These pumpkin chocolate chip cookies are an irresistible treat during the fall. The soft pumpkin cookies are studded with melty chocolate chips and they puff up as they bake so that they’re nice and soft. This recipe is definitely one of our favorite cookies to make during the fall.
While my favorite pumpkin fall treat is pumpkin bread, the most requested baked good I get is for these pumpkin chocolate chip cookies. I’ve tried a couple of recipes and this one has been my favorite because the cookies are perfectly spiced and bake up nice and soft.
I find it impossible to have a single favorite cookie recipe because there are so many I love, but soft cookies like these pumpkin chocolate chip cookies are definitely at the top of my list.
I also love soft chocolate chip cookies and my soft cookies and cream cookies, but during the fall season it’s hard to resist these chocolate chip pumpkin cookies. If you’ve been wanting to try a new fall cookie recipe you should definitely give this one a try.
Soft Pumpkin Cookies with Chocolate Chips
The dough is a little different than other cookie recipes because it’s pretty thick like a cake batter. Don’t let the texture of the dough throw you off – it will be wet, but that’s what you want in order for the cookies to have that soft cake-like texture.
Do you prefer a chewy version? I’ve also made chewy pumpkin chocolate chip cookies that you might like to try. I happen to love them both.
Ingredients
- Pumpkin puree
- White sugar
- Vegetable oil
- Egg
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Baking soda
- Vanilla extract
- Semi-sweet chocolate chips
Baking Tips
- It’s important to use two bowls to make the batter. Mix the dry ingredients in one and the wet ones in another. When you add the dry ingredients to the wet ones you want to stir only until the batter just comes together. You don’t want to over mix the dough otherwise your cookies may not be as soft.
- The cookies won’t spread much when they bake so I like to form the dough into cookie shapes before baking them. You will want to shape the dough into circles and then flatten the dough a bit before baking them. The cookies will puff up quite a bit as they bake but won’t spread much so if you shape them before they go in the oven, they will hold that shape as they bake.
Be warned though – These cookies are hard to resist and I’m embarrassed to say how many I ate after I finished photographing them. I barely had enough left over to share with my family! That’s okay, though, because I’m sure I’ll be making a few more batches before fall is over.
Other Recipes to Try
- Double Chocolate Chip Pumpkin Cookies
- Healthier Pumpkin Chocolate Chip Cookies
- Easy Microwave Pumpkin Cookie
- Homemade Pumpkin Cookies with Nutella Swirl
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips.
- Take large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. When finished, try to shape the dough to resemble a cookie. The cookies dough should be round and flat and smooth, resembling close to the finished baked product because the cookies don't spread much during baking and will rise up. It helps to work with the dough if your hands are freshly washed and slightly damp.
- Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough will be almost the same size and shape as the finished cookies as the batter does not spread much.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I’ve made these many times since I first saw the recipe on foodgawker and they are so good!!!
I’m glad you like them!
These look awesome! But I made them with whole wheat flour and they just didn’t turn out right…not enough pumpkin taste and too much of a flour taste. Were yours kinda like that?
No, mine didn’t have a flour taste. They tasted like mini pumpkin cakes. Very fluffy. I think it’s because of the wheat flour.
I know its not that time for pumpkin recipes but I just love them and it does not matter if its spring already. Made them and my family loved them so im doing some more right now. They were great,soft as a pillow. Thanks for sharing the recipe!!
I know what you mean. I like making pumpkin recipes all year long.
Ok, so I’m a bit of a pumpkin fanatic…and these were incredible!!! I made these and split the dough so I could make the double chocolate version too. Both were fabulous! I pinned this recipe so I can make them again & again. So great!
Oh that’s so great you were able to try both at once! I love them too. I’ve made the recipe 4 times since they are so easy to make.
these are delicious! my first pumpkin recipe of the season. soooo good! I used milk chocolate chips because that’s what I had. made 34 good size cookies; soft and pumpkin-chocolatey and not too sweet. they probably would make good whoopee pies… ~ thank you ~
I’m so glad you liked them! I’ve already made this recipe twice this month and planning on a third time soon.
This is a great recipe!!!
I did use the canned pumpkin but wanted to use homemade pumpkin puree…ran out of time (blame it on the 4 month old :))
I did however, use Guittard’s Dark Chocolate Chips since they are made in a peanut free facility (and gluten free). My friend is allergice to peanuts.
I also used a small ice cream scoop and these came out HUGE and scrumptious!!! Had to cook for 13 minutes but they are soooo great!!!! Perfect to take to our girls lunch today!!!
So glad you liked them! Yeah making pumpkin puree is time consuming! I haven’t had time yet to make it.
These look so tasty! I’ve been loving all the pumpkin recipes people have been posting. Now I just need to find time to make them all! Thanks for sharing 🙂
I’ve been loving all the pumpkin recipes too! So many on my list
I love pumpkin + chocolate. I found a recipe for soft pumpkin chocolate chip cookies from Tasty Kitchen a few years ago and love them. I’ll have to try out your recipe soon!
Hmm, I wonder if I’ve tried the Tasty Kitchen one. Now I will have to try it!
I love pumpkin cookies that are soft like this! Especially for a whoopie pie, with EXTRA frosting. Mainly because then that means I get 2 cookies, in 1. Ha, I was gonna pin them, now I’ll just need to repin.
These do remind me of whoopie pie type cookies. Hmm, maybe I should make some whoopie pies now.
Oh!! They must be so nice!! And I just have find the pumpkin garlic knots. Today I have two recipes for the prize of one, jajaja.
Kisses!!
I love pumpkin garlic knots. Will definitely be making them again this year!
These cookies look soooooooooo good! I love how plump they are, I can just imagine biting into those babies! Pinned!!
Aw, I love being pinned! Though I have yet to use it myself. It’s fun to see my baked goods show up on other people’s boards though. I adore these cookies. You should definitely try them out.
These look great, Kirby. No need to be embarassed.I recently gifted ~2 1/2 dozen from an online bake sale to my father. I had them shipped to their house as a surprise. When I stopped over to my parents house the next they were gone….my mom doesn’t eat sweets.
Haha, that’s so great! My brother loves these and he allegedly doesn’t eat sweets! I have no self control with my desserts. Come back to San Diego and take some away from me!