Soft Pumpkin Chocolate Chip Cookies are easy to make with pumpkin puree, warm cinnamon, and plenty of chocolate chips. They bake up incredibly soft, moist, and almost cake-like with the perfect amount of pumpkin flavor in every bite. Enjoy them with your morning coffee, as an afternoon snack, or an easy fall dessert!
One of my favorite things about this recipe is how easy it is to change up. Add chopped walnuts, use your favorite chocolate chips, or leave them out altogether. If you're a white chocolate fan, try my Pumpkin White Chocolate Chip Cookies next!
Quick Look: Soft Pumpkin Chocolate Chip Cookies
These easy pumpkin cookies are a quick fall dessert made with simple pantry ingredients. With just 10 minutes of prep, you can have a fresh batch ready in about 22 minutes.
- Taste: Lightly sweet with warm cinnamon, pumpkin flavor, and plenty of chocolate chips.
- Texture: Soft, moist, and fluffy with an almost cake-like texture.
- Total Time: 22 minutes from start to finish.
- Skill Level: Easy and beginner-friendly.
- Easy Prep: One bowl, no mixer, and no chilling required.
- What Makes Them Different: Pumpkin puree and vegetable oil keep the cookies soft and moist with no butter needed.
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Delicious!!! My 4 yr old grandson and I made them. I added walnuts, too. No need to figure out how to use the other cup of pumpkin!! I will be making another batch soon!!!
Ingredient notes
See the printable recipe card below for exact ingredient amounts and step-by-step directions.
- Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling. I use Libby's canned pumpkin for this recipe and also use it in my Libby's Pumpkin Bread recipe.
- Vegetable Oil: Adds moisture to help create a soft pumpkin cookie without using butter. Canola oil can also be used.
- All-Purpose Flour: Be sure to measure the flour correctly so you don’t add too much and end up with dry cookies.
- Cinnamon: Adds warm spice and enhances the pumpkin flavor. See the variations below for more spice options.
- Chocolate Chips: I use semi-sweet chocolate chips, but milk chocolate or cinnamon chips work great too.
Variations & Substitutions
- Add More Spice: Add a pinch of nutmeg, ginger, allspice, or cloves, or use pumpkin pie spice for even more fall flavor. If you love the pumpkin and chocolate combination, my Pumpkin Spice Brownies are another easy fall dessert to try.
- Add Nuts: Fold in about ½ cup chopped walnuts or pecans for a little crunch.
- Try Cake Flour: Replace half of the all-purpose flour with cake flour for an even softer, more tender texture.
- Add Oats: Mix in up to ½ cup quick oats for added texture.
- Add Dried Fruit: Raisins, dried cranberries, or chopped dates can be folded into the cookie dough with the chocolate chips.
How to make Soft Pumpkin Chocolate Chip Cookies
Step 1. Preheat oven to 375°F. In a large mixing bowl, combine the wet ingredients: pumpkin puree, sugar, vegetable oil, vanilla extract, milk, and egg. Add the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined, being careful not to overmix.
Step 2. Gently fold the chocolate chips into the cookie dough until evenly combined.
Step 3. Using a cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. I prefer to make these cookies bite-size, but you can use a medium cookie scoop for larger cookies. Just add a few extra minutes to the bake time.
Step 4. Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the cookies just begin to brown. Remove from the oven and let cool slightly before transferring to a wire rack. Repeat with the remaining cookie dough until the entire batch is baked.
Baking Tips
- Use room-temperature ingredients: This helps everything blend together more evenly for a consistent cookie dough.
- Don't overmix: Stir just until combined. Overmixing can affect the soft, fluffy, cake-like texture of the cookies.
- Use fresh leavening agents: Fresh baking powder and baking soda help the cookies rise properly. I replace mine about every 6 months to keep them fresh.
- Watch the bake time: Ovens can vary, so start checking the cookies around 8 minutes. They're ready when the edges are set and just beginning to brown. Avoid overbaking to help keep them soft and moist. My Pumpkin Coffee Cake Donuts are another soft and fluffy pumpkin treat if you're in the mood for more fall baking.
Storage & Freezing
- Room Temperature: Let the cookies cool completely, then store in an airtight container for up to 4 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to 7 days. Let them come to room temperature before serving for the best texture.
- Freezer: Once completely cooled, place the cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
Soft Pumpkin Chocolate Chip Cookies Recipe FAQs
Yes. Prepare the dough, cover the bowl, and refrigerate overnight. When ready to bake, scoop and bake straight from the refrigerator, adding a few extra minutes as needed.
Yes. Readers have reported success using a 1:1 gluten-free all-purpose baking flour in place of regular flour. Since I haven’t personally tested this substitution, results may vary slightly depending on the brand used.
More Cookie Recipes You’ll Love
These Soft Baked Pumpkin Chocolate Chip Cookies are such an easy treat to make when pumpkin season rolls around! With warm spices, plenty of pumpkin flavor, and a soft, cakey texture, they're perfect for making a batch to enjoy throughout the week or share with family and friends. For another easy pumpkin bake, try my Pumpkin Cream Cheese Bread with a sweet cream cheese swirl.
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Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 teaspoon milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, vanilla extract, milk, egg, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined, being careful not to overmix.
- Gently fold the chocolate chips into the cookie dough until evenly combined.
- Using a cookie scoop, scoop the cookie dough onto a parchment-lined baking sheet. I prefer to make these cookies bite-size, but you can use a medium cookie scoop for larger cookies. Add a few extra minutes to the bake time if needed.
- Place the baking sheet in the preheated oven and bake for about 12 minutes, or until the cookies just begin to brown. Remove from the oven and let cool slightly before transferring to a wire rack. Repeat with the remaining cookie dough until the entire batch is baked.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the cookie dough or the texture can become less soft and fluffy.
- Baking times can vary depending on your oven and the size of your cookie scoop, so watch the first batch closely.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Wayne says
Wayne
I was asked to make a pumpkin chocolate chip cookie and the cookie was perfect!
Kristin Hayes says
Yay! Love hearing this and so glad you enjoyed!
Dave says
My new favorite cookie. I added a tsp of espresso powder to the batter, gives it a real rich flavor, can’t stop eating them. Thanks for the recipe
Kristin Hayes says
Yay! Love hearing that and what a fabulous idea on adding the espresso powder!
Dorine K McNary says
Delicious!!! My 4 yr old grandson and I made them. I added walnuts, too. No need to figure out how to use the other cup of pumpkin!! I will be making another batch soon!!!
Kristin says
Yay!!! Love hearing this! So glad you enjoyed it as much as my family! I love the cake-like texture!!