Pumpkin chocolate chip cookies are soft, pillowy, almost cake-like cookies packed with warm spices and melty pockets of chocolate. Thanks to the moisture from pumpkin puree, these cookies stay soft for days, making them a great addition to any fall baking lineup.
Why These Cookies Are So Soft
Pumpkin puree adds a lot of moisture to cookie dough, which is part of why these cookies bake up soft and cake-like rather than crisp or chewy like a traditional cookie. Chilling the dough briefly helps concentrate the flavors and prevents excessive spreading in the oven.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Equipment
- Two baking sheets
- Parchment paper
- A hand or stand mixer
- A cookie scoop or spoon
Instructions
Step 1: Mix the dry ingredients
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Step 2: Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3: Add the pumpkin and egg
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled at this stage — that’s normal.
Step 4: Combine
Add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the chocolate chips.
Step 5: Chill the dough
Cover the bowl and refrigerate the dough for at least 30 minutes — this helps concentrate the flavor and reduces spreading during baking.
Step 6: Preheat the oven and prep the pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: Scoop and bake
Using a cookie scoop or spoon, drop rounded tablespoons of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-14 minutes, until the edges are set and the tops look just barely set — these cookies won’t spread or brown much, so rely on time rather than color to judge doneness.
Step 8: Cool
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Chill the dough — this step really does make a difference in flavor concentration and texture.
- Don’t overbake — these cookies stay soft and won’t brown much, so pull them once the edges look set.
- Add white chocolate chips in place of or alongside semi-sweet for a different flavor pairing.
- Add chopped pecans or walnuts for extra texture.
Storage
Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week — refrigeration can help these soft cookies hold their texture a bit longer. They also freeze well for up to 3 months.
Final Thoughts
Pumpkin chocolate chip cookies are a soft, cake-like treat that brings all the cozy flavor of fall into a simple cookie. The pumpkin keeps them moist for days, making them a great make-ahead option for gatherings or lunchboxes throughout the season.
