Recipe
Serves
24 1×
Serves 24 cookiesPrep 25 minCook 12 minTotal 1H10 min
Ingredients
- This recipe uses semi-sweet chocolate chips, which balance the mild sweetness of the pumpkin and brown sugar. Dark chocolate chips can be used for a less sweet result. Mini chips distribute more evenly throughout the dough.
- Pumpkin pie spice provides a simple blend of cinnamon, ginger, nutmeg, and related spices. If you do not have a prepared blend, use ground cinnamon with a small amount of ginger and nutmeg.
- For the best texture, use all-purpose flour and measure it by weight or spoon it into a measuring cup before levelling. Packing flour into the cup can produce dry cookies.
Method
- Prepare the pumpkin. Spread the pumpkin puree over several layers of paper towel. Press another layer of paper towel gently over the top to remove excess moisture. Repeat with fresh paper towels if the puree is very wet. Measure 1 cup after blotting.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until smooth and slightly lighter in colour.
- Add the wet ingredients. Beat in the egg and vanilla. Add the blotted pumpkin puree and mix until evenly combined. The mixture may look slightly curdled. This is normal.
- Combine the dough. Add the dry ingredients to the pumpkin mixture. Stir with a spatula or mix on low speed only until no dry streaks remain. Do not overmix.
- Add the chocolate chips. Fold in the chocolate chips, reserving a few for the tops if desired.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. Chilling reduces spreading and makes the dough easier to portion.
- Prepare the oven. Heat the oven to 350°F, or 180°C. Line two baking sheets with parchment paper.
- Portion the cookies. Scoop the dough into rounded portions of approximately 2 tablespoons each. Place them 2 inches apart on the prepared baking sheets. Press a few reserved chocolate chips into the tops.
- Bake. Bake for 11–13 minutes, rotating the sheets halfway through if your oven has hot spots. The tops should look matte and set, while the centres should remain soft.
- Cool. Leave the cookies on the baking sheets for 5 minutes. Transfer them to a wire rack and cool completely before storing.
Pumpkin Chocolate Chip Cookies (Soft)
Soft pumpkin chocolate chip cookies are thick, tender, and lightly spiced, with a cake-like centre and pockets of melted chocolate. Canned pumpkin adds moisture and flavour, while a short chill helps the dough hold its shape during baking.
The most important step is managing the pumpkin’s moisture. Blot the puree before measuring, mix the dough only until combined, and remove the cookies from the oven when the tops are set but the centres still look soft.
Why these cookies stay soft
Pumpkin contains a significant amount of water. That moisture helps create a tender cookie, but too much can produce a gummy centre or a dough that spreads unevenly.
For consistent results:
- Use plain canned pumpkin puree, not pumpkin pie filling.
- Blot the puree before measuring.
- Use softened butter, not melted butter.
- Avoid overmixing once the flour is added.
- Bake until the tops look dry and set, but do not wait for the cookies to brown heavily.
The finished cookies are soft when warm and become slightly firmer as they cool. Store them in an airtight container to maintain their texture.
Ingredients and substitutions
This recipe uses semi-sweet chocolate chips, which balance the mild sweetness of the pumpkin and brown sugar. Dark chocolate chips can be used for a less sweet result. Mini chips distribute more evenly throughout the dough.
Pumpkin pie spice provides a simple blend of cinnamon, ginger, nutmeg, and related spices. If you do not have a prepared blend, use ground cinnamon with a small amount of ginger and nutmeg.
For the best texture, use all-purpose flour and measure it by weight or spoon it into a measuring cup before levelling. Packing flour into the cup can produce dry cookies.
Tips for reliable results
Blot the pumpkin properly
The amount of water in canned pumpkin varies by brand. Blotting removes some of that excess moisture and helps produce a thicker dough. Do not squeeze the pumpkin completely dry; it should remain soft and spreadable.
Do not melt the butter
Melted butter makes the dough looser and can cause excess spreading. Softened butter should indent when pressed but should not look oily or liquid.
Avoid overmixing
Once flour is added, mix only until the ingredients are combined. Excess mixing develops gluten and can make the cookies less tender.
Check the centres
Pumpkin cookies can look underbaked even when they are ready. Remove them when the tops are no longer glossy and the edges are set. They will continue cooking on the hot baking sheet.
Use parchment paper
Parchment helps prevent sticking and promotes more even browning. Allow the baking sheet to cool before adding a new batch of dough.
Variations
Dark chocolate pumpkin cookies
Replace the semi-sweet chocolate chips with dark chocolate chips or chopped dark chocolate. The bitterness provides a stronger contrast with the pumpkin and brown sugar.
White chocolate and pecan cookies
Use 1 cup of white chocolate chips and ½ cup of chopped pecans. Toast the pecans first for a deeper flavour, then cool them completely before adding them to the dough.
Oatmeal pumpkin cookies
Replace ½ cup of the flour with ½ cup of quick-cooking oats. The cookies will have a slightly more textured centre while remaining soft.
Cranberry pumpkin cookies
Replace ½ cup of the chocolate chips with dried cranberries. Semi-sweet chocolate and cranberry work well with the pumpkin spice.
Smaller cookies
Use a 1-tablespoon scoop and bake for approximately 9–11 minutes. Begin checking early, since smaller cookies can dry out quickly.
Storage and freezing
Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers if the cookies are still slightly soft.
To freeze baked cookies, arrange them in a single layer until solid, then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature.
To freeze the dough, portion it onto a parchment-lined tray and freeze until firm. Transfer the portions to a freezer bag. Bake from frozen at 350°F, adding 2–4 minutes to the baking time. The cookies may spread slightly less than freshly made dough.
Frequently asked questions
Can I use fresh pumpkin puree?
Yes. Fresh puree can be used, but it is often wetter than canned pumpkin. Drain it in a fine-mesh sieve or blot it before measuring. Avoid watery puree, which can make the cookies gummy.
Can I omit the pumpkin pie spice?
Yes. Replace it with 2 teaspoons of ground cinnamon, or use cinnamon with small amounts of ground ginger and nutmeg.
Why are my pumpkin cookies cakey?
Pumpkin cookies naturally have a soft, cake-like texture because pumpkin adds water. For a denser result, blot the puree thoroughly, chill the dough, and avoid adding extra pumpkin. Do not reduce the flour.
Why did my cookies spread too much?
The butter may have been too warm, the pumpkin may have