Soft Pumpkin Chocolate Chip Cookies Recipe for Cozy Baking

This recipe doesn’t try to be fancy. No brown butter, no chilling the dough for 72 hours, no seven types of flour. It’s straight-up easy. You mix canned pumpkin with warm spices and your basic cookie ingredients, then fold in a healthy dose of chocolate chips. What comes out of the oven is golden, slightly domed, and full of that unmistakable fall flavor.

What makes them really special is the contrast—the earthy sweetness of pumpkin and cinnamon meets the bittersweet snap of chocolate. It’s like a PSL collided with a chocolate chip cookie and made something better than both. These are the cookies you bake for friends, coworkers, or just to fill your kitchen with that unbeatable autumn smell.

So, preheat the oven. You’re about to meet your new favorite cookie.

Why You’ll Love This Recipe

• Soft and chewy texture: Not cakey, just right.
• Balanced sweetness: Pumpkin and chocolate in harmony.
• One-bowl wonder: No fancy equipment or techniques.
• Quick to make: Ready in under 30 minutes.
• Fall flavor explosion: Cinnamon, nutmeg, and pumpkin.
• Customizable: Add nuts, white chocolate, or a sprinkle of sea salt.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree (not pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions/Method

1. Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add wet ingredients: Mix in pumpkin puree, egg, and vanilla extract until smooth.
4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Combine: Gradually add dry ingredients to the wet mixture. Stir until just combined.
6. Fold in chips: Mix in the chocolate chips.
7. Scoop and bake: Drop tablespoon-sized mounds of dough onto baking sheets. Bake for 10–12 minutes or until edges are set.
8. Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• For extra chew: Add 1 tablespoon molasses.
• Add crunch: Mix in 1/2 cup chopped pecans or walnuts.
• Glaze it: Drizzle with cream cheese icing for an extra treat.
• Spice it up: Add a pinch of cloves or pumpkin pie spice.
• Dairy-free: Use vegan butter and dairy-free chocolate chips.

Note

Avoid overmixing once you add the flour—it can make the cookies tough.

Serving Suggestions

• Serve with a glass of cold milk or hot apple cider.
• Stack a few for a rustic dessert platter.
• Make cookie sandwiches with marshmallow fluff or cream cheese filling.
• Pair with a scoop of vanilla ice cream.

Nutrition Information

Per cookie (based on 24 cookies):

• Calories: ~150
• Carbohydrates: 22g
• Protein: 2g
• Fat: 7g
• Sugar: 14g
• Fiber: 1g
• Sodium: 90mg

User Reviews/Comments

Alex R.: “Perfect balance of pumpkin and chocolate. Soft and gone in minutes.”

Mina J.: “I added pecans and a pinch of sea salt. Everyone asked for the recipe.”

Luis F.: “Not too sweet, which I love. They stayed soft even the next day.”

Becca T.: “These cookies made my house smell amazing. Total fall vibes.”

FAQs

Can I freeze the dough?
Yes! Scoop onto a tray, freeze, then store in a zip-top bag. Bake straight from frozen with 1–2 extra minutes.

Can I use fresh pumpkin?
Absolutely. Just make sure it’s pureed smooth and not too watery.

Do these cookies spread?
Slightly. If you want flatter cookies, press them down gently before baking.

Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. Texture may vary slightly but still good.

What kind of chocolate chips are best?
Semi-sweet for balance, but dark chocolate is awesome if you love a deeper flavor.

Do I need to chill the dough?
Not necessary, but it can help the cookies hold shape better.

How long do they last?
Store in an airtight container at room temp for up to 4 days.

Can I make them vegan?
Yes! Use a flax egg, plant-based butter, and dairy-free chips.

Conclusion

Soft pumpkin chocolate chip cookies are the kind of bake that makes you feel like fall just walked into your kitchen. They’re easy, satisfying, and pack a punch of seasonal flavor without being over-the-top. Whether you’re baking for friends or just because it’s Tuesday, this recipe delivers comfort in every bite.

They’re proof that a little pumpkin goes a long way—and when chocolate gets involved, it’s game over.

Curious about the ingredient that makes it all happen? Check out pumpkin on Wikipedia and discover why it’s such a fall staple.

So go on, bake a batch. You’ll be hooked by cookie number two.

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