Extra Soft Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies are an extra soft and moist, almost cake-like, cookie with lots of chocolate chips. 

The addition to pumpkin makes baking extra moist in pumpkin bread, muffins, and more. These cookies have the perfect amount of pumpkin, a big dose of chocolate and a little pumpkin spice and everything nice.

close up of plated Pumpkin Chocolate Chip Cookies with a bite taken out

You’ll Love These Extra Soft Cookies

  • They’re made with simple pantry ingredients and a can of pumpkin puree.
  • Super soft and extra moist, these are almost cake-like. Perfect for snaking or with a coffee or tea.
  • Make the dough and freeze it to bake them fresh anytime you’d like.

ingredients to make Pumpkin Chocolate Chip Cookies

Ingredients

DOUGH: The basic ingredients for the cookie dough are just like most cookies with butter, flour, baking powder and sugar.

PUMPKIN: Pumpkin puree can be found in the bakery aisle or with the canned fruits. It is sold as pumpkin puree or canned pumpkin. (Be careful not to buy pumpkin pie filling.)

Pumpkin Puree can also be made from scratch. If making homemade, be sure to allow time for it to drain well as homemade tends to have more moisture.

SPICE: The basic ingredients for this spice is nutmeg, cloves, cinnamon, allspice, and ginger. This spice can be purchased at the store or make homemade Pumpkin Pie Spice.

EVERYTHING NICE: I use semi-sweet chocolate chips but milk chocolate or chocolate chunks are great in these cookies too.

process of adding and mixing ingredients in a bowl to make Pumpkin Chocolate Chip Cookies

How to Make Pumpkin Chocolate Chip Cookies

When taken out of the oven, they should be just slightly underdone in the center and lightly browned on the bottom. This will produce a softer cookie.

  1. Cream butter, brown sugar, white sugar, and vanilla in a bowl (per the recipe below).
  2. Mix in pumpkin puree and egg. Add dry ingredients.
  3. Fold chocolate chips into the pumpkin mixture.
  4. Using a cookie scoop, drop onto an ungreased baking sheet.
  5. Gently press the cookies and bake.

scooping out Pumpkin Chocolate Chip Cookies balls and putting on baking sheet

Perfect Pumpkin Cookies

  • Drain the pumpkin well by placing it in a strainer, this produces a better texture.
  • Ensure the cookies don’t overcook or they won’t be moist.
  • Fold the chocolate chips just until mixed.
  • Cool on a wire rack for a few minutes before eating.

top view of Pumpkin Chocolate Chip Cookies on a plate

Storing Cookies

Once the cookies have finished cooling, place them in an air-tight container in the refrigerator.

Just like in a Banana Cookie, pumpkin adds moisture to these. It is important to keep in mind that these cookies will change texture to be a little bit more cake-like if stored in an airtight container (similar to Banana Bread that gets moister after it sits).

Place parchment paper between the layers in the container so they don’t stick together. Pumpkin Chocolate Chip Cookies can be frozen either before or after baking, making this the perfect cookie for make-ahead treats!

More Pumpkin Recipes You’ll Love

Did you love these Pumpkin Chocolate Chip Cookies? Be sure to leave a comment and a rating below.

Pumpkin Chocolate Chip Cookies

Soft pumpkin chocolate chip cookies are the perfect cozy cookie delight—a fall favorite!


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  • Preheat oven to 375°F.

  • Line a strainer with paper towel and place pumpkin in the strainer to drain any moisture, about 5 minutes.

  • While pumpkin is draining, combine flour, baking soda, baking powder, salt and pumpkin pie spice in bowl. Set aside.

  • In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add drained pumpkin puree and egg and mix well.

  • Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.

  • Using a 1 ½ tablespoon scoop, drop onto ungreased cookie sheets. Refrigerate for 15 minutes.

  • Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.

Pumpkin adds moisture to these cookies so keep in mind that they are moist and almost cake like. The texture may change slightly after they sit a while.
Drain the pumpkin well by placing it in a strainer, this produces a better texture.
Ensure the cookies don’t overcook or they won’t be moist.
Fold the chocolate chips just until mixed.
Cool on a wire rack for a few minutes before eating. Once the cookies have finished cooling, store in an air-tight container in the refrigerator. 
Place parchment paper between the layers in the container so they don’t stick together. Pumpkin Chocolate Chip Cookies can be frozen either before or after baking.

Calories: 144, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 162mg, Potassium: 47mg, Fiber: 1g, Sugar: 14g, Vitamin A: 1153IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best pumpkin cookies, chocolate chip pumpkin cookies, pumpkin chocolate chip cookies, pumpkin cookies

Course Cookies, Dessert, Party Food

Cuisine American

close up of Pumpkin Chocolate Chip Cookies in a stack and writing
Pumpkin Chocolate Chip Cookies on a table with a title
close up of Pumpkin Chocolate Chip Cookies with a bite taken out and writing
close up of plated Pumpkin Chocolate Chip Cookies with a title
close up and plated Pumpkin Chocolate Chip Cookies with writing

 

 

 

Pumpkin Chocolate Chip Cookies with wording





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