These Soft Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the cozy flavor of pumpkin spice with pockets of rich, melted chocolate chips. This easy recipe creates wonderfully soft, cakey cookies that stay moist for days. Packed with real pumpkin purée and warm autumn spices, they are a delicious way to celebrate the season and will fill your kitchen with an incredible aroma.
Perfect for an after-school snack, a holiday cookie exchange, or a simple dessert, these cookies are a guaranteed crowd-pleaser. They are simple to mix up, require no chilling time, and bake up beautifully tender every time.
Why You’ll Love This Recipe
- Incredibly Soft & Cakey: The pumpkin purée ensures a super moist, tender texture.
- Packed with Fall Flavor: The perfect balance of pumpkin, warm spices, and chocolate.
- Quick & Easy: A simple drop cookie recipe with no chilling required.
- Perfect for the Season: The ultimate cozy cookie for autumn and holiday baking.
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 tablespoon Pumpkin Pie Spice (or 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves)
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 1 cup 100% Pure Pumpkin Purée
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups Semi-Sweet Chocolate Chips
Step-by-Step Instructions
- Prep: Preheat your oven to 375°F (190°C). Line large baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Cream Butter and Sugars: In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until well combined. The mixture might look slightly curdled – this is okay.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in Chocolate: Stir in the chocolate chips with a spatula.
- Scoop and Bake: Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers look set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Pro Tip: For the best texture, be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Cakey vs. Chewy: Pumpkin adds a lot of moisture, naturally making these cookies more cake-like. If you prefer a slightly chewier texture, you can blot the pumpkin purée between paper towels before adding it to remove some excess water.
- Different Chips: White chocolate chips, butterscotch chips, or a mix would also be delicious.
- Add Nuts: Fold in 1 cup of chopped walnuts or pecans along with the chocolate chips.
Frequently Asked Questions (FAQ)
- Why are my cookies flat?
- Make sure your baking soda is fresh. Also, ensure your butter was softened but not melted. If the dough seems very soft, you can chill it for 30 minutes before baking.
- How do I store these cookies?
- Store cooled cookies in an airtight container at room temperature. They will stay soft and moist for up to 5 days.
- Can I freeze pumpkin chocolate chip cookies?
- Yes. Freeze baked and cooled cookies in an airtight container or freezer bag for up to 3 months. You can also freeze the cookie dough balls and bake them from frozen (adding a couple of extra minutes to the bake time).
Serving Suggestions
- These cookies are perfect on their own with a glass of cold milk or a hot cup of coffee or tea. They are a wonderful addition to any fall dessert platter or holiday cookie exchange.
Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are soft, perfectly spiced, and loaded with melty chocolate chips. By blotting the pumpkin and skipping the egg, you’ll get the ultimate chewy, bakery-style cookie that tastes like fall in every bite!
Ingredients
Equipment
Method
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add vanilla extract and blotted pumpkin puree. Whisk until fully combined and smooth. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until combined (the dough will be soft). Fold in the chocolate chips. Cover and chill for at least 30 minutes and up to 3 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons of dough per cookie and roll into balls. Arrange 3 inches apart and slightly flatten the tops.
- Bake for 11–12 minutes or until edges are set but centers look soft. If desired, press a few extra chocolate chips into the tops right after baking. Cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
- Cookies become chewier and more flavorful after several hours or the next day. Store covered at room temperature up to 1 week.
Notes
Make-Ahead & Storage: Store cookies in an airtight container at room temperature for up to 1 week. Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Bake frozen dough balls without thawing, adding 1 extra minute to the bake time.
Tip: Blotting the pumpkin puree removes excess moisture for a chewier texture. Use 6 tablespoons of pumpkin puree after blotting.
Flavor Tip: The cookies taste even better the next day as the flavors deepen and the texture becomes chewier.
Tip: Blotting the pumpkin puree removes excess moisture for a chewier texture. Use 6 tablespoons of pumpkin puree after blotting.
Flavor Tip: The cookies taste even better the next day as the flavors deepen and the texture becomes chewier.
