Soft, puffy pumpkin chocolate chip cookies loaded with fall flavor. Eat one (or five) for breakfast—it’s pumpkin season!

Soft and Chewy Pumpkin Chocolate Chip Cookies

Fall is here, and that means pumpkin everything. I’m talking mugs of pumpkin hot cocoa, pumpkin scented candles, and of course… cookies you’ll want to eat straight from the pan. These soft pumpkin chocolate chip cookies are exactly that—like little pillows of cake-y, chocolate-y, pumpkin-y heaven.

Confession: I ate two before dinner, and then one for breakfast. So much for my pre-holiday diet goals. Don’t judge me—just join me.

Why These Pumpkin Chocolate Chip Cookies Are a Must-Bake

• Soft and puffy: Cake-like texture that stays tender even on day two.
• Pumpkin spice perfection: Cinnamon, pumpkin, chocolate… basically fall in cookie form.
• Easy enough for a weeknight bake: Seriously, you can make these while in your PJs.

How to Make Them

Ingredients (Makes 24 Cookies)

• 1 cup canned pumpkin
• 1 cup sugar
• ½ cup vegetable oil
• 1 large egg
• 1 tsp baking soda
• 1 tsp milk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• 2 cups semisweet chocolate chips
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or a Silpat.
2. In a large bowl, mix pumpkin, sugar, oil, and egg.
3. Stir baking soda into milk in a small bowl until dissolved.
4. In another bowl, combine flour, baking powder, cinnamon, and salt. Add to pumpkin mixture and stir until just combined.
5. Fold in chocolate chips and vanilla. Don’t overmix—these cookies like their fluff.
6. Drop by 2-tablespoon scoops onto prepared sheet, 2 inches apart.
7. Bake 10–12 minutes, until edges are lightly golden. Let cool 2 minutes on sheet, then transfer to a wire rack.

More Pumpkin Cookie Goodness

If these cookies leave you wanting more:

• 3-Ingredient Pumpkin Chocolate Chip Cookies (yes, only three!)
• Pumpkin Cookies with Chocolate Glaze (fancy, but easy)
• Pumpkin Cookie Bites (bite-sized happiness)

These cookies are basically autumn in your mouth. Soft, sweet, and ridiculously easy to make. You might even eat one before your coffee. Okay… or three.

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

Print Recipe Pin Recipe

Pumpkin Chocolate Chip Cookies Recipe

Servings: 24 Cookies

Soft, puffy pumpkin chocolate chip cookies loaded with fall flavor. Eat one (or five) for breakfast—it’s pumpkin season!

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Total Time:22 minutes mins

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 cups semisweet chocolate chips
• 1 tablespoon vanilla extract

Instructions

• Preheat oven to 350. Line cookie sheets with a Silpat or parchment paper. Set aside.
  
• In a large bowl, combine pumpkin, sugar, oil, and egg.
• In a small bowl, stir baking soda into milk and dissolve.
• Stir together flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips, and vanilla; stir lightly just to combine.
• Drop dough by 2-tablespoons on your prepared cookie sheets, approximately 2 inches apart. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes, then remove to wire racks to cool completely.

Nutrition

Serving: 1 cookie · Calories: 165 kcal · Carbohydrates: 25 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 8 mg · Sodium: 99 mg · Potassium: 155 mg · Fiber: 2 g · Sugar: 14 g · Vitamin A: 1607 IU · Vitamin C: 0.4 mg · Calcium: 31 mg · Iron: 2 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: cookies