Soft Pumpkin Chocolate Chip Cookies

It was one of those chilly autumn weekends in a cabin near the lake and nothing fancy, just a couple of nights to relax and eat way too much food and of course I volunteered to bring dessert and drinks because honestly that’s my favorite part and the first thing that came to mind was my pumpkin chocolate chip cookies because they’re soft and cozy and the kind of cookie you can’t stop at one.

So I made a double batch just to be safe, even though I knew they wouldn’t last the whole trip. And well, that’s what these cookies are for me, and they remind me of my mom baking in the kitchen with flour on her sweater and the smell of cinnamon in the whole house, and I love that I can feel the same feeling with my husband and kids now.

We also needed something to sip on because you can’t just have cookies without a drink to balance the sweetness so I made harvest punch and it’s this bright fruity mix that tastes like fall in a glass and it’s great because the kids feel like they’re getting a special drink and the adults can add a little extra kick if they want to and when we finally got to the cabin.

We unpacked fast because everyone was already eyeing the cookie tin, and I swear the moment I lifted the lid, half the batch disappeared, and the funniest part is my first attempt at these cookies years ago was a disaster because I forgot the baking soda and ended up with sad, flat discs, but now they’re my most requested recipe.

By the time the sun went down, we were sitting on the porch wrapped in blankets with cookies in one hand and mugs of harvest punch in the other, and the kids were laughing about who got the biggest chocolate chip, and I couldn’t help but think.

These are the moments you hold on to because the cookies might be gone in a flash, but the memories stick around. And honestly, that’s why I love making them so much, and if you haven’t tried this combo yet, you’re definitely in the right place because it’s as close to edible happiness as it gets.

INGREDIENTS

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semi-sweet chocolate chips

How to make Pumpkin Chocolate Chip Cookies

Step 1:

In a large mixing bowl, stir together the pumpkin puree, sugar, vegetable oil, and egg until everything is smooth and well-blended.

Step 2:

Add the dry ingredients. In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Slowly add this mixture to the pumpkin mixture, stirring gently so it combines well.

Step 3:

Mix baking soda and milk. In a small cup, stir baking soda into milk until it dissolves. Then pour it into your batter along with the vanilla extract.

Step 4:

Add chocolate chips. Gently fold the chocolate chips into the batter so they’re spread throughout.

Step 5:

Scoop onto a baking sheet. Line a baking sheet with parchment paper. Drop spoonfuls of dough about 2 inches apart.

Step 6:

Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, or until the cookies feel firm when touched.

Step 7:

Cool and enjoy. Let them cool on a wire rack before eating.

KITCHEN EQUIPMENT NEEDED

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Mixing spoon or spatula
• Small cup for mixing baking soda and milk
• Baking sheet
• Parchment paper
• Wire cooling rack

What To Eat With These Pumpkin Chocolate Chip Cookies

Last Saturday, I made a large batch of Pumpkin Chocolate Chip Cookies while the leaves were swirling outside. They were actually still moist and tender from the oven.

My kids gathered at the counter, waiting for the first bite. Not only do I serve a plate for my husband with his coffee, but I also pair them with Brown Butter Pumpkin Snickerdoodle Cookies and a pitcher of Autumn Harvest Punch, the sparkling cider making everything feel extra festive.

I then served an apple crisp and some maple pecan sweet rolls. My cookies were gone before the end of the evening, and everyone had gone home with a cinnamon smell like it was already Thanksgiving.

FAQ

What is Soft Pumpkin Chocolate Chip Cookies made of?

They’re made of pumpkin puree, sugar, flour, spices, and chocolate chips for a soft and sweet cookie.

What do Pumpkin Chocolate Chip Cookies taste like?

They taste sweet with hints of cinnamon and bursts of chocolate.

Can I use fresh pumpkin?

Yes, just cook and puree it until smooth, but make sure it’s not too watery.

Can I make Pumpkin Chocolate Chip Cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend.

How long do they last?

Stored in an airtight container, they last about 3–4 days.

Can I freeze pumpkin chocolate chip cookies?

Yes, freeze baked cookies for up to 2 months or dough for later baking.

Can I skip the chocolate chips?

Yes, you can replace them with nuts or dried fruit.

Can I make them vegan?

Yes, use an egg replacer and dairy-free chocolate chips.

Can I double the recipe?

Yes, you can double your pumpkin chocolate chip cookies.

Do Pumpkin Chocolate Chip Cookies taste more like pumpkin or chocolate?

They have a balanced flavor, pumpkin spice in the cookie and sweet chocolate in each bite.