Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies feature a soft, cake-like texture with warm fall spices, real pumpkin puree, and generous chocolate chips. They’re quick to make, require no chilling, and perfectly capture the cozy essence of autumn baking.
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Combine the wet ingredients in a large bowl by whisking together the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth and well incorporated.
- Mix the dry ingredients in a separate bowl by whisking together the flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, which can make the cookies tough.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the soft dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be softer than traditional cookie dough.
- Press a few extra chocolate chips onto the tops of each cookie dough mound for a more attractive finished appearance.
- Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft. They should spring back lightly when touched.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies will stay soft for days when stored in an airtight container at room temperature.
- The dough will be wetter and more cake-like than traditional cookie dough—this is normal!
- For a more pronounced spice flavor, add an extra ½ teaspoon of cinnamon.
- These cookies freeze beautifully for up to 3 months—perfect for advance holiday baking.
- For best results, use room temperature ingredients, especially the egg.