The arrival of fall means one thing in the kitchen: it’s time for all things pumpkin spice. And while lattes and pies get all the attention, nothing is quite as comforting and effortless as a batch of soft, cakey Pumpkin Chocolate Chip Cookies. This is the ultimate autumn baking recipe, blending the best qualities of a spice cookie with the tenderness of a mini pumpkin cake.
These aren’t your typical thin, chewy chocolate chip cookies. Due to the addition of pumpkin puree, which is mostly water, these cookies boast a famously soft and pillow-like texture that stays fresh for days. We use a perfect blend of brown sugar and granulated sugar to ensure the edges are lightly caramelized while the centers remain moist and fluffy. With a simple mix of cinnamon, nutmeg, and ginger, and the comforting bursts of melted chocolate, this recipe is guaranteed to be your go-to every time the leaves start to change.
Best of all? This recipe is incredibly easy, requires no chilling time, and is ready to go from bowl to oven in under 15 minutes. Get ready for your kitchen to smell like pure autumn heaven—these soft pumpkin cookies are the perfect fall treat.
Why These Pumpkin Cookies Achieve Perfection
The secret to these cookies’ incredible texture lies in a careful balance of moisture and leavening agents. Here is the science behind why this recipe works every time:
- The Power of Pumpkin Puree: Unlike most cookie doughs, this one gets significant moisture from the pumpkin. This liquid prevents the gluten structure from getting too strong, which is what keeps the cookies tender, thick, and cakey rather than thin and crisp. Crucially, it replaces some of the fat and liquid needed in the recipe, making them incredibly moist.
- The Role of Leavening: We use both baking soda and baking powder. Baking powder helps the cookies puff up immediately, contributing to that desirable cakey height, while the baking soda aids in spreading slightly and achieving a soft chew.
- No Chill Time Required: Because the dough is naturally thicker and softer due to the pumpkin and the ratio of dry ingredients, there is no need to chill the dough before baking. This makes them the ultimate quick and easy fall dessert.
- Balanced Spice Blend: We rely on a homemade blend of spices rather than overwhelming the flavor with pre-mixed pumpkin pie spice. This allows the gentle sweetness of the pumpkin and the richness of the chocolate to shine through.
- Softened Butter Method: Starting with soft (but not melted) butter ensures that when creamed with the sugar, the mixture incorporates air, resulting in a lighter, more cake-like crumb, rather than a dense, chewy one.
Ingredients
Make sure to use 100% pure canned pumpkin puree, not pumpkin pie filling. The wrong product will ruin the texture.
For the Pumpkin Chocolate Chip Cookies
- 21/2 cups all-purpose flour, scoop and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon Kosher salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (4 ounces) pure pumpkin puree (NOT pumpkin pie filling)
- 1 large egg yolk, at room temperature
- 1 cup (about 6 ounces) semi-sweet chocolate chips (or 11/2 cups for extra chocolate)
Step-by-Step Instructions: Mix, Scoop, and Bake
Follow these steps precisely to guarantee the perfect soft texture and prevent the cookies from spreading too thinly.
Part 1: Mixing the Dough (15 Minutes)
- Prep Oven and Pan: Preheat your oven to 375∘F (190∘C). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
- Add Pumpkin and Extracts: Beat in the vanilla extract, pumpkin puree, and the single egg yolk. Mix on medium speed until the mixture is uniform and creamy (don’t worry if it looks slightly curdled at this stage; it will come together when the flour is added).
- Combine Wet and Dry: Gradually add the dry ingredients mixture to the wet mixture on low speed. Mix only until the flour is just combined. Do not overmix, which develops gluten and can make the cookies tough.
- Fold in Chocolate: Gently fold in the chocolate chips using a rubber spatula.
Part 2: Baking the Cookies (10 Minutes)
- Scoop Dough: Use a medium cookie scoop (about 1.5 tablespoons) or drop rounded spoonfuls onto the prepared baking sheet. Leave about 2 inches between each cookie. Do not flatten the dough balls; leave them tall.
- Bake: Bake for 9–12 minutes.
- Check Doneness: The cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft and puffy.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows the centers to set up completely. Transfer the cookies to a wire rack to cool completely before storing or frosting.
Pro Tips for the Ultimate Soft Pumpkin Cookies
Achieving that famous pillowy, cakey texture is simple, but requires attention to the ingredients and mixing technique.
- The Crucial Puree Check: Always use 100% pure canned pumpkin puree. Do not mistake this for pumpkin pie filling, which is pre-sweetened and spiced, and contains different stabilizers that will cause the cookies to spread and ruin the texture.
- Preventing a Dry Cookie: Avoid adding too much flour. If you simply scoop the flour out of the bag with your measuring cup, you will end up with too much and the cookies will be dry. Always spoon the flour into the measuring cup and then level it off with a straight edge.
- The Single Yolk Advantage: This recipe uses only one egg yolk, skipping the white. The yolk adds richness and helps bind the dough without adding excessive moisture that could lead to spreading.
