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Soft Pumpkin Chocolate Chip Cookies Recipe
This amazing pumpkin chocolate chip cookies recipe will become an often requested favorite in your house.
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Table of Contents
- What You’ll Need For Chocolate Chip Pumpkin Cookies
- Pumpkin Chocolate Chip Cookies Recipe Substitutions And Additions
- How To Make Pumpkin Chocolate Chip Cookies
- Serving Easy Pumpkin Chocolate Chip Cookies
- How To Store Soft Pumpkin Chocolate Chip Cookies
- Why We Love This Recipe
- Pumpkin Chocolate Chip Cookies FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
These pumpkin chocolate chip cookies are moist, almost cake-like, and bursting with delightful pumpkin and chocolate flavors. When served with a glass of cold milk, fresh from the oven, they melt in your mouth and satisfy your sweet tooth all at once.
What You’ll Need For Chocolate Chip Pumpkin Cookies
These pumpkin chocolate chip cookies boast a delightful blend of flavors, combining the earthy sweetness of pumpkin with the warmth of cinnamon.
The semi-sweet chocolate chips add a rich and decadent element, balancing the sweetness with a hint of bitterness.
You’ll need:
- 1 cup of sugar
- 2 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- ½ teaspoon of salt
- 1 egg
- 1 teaspoon of vanilla extract
- ½ cup of vegetable oil
- 1 cup of canned pumpkin
- 8 ounces of semi-sweet chocolate chips
PRO TIP:
Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
Pumpkin Chocolate Chip Cookies Recipe Substitutions And Additions
TEXTURE: If you want a chewier but still soft pumpkin cookie, try adding about a half cup of quick oats.
ADD-INS: You might want to mix in chopped walnuts or pecans, too. And don’t forget the raisins. Or cranberries. Or chopped dates. Yum!
CHOCOLATE: Use white chocolate chunks instead of chocolate chips for another tasty treat. Or if you are really feeling adventurous, use both.
You could also substitute milk chocolate chips instead of semisweet chocolate chips.
SPICES: Adventure seekers will want to play with spices in this delicious recipe.
Try a little bit of one or more of these: pumpkin pie spice, ground nutmeg, ginger, cloves, or allspice.
How To Make Pumpkin Chocolate Chip Cookies
STEP ONE: In a medium bowl, combine sugar, flour, baking powder, baking soda, cinnamon, and salt. Set flour mixture aside.
STEP TWO: In a separate large bowl, mix the egg, vanilla, oil, and pumpkin. Add the dry ingredients to the wet ingredients.
OUR RECIPE DEVELOPER SAYS
Make sure not to overmix the dough or your cookies will flatten out too much.
STEP THREE: Fold in the chocolate chips.
STEP FOUR: Let the batter rest for about 20 minutes. Scoop heaping tablespoons of cookie dough onto a greased baking sheet.
PRO TIP:
Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
STEP FIVE: Lightly wet the tips of your fingers to pat down the cookie batter.
Carefully place three to four extra chocolate chips on the tops of the cookies before baking to make them look prettier.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP SIX: Bake for about ten minutes at 350°F; adjust depending on your oven’s calibration.
PRO TIP:
Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.
STEP SEVEN: Remove from the oven and let cool on a cooling rack.
Serving Easy Pumpkin Chocolate Chip Cookies
Serve these delicious cookies with a cold glass of milk.
The pumpkin flavor combines so well with the chocolate for this fall cookie, and try our salted caramel chocolate chip cookie bars, too, for another comforting treat.
Or go all out and stick with the pumpkin flavor with a warm pumpkin spice latte on the side.
Want more favorite pumpkin recipes? Readers love our pumpkin delight dessert, pumpkin cheesecake, and pumpkin pie cupcakes.
MORE PUMPKIN RECIPES
How To Store Soft Pumpkin Chocolate Chip Cookies
Proper storage is the key to preserving the soft, chewy texture and delicious flavor of these cookies.
MAKE AHEAD: If you’re planning ahead or prefer to have fresh cookies on hand without the need for immediate baking, you can make the cookie dough in advance.
Simply follow the recipe up to the point where you form the cookie dough balls, but don’t bake them.
Instead, place the dough balls on a baking sheet, ensuring they are not touching, and freeze them until they’re firm.
Once frozen, transfer them to an airtight container or a resealable freezer bag. Frozen cookie dough can be stored for up to three months.
