Go Back
Kima

Soft Pumpkin Chocolate Chip Cookies

These soft Pumpkin Chocolate Chip Cookies are made with real pumpkin puree, warm pumpkin pie spice, cinnamon, and plenty of semi-sweet chocolate chips. They have a tender, cake-like texture and make an easy fall dessert for parties, holidays, or everyday baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cookie Dough
  • 1 cup canned pumpkin puree 245 g; use plain pumpkin puree, not the entire can or pumpkin pie filling
  • 1 cup granulated sugar 200 g
  • 1/2 cup vegetable oil avocado oil may be substituted
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon milk used to dissolve the baking soda
  • 2 cups all-purpose flour 270 g; spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice add 1 additional teaspoon for a stronger spice flavor
  • 1/2 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips plus more for topping or a more chocolate-filled cookie, if desired

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowls
  • Small mixing bowl
  • Whisk or mixing spoon
  • Rubber spatula
  • Medium cookie scoop or tablespoon
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Wet Ingredients
  1. In a large mixing bowl, stir together the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth and evenly combined.
  2. In a small bowl, stir the baking soda into the milk until dissolved.
  3. Add the baking soda mixture to the pumpkin mixture and stir until combined.
Combine the Dry Ingredients
  1. In a separate large bowl, whisk together the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, and fine sea salt.
Finish the Cookie Dough
  1. Add the dry ingredients to the pumpkin mixture.
  2. Stir gently just until only a few flour streaks remain. Do not overmix.
  3. Fold in the semi-sweet chocolate chips until evenly distributed and no dry flour remains.
Scoop and Bake
  1. Using a medium cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
  2. Press a few additional chocolate chips into the tops of the cookies, if desired.
  3. Bake for 10–13 minutes, or until the bottoms are lightly browned and a toothpick inserted into the center of a cookie comes out clean or with a few moist crumbs.
  4. Check one cookie for doneness. If the center still appears wet, bake the batch for an additional 1–2 minutes.
Cool the Cookies
  1. Let the cookies cool on the baking sheet for 5 minutes.
  2. Transfer the cookies to a wire rack and let them cool completely before storing.

Notes

  • Pumpkin: Measure exactly 1 cup of plain pumpkin puree. Do not use the entire can or sweetened pumpkin pie filling.
  • Flour: Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the container can add too much flour.
  • Oil substitution: Avocado oil may replace the vegetable oil in the same quantity.
  • Extra spice: Add another teaspoon of pumpkin pie spice for a stronger fall-spice flavor.
  • Chocolate chips: The ingredient list specifies 1 cup. Additional chocolate chips may be folded into the dough or pressed onto the tops, but using more may make the cookies sweeter and more chocolate-heavy.
  • Do not overmix: Stir the dough only until the flour is incorporated to keep the cookies soft and tender.
  • Cookie texture: These cookies are naturally soft, moist, and cake-like rather than crisp.
  • Doneness: The cookies should look set on top, be lightly browned underneath, and have no wet batter in the center.
  • Cooling: Let the cookies cool completely before placing them in a covered container.
  • Storage: Store cooled cookies in a covered container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Next-day flavor: The pumpkin and spice flavors become more noticeable after the cookies rest overnight.
  • Freezing: Freeze completely cooled cookies in a freezer-safe container for up to 3 months.