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Soft Pumpkin Chocolate Chip Cookies make a delicious Fall dessert. Made with pumpkin puree, spices, and melty chocolate chips. These are super soft, easy to make, and will melt in your mouth.
Soft Pumpkin Chocolate Chip Cookies
Pumpkin season is here, again! That means it’s time to make delicious cookies…like this Soft Pumpkin Chocolate Chip Cookie recipe! The best way to describe these cookies are soft with a cake-like texture, and loaded with pumpkin flavor and spices.
These soft cookies make the best dessert for any pumpkin spice and chocolate lover. Made with pure pumpkin and so they aren’t like traditional Chocolate Chip Cookies, they are an orangish color. They are extremely easy to make and the cookie batter can be made in advance so you can have these cookies ready to go at all times.
Serve these cookies fresh and warm with a cold glass of milk, with your favorite ice cream, or any time you’re craving pumpkin spice. Some of my other favorite pumpkin recipes that are loaded with pumpkin spice flavor is my Pumpkin Spice Granola, Pumpkin Pie Bars, and Baked Pumpkin Donuts.
YAY! It’s time again for another fun blog hop that’s been hosted by my sweet friend (and amazing cook and baker) Michaela from An Affair From the Heart. This freaky Friday round is a Fall edition where you’ll find plenty of delicious and hearty recipes to make this season.
How does a blog hop work? Well each food blogger is assigned to another food blogger and we select a fall-themed recipe from their blog, recreate it, photograph it, try it, and then share it with you all. It’s a secret though and that’s what makes this so fun!
This Pumpkin Chocolate Chip Cookie recipe originally comes from Tristin at Home Cooked Harvest. I was randomly selected Tristin’s blog and I’m so glad I did. I’ve learned that Tristin and I have a lot in common- we both are wives, busy moms, loves squeezing in fruits and veggies when she can, and loves quick and fuss-free recipes for busy days. I also learned that Tristin used to live in California which is where I live!
On Home Cooked Harvest, you will find an assortment of family-friendly recipes, healthy recipes, and plenty of treats too! Tristin loves cooking with an Air Fryer which I’m unfamiliar with so I can’t wait to learn how to use it with her easy Air Fryer recipes including Chicken Sausage, Turkey Burgers, and Sweet Potato Cubes.
There were so many delicious looking recipe options it was hard to pick just one but I love all things pumpkin and spice so I knew I had to make these cookies. The other recipes I was debating on making was Pumpkin Pie Cheesecake Bars, Apple Cinnamon Bread, and Old-Fashioned Apple Crisp. Be sure to check out Tristin’s blog, you will surely be able to find plenty of recipes you and your family will love!
See all of our 2022 Freaky Friday Fall Edition Recipes
Hosted by – An Affair from the Heart
- An Affair from the Heart – Pepperoni Pizza Bread
- Aunt Bee’s Recipes – Easy Chicken Tortilla Soup
- The Culinary Compass – Butternut Squash Soup with Coconut Milk
- Devour Dinner – Instant Pot Chicken and Wild Rice
- Family Around the Table – White Chocolate Pumpkin Spice Martini
- Feast + West – Bourbon Caramel Sauce
- Fresh April Flours – Butterfinger Poke Cake
- Home Cooked Harvest – Cinnamon Swirl Pancakes
- Hostess at Heart – The BEST Pumpkin Pie Recipe
- Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
- Life Currents – French Onion Bruschetta
- Off the Eaten Path – Jalapeño Cream Cheese Dip
- The Speckled Palate – German Pancake
- Sue Bee Homemaker – Pumpkin Cheesecake Bites
- Take Two Tapas – Crockpot Pizza Dip
- The Wimpy Vegetarian – Air Fryer Brussels Sprouts
Why You’ll Love This Recipe
Easy and quick to make: These are so easy to whip up and kids can even help. Let them mix, stir, and dab on the chocolate chips.
Portable: You can easily transfer these to any party, event, or Fall festivity by placing them in an airtight container or cover platter with plastic wrap or foil.
Perfect Fall Treat: Pack these in your kids’ lunchbox, take them to the pumpkin patch, bring these to a holiday party, classroom party, or serve them before your kiddos head out go trick or treating. My Mummy Rice Krispie Treats are super fun for kids, especially for Halloween.
- Flour: Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sugar: We use granulated sugar to help sweeten the cookies.