When you’re ready to bake, there’s no need to thaw; just add a minute or two to the baking time.
ON THE COUNTER: Store these easy pumpkin chocolate chip cookies in an airtight container on the counter for up to four days.
IN THE FREEZER: Store these delicious cookies in the freezer in a Ziploc bag for up to three months.
Why We Love This Recipe
SOFT AND CHEWY TEXTURE: These cookies have the perfect soft and chewy texture, making each bite incredibly satisfying and comforting.
DELIGHTFUL PUMPKIN FLAVOR: The addition of canned pumpkin brings a warm and earthy sweetness to the cookies, making them a tasty autumn treat.
WARM CINNAMON SPICE: The cinnamon in the recipe adds a cozy and aromatic element, enhancing the overall flavor profile with a touch of warmth.
Soft pumpkin cookies are the best way to celebrate pumpkin season. Some people prefer eating these soft pumpkin chocolate chip cookies fresh and warm from the oven—but I know of one friend who insists they are best after they have cooled in the fridge. My advice? Try them both ways.
Pumpkin Chocolate Chip Cookies FAQs
Can I use homemade pumpkin purée instead of store-bought?
If you would prefer to use homemade pumpkin puree, you certainly can make this substitution.
Can these cookies be frozen?
You sure can freeze these cookies! Store in a Ziploc bag for up to 3 months.
Can I add raisins in addition to the chocolate chips?
There are plenty of add-in options for this recipe. Try raisins, dried cranberries, nuts, or a different type of chocolate chip.
Why are my pumpkin cookies sticky after baking?
Overly sticky pumpkin cookies can be a result of excess moisture in the dough or underbaking. Ensuring proper dough consistency and thorough baking can help prevent stickiness.
Should pumpkin cookie dough be refrigerated before baking?
Refrigerating pumpkin cookie dough before baking can help enhance flavor and texture. Chilling the dough for at least an hour can also prevent cookies from spreading too much during baking.
More Recipes You’ll Love
- Soda Cake
- Chocolate Chip Cheesecake Bars
- Cookie Dough Cupcakes
- Chocolate Chip Cake
- White Chocolate Raspberry Cookies
Best Recipe for Pumpkin Chocolate Chip Cookies
This amazing pumpkin chocolate chip cookies recipe will become an often requested favorite in your house.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Ingredients
- 1 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- ½ cup vegetable oil
- 1 cup canned pumpkin
- 8 ounces semi-sweet chocolate chips
Instructions
- Combine sugar, flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl, and mix.
- In a separate large bowl, add all wet ingredients: egg, vanilla, pumpkin, and oil. Mix until well combined.
- Slowly add dry ingredients to the wet ingredients.
- Fold in chocolate chips.
- Let batter set for 20 minutes.
- Preheat oven to 350°F.
- Scoop heaping tablespoons of cookie dough onto a greased baking sheet.
- Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
- Bake for 10 minutes (time may vary with different ovens).
- Remove from the oven and let cool on a cooling rack.
Video
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- Make sure not to overmix the dough or your cookies will flatten out too much.
- Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.
Nutrition
Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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Comments
Victoria says
They look delicious!😊
Wanda Anderson says
What size can of pumpkin.
Layne Kangas says
Hi, Wanda – you’ll need one cup of canned pumpkin for these cookies. Enjoy!
Elaine Lloyd says
They all look delish 😋😋😋
Nicole Falk says
Yummy cookies! I am sharing because I’ve seen many comments asking about butter. I had no oil so I tried butter… it worked, but I did have to bake them an extra 3-4 minutes (in my oven… yours might differ?). But they are yummy!!
Delma Dominguez says
Just make your pumpkin cookies with chocolate chips, l followed the recipe exactly and they came out Delicious and fluffy and No going back 😉 definitely a keeper recipe in my family , thank you in Fontana, California 👍
Kiana says
I love this recipe, I’ve been using it around fall for the last three years and they are so delicious. I get tons of compliments and am always happy to share this recipe! Thanks for my favorite!!
Donna says
This is one of my favorite go-to recipes for Fall bake sale cookies at our church. They are soft, delicious cookies that sell out immediately. It is definitely a keeper. THANK YOU for sharing.
Gayle says
This is a very forgiving recipe. I did several changes, partly cuz I didn’t have quite enough pumpkin and they still turned out great. I also used partly regular flour and partly white whole wheat flour. I’ll do it per the recipe next time!