Pumpkin Chocolate Chip Cookies

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.

close-up photo of a plate of cookies

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.

photo of a plate of Pumpkin Chocolate Chip Cookies with two small pumpkins in the background

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 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.

photo of three cookies on a white plate with pumpkins in the background

 Soft Pumpkin Cookies with Chocolate Chips

close-up photo of a cookie cut in half to show the inside

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.

photo of two cookies on a napkin

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen cookies

These pumpkin chocolate chip cookies bake up like soft cakes and are perfect for fall.

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

Directions:

  1. Preheat oven to 350°F and line baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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:

Recipe slightly adapted from All Recipes

All images and content are © Kirbie's Cravings.

24 comments on “Pumpkin Chocolate Chip Cookies”

  1. 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!

  2. 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.

  3. 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!!

  4. 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.

  5. 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!

  6. 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 🙂

  7. 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!!!

  8. 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 ~

  9. 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.

  10. 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!!

  11. 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.

  12. I’ve made these many times since I first saw the recipe on foodgawker and they are so good!!!

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