Soft Pumpkin Chocolate Chip Cookies

So you want cookies that feel like a warm hug from autumn? Meet these Soft Pumpkin Chocolate Chip Cookies—pillowy, spiced, and studded with gooey chocolate chips. They’re basically pumpkin pie’s cooler, more portable cousin.

No fancy skills, no long chill time—just grab a bowl and get ready to make your kitchen smell like a cozy café.

Why This Recipe is Awesome

Let’s be honest—some pumpkin cookies turn out cakey, dry, or bland. Not these bad boys. These are:

• Super soft and chewy – Like little pumpkin clouds.
• Perfectly spiced – Cinnamon, nutmeg, and cozy vibes galore.
• Studded with chocolate – Because chocolate makes everything better.
• Ridiculously easy – No mixer, no stress, no regrets.

It’s like sweater weather in cookie form.

Ingredients You’ll Need

Gather your fall favorites:

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar
  
• 1/4 cup granulated sugar
  
• 1/3 cup pumpkin puree (not pie filling!)
• 1 tsp vanilla extract
  
• 1 1/2 cups all-purpose flour
  
• 1/2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1 tsp ground cinnamon
  
• 1/4 tsp nutmeg
  
• 1/4 tsp salt
  
• 3/4 cup chocolate chips (semi-sweet or dark—your call)

Optional: a sprinkle of flaky salt on top for that bakery touch ✨

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper (cookie life insurance).
2. Mix the wet stuff – In a big bowl, whisk melted butter, sugars, pumpkin puree, and vanilla until smooth.
3. Add the dry stuff – Stir in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until just combined
4. Fold in chocolate chips – Be generous. Life’s too short for too few chips.
5. Scoop the dough – Use a cookie scoop or spoon to drop balls onto the baking sheet. Slightly flatten (pumpkin cookies don’t spread much).
6. Bake 10–12 minutes, until the edges are set but centers look soft.
7. Cool for 5 minutes, then transfer to a rack. The smell? Pure fall magic.

Common Mistakes to Avoid

• Using pumpkin pie filling – Nope. Too wet, too spiced. Stick to 100% puree.
• Overbaking – They’ll firm up as they cool. Don’t wait for golden brown.
• Skipping the flatten step – These cookies like to stay fluffy. Help them out.
• Too much flour – Spoon and level, don’t pack it in like sand at the beach.

Alternatives & Substitutions

• Gluten-free? Use a 1:1 gluten-free flour blend.
• Dairy-free? Sub coconut oil or vegan butter +dairy-free chips.
• No chocolate chips? Try white chocolate or chopped pecans.
• Want extra spice? Add a pinch of cloves or pumpkin spice mix.

FYI: You can chill the dough for 30 minutes for thicker cookies—but if you’re impatient (same), bake right away.

More Recipes:

• Scrumptious Blueberry Cream Cheese Muffins
• Sweet Blueberry Biscuits
• Top 10 Stunning Summer Salad Recipes

FAQs

Can I use fresh pumpkin?

Sure! Just make sure it’s well-puréed and drained—no soggy dough, please.

Do these need eggs?

Nope! The pumpkin acts as a natural binder. Surprise win!

Can I freeze the dough?

Absolutely. Scoop into balls, freeze, then bake straight from frozen—just add 2 minutes.

How long do they last?

Up to 5 days in an airtight container. They stay soft and dreamy.

Can I double the recipe?

Yes, and you should. Future you will be very thankful.

Are they more cake-like or chewy?

Soft and cakey with chewy edges—basically the best of both worlds.

Can I drizzle icing on top?

Oh, yes. Mix powdered sugar with milk for a quick glaze. Go full fall glam.

Final Thoughts

There you go—Soft Pumpkin Chocolate Chip Cookies that taste like a cozy sweater, a fall candle, and a chocolate bar all rolled into one. They’re soft, spiced, and oh-so comforting—perfect for sharing… or not (no judgment).

So grab a mug of coffee, light that candle, and enjoy the sweetest taste of fall. You’ve officially nailed pumpkin season. 🎃💛🍪