- Baking powder and baking soda: Used to help make the cookies rise and form to get the perfect cookie shape.
- Oil: Any neutral oil will work. Alternatively, you can use cooled melted butter instead.
- Pumpkin puree: The key ingredient! Adds moisture and pumpkin flavor. We can’t make this recipe without it!
- Pumpkin pie spice: Adds the signature flavor of pumpkin pie and spice. You can also make your own from scratch by combining 1 1/2 teaspoons nutmeg, 3 tablespoons cinnamon, 2 teaspoons ground cloves, 2 teaspoons allspice, and 1 1/2 teaspoons ground ginger. This pumpkin spice mix will store well and you can use it for other Fall recipes.
- Chocolate chips: Adds a chocolatey twist to the cookies. Use either semisweet, dark, or milk chocolate chips or chunks.
How To Make Pumpkin Chocolate Chip Cookies
Flour mixture. In a large bowl mix together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
Wet mixture. In a medium bowl, combine pumpkin puree, sugar, vegetable oil, vanilla extract, and egg. Whisk together until combined.
Combine & Mix together. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the chocolate chips and mix again until all of the ingredients are incorporated but don’t over-mix.
Chill in the refrigerator. Cover the bowl with plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes.
Bake. Preheat the oven to 350 degrees F and line a cookie sheets with parchment paper or spray with nonstick spray. Using a mini cookie scoop (equivalent to 2 tablespoons), scoop cookie dough balls and drop on cookie sheet 2 inches apart. Add more chocolate chips to the tops of the cookies (optional). Bake for 10 minutes. Let the cookies sit for 2 minutes before transferring to a cooling rack. Enjoy!
Recipe Tips & Variations
Chocolate: Instead of semisweet chocolate chips you can use dark, white, or milk chocolate chips or chocolate chunks. You can also use mini chocolate chips instead of regular sized chocolate chips.
Nuts: Add your favorite chopped nuts to the cookie dough mixture. Chopped pecans, hazelnuts, walnuts, and almonds make great additions.
Pumpkin chocolate chip bars: Instead of making cookies, make these into Cookie Bars by placing the cookie dough in a grease 13×9 inch baking pan and bake for 15 minutes.
Shaping cookies: Make perfect shaped cookies by using a cookie scoop. If you don’t have a cookie scoop, roll out 2 tablespoons of dough and roll it with your hands.
Soft Pumpkin Cookies: If you want to make these cookies without chocolate, omit the chocolate chips.
Leftovers & Storage
How to store Soft Pumpkin Chocolate Chip Cookies: Since we use fresh pure pumpkin, these cookies are extra moist and soft so it’s best to store them in the refrigerator in an airtight container with wax paper in between each layer. They will store for up to 4 days in the refrigerator and 2 days on the counter.
To freeze baked cookies: Let the cookies cool completely then transfer them to an airtight container or freezer-safe ziplock bag. If you can, place wax paper in between each layer. Cookies will last 1 month in the freezer. Leave cookies out on the counter to thaw.
How to store cookie dough: Make the cookie dough according to the instructions. Scoop and place cookie dough balls on cookie sheet. Flash freeze until hardened, about 30 minutes. Place the hardened cookie dough balls in an airtight container or freezer-safe ziplock bag. Bake for a few minutes longer than recipe instructions.
Other Favorite Fall Recipes
- Banana Pumpkin Bread
- Pumpkin Ice Cream
- Pumpkin French Toast
- Healthy Pumpkin Oatmeal
- Skinny Pumpkin Latte
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Easy Pumpkin Chocolate Chip Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large whole egg
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- In a large bowl mix together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- In a medium bowl, combine pumpkin puree, sugar, vegetable oil, vanilla extract, and egg. Whisk together until combined.
- Pour the liquid mixture into the dry mixture and mix until just combined. Stir in the chocolate chips and mix again until incorporated but be careful not to over-mix.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes.
- Preheat the oven to 350 degrees F and line a cookie sheets with parchment paper or spray with nonstick spray.
- Using a mini cookie scoop (equivalent to 2 tablespoons), scoop dough and drop cookies on prepared cookie sheets. Place 2 inches apart and bake for 10 minutes.
- Let the cookies sit for 2 minutes before transferring to a cooling rack. Enjoy!
- To store leftovers: Store cookies in the refrigerator in an airtight container with wax paper in between each layer. They will store for up to 4 days in the refrigerator and 2 days on the counter.