Irresistible Soft Pumpkin Chocolate Chip Cookies Recipe

Name: Irresistible Soft Pumpkin Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup chocolate chips

Author: lia

Published: September 6, 2025

Updated: September 8, 2025

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There’s something magical about the first crisp morning of fall when I pull out my mixing bowls and reach for that can of pumpkin puree. My kitchen fills with the warm scent of cinnamon and nutmeg, and I know it’s time for my favorite autumn tradition – baking a batch of soft pumpkin chocolate chip cookies. These aren’t just any cookies, mind you. They’re the perfect marriage of cozy pumpkin spice and melty chocolate chips, with a texture so tender they practically melt in your mouth.

I’ve been making this recipe since my college days when my roommate and I would whip up batches to share during study sessions. They always disappeared within minutes! What makes them special is that delicate balance – not too cakey, not too flat, with just the right amount of pumpkin flavor to let the chocolate shine through. Even pumpkin skeptics in my family can’t resist sneaking one (or three) from the cooling rack.

What I love most is how these cookies bring people together. Whether it’s for a Halloween party, Thanksgiving dessert table, or just because the leaves are changing color, these soft pumpkin chocolate chip cookies have become my edible love letter to fall.

Table of Contents

Why You’ll Love These Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies - detail 1

Trust me, once you try these cookies, you’ll understand why they’ve been my go-to fall treat for years. Here’s what makes them so special:

Effortless baking: Just mix, scoop, and bake – no fancy techniques needed
Fall in every bite: That perfect pumpkin spice warmth we all crave when the leaves start changing
Like biting into a cloud: Ultra-soft texture that stays moist for days (if they last that long!)
Flavor harmony: Just enough pumpkin to taste autumnal without overpowering the chocolate
Crowd magnet: Kids and adults alike go crazy for them at parties and potlucks

I’ve lost count of how many times these cookies have saved me when I needed a quick, impressive dessert. They’re like a warm hug from your favorite sweater – comforting, familiar, and impossible to resist.

Ingredients for Soft Pumpkin Chocolate Chip Cookies

Here’s everything you’ll need to create these autumn-perfect cookies (and why each ingredient matters):

1 cup pumpkin puree – Use pure pumpkin, not pie filling! The puree keeps our cookies moist without making them soggy
1/2 cup granulated sugar + 1/2 cup packed brown sugar – This combo gives the perfect caramel depth while keeping the texture soft
1/2 cup unsalted butter, softened – Leave it out for 30 minutes until it gives slightly when pressed
1 large egg – Room temperature blends better into our batter
1 teaspoon vanilla extract – My secret weapon for enhancing all those warm flavors

2 cups all-purpose flour – Spooned and leveled to avoid dense cookies
1 teaspoon baking soda – Helps our cookies rise just enough
1/2 teaspoon salt – Balances all that sweetness
1 teaspoon pumpkin pie spice – The flavor backbone (don’t skip it!)
1 cup chocolate chips – I prefer semi-sweet, but use what you love

Ingredient Notes & Substitutions

Need to make swaps? Here’s what works: gluten-free 1:1 flour blends beautifully, and dairy-free chocolate chips taste just as amazing. Coconut sugar can replace brown sugar in a pinch (though the cookies will be darker). That pumpkin pie spice? Non-negotiable – it’s what gives these cookies their signature warmth! If you’re out, mix cinnamon, ginger, nutmeg, and cloves in equal parts.

How to Make Soft Pumpkin Chocolate Chip Cookies

Ready to fill your kitchen with that incredible pumpkin-chocolate aroma? Let’s bake! These step-by-step instructions will guide you to cookie perfection:

Prep your station: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper (trust me, this prevents sticking disasters!).
Cream the good stuff: In a large bowl, beat softened butter with both sugars for 2-3 minutes until light and fluffy. This creates air pockets for that perfect soft texture – don’t rush it!
Wet team assemble: Add pumpkin puree, egg, and vanilla. Mix until just combined (some small lumps are okay – we’re avoiding tough cookies here).
Dry ingredients unite: In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Gradually add to wet ingredients, mixing until no flour streaks remain.
Chocolate time: Fold in chocolate chips with a spatula. The dough will be soft – that’s exactly what we want!
Scoop with love: Use a tablespoon or small cookie scoop to drop dough onto sheets, spacing them 2 inches apart. Pro tip: slightly flatten each mound with damp fingers for even baking.
Bake to golden perfection: 10-12 minutes until edges look set but centers still seem soft. They’ll firm up as they cool – resist overbaking!
The hardest part: Let cookies rest on sheets for 5 minutes before transferring to racks. This prevents breakage and lets flavors meld.

Soft Pumpkin Chocolate Chip Cookies - detail 2

Tips for Perfect Cookies

Watch out for these rookie mistakes: Chill dough 30 minutes if it’s too sticky to handle. Always use parchment – silicone mats can make bottoms too crisp. Never pack flour into measuring cups (hello, hockey pucks!). And that cooling time? Crucial – hot cookies are fragile cookies. Follow these simple tricks, and you’ll get bakery-worthy results every time!

Storage & Reheating

These soft pumpkin chocolate chip cookies stay wonderfully moist stored in an airtight container at room temperature for up to 3 days (if they last that long in your house!). For longer storage, freeze them in a zip-top bag for 1 month – just thaw at room temperature when ready to enjoy. My favorite trick? Pop a cold cookie in the microwave for 10 seconds to recreate that just-baked warmth and melty chocolate perfection.

Nutritional Information for Soft Pumpkin Chocolate Chip Cookies

Now, I’m no nutritionist, but here’s the scoop on what’s in these treats (per cookie, if you can stop at just one!): about 120 calories, 5g fat, and 18g carbs. Remember, these are estimates – actual numbers can vary based on your specific ingredients. The pumpkin adds a sneaky bit of vitamin A, and hey, there’s even 1g of fiber in each one! I like to think of them as “vegetable-forward” cookies – that’s my story and I’m sticking to it!

FAQs About Soft Pumpkin Chocolate Chip Cookies

I’ve gotten so many questions about these cookies over the years – here are the answers to the ones I hear most often:

“Can I use fresh pumpkin instead of canned?” You absolutely can! Just make sure to roast and puree it first, then squeeze out excess moisture in a clean towel. Canned’s easier, but homemade gives you serious bragging rights.

“Why did mine turn out cakey?” Usually means too much pumpkin or overmixing the dough. Measure your puree carefully and stop mixing as soon as ingredients combine – some lumps are your friends!

“Can I leave out the chocolate chips?” Of course! Try white chocolate, butterscotch chips, or even chopped pecans instead. Though I’ll miss you – that pumpkin-chocolate combo is magic.

“How do I make them crispier?” Flatten the dough more before baking and extend time by 1-2 minutes. But honestly? The softness is what makes them special!

Got more questions? Slide into my DMs – nothing makes me happier than troubleshooting cookie emergencies!

I’d love to see your pumpkin cookie creations! Tag me on Instagram or leave a comment below – nothing makes my day like seeing your baking adventures (and maybe stealing your topping ideas). You can also find more delicious recipes on our Pinterest page!