These Soft Pumpkin Chocolate Chip Cookies combine classic chocolate chip cookies with cozy pumpkin spice flavor in about 20 minutes. They bake up soft, tender, and full of pumpkin, warm spices, and plenty of chocolate chips.
A soft chocolate chip cookie is always welcome, and adding pumpkin and pumpkin pie spice makes these perfect for cooler months. The pumpkin puree keeps the cookies moist and tender, while cinnamon and ginger notes from pumpkin pie spice lend a comforting fall flavor. Serve them at Thanksgiving, autumn gatherings, or anytime you want a seasonal treat.
Why You’ll Love This Recipe
- Soft, pillowy texture that stays tender.
- Classic chocolate chip flavor with warm fall spices.
- Kid-friendly and great for holiday dessert tables.
- Pumpkin pie spice is mixed directly into the dough for balanced flavor.
- Easily adapted to gluten-free using a 1:1 gluten-free flour blend with xanthan gum.
Ingredients You’ll Need
These cookies use common pantry ingredients. Measure and have them ready before you begin.
- All-purpose flour – or use a 1:1 gluten-free all-purpose blend with xanthan gum to make them gluten free.
- Salt – balances flavors and supports leavening.
- Baking soda & baking powder – give the cookies a slight rise and light texture.
- Pumpkin pie spice – adds warming cinnamon, ginger, and spice notes.
- Butter – unsalted, at room temperature.
- Sugar – a mix of light brown sugar and white granulated sugar for sweet, tender cookies.
- Egg – binds ingredients and helps set the cookies.
- Vanilla extract – enhances overall flavor.
- Pumpkin puree – use plain pumpkin puree (not pumpkin pie filling) for true pumpkin flavor and color.
- Chocolate chips – semi-sweet, milk, white, or mini chips all work well.
How To Make Pumpkin Chocolate Chip Cookies
Follow these straightforward steps to make soft, flavorful cookies.
- Prepare for baking: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice until evenly combined.
- Mix wet ingredients: In a stand mixer or with a hand mixer, cream butter with both sugars until light and fluffy, about 3–4 minutes. Add the egg, vanilla, and pumpkin puree, mixing until combined.
- Combine: Gradually add the dry ingredients to the wet mixture on medium-low speed until a soft dough forms. Turn off the mixer and fold in the chocolate chips with a spatula so they’re evenly distributed.
- Scoop and bake: Use a rounded tablespoon or a medium cookie scoop to drop portions of dough onto the prepared sheet, leaving about 1.5 inches between cookies. Bake 8–10 minutes, until the edges begin to brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: To get cookies that look like the photos, reserve 1/4 cup of chocolate chips and press some on top of each dough ball before baking.
Expert Tips
- Use pumpkin puree, not pumpkin pie filling. The filling contains added sugar and spices that change texture and sweetness.
- Don’t overmix the dough. Overworking can make cookies tough.
- Work with room-temperature butter and eggs so the dough blends evenly.
- Allow space for spreading. Place cookies about 1.5 inches apart on the baking sheet.
- The dough will be a bit sticky because of the pumpkin puree — this is normal.
- If you don’t have pumpkin pie spice, cinnamon alone will still give a warm, pleasant flavor.
Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum.
- Add nuts: Fold in 1 cup chopped walnuts or pecans instead of some or all of the chocolate chips.
- Dried fruit: Try dried cranberries, raisins, or tart cherries for a sweet-tart contrast.
- Oats: Add 1/4–1/3 cup old-fashioned rolled oats for a pumpkin oatmeal cookie texture.
- White chocolate: Use white chocolate chips for a creamy, sweeter variation.
- Double chocolate: Add 3 tablespoons unsweetened cocoa powder to the dry ingredients for chocolate pumpkin cookies.
Storage: Store cookies at room temperature in an airtight container for up to 4 days.
These soft pumpkin chocolate chip cookies are a seasonal favorite. They’re simple to make, hold their tender texture, and capture the sweet, spiced flavors of fall—perfect for September through November or any time you want a cozy treat.
More Fall Pumpkin Desserts
- Pumpkin Pie
- Mini Pumpkin Pies
- Chocolate Pumpkin Fudge with Pecan Crunch
- Baked Pumpkin Donuts
- Pumpkin Bread
- Pumpkin Cheesecake Bars
Did you make these cookies? Leave a recipe rating and review below!
Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup butter (2 sticks), at room temperature
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice in a medium bowl; set aside.
- Cream butter and sugars until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin, mixing until combined. Gradually add the dry ingredients and mix until combined. Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Bake 8–10 minutes until edges begin to brown. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storing: Store at room temperature in an airtight container for 3–4 days.
Freezing: Cooled cookies can be wrapped and frozen for 3–4 months. Thaw at room temperature before serving.
This recipe was originally inspired by and adapted from Two Peas and Their Pod.
Nutrition
Nutrition information is an approximation.
Additional Info
Course: Dessert
Cuisine: American
This recipe was originally published in 2013 and updated with new photos and tips in September 2021.