These soft pumpkin chocolate chip cookies offer a delicious blend of spiced pumpkin and rich chocolate in every soft, tender bite.
You’ll Love This Pumpkin Chocolate Chip Cookie Recipe
The base of these chocolate chip pumpkin cookies is the fan-favorite soft pumpkin cookie recipe that I’ve been making every fall for a decade.
- The pumpkin puree keeps these cookies wonderfully moist and tender. Every bite is a delightful blend of soft and chewy with just the right amount of tenderness (without being dense and cakey).
- With straightforward ingredients and simple instructions, pumpkin chocolate chip cookies are a breeze to whip up. (Psst. So are my moist and tender Pumpkin Chocolate Chip Muffins!)
Here’s What You Need
Get ready to bake by gathering up the tools and ingredient you’ll need:
Pumpkin Chocolate Chip Cookies Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground spices: Ground cinnamon, clove and ginger gives these cookies their signature spicy goodness.
- Pumpkin puree: Be sure not to grab filling by accident if you’re using canned. Here’s my guide to freezing canned pumpkin if you have leftovers.
- Brown sugar
- Avocado oil: Provides fat for a tender texture. I love that there’s no butter in this recipe, because the oil keeps them super soft.
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark or semi-sweet chocolate chips. White chocolate chips would also be yummy!
Variations and Substitutions
You can play around with the ingredients in this recipe and swap them out if needed:
- Flour swaps: Replace all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Use a gluten-free all-purpose flour blend to make the cookies suitable for those with gluten intolerance.
- Fat substitutions: Use coconut oil instead of avocado oil for a subtle coconut flavor and a dairy-free option.Replace avocado oil with unsalted butter for a rich, classic cookie flavor. Melt the butter before mixing with the other wet ingredients.
- Spice variations: Use pumpkin pie spice as a substitute for cinnamon, ginger, and cloves to simplify the spice blend. Add a pinch of nutmeg for extra warmth and depth of flavor. (Ps. don’t miss my best, easy pumpkin pie recipe!)
- Add-ins: Mix in chopped nuts like pecans or walnuts for added crunch and flavor. Incorporate dried cranberries or raisins for a chewy texture and a touch of tartness.
- Vegan option: Use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water) instead of a regular egg for a vegan version.
Ps. If you love soft pumpkin baking as much as I do, you must also try my super-tender and moist Pumpkin Muffins!
Grab these Tools
You don’t need much to make these soft, dreamy pumpkin choc chip cookies:
- Baking sheets lined with parchment paper to bake the cookies on.
- Mixing bowls to mix wet and dry ingredients in. No need to fuss with a stand mixer here!
- Tablespoons or cookie dough scoop
4 Common Mistakes When Making Pumpkin Chocolate Chip Cookies
Here are a few mostly likely mess-up moments to avoid:
1. Over-mixing the dough: Mixing the dough too much can incorporate too much air and result in tough cookies. Stir until the ingredients are just combined and stop once you add the chocolate chips.
2. Incorrect flour measurement: Using too much flour can make cookies dry and crumbly. Lightly spoon the flour into the measuring cup and level it off for accuracy.
4. Underbaking or overbaking: Removing cookies too early can leave them raw in the center, while overbaking can make them dry. Bake until the cookies are slightly springy to the touch for the best texture.
5. Not flattening the dough: If you don’t flatten the dough balls before baking, the cookies may remain too thick and won’t spread out properly. Use dampened hands to slightly flatten the dough balls for a more uniform cookie shape.
How to Make Pumpkin Chocolate Chip Cookies
Here’s a step-by-step guide on exactly how to make these cookies:
Preheat oven
Preheat your oven to 375°F. Line rimless baking sheets with parchment paper.
Mix dry ingredients
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Combine wet ingredients
In another bowl, whisk together the pumpkin puree, brown sugar, oil, egg, and vanilla extract until smooth.
Combine wet and dry mixtures
Add the wet mixture to the dry ingredients using a rubber spatula. Gently fold until the mixture is mostly combined, with a few floury streaks remaining. Fold in the chocolate chips.
Shape the cookies
Drop heaping tablespoonfuls of batter (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them 1 inch apart. Smooth and slightly flatten the cookie dough balls with dampened hands to prevent sticking.
Bake and Shape
Bake for 8-10 minutes, or until the cookies are slightly springy to the touch. For perfect circles, gently reshape the cookies with an overturned glass immediately after baking. If you prefer flatter cookies, press the center lightly with your finger. Cool them on a wire rack.
Make Ahead and Storage
Bake the cookies ahead of time and store them in an airtight container. They will keep at room temperature for up to 5 days.
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container with the cookies.
Freezing
Freeze baked cookies by placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They will keep for up to 3 months. Thaw at room temperature before serving.
FAQs About Pumpkin Chocolate Chip Cookies
Just skimming through? Don’t miss these key takeouts:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin. Make sure to cook and puree the pumpkin until smooth. Drain excess moisture to avoid making the dough too wet.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour. It will give the cookies a denser texture and a slightly nutty flavor. You may need to adjust the amount of flour slightly to get the right consistency.
Can I make these cookies vegan?
Yes, you can make these cookies vegan by using a flax or chia egg substitute instead of a regular egg and replacing the chocolate chips with dairy-free chocolate chips.
Why did my cookies spread too much?
Excess spreading can result from too much liquid in the dough or not chilling the dough before baking. Make sure to measure your ingredients accurately and chill the dough if it’s too sticky.
How do I know when the cookies are done?
The cookies are done when they are slightly springy to the touch. They should look set around the edges and soft in the center. They will continue to firm up as they cool.
Can I add nuts or dried fruit to the cookies?
Yes, you can add nuts like walnuts or pecans, or dried fruit like cranberries or raisins, to the dough. Just fold them in along with the chocolate chips before baking.
Other Fall Pumpkin Recipes You’ll Love
Dive into these incredible fall dishes:
- Pumpkin-Orange Muffins
- Moist Pumpkin Spice Bread
- Pumpkin Gnocchi with Brown Butter and Sage
- Zucchini Pumpkin Muffins
- Soft pumpkin cookies
Pumpkin Chocolate Chip Cookies (Easy recipe!)
Ingredients
- 2 cups all-purpose flour lightly spooned in and leveled off
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- ¾ cup avocado oil or vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F. Line rimless baking sheets with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, egg, and vanilla extract.
- Scrape the wet mixture into the dry ingredients using a rubber spatula. Gently fold until mostly combined. When a few floury streaks remain, fold in the chocolate chips.
- Drop batter by heaping tablespoonfuls (about 2 tbsp per cookie) onto the prepared baking sheets, spacing them 1 inch apart. Use dampened hands to smooth and flatten the balls slightly.
- Bake for 8-10 minutes, until the cookies are slightly springy to the touch.
- If desired, use an overturned glass to gently reshape the cookies into perfect circles right after they come out of the oven. Press the middle slightly with your finger if you prefer a flatter cookie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these cookies last night and they turned out great! Highly recommend. Also, be careful not to overbake – it’s easy to miss the perfect softness point with pumpkin recipes.
Absolutely adore this pumpkin chocolate chip cookie recipe! It’s such a wholesome treat for the family. Love that it includes pumpkin – always trying to sneak in those extra veggies for the kids.