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These soft pumpkin chocolate chip cookies are a fall staple in my kitchen for good reason. They are thick, pillowy, and full of warm pumpkin spice flavor, made from scratch with canned pumpkin puree and pantry ingredients you likely already have. The whole batch comes together in about 20 minutes with no chill time required, which means you can decide to make them and have cookies on the counter before an hour is up. Whether you are baking for a weeknight treat, a cookie exchange, or a Thanksgiving dessert table, this is a recipe that pulls its weight every single time.
A Quick Look At The Recipe
- Recipe Name: Soft Pumpkin Chocolate Chip Cookies
- Ready In: 20 minutes
- Serves: 36 cookies
- Main Ingredients: all-purpose flour, salt, baking soda, baking powder, pumpkin pie spice, butter, sugar, light brown sugar
- Why You'll Love It: These soft pumpkin cookies are easy to make in less than 20 minutes! Made with a few basic pantry ingredients and plenty of chocolate chops.
I love having a few pumpkin recipes that I can make without much planning, and these cookies are always near the top of that list. When the weather starts to cool down and I want something with real fall flavor but no fuss, this is the recipe I reach for. A can of pumpkin puree, a stick of butter, and about 20 minutes is genuinely all it takes.
What sets these apart from a classic chocolate chip cookie is the pumpkin itself. Adding pumpkin puree to the dough creates a soft, cakey texture that keeps these cookies thick and tender all the way through. They do not spread thin or crisp at the edges the way a traditional cookie does. The flavor is warm and spiced without being heavy, and the chocolate chips add just enough sweetness to balance everything out.
Is This the Right Recipe for You?
- The texture is soft and cakey, not chewy. Pumpkin puree adds moisture that keeps these thick and pillowy rather than thin and crispy at the edges.
- The pumpkin flavor is real but balanced. Warm spices and chocolate chips work together, so these taste like a cookie you would want more than one of, not a novelty.
- Easy to make, with no chill time. The dough comes together in one bowl. Cream, mix, scoop, bake.
- The batch is generous. About 36 cookies, which makes them a great pick for a cookie exchange or Thanksgiving dessert table.
- They freeze well. Both baked cookies and raw dough freeze beautifully for up to 3 months.
Why Pumpkin Chocolate Chip Cookies Are So Soft
If you’re expecting a classic chewy chocolate chip cookie, these pumpkin chocolate chip cookies are a little different. Pumpkin puree adds moisture to the dough, creating a soft, cakey texture that’s closer to a muffin top than a traditional cookie.
That’s exactly what makes them so good. The cookies hold up well for days, the pumpkin pie spice adds just the right amount of warmth, and the chocolate chips bring everything together into a cookie that feels made for fall. They’re especially good with a cup of coffee or hot apple cider.
Ingredients You’ll Need
You will need a handful of pantry staples to make these soft pumpkin chocolate chip cookies.
- All-Purpose Flour: Gives the cookies structure. For a gluten-free version, a 1:1 gluten-free all-purpose flour that contains xanthan gum works well as a substitute.
- Baking Soda and Baking Powder: Both are needed here. Together they give the cookies a slight rise and contribute to that soft, tender texture.
- Salt: Balances the sweetness and sharpens the other flavors.
- Pumpkin Pie Spice: Flavors the cookies with cinnamon, ginger, nutmeg, and clove. Store-bought works great, or you can use homemade pumpkin pie spice.
- Unsalted Butter: Room temperature, not melted or straight from the fridge. Take it out 30 to 45 minutes ahead so it creams evenly.
- Granulated Sugar and Light Brown Sugar: Using both adds sweetness with a hint of molasses depth from the brown sugar.
- Egg: Binds the dough and helps the cookies hold their shape as they bake. Room temperature is best.
- Vanilla Extract: Rounds out the flavor base.
- Pumpkin Puree: Canned pumpkin puree is the most consistent choice here. Make sure the can says 100% pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced and will throw off the recipe. If you want to use homemade pumpkin puree, it works well but tends to have more water than canned, so blot it thoroughly before adding it to the dough.
