These soft pumpkin chocolate chip cookies are the kind of treat that makes the whole house smell like autumn. They come together in about 30 minutes with canned pumpkin and a handful of pantry spices.

The cookies stay tender for days thanks to the pumpkin, and the dark chocolate chips add a bittersweet contrast to the warm spice. A reliable weeknight bake that won’t leave you with a sink full of dishes.

Why These Cookies Work

I’ve baked a lot of pumpkin cookies, and this version is the one I keep coming back to. The ratio of pumpkin puree to flour is just right, so they bake up soft with a cake-like crumb rather than spreading flat.

The mix of cinnamon, ginger, and nutmeg gives them a real pumpkin pie warmth, and the dark chocolate chips add just enough bitterness to balance the sweetness.

Ingredients

1 ½ cups (190g) all-purpose flour: spooned and leveled, not packed
1 tsp baking soda: gives them a little lift
1 tsp ground cinnamon: the main warm spice
½ tsp ground ginger: adds a subtle zing
¼ tsp ground nutmeg: for that classic pumpkin pie note
½ tsp fine sea salt: balances the sweetness
½ cup (113g) unsalted butter, softened: use room temperature for easy creaming
½ cup (100g) granulated sugar: helps with spread and crisp edges
½ cup (100g) packed light brown sugar: keeps the center moist
1 large egg, at room temperature: cold eggs can seize the butter
1 tsp vanilla extract: rounds out the flavor
1 cup (245g) pumpkin puree: not pumpkin pie filling
1 cup (170g) dark chocolate chips: or semi-sweet, whichever you prefer

Variations / Substitutions

Swap the chocolate: use semi-sweet or milk chocolate chips for a sweeter cookie, or white chocolate for a creamier bite.
Add a spice twist: replace the cinnamon, ginger, and nutmeg with 1 ½ teaspoons of pumpkin pie spice.
Make them dairy-free: use a stick-style vegan butter and dairy-free chocolate chips.
Try a gluten-free version: a 1:1 gluten-free baking flour blend that contains xanthan gum works well.

If you like these, try my Pumpkin Snickerdoodles.

How to Make Soft Pumpkin Chocolate Chip Cookies

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt. Set the bowl aside.

This spice blend gives the cookies that classic pumpkin pie warmth, so take a quick sniff once it’s mixed. It should smell fragrant and a little spicy.

Step 2: Cream the Butter and Sugar

In a large bowl, use an electric mixer (or a sturdy whisk) to beat the ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar on medium speed until the mixture is light and fluffy, about 2 minutes. Beat in the 1 egg and 1 tsp vanilla until combined.

The butter and sugar mixture should look pale and a bit airy, with no streaks of butter. Scrape down the sides of the bowl once or twice to catch any bits that crept up.

Step 3: Fold in the Pumpkin and Chocolate

Pour in the 1 cup pumpkin puree and mix on low speed until just blended; the mixture may look slightly curdled, but that’s normal. Add the dry ingredients and mix on low just until no white streaks remain, about 30 seconds. Fold in the 1 cup chocolate chips with a spatula.

Be careful not to over-mix once the flour goes in; a few small lumps are fine, and overworking the dough can make the cookies tough. The dough will be soft and sticky, like a thick cake batter.

Step 4: Bake the Cookies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons (about 2 tbsp each) onto the prepared sheets, spacing them 2 inches apart. Bake one sheet at a time until the edges are set and the tops look dry but still spring back lightly, 12 to 14 minutes.

The cookies will be puffed and golden around the edges when they’re done. They’ll look underbaked in the center, but that’s what keeps them soft as they cool on the sheet.

Step 5: Cool and Serve the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack using a thin spatula. Serve warm, with a cold glass of milk if you like.

They’ll firm up as they cool but stay wonderfully tender in the middle. The chocolate will still be melty if you eat one right away, which is hard to resist.

Tips for Soft Pumpkin Cookies

Use canned pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
Measure the flour by spooning it into the cup and leveling it off; too much flour makes the cookies dry.
Don’t overmix once the flour is added, stir just until you no longer see dry streaks.
For extra thick cookies, chill the dough for 30 minutes before scooping.

Bake times by scoop size:

Scoop size	Dough per cookie	Bake time
Rounded teaspoon (small)	1 tbsp	10 to 12 mins
Rounded tablespoon (standard)	2 tbsp	12 to 14 mins
Large cookie scoop	3 tbsp	14 to 16 mins

Storing Leftover Cookies

Keep cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze baked cookies, layer them between sheets of parchment in a freezer-safe container for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Can I use fresh pumpkin puree?

Yes, but make sure to drain it first. Fresh puree often has more water, so blot it with paper towels to avoid soggy cookies.

Why did my cookies turn out cakey?

Pumpkin naturally makes cookies soft and cake-like, so that’s the intended texture here. If you want them a little denser, flatten the dough slightly before baking.

Can I freeze the cookie dough?

Yes. Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 1 to 2 extra minutes.

Can I double this recipe?

Absolutely. Use a large mixing bowl and beat the butter and sugars until light and fluffy. Bake one sheet at a time for even browning.