Soft Pumpkin Chocolate Chip Cookies:(Fall’s Favorite Cookie) 

If you love a cookie that’s soft, cozy, and full of fall flavor, these Soft Pumpkin Chocolate Chip Cookies are exactly what you need. They’re moist, they’re loaded with chocolate chips, and they taste like everything good about autumn baking.

Since this recipe only takes about 20 minutes from start to finish, it’s easy enough to whip up on a random weekday, not just for special occasions.

Why These Cookies Are So Good

First, real pumpkin puree gets mixed right into the dough, which keeps these cookies incredibly moist. Also, warm spices like cinnamon and nutmeg give them that classic fall flavor everyone looks forward to this time of year.

Plus, this is genuinely one of the easiest pumpkin chocolate chip cookies recipes you’ll find, since there’s no chilling time and no complicated steps involved.

What You’ll Need

Here’s everything for this recipe. Nothing here requires a special trip to the store.

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups chocolate chips

Since soft pumpkin cookies rely so heavily on real pumpkin puree, make sure you’re using plain pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices mixed in, and it can throw off the whole batch.

How to Make Soft Pumpkin Chocolate Chip Cookies

This recipe comes together quickly, and you really only need two bowls.

Step 1: Preheat and prep.
Preheat your oven to 375°F. Then line a baking sheet with parchment paper.

Step 2: Cream the butter and sugar.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.

Step 3: Add the wet ingredients.
Add the egg, pumpkin puree, and vanilla extract. Mix until smooth and well combined.

Step 4: Mix the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Combine everything.
Add the dry ingredients to the wet ingredients, stirring just until incorporated. Then fold in the chocolate chips.

Step 6: Scoop the dough.
Drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about two inches apart.

Step 7: Bake.
Bake for 10 to 12 minutes, until the edges look set and the tops spring back lightly when touched. Since this dough doesn’t spread much, they’ll keep their rounded shape as they bake.

Step 8: Cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Tips for the Best Results

Since this dough is naturally soft and a bit sticky, don’t be alarmed if it looks different from a typical chocolate chip cookie dough. That’s exactly what gives these cookies their cake-like, tender texture.

Also, avoid overmixing once the flour goes in. As soon as the streaks disappear, stop stirring, so the cookies stay soft instead of turning tough.

For truly pumpkin spice cookies, feel free to add a pinch of ground cloves or ginger along with the cinnamon and nutmeg. It deepens the spice flavor without overwhelming the pumpkin.

Additionally, since these cookies don’t spread much in the oven, you can bake them fairly close together without worrying about them merging into one giant cookie.

Easy Variations to Try

This easy Pumpkin Chocolate Chip Cookies recipe is simple to customize based on what you have on hand.

For instance, swap semisweet chocolate chips for white chocolate or butterscotch chips if you want a different flavor combination. Or, if you love a little crunch, fold in a handful of chopped pecans or walnuts along with the chocolate.

Additionally, a light dusting of cinnamon sugar on top before baking adds a nice bit of texture and extra warmth to every bite.

What to Serve With These Cookies

These cookies pair perfectly with a hot cup of coffee or a glass of cold milk, especially when they’re still slightly warm from the oven. They also make a great addition to a fall dessert table alongside pumpkin bread or apple crisp.

For a cozy afternoon treat, try sandwiching a scoop of vanilla ice cream between two cookies for a simple fall-flavored ice cream sandwich.

Storing Your Cookies

Once completely cooled, store the cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. You can also freeze the raw dough in scooped portions, then bake straight from frozen, just add a minute or two to the bake time.

Common Questions

Why are my cookies more cakey than chewy?
This is actually normal for this fall cookie recipe, since the pumpkin puree adds extra moisture that naturally gives these cookies a softer, more cake-like texture compared to a classic chocolate chip cookie.

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-drained and smooth, so your batter doesn’t turn out too wet.

Why didn’t my cookies spread much?
That’s completely expected here. Since this dough is thicker than a typical cookie dough, these cookies hold their shape rather than spreading flat.

Can I double this recipe?
Absolutely. Just make sure to bake in batches so each tray gets even heat in the oven.

Final Thoughts

At the end of the day, these Soft Pumpkin Chocolate Chip Cookies prove that fall baking doesn’t need to be complicated to taste amazing. They’re moist, packed with chocolate, and they come together with ingredients you likely already have. So the next time you’re craving something cozy, give these a try. They might just become your new favorite fall cookie.