- Chocolate Chips: Semi-sweet is the classic choice, but milk chocolate, dark chocolate, mini chocolate chips, or even a mix all work. Use whatever you have.
How To Make Pumpkin Chocolate Chip Cookies
Step 1: Preheat and prep
Heat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Pro Tip: Before you start, spread the pumpkin puree onto a plate and press it gently with a paper towel to blot out some of the moisture. This helps the cookies hold their shape and keeps the centers from turning gummy.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined. Set aside.
Step 3: Cream the butter and sugar
Using a stand mixer or hand mixer on medium speed, beat the butter with both sugars for 3 to 4 minutes until the mixture is light in color and fluffy in texture.
Pro Tip: Do not rush this step. When the butter and sugar are properly creamed, the mixture will look noticeably paler and feel lighter. This is what gives the cookies their structure and keeps them thick.
Step 4: Add the wet ingredients
Beat in the egg, vanilla, and pumpkin puree until fully combined. The mixture may look slightly curdled or broken at this point. That is normal and it will come together once the flour is added.
Step 5: Combine and fold in the chips
Add the dry ingredients to the wet mixture gradually, mixing on low speed just until no streaks of flour remain. Fold in the chocolate chips with a spatula.
Pro Tip: Stop mixing as soon as the flour disappears. Overmixing once the flour is added can make the cookies dense instead of soft.
Step 6: Scoop and bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges look just set.
Pro Tip: The tops will still look soft and slightly underdone when it is time to pull them out. That is correct. They firm up as they cool, and overbaking is the most common reason these cookies end up dry.
Step 7: Cool on the pan
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up completely as they cool.
If you want the cookies to look like the photos, with the chocolate chips on top, reserve 1/4 cup of the chocolate chips and sprinkle on top of the cookie dough balls before baking.
Expert Tips
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag. Scooping packs in too much flour and can make the cookies dry and dense.
- Blot the pumpkin before mixing. Spread the pumpkin puree onto a plate and press it with a folded paper towel to draw out some of the moisture. It helps the cookies hold their shape and keeps the centers from turning gummy.
- Use room temperature butter and egg. Cold butter will not cream properly and a cold egg can cause the batter to look broken. Take both out of the refrigerator 30 to 45 minutes before you start.
- Do not overbake. Pull the cookies when the edges look just set and the tops still look soft. They firm up on the pan as they cool, and a couple of extra minutes in the oven will dry them out quickly.
- Use a cookie scoop for even sizing. A medium scoop (about 1.5 tablespoons) keeps the cookies uniform so they all finish at the same time. Uneven scoops mean some will be overdone before others are ready.
- Adjust the spice to taste. Pumpkin puree can mute spice flavor slightly. If you want a more pronounced fall flavor, add an extra 1/4 teaspoon of pumpkin pie spice or a pinch more cinnamon to the dough.
Variations
- Add nuts. Stir in chopped walnuts or pecans alongside the chocolate chips, or use 1 cup of chopped walnuts in place of the chips entirely.
- Add dried fruit. Dried cranberries, raisins, or golden berries make a nice addition and give the cookies a sweet-tart bite.
- Make them oatmeal cookies. Add 1/4 to 1/3 cup of old-fashioned rolled oats to turn these into pumpkin oatmeal chocolate chip cookies.
- Switch up the chocolate. Swap the semi-sweet chips for white chocolate chips to make pumpkin white chocolate chip cookies.
- Make them double chocolate. Stir 3 tablespoons of unsweetened cocoa powder into the dry ingredients for double chocolate pumpkin cookies.
Storage and Make-Ahead
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Because of the pumpkin, they can become tacky if left out longer.
Refrigerator: Cookies keep well in the fridge for up to 1 week. Let them come to room temperature before serving, or warm one for about 10 seconds in the microwave.
Freezer (baked cookies): Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or airtight container. They will keep for up to 3 months. Thaw at room temperature for about 30 minutes.
Freeze the dough: Scoop the dough into portions on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes to the bake time.
