With a cake-like crumb and rich flavor, these Soft Pumpkin Chocolate Chip Cookies are a delicious way to enjoy pumpkin season with every soft, chocolate-studded bite.
These Soft Pumpkin Chocolate Chip Cookies are a cozy fall favorite that combine the warm flavors of pumpkin and spice with sweet bursts of melty chocolate. These cookies have a cake-like texture thanks to the pumpkin puree, which keeps them moist and tender, while the chocolate chips add just the right amount of richness. You are going to love every bite.
If you love chocolate chip cookies then you have to also check out my Perfect Chocolate Chip Cookies, Banana Chocolate Chip Cookies, and my S’mores Chocolate Chip Cookies.
Table of Contents
Why We Love Soft Pumpkin Cookies with Chocolate Chips
- These cookies are soft, fluffy, and full of pumpkin spice flavor that makes fall baking feel extra special.
- Add-ins like chopped nuts, white chocolate chips, or dried fruit blend in easily and taste great.
- Great for beginners, this recipe is flexible and easy enough for any home baker.
Recipe Ingredients
Pumpkin Puree – Stick with 100% solid-pack pumpkin puree, not canned pumpkin pie filling. It adds a rich, earthy sweetness and smooth moisture that gives these cookies their soft texture and seasonal flavor.
Semi-Sweet Chocolate Chips – These bake into soft, melty bits of chocolate and balance out the pumpkin and spice with just enough richness.
Pumpkin Pie Spice – This warm mix of cinnamon, nutmeg, cloves, and ginger gives the cookies that classic spiced flavor you expect in fall treats. Adjust slightly depending on how bold you want the spice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Nuts for Texture – Stir in a handful of chopped pecans or walnuts can add crunch and nutty flavor to these soft cookies. Fold them in with the chocolate chips.
Swap in Melted Butter for a Richer Taste – You can use melted unsalted butter instead of vegetable oil to give the cookies a slightly richer flavor and a denser texture. Let it cool before mixing it in.
How to Make Soft Pumpkin Chocolate Chip Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or a Silpat mat, and set aside.
Step 2: In the bowl of a stand mixer, combine the sugars, vegetable oil, pumpkin puree, and vanilla. Mix on medium speed for about 1 minute. Add the egg, mixing until just combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips by hand.
Step 4: Scoop the cookie dough onto the prepared sheets and place in the oven to bake for 10–12 minutes, or until the tops are firm and light brown in color. Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
Expert Tips
Use a Cookie Scoop for Even Baking – A standard cookie scoop helps your cookies bake at the same rate and come out uniform in shape and size.
Let the Egg Sit at Room Temperature – Using a room temperature egg helps it blend more smoothly into the dough. Set it on the counter for about 30 minutes before you start mixing.
FAQs
Semi-sweet chocolate chips are ideal for these cookies since they balance the sweetness. You can also use dark chocolate chips for a slightly richer, less sweet option.
Yes, but make sure it’s well-drained and mashed smooth. Homemade pumpkin puree often holds more moisture, so blotting it with paper towels can help prevent overly soft dough.
Storage Information
Once the cookies have cooled completely, STORE them in an airtight container at room temperature for up to 4 days.
If you want to keep them longer, FREEZE them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. They’ll stay fresh in the freezer for up to 2 months. To enjoy from frozen, let them thaw at room temperature or warm them briefly in the microwave for that soft, fresh-baked feel.
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Soft Pumpkin Chocolate Chip Cookies Recipe
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup solid-pack pumpkin puree
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips*
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper or a Silpat mat, and set aside.
- In the bowl of a stand mixer, combine the sugars, vegetable oil, pumpkin puree, and vanilla. Mix on medium speed for about 1 minute. Add the egg, mixing until just combined.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the chocolate chips by hand.
- Scoop the cookie dough onto the prepared sheets and place in the oven to bake for 10–12 minutes, or until the tops are firm and light brown in color. Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
NOTES
Nutrition
Adapted from All Recipes, Pumpkin Chocolate Chip Cookies III
These are so good! Thank you for the recipe. I only tweaked a couple of things. I don’t ever use vegetable oil, so I used browned butter instead, and I like a lot of flavor, so I added extra of the spices, plus ground cloves and nutmeg. I will definitely be making these again.
Amazing cookies
It’s such a classic combination.
Forgot to ask.
Can I leave out the Choc Chips?
Or can I replace them with raisins?
Of course! Raisins or nuts would be just as good!
Can I use Spelt Flour instead of the white flour?
If I can, would I still use 2 cups?
I’ve never baked with spelt flour so I can’t really say. But if it works, please let me know!
I used spelt flour. Replaced the whole egg for egg whites.
They came out very good. So tasty and soft. I put in the mini semi-sweet chips and
made the cookies very small, this way you eat less.
I have them in Ziploc containers in my freezer.
I doubled the batch so there would be enough of them.
They are a little darker because of the spelt flour.
Is there a way that I can send you a picture of what they look like?
Yes, of course! I’m glad that they turned out! Just email me at: [email protected]
Okay, I will do it tomorrow.