- Don’t Overbake: Over-baking is the number one cause of dry, hard cookies. Pull them out when the centers look just set and slightly shiny. The residual heat on the baking sheet will finish the cooking process.
- The Secret to Puffiness: Make sure your baking soda and baking powder are fresh (they lose potency over time). They are the driving force behind the cakey, fluffy texture of these pumpkin cookies.
Serving Suggestions and Flavor Variations
While perfect straight out of the oven, a little extra touch can make these Pumpkin Chocolate Chip Cookies truly next-level.
Serving Suggestions
- The Cream Cheese Finish: The classic pairing! Once the cookies are cooled, top them with a generous dollop of Brown Butter Cream Cheese Frosting (recipe below).
- Warm and Cozy: Serve them warm alongside a cup of hot coffee, tea, or, of course, a pumpkin spice latte.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for an incredible fall dessert sandwich.
- Dipping Sauce: Serve them with a side of warm caramel or butterscotch sauce for dipping.
Creative Variations
- Brown Butter Frosting: Before mixing the butter with the sugar, brown 1/2 cup of the unsalted butter on the stovetop. This infuses the entire cookie with a rich, nutty depth of flavor.
- Add-Ins: Swap 1/2 cup of the chocolate chips for 1/2 cup of chopped toasted walnuts or pecans for added crunch, or white chocolate chips for a sweeter, creamier contrast.
- Less Cakey, More Chewy: For a slightly chewier cookie, substitute 1/2 cup of the granulated sugar with 1/2 cup of extra light brown sugar. This increases the moisture and results in a denser cookie.
- Ginger Zing: Add 1/4 teaspoon of allspice and 1/2 teaspoon of extra ginger (freshly grated is best) to your dry mix for a more intense, fiery spice profile.
Bonus Recipe: Brown Butter Cream Cheese Frosting
This tangy, nutty frosting is the ultimate topping for your Pumpkin Chocolate Chip Cookies.
- 1/4 cup (4 Tbsp) unsalted butter
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
- Brown the Butter: Melt 1/4 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, the foam subsides, and brown bits form at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a bowl to cool slightly.
- Make Frosting: Beat the softened cream cheese with the cooled brown butter until smooth. Add the confectioners’ sugar and vanilla extract. Beat until smooth, adding milk one tablespoon at a time until the desired spreading consistency is reached.
- Frost: Spread or pipe over completely cooled cookies.
Frequently Asked Questions
- Why did my pumpkin cookies spread too much and look flat? The most common reason for flat pumpkin cookies is too much moisture.
- Too Much Pumpkin: Ensure you accurately measured the pumpkin puree (1/2 cup max). Canned pumpkin puree can vary in moisture; if it looks very wet, you can blot a bit of the excess liquid off with a paper towel before measuring.
- Warm Butter/Dough: If your butter was too soft, or if you mixed the dough for too long and it warmed up, the cookies will spread.
- Too Little Flour: Make sure you are using the scoop and level method for your flour to prevent accidentally using less than the recipe calls for.
- Can I use fresh pumpkin puree? Yes, but you must ensure it is very dry. Fresh pumpkin puree usually contains more water than canned. After cooking and blending the fresh pumpkin, strain it through cheesecloth or a fine-mesh sieve for at least an hour to remove excess liquid before measuring the 1/2 cup for the recipe.
- Can I freeze the cookies? Yes, you can freeze both the dough and the baked cookies.
- Dough: Scoop the dough balls onto a baking sheet, freeze until solid, and then transfer them to a freezer-safe zip-top bag. Bake from frozen, adding 2–3 minutes to the baking time.
- Baked Cookies: Allow the cookies to cool completely (do not frost them first). Place them in a freezer-safe container, separated by parchment paper, and freeze for up to 3 months. Thaw overnight at room temperature.
- Why are my cookies not as cakey as I hoped? If the cookies are dense instead of cakey, you may have over-mixed the dough once the flour was added. Over-mixing develops gluten, resulting in a tougher, denser texture. Mix only until the flour streaks disappear. Also, check the freshness of your leavening agents (baking powder/soda).
- What is the difference between a pumpkin cookie and a pumpkin drop cake? This style of pumpkin cookie is very similar to a drop cake or a soft, spiced scone due to the high moisture content from the pumpkin. The defining feature is the ratio of fat and sugar to flour; while they are soft and cakey, they still contain enough butter and sugar to brown and set like a cookie, whereas a drop cake relies more on structure from whipped eggs.
These Pumpkin Chocolate Chip Cookies are the ultimate fall indulgence—simple, satisfying, and unbelievably soft. Enjoy the baking process and the delicious results!
Don’t forget to Pin this recipe for later and share your favorite pumpkin baking memory in the comments below!
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor. Made with pumpkin puree, warm spices, and plenty of chocolate chips, they’re the perfect autumn treat.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden. Cool on wire racks.
Notes
For extra flavor, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 5 days, or freeze for longer storage.