If you like any form of spiced pumpkin treats, then these Soft and Chewy Pumpkin Chocolate Chip Cookies are going to BLOW YOUR MIND!!

I was surprised how subtle the pumpkin flavor is, and that the spices work so well with the pumpkin. It is super soft and chewy and looks so beautiful with the irregular mounds of delicious dough on top.

This cookie is the TOP DOG for chocolate chip cookies… but with pumpkin. Yum!

Alright, you ready to get started?! Let’s get baking?

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Supplies

Cookie Pan
Parchment paper or nonstick baking mat
Nonstick cooking spray
Spatula
Small microwaveable bowl
Medium & Large bowl
Cooling rack

Directions to make Soft & Chewy Pumpkin Chocolate Chip Cookies

Melt the butter in a small microwaveable bowl and set aside to cool a bit.

In a medium bowl, add the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin spice together and give it a quick whisk.

In a large bowl, combine the melted butter (that has been slightly cooled), brown sugar, and granulated sugar. Whisk together until the sugar is thoroughly mixed. The mixture should be very wet and liquidy.

Add in the vanilla extract.

Place some paper towels on your work space or on a plate, and spread the pumpkin puree on top. Place a few more paper towels on top and press down to remove some of the moisture from the pumpkin puree. You want to make sure it isn’t too wet when you put it into the batter. Measure the puree AFTER you squeeze out the moisture.

Add the pumpkin puree into your wet ingredient bowl, and combine well.

Then, take your dry ingredients and add it to the wet ingredients, and thoroughly incorporate. At this point, the mixture will be very soft and creamy.

Add the chocolate chips and mix well again.

Place dough covered in the fridge to chill for 30 minutes, or up to 3 days.

Preheat oven to 350°F (177° C) and prep two baking sheets with parchment paper or a silicone baking mat .

Scoop out heaping tablespoons of dough and roll it into balls. Press the dough balls slightly into the pan. These cookies don’t spread too much, so you will want to press it a bit or you will have very thick, mounded cookies.

Add some chocolate chip pieces to the top of the cookie balls.

Bake for about 10-12 minutes, or until the sides are set. The centers may still be soft.

Allow to cool on a baking rack to cool completely.

Add some chocolate chip pieces to the top of the cookie balls.

Bake for about 10-12 minutes, or until the sides are set. The centers may still be soft.

Allow to cool on a baking rack to cool completely.

Frequently asked questions about Chocolate Chip Pumpkin Cookies

I have a can of pumpkin pie filling. Can I use that instead of pumpkin puree? Pumpkin puree is made of 100% pumpkin. There are no added sugars or seasonings that the pumpkin pie filling has. If you use pumpkin pie filling, your cookies will taste very different from this recipe.

I can’t find pumpkin puree. Can I make my own? Yes! You can easily make your own pumpkin puree by roasting the pumpkins and tossing the flesh into the food processor and blend until smooth and creamy.

Why do I need to absorb the water from the pumpkin puree for this recipe? If you don’t remove the water from the pumpkin puree your cookies will turn out cakey, and not dense and chewy like a cookie.

How do I keep these cookies soft after baking? After the cookies are completely cooled, you can toss a half slice of bread into the cookie container. The moisture from the bread will absorb into the cookies, allowing them to stay fresh longer.

I ran out of pumpkin pie spice. Do I need to run to the store? You can easily substitute out pumpkin pie spice with 1/4 teaspoon of ground nutmeg, all-spice, and cloves. Check out this useful substitution chart for more suggestions on swapping out ingredients.

Do I need to chill these cookies or can I skip that step? This cookie dough is very soft. You will find it much easier to work with when the dough is chilled. It only needs 30 minutes to chill, but you can chill it for up to 3 days if you need to fit it into your schedule.

Can I freeze the cookie dough to bake later? You can easily freeze the dough for up to three months. I recommend forming them into balls before freezing. You do not need to thaw them before baking, but you may need to add another minute to the baking time.

Can I freeze these chocolate chip pumpkin cookies? Yes! These cookies work well frozen. You can freeze them in a well-sealed container for up to 3 months.

Looking for more fall recipes?

How to make these Soft & Chewy Pumpkin Chocolate Chip Cookies

The Best Soft & Chewy Pumpkin Chocolate Chip Cookies

Author: Melissa
Prep Time: 45 minutes (includes chill time)
Cook Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: 18 cookies 1x

Print Recipe

Description

This soft and chewy Chocolate Chip Pumpkin Cookies has a subtle pumpkin flavor and is infused with pumpkin spice. Its crazy delicious, and the tops look so beautiful!

Scale

Ingredients

1/2 cup (115 g) unsalted butter, melted and slightly cooled
1–1/2 cups (200 g) all-purpose flour, spoon and leveled
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/-1/2 teaspoon ground cinnamon
3/4 pumpkin pie spice *
1/4 cup (50 g) packed brown sugar
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
3/4 cup (172 grams) pumpkin puree, *see instructions to remove moisture
1/2 cups chocolate chips, plus more for pressing into the tops

If you don’t have pumpkin pie spice, substitute it for:

1/4 ground nutmeg
1/4 teaspoon ground all-spice
1/4 teaspoon ground cloves

Check out this page for common baking substitutions: https://whiskingupyum.com/common-baking-substitutions/

Instructions

Melt the butter in a small microwaveable bowl and set aside to cool a bit.
In a medium bowl, add the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin spice together and give it a quick whisk.
In a large bowl, combine the melted butter (that has been slightly cooled), brown sugar, and granulated sugar. Whisk together until the sugar is thorughouly mixed. The mixture should be very wet and liquidy.
Add in the vanilla extract.
Place some paper towels on your work space or on a plate, and spread the pumpkin puree on top. Place a few more paper towels on top and press down to remove some of the moisture from the pumpkin puree. You want to make sure it isn’t too wet when you put it into the batter. Measure the puree AFTER you squeeze out the moisture.
Add the pumpkin puree into your wet ingredient bowl, and combine well.
Then, take your dry ingredients and add it to the wet ingredients, and thoroughly incorporate. At this point, the mixture will be very soft and creamy.
Add the chocolate chips and mix well again.
Place dough covered in the fridge to chill for 30 minutes, or up to 3 days.
Preheat oven to 350°F (177° C) and prep two baking sheets with parchment paper or a silicone baking mat .
Scoop out heaping tablespoons of dough and roll it into balls. Press the dough balls slightly into the pan. These cookies don’t spread too much, so you will want to press it a bit or you will have very thick, mounded cookies.
Add some chocolate chip pieces to the top of the cookie balls.
Bake for about 10-12 minutes, or until the sides are set. The centers may still be soft.
Allow to cool on a baking rack to cool completly.

Notes

Cookies stay fresh for one week when covered at room temperature

Category: Cookies
Method: Baking
Cuisine: American

Keywords: Pumpkin chocolate chip cookies

Have fun making these Soft & Chewy Pumpkin Chocolate Chip Cookies!

I hope you enjoyed this recipe as much as I did!

I love hearing from my readers. Let me know in the comments below how you like it!

And, don’t forget to give the recipe 5 stars if you loved the cookies!