These soft, chewy pumpkin chocolate chip cookies are loaded with warm pumpkin flavor and studded with melty chocolate chips. They’re an easy, crowd-pleasing autumn treat that stays tender and moist.
Ingredients needed for soft pumpkin chocolate chip cookies
- All-purpose flour
- Granulated sugar
- Brown sugar
- Salt
- Baking powder
- Baking soda
- Pumpkin pie spice
- Unsalted butter, softened
- Egg
- Vanilla extract
- Pumpkin puree (not pumpkin pie filling)
- Milk chocolate chips
How to make soft and chewy pumpkin chocolate chip cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and sugars. Set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until combined.
- Add the egg, vanilla, and pumpkin puree and mix until smooth.
- On low speed, slowly add the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips by hand.
- Measure about 2 tablespoons of dough for each cookie and drop onto the prepared baking sheet, spacing them evenly. Greasing your hands lightly with butter and rolling into balls helps create a smooth top.
- Bake 12–13 minutes, until edges are set but centers remain soft.
- Remove from the oven and let the cookies cool on the sheet briefly, then transfer to a wire rack to finish cooling.
- Store completely cooled cookies in an airtight container.
Pro tips for making the best pumpkin cookies
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- Line the baking sheet with parchment or a silicone mat. Avoid greasing the sheet so cookies don’t spread too thin.
- Mix only until the dry ingredients are incorporated to keep cookies light and tender.
- The dough will be slightly sticky; use a cookie scoop or two spoons to portion, or grease your hands with a little butter to roll dough into balls.
- Watch baking time closely. Underbaking leaves them raw; overbaking dries them out. Remove while centers are still soft for the best chew.
Can these cookies be frozen?
Yes. Freeze baked cookies in an airtight container or freezer bag for up to two months. Chocolate chips may develop a slight frost and the color can change a bit, but the flavor will remain delicious.
Other favorite cookie recipes
- Soft Snickerdoodle cookies
- Air Fryer Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Brownie Cookies
- Key Lime Cookies
- Red Velvet Cookies With Cream Cheese Frosting
- Monster Cookies
- Frosted Lemon Sour Cream Cookies
- Almond Joy Cookies
The Best Soft And Chewy Pumpkin Chocolate Chip Cookies
April King
Soft, chewy pumpkin cookies filled with melty chocolate chips — a simple, comforting recipe perfect for fall gatherings or an everyday treat.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Cookies, Dessert
Cuisine American
Servings 30 cookies
Calories 111 kcal
Ingredients
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 3/4 tsp. pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp. vanilla
- 1 cup pumpkin puree
- 1 1/2 cups milk chocolate chips
Instructions
-
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
-
Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and sugars in a medium bowl. Set aside.
-
In a large bowl, cream the butter with granulated and brown sugars until combined.
-
Add the egg, vanilla, and pumpkin puree and mix until smooth.
-
With the mixer on low, gradually add the dry ingredients until just combined. Do not overmix.
-
Fold in the chocolate chips.
-
Scoop about 2 tablespoons of dough per cookie onto the prepared sheet, spacing evenly.
-
Bake 12–13 minutes, until edges are set and centers are still slightly soft.
-
Allow cookies to cool briefly on the sheet, then transfer to a wire rack to cool completely.
-
Store cooled cookies in an airtight container.
Notes
Nutrition information is an estimate and provided for general guidance only.
Nutrition
Calories: 111 kcalCarbohydrates: 14 gProtein: 2.8 gFat: 4.7 g
Keyword Pumpkin Chocolate Chip Cookies
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