Make ahead: The cookie dough can be made up to 24 hours ahead and stored covered in the refrigerator. Let it sit at room temperature for about 10 minutes before scooping so it is easier to handle.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree? Pumpkin pie filling is not a substitute for pumpkin puree in this recipe. Pie filling is pre-sweetened and already spiced, which will make the cookies too sweet and throw off the spice balance. Look for a can that says 100% pure pumpkin with no added ingredients.
Why are pumpkin chocolate chip cookies so soft and cakey? Pumpkin chocolate chip cookies are soft and cakey because pumpkin puree adds significant moisture to the dough. That extra moisture changes how the gluten develops and limits how much the cookies spread in the oven. The result is a thick, pillowy texture rather than a thin or crispy one. It is one of the defining characteristics of this style of cookie.
Can you freeze pumpkin chocolate chip cookies? Yes, pumpkin chocolate chip cookies freeze well for up to 3 months. Let the baked cookies cool completely, then freeze in a single layer until solid before transferring to a freezer-safe bag or container. Thaw at room temperature for about 30 minutes before serving. You can also freeze raw dough balls and bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
How do I know when pumpkin chocolate chip cookies are done baking? Pumpkin chocolate chip cookies are done when the edges look just set and the tops still appear soft. They will not look fully done when they are ready to come out of the oven. A good visual cue is when the bottoms are lightly golden and the cookies no longer look glossy on top. They firm up completely as they cool on the pan.
Can I make pumpkin chocolate chip cookies gluten-free? Yes, pumpkin chocolate chip cookies can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free all-purpose flour that contains xanthan gum. The texture will be very similar to the original. Most major grocery stores carry a 1:1 gluten-free flour blend in the baking aisle.
More Fall Pumpkin Recipes
If you loved these soft pumpkin chocolate chip cookies, here are a few more pumpkin recipes worth adding to your fall baking list.
- Baked Pumpkin Donuts – Soft, cake-like donuts packed with pumpkin and warm spices, finished with a sweet cinnamon-sugar coating.
- Pumpkin Muffins with Pecan Streusel – Moist pumpkin muffins topped with a buttery cinnamon pecan streusel for a bakery-style breakfast or snack.
- Vegan Pumpkin Muffins – Tender, dairy-free and egg-free pumpkin muffins with all the cozy fall flavor and none of the fuss.
- Pumpkin Cheesecake Bars – Creamy pumpkin cheesecake on a graham cracker crust, cut into easy squares for sharing.
- Maple Pumpkin Bread – A moist pumpkin loaf sweetened with maple syrup and filled with warm fall spice.
Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 teaspoon pumpkin pie spice
- 1 cup butter, (2 sticks) at room temperature
- 3/4 cup sugar
- 1 cup light brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder and pumpkin pie spice; set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add the dry ingredients and mix until combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. For best texture, blot the puree with a paper towel before adding it to draw out some of the moisture.
- Measuring flour: Spoon the flour into your measuring cup and level it off rather than scooping from the bag, which can pack in too much flour and dry out the cookies.
- Do not overbake: Pull the cookies when the edges are just set and the tops still look soft. They firm up as they cool on the pan.
- Storing: Store in an airtight container at room temperature for 3 to 4 days.
- Freezing baked cookies: Cool completely, then freeze in a single layer until solid before transferring to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Freezing the dough: Scoop the dough into balls, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 350°F, adding 2 to 3 minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I know these are soft cookies but gooey is more like it.8- 10 minutes isn’t enough.I put them in for another 3 minutes and let them sit on cookie sheet, transfered them to a rack to no avail.Not only did I waste my time and money but made these for my friend and can’t bring myself to give them to her.On the plus side…the flavor was good.
I’m sorry they didn’t turn out as expected! These cookies are meant to be very soft and cakey because of the pumpkin, but they shouldn’t be gooey. If the flavor was good, I wonder if there may have been a measurement issue with the flour or pumpkin, or if the cookies were larger than intended. I’m happy to help troubleshoot if you’d like to share any details!
You really just can’t go wrong with cookies! Love these!!
These are the perfect cookies for fall. I adore them!!