pumpkin puree?

I don't recommend it. Pumpkin pie filling is already sweetened and spiced, so your cookies will be too sweet and won't bake up the same.

Why did my cookies spread too much?

The butter may have been too hot, the flour may have been measured lightly, or the baking sheets were still warm from a previous batch. Chill the dough for 30 minutes and always use cool baking sheets.

Can I make these cookies without eggs?

Yes. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The cookies will be slightly flatter.

How do I know when they're done?

The cookies should look puffed, the edges should be set, and the centers should no longer look wet. They'll still feel soft, but they firm up as they cool.

How long do pumpkin chocolate chip cookies last?

Up to 4 days in an airtight container in the fridge, or up to 3 months in the freezer.

More Cozy Fall Recipes to Try

If you love fall baking as much as I do, here are some favorites to make next.

• Indulgent Homemade Pumpkin Pie
• Moist and Indulgent Pumpkin Bread
• Delicious Creamy Pumpkin Soup
• Easy Flavorful Roasted Pumpkin
• Easy Classic Stuffing - Family Style
• Our Fall Recipe Collection

Let's connect on YouTube, Facebook, and Instagram. I love keeping in touch with you; nothing brings me more joy than seeing pictures of your creations. Tag me @cheflolaskitchen on Instagram and Facebook.