These pumpkin chocolate chip cookies are an irresistible treat during the fall. The cookies are studded with melty chocolate chips and the cookies puff up as they bake so that they’re soft and pillowy. This pumpkin cookie recipe is definitely one of our favorites.
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 persimmon cookies and these pumpkin cookies. The cookies bake up puffy and pillowy soft.
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 cake-like texture.
Soft Pumpkin Cookies with Chocolate Chips
- 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 pumpkin chocolate chip 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.
Update: After making these cookies I gave them a chocolate upgrade so be sure to check out my Double Chocolate Chip Pumpkin Cookies, too!
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 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon 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 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.
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.