These Pumpkin Chocolate Chip Cookies are super soft, perfectly pumpkin-spiced, and studded with chocolate chips – the ideal fall cookie.
Soft Pumpkin Chocolate Chip Cookies
If you want a cozy cookie for the autumn season, this pumpkin chocolate chip cookie recipe delivers. Each bite has a gentle pumpkin flavor, a soft chewy texture, and plenty of gooey chocolate chips.
Real pumpkin puree is folded into the batter to add natural moisture and subtle pumpkin taste. The puree keeps the cookies tender and gives them the melt-in-your-mouth softness that works so well with chocolate chips.
These cookies are easy to make and come together quickly. With minimal prep, you can have from-scratch pumpkin chocolate chip cookies ready in about 20 minutes from start to finish—perfect for last-minute baking when the craving hits.
Pumpkin and chocolate are a classic combination. This recipe balances warm pumpkin spices with rich chocolate so you get comforting fall flavor without overwhelming sweetness.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup real pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ½ cup vegetable oil
- 1 tablespoon milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups all-purpose flour
- 10 oz dark chocolate chips (or your preferred variety)
Helpful Kitchen Tools
- Baking sheet
- Wire cooling rack
- Cookie scoop
- Large mixing bowl
Instructions
To prep: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter with the granulated and brown sugars until light and fluffy. Add the egg, pumpkin puree, vegetable oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice. Mix until fully combined.
- Gradually add the flour, mixing as you go, until a soft dough forms. Fold in the chocolate chips by hand to distribute them evenly.
- Use a medium cookie scoop to portion the dough into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake at 350°F for 10–12 minutes, or until the edges are lightly browned and the centers are set. Allow cookies to cool on a wire rack.
Prep Tips
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will change the cookie flavor.
- Add-ins: Chopped walnuts or pecans make a nice addition, or stir in dried cranberries or raisins for variety.
- Chocolate: Dark, semisweet, milk, or white chocolate chips all work. Increase the amount if you prefer an extra chocolatey cookie.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. To freeze, wrap individual cookies and place them in a freezer bag for up to 3 months.
More Fall Cookie Recipes To Try
- Pumpkin Oatmeal Cookies with Cinnamon Icing
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake Cookies
- 2-Ingredient Pumpkin Cake Mix Cookies
- Apple Cinnamon Oatmeal Cookies
Pumpkin Chocolate Chip Cookies Recipe (Printable Recipe Card)
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Soft Baked Pumpkin Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Cookie sheet
- Medium cookie scoop
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup real pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- 1 Tablespoon milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups all-purpose flour
- 10 oz dark chocolate chips
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Cream butter and sugars until light and fluffy. Add egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice. Mix until combined.
- Gradually add flour, mixing until a soft dough forms. Fold in the chocolate chips by hand.
- Use a medium cookie scoop to portion dough onto the prepared pan, leaving about 2 inches between cookies.
- Bake 10–12 minutes, until edges are lightly browned. Cool on a wire rack.
Video
Notes
Nutrition information is an estimate and will vary depending on exact ingredients and portion size.
Nutrition
Calories: 323 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 16 g (estimates)
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