Soft Pumpkin Chocolate Chip Cookies
Soft, tender, and perfectly spiced, these Pumpkin Chocolate Chip Cookies are the ultimate fall treat! Each bite melts in your mouth with the cozy flavors of pumpkin, cinnamon, and chocolate. They’re easy to make, ready in under 30 minutes, and taste even better than the bakery version.
Whether you’re baking for a fall gathering, a cozy weekend, or just because you love pumpkin season, these cookies will quickly become a household favorite.
Why You’ll Love This Recipe
- Soft and cake-like: These cookies have a pillowy texture thanks to pumpkin puree and a blend of baking powder and baking soda.
- Quick and easy: Ready from start to finish in less than 30 minutes.
- Full of fall flavor: Cinnamon and pumpkin pie spice add warmth and depth to every bite.
- Perfectly sweet: The balance of brown and white sugar gives them a rich flavor and soft texture.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil (or another neutral oil)
- 1 large egg
- 1 cup pumpkin puree (canned or well-drained homemade)
- 1½ cups semi-sweet chocolate chips
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
Step 3: Combine Wet Ingredients
In a separate large bowl, beat together the granulated sugar and brown sugar until smooth. Add the oil and egg, whisking until fully combined. Stir in the pumpkin puree until the mixture is creamy and uniform.
Step 4: Combine and Add Chocolate
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined—do not overmix. Gently fold in the chocolate chips.
Step 5: Scoop and Bake
Using a cookie scoop or two spoons, drop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving at least 2 inches between each one.
Bake for 10 to 12 minutes, or until the edges are set and the centers look soft but not wet.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Pumpkin Cookies
- For a gooey center, slightly underbake the cookies by about 1 minute.
- If you prefer a firmer, more cake-like texture, bake them a minute longer.
- Use canned pumpkin puree for consistent results. Homemade puree should be drained well to remove excess moisture.
- These cookies stay soft for days. Store them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Make Ahead and Storage
You can make the dough ahead and refrigerate it for up to 24 hours before baking. If chilled, let the dough rest at room temperature for about 15 minutes before scooping.
Baked cookies can also be frozen for up to 2 months. Simply thaw at room temperature before serving.
Serving Ideas
Serve these cookies with a glass of cold milk, a cup of coffee, or warm apple cider for the perfect autumn treat. They’re also a great addition to holiday cookie trays or family dessert nights.
Nutrition (Per Cookie)
Calories: 160 | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 114mg | Sugar: 11g
A Cozy Fall Favorite
These Pumpkin Chocolate Chip Cookies are everything you love about fall in one bite — soft, fragrant, and filled with melty chocolate. Once you try them, you’ll find yourself baking them long after pumpkin season is over!