Soft pumpkin chocolate chip cookies are one of my favorite fall recipes. The cookies are soft and fluffy on the inside with lots of melted chocolate chips. If you love pumpkin spice you need to give this recipe a try.
The season is definitely here for pumpkin and spices. I’ve been seeing recipes everywhere, and searches on my old pumpkin recipes posts have been quite popular lately.
I love pumpkin. I also love how versatile it is. It always amazes me how many different ways I see it used in different dishes and baked goods. Last year, I baked up quite a storm of cookies, bread, pies, and cake and I plan on doing it again this year.
I’ll try new recipes, but I’m excited to revisit old favorites like these soft cookies.
- I love that these cookies are really tender and soft. I’ve tried cakey pumpkin cookies that have a tough texture, but the ones I’m sharing have a really soft cake-like texture.
- They have just the right amount of cinnamon. I don’t enjoy recipes that go overboard with fall spices – I want to taste it but not be overwhelmed by it. The spice in these cookies is perfect.
- I love that you can taste the pumpkin, too. Pumpkin puree is pretty mild and can easily be covered up by the other ingredients. With this recipe, you can definitely taste it.
- The recipe is so easy! You can have the dough made in about 10 minutes and you don’t need to chill it. Just mix, scoop, and bake.
If you prefer chewy cookies I also have a chewy pumpkin chocolate chip cookie recipe you might like to try instead.
- Pumpkin puree
- White sugar
- Vegetable oil
- All-purpose flour
- Baking powder
- Ground cinnamon
- Baking soda
- Vanilla extract
- Semi-sweet chocolate chips
You can also use dark chocolate chips or milk chocolate chips in place of the semi-sweet ones to switch this recipe up.
How to Make Them
Whisk the puree, sugar, oil, egg, and vanilla in a large mixing bowl.
In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ones and stir until combined.
Stir in the chocolate chips and then scoop a large tablespoon of the dough to form each cookie. Because these cookies don’t spread much, I like to form them into a ball and then lightly press down on them so they are flat and smooth on top.
Bake them for 10 minutes at 350°F or until they are lightly browned and firm to the touch. Cool the cookies on a baking rack.
Once they are cooled, keep them in an airtight container and they will keep well for a few days at room temperature. You can also freeze the baked cookies for up to two months.
I haven’t tried freezing the cookie dough, but it should work fine. Scoop and shape the dough and then freeze the cookie dough balls on a baking sheet for about 30 minutes. Then you can transfer them to a freezer bag to bake later. You will need to add a few minutes to the bake time
These soft pumpkin chocolate chip cookies have become a favorite at our house. I love to make several batches through the fall season. If you love soft and fluffy cookies you should give them a try.
More Recipes to Try
- Single-Serving Microwave Pumpkin Cookie
- Pumpkin Spice Cookies
- The Best Soft Chocolate Chip Cookies
- Soft Cookies and Cream Cookies
- Pumpkin Shortbread Cookies
Pumpkin Chocolate Chip Cookies
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 cup semisweet chocolate chips
- 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 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 attempt to smooth and shape before dropping onto cookie sheet. The cookies dough should be round and flat and smoothe, resembling close to the finished baked product.
- Bake for approximately 10 minutes or until lightly brown and firm. The cookie dough should be almost the same size and shape as the finished cookies as the batter does not spread much.
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.