There’s something magical about the smell of soft pumpkin chocolate chip cookies baking in the oven cinnamon swirling with rich chocolate, that cozy pumpkin warmth filling the kitchen. I first made these as a kid with my mom, standing on a step stool to stir the dough, sneaking chocolate chips when she wasn’t looking. Now, they’re my go-to fall treat, the kind that disappears from the cooling rack faster than I can say “just one more.” The secret? A perfect balance of spiced pumpkin, melty chocolate, and that irresistibly soft, cake-like texture. Trust me, your house will smell like autumn heaven in under 30 minutes.
Table of Contents
Why You’ll Love These Soft Pumpkin Chocolate Chip Cookies
Oh, where do I even start? These cookies are basically a hug in dessert form. Here’s why they’ll become your new obsession:
- That melt-in-your-mouth texture: They’re like little pumpkin clouds with pockets of gooey chocolate—soft, cakey, and just sturdy enough to hold all those chips.
- Foolproof to make: One bowl, no mixer needed, and the dough comes together faster than you can say “is it snack time yet?”
- Fall vibes in every bite: Cinnamon + pumpkin + chocolate = the ultimate cozy flavor trio that tastes like crunchy leaves and sweater weather.
- Kid (and adult) approved: My niece calls them “pumpkin surprises” because she never knows which bite will have extra chocolate. Spoiler: they all do.
Ingredients for Soft Pumpkin Chocolate Chip Cookies
Grab these pantry staples—you probably have most already! Exact measurements matter here for that perfect soft texture:
- 1 cup canned pumpkin puree (not pumpkin pie filling—trust me, there’s a big difference!)
- 1 cup granulated sugar (the secret to those lightly crisp edges)
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 1 large egg (room temperature blends smoother—just leave it out 30 minutes beforehand)
- 2 cups all-purpose flour (I always fluff mine before measuring)
- 2 tsp baking powder (not soda—this gives them lift without spreading)
- 1 tsp ground cinnamon (the cozy factor)
- 1/2 tsp salt (balances the sweetness perfectly)
- 1 tsp vanilla extract (real stuff, not imitation!)
- 1 cup chocolate chips (semisweet for grown-ups, milk chocolate for kids—or go wild with both)
Ingredient Notes & Substitutions
Baking is science, but I’ve tested some swaps that work:
- Oil: Melted butter adds richness but makes cookies spread more—reduce to 1/3 cup
- Sugar: Coconut sugar works, but cookies will be darker and less sweet
- Flour: Gluten-free 1:1 blend works great—just don’t pack it
- Egg-free: 1/4 cup applesauce instead of egg, but they’ll be cakier
Warning: Skip extra wet add-ins like yogurt—the pumpkin gives plenty of moisture already!
How to Make Soft Pumpkin Chocolate Chip Cookies
Ready for the easiest cookie-making session ever? Here’s exactly how I do it:
- Preheat that oven! Get it to 350°F (175°C) right away—this dough comes together fast. Line your baking sheet with parchment (no sticking disasters!).
- Mix the wet team: In a big bowl, whisk pumpkin, sugar, oil, egg, and vanilla until it looks like orange velvet. No lumps allowed!
- Whisk the dry crew: In another bowl, combine flour, baking powder, cinnamon, and salt. I sift mine through a strainer to avoid any baking powder clumps.
- Marry them gently: Add dry ingredients to wet in two batches, stirring just until no flour streaks remain. Overmixing = tough cookies!
- Chocolate avalanche: Fold in chips reserve a handful to press on top before baking for picture-perfect cookies.
- Drop & bake: Use a tablespoon to scoop dough 2 inches apart. Bake 10-12 minutes until edges just turn golden but centers still look slightly underdone.
- The patience test: Let them cool on the sheet for 2 minutes—they’ll firm up perfectly. Transfer to rack before they disappear!
Tips for Perfect Cookies
After burning (literally) through many test batches, here’s what I learned:
- Dough too sticky? Chill 15 minutes—warm dough spreads too much.
- Cookie spacing: Give them room! They puff up like little pillows.
- Golden rule: Underbake slightly—they keep cooking on the hot tray.
- Storage secret: Layer cooled cookies with parchment between to prevent sticking.
- Pro move: Double the batch and freeze half the dough in balls—ready for emergency cookie cravings!
Storage & Reheating
These pumpkin chocolate chip cookies stay soft for days if they last that long! Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer keeping, freeze them in freezer bags for a month (they never make it that long in my house). Want that fresh-from-the-oven feel? Pop one in the microwave for 10 seconds and boom warm, gooey perfection.
Nutritional Information for Soft Pumpkin Chocolate Chip Cookies
Let’s be real – we’re not eating cookies for their health benefits, but here’s the scoop (pun intended)! Per cookie: approximately 120 calories, 5g fat (1.5g saturated), 18g carbs, and 2g protein. These estimates can vary slightly based on your exact ingredients. The pumpkin adds vitamin A, and hey, chocolate has antioxidants – so really, we’re just enjoying a balanced treat!
FAQs About Soft Pumpkin Chocolate Chip Cookies
Can I freeze the cookie dough?
Absolutely! Scoop dough balls onto a tray, freeze solid, then transfer to bags. Bake straight from frozen just add 1-2 extra minutes. Perfect for spontaneous cookie emergencies!
Why did my cookies turn out flat?
Three likely culprits: expired baking powder, dough too warm when baked, or over-measuring the pumpkin. Always check dates and let dough chill if your kitchen’s hot.
Can I use fresh pumpkin instead of canned?
You can, but canned’s more consistent. If using fresh, roast & puree it first, then drain excess liquid in cheesecloth. Otherwise, cookies get too wet.
What’s the best chocolate for these?
I swear by semisweet chips they balance the sweetness. But milk chocolate makes kids happy, and dark chocolate adds sophistication. Mini chips distribute flavor in every bite!
How do I make these cookies crispier?
Flatten dough balls slightly before baking and extend time by 2-3 minutes. But honestly? The soft texture’s what makes them special try my apple snickerdoodles if you want crunch.
Happy baking, friends! You can find more delicious recipes on our Pinterest page.
Print
Irresistible Soft Pumpkin Chocolate Chip Cookies in 25 Minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft pumpkin chocolate chip cookies combine the warm flavors of pumpkin with rich chocolate chips for a perfect treat.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin, sugar, oil, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until combined.
- Fold in chocolate chips.
- Drop tablespoon-sized dough onto the prepared baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Dough will be soft but holds its shape.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
