Name: Soft Batch Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-488660H58M51S
Total time: PT-488660H58M51S
Cuisine: American
Ingredients: 2 ½ cups all‑purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 Tablespoon pumpkin pie spice; ½ teaspoon salt; 1 ½ cups granulated sugar; ½ cup butter, softened; 1 cup pure pumpkin purée; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup semi‑sweet chocolate chips (mini or regular)

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Soft batch pumpkin chocolate chip cookies are the ultimate fall treat. These cookies are packed with cozy spices, rich pumpkin flavor, and melty chocolate chips. Each bite is tender and chewy — just the way I like my cookies when the weather starts to cool down.

Soft Batch Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how easy these pumpkin cookies are to make, and how they fill the kitchen with the warm scent of fall spices. The texture is perfectly soft, thanks to the pumpkin purée, and the chocolate chips add just the right amount of sweetness. Whether I’m baking for a crowd or just treating myself, this recipe never fails. They store well, travel well, and always bring a smile.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all‑purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups granulated sugar
½ cup butter, softened
1 cup pure pumpkin purée
1 large egg
1 teaspoon pure vanilla extract
1 cup semi‑sweet chocolate chips (mini or regular)

directions

I preheat the oven to 350°F (about 175°C) and either grease the baking sheets or line them with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
In a separate large bowl, I beat the softened butter and sugar together until it’s well blended.
Then, I mix in the pumpkin purée, egg, and vanilla extract until smooth.
Gradually, I add the dry ingredients into the wet mixture, stirring just until everything is combined. I’m careful not to over-mix here.
I fold in the chocolate chips so they’re evenly spread throughout the dough.
Using a tablespoon, I drop rounded scoops of dough onto the prepared baking sheets.
I bake the cookies for 15–18 minutes, or until the edges just start to turn golden and the tops are set.
Once baked, I let them cool on the sheet for a few minutes, then move them to a rack to cool completely.

Servings and timing

This recipe yields about 3 dozen cookies.
Prep time: 15 minutes
Cook time: 15–18 minutes per batch
Total time: About 35 minutes (including prep, baking, and cooling)

Variations

I sometimes switch things up by using white chocolate chips or a mix of dark and milk chocolate chips. For a nutty twist, I add chopped walnuts or pecans into the dough. If I’m craving even more spice, I sprinkle a little extra cinnamon or nutmeg into the mix. For a gluten-free option, I substitute with a 1:1 gluten-free baking flour.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them in a sealed bag or container — they’ll keep well for up to 2 months. When I want a warm, fresh-from-the-oven taste, I reheat a cookie in the microwave for about 10 seconds.

FAQs

What kind of pumpkin should I use?

I always use 100% pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavor and texture of the cookies.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it chilled in the fridge. Just let it sit at room temperature for about 10–15 minutes before scooping and baking.

How do I keep the cookies soft?

I make sure not to over-bake them — they should look just set when I take them out. Also, storing them in an airtight container helps retain their soft texture.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée before. I just make sure to strain out any excess moisture so it’s as thick as the canned version.

What’s the best way to freeze these cookies?

I let them cool completely, then place them in a single layer in a freezer bag or airtight container. To avoid sticking, I separate layers with parchment paper.

Conclusion

These soft batch pumpkin chocolate chip cookies are a cozy, sweet, and spiced way to celebrate fall. I love making them on chilly afternoons, sharing them at gatherings, or enjoying one with a hot drink. They’re simple to bake and impossible to resist — the perfect addition to any autumn baking list.