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Soft Pumpkin Chocolate Chip Cookies – Easy Fall Dessert

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These soft pumpkin chocolate chip cookies are perfectly tender, packed with warm fall spices and melty chocolate chips. A crowd-pleasing dessert that stays soft for days and is ready in just 30 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (blotted with paper towel)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy. Scrape down sides.
  4. Beat in egg and vanilla extract until combined. Add blotted pumpkin puree and mix on low until just incorporated (mixture may look curdled).
  5. Gradually add flour mixture to wet ingredients, mixing on low speed until no white streaks remain. Do not overmix.
  6. Fold in chocolate chips with a rubber spatula until evenly distributed. Dough will be soft and slightly sticky.
  7. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges are set and tops are no longer shiny (centers will look slightly underdone).
  8. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blot pumpkin puree with a paper towel to remove excess moisture—this prevents flat cookies. Use room temperature ingredients for best results. Do not overbake; cookies should look slightly soft in the center when removed from oven. For warm kitchens, chill dough for 10 minutes before baking. Store in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to keep cookies soft. Freeze baked cookies for up to 3 months or freeze dough balls for fresh cookies anytime.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, soft cookies, pumpkin spice, easy cookie recipe

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