Hey y'all! If you're searching for the ultimate fall treat, these Pumpkin Chocolate Chip Cookies Soft Bake are everything you've been dreaming of—super soft, perfectly spiced, and studded with melty chocolate chips. Whether it's a cozy family night, a school bake sale, or your next holiday get-together, this recipe is sure to be a crowd pleaser. Let's get cooking!
Why You'll Love This Pumpkin Chocolate Chip Cookies Soft Bake
- Incredibly soft, chewy texture with a hint of autumn spice in every bite.
- Simple ingredients and easy steps make this recipe perfect for all baking levels.
- Stays moist for days—great for make-ahead treats or gifting.
- Deliciously rich with chocolate and real pumpkin flavor.
- Perfect for holidays, potlucks, or just a sweet afternoon pick-me-up!
Ingredients for Pumpkin Chocolate Chip Cookies Soft Bake
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar, packed
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup (90g) semi-sweet chocolate chips (plus extra for topping)
Directions: How to Make Pumpkin Chocolate Chip Cookies Soft Bake
Step 1: Prep for Success
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper.
Step 2: Make the Wet Mixture
- In a medium bowl, whisk together the melted butter and brown sugar until well blended.
- Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
Step 3: Mix the Dry Ingredients
- In a separate large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 4: Combine & Fold in Chocolate Chips
- Gradually stir the wet mixture into the dry ingredients using a spatula until just combined.
- Fold in the chocolate chips gently—don't overmix.
Step 5: Shape & Bake
- Scoop dough onto prepared baking sheets using a medium cookie scoop (about 2 tablespoons per cookie). Leave about 2 inches between each cookie.
- Press a few extra chocolate chips on top for that bakery-style look.
- Bake for 11-13 minutes, or until edges are just set but centers still look soft.
Step 6: Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep time: 10 minutes
Total time: 23-25 minutes
Yield: About 18 cookies
Notes: Tips for Perfect Pumpkin Chocolate Chip Cookies Soft Bake
- Use pure pumpkin puree, not pumpkin pie filling—learn the difference here.
- For extra soft cookies, don't overbake—centers should still look slightly underdone when you remove them from the oven.
- Chill the dough for 20-30 minutes if you want extra thick cookies.
Variations: Pumpkin Chocolate Chip Cookies Soft Bake Your Way
- Add ½ cup chopped toasted pecans or walnuts for crunch.
- Swap semi-sweet chips for white chocolate or cinnamon chips for a flavor twist.
- Mix in a handful of dried cranberries for a festive touch.
Required Equipment for Pumpkin Chocolate Chip Cookies Soft Bake
- Large and medium mixing bowls
- Whisk and spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (2 tablespoon size recommended)
- Wire cooling rack
Storage Instructions: Keep Your Pumpkin Chocolate Chip Cookies Soft
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 2 months. Thaw at room temp before enjoying.
Suggested Pairings & Serving Recommendations
- Enjoy with a glass of cold milk or a steaming mug of chai.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Pack in lunchboxes or wrap up as a sweet edible gift!
Pro Tips for the Best Pumpkin Chocolate Chip Cookies Soft Bake
- Pat pumpkin puree dry with paper towels to avoid excess moisture—learn why here.
- Use room temperature ingredients for even mixing.
- Don’t skip the extra chips on top for bakery-style presentation. For more baking tips, check out King Arthur Baking’s guide.
FAQ: Pumpkin Chocolate Chip Cookies Soft Bake
- Can I use fresh pumpkin instead of canned?
- Yes, just make sure your fresh pumpkin is pureed and drained well to avoid extra moisture.
- Can I make these cookies gluten-free?
- Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
- Why did my Pumpkin Chocolate Chip Cookies turn out cakey?
- Too much moisture or overmixing the dough can lead to cakey cookies; pat pumpkin dry and don’t overmix for the best texture.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
-
1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
2In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
-
3In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
-
4Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
-
5Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
-
6Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130 caloriescal
Protein:
2gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
19gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!