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 snacking 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.

top view of Pumpkin Chocolate Chip Cookies on a plate
4.81 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pumpkin Chocolate Chip Cookies

Soft pumpkin chocolate chip cookies are the perfect cozy cookie delight—a fall favorite!
Prep Time 20 minutes
Cook Time 14 minutes
Refrigerate 15 minutes
Total Time 34 minutes
Servings 28 cookies

Ingredients  

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup butter slightly softened
  • ½ cup brown sugar packed
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • ¾ cup pumpkin puree
  • 1 egg
  • 1 ½ cups chocolate chips

Instructions 

  • 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.

Video

Notes

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.
4.81 from 47 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

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.

Course Cookies, Dessert, Party Food
Cuisine American

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

 

 

 

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. the flavor was good but the texture was way off. i was expecting soft, gooey cookies but got something cakey instead. they look like muffin tops. i’m really disappointed1 star

    1. Sorry that you didn’t enjoy them Agathe. Because of the moisture in the pumpkin, that is the texture that is expected. I do mention in the post that they can become more cake like.

  2. I was in the mood to bake and DH suggested something with pumpkin spice. I found this recipe – the ingredients/directions were simple enough and the reviews didn’t seem to have to alter it. I followed it to a ‘t’ and was thrilled with the outcome! The suggestion to chill the cookies scooped out was like an ‘oh, DUH!’ moment for me. I have always chilled the dough in the mixing bowl and even after a couple of hours it never seems to chill all the way through. Scooping them out first saved so much time chilling and they turned out that perfect ‘cake- like – yet-chewy’ picture perfect cookie. DH actually doesn’t like chocolate in flavored baked goods so I baked him some without the chips first, and then added the chips to the remaining dough and he was thoroughly impressed!
    Thank you for such an easy, delicious recipe filled with the right hints.5 stars

  3. Overall, a really nice seasonal cookie. I liked that the pumpkin was mild but the texture is more cake like, in case you prefer chewy cookies.

    I did alter the recipe slightly – I used half chocolate chips and half chocolate chunks, which yielded lots of compliments.

    These are best straight out of the oven. If you’re not going to eat them straight away, cool completely and wait at least 24 hours – this allows for more pumpkin flavor to come through.

  4. I have tried this amazing pumpkin chocolate chip cookies and i found this recipe really an amamzing recipe. One of the best ever chocolate chip recipe i have ever tried. Thanks for sharing this recipe with all of us.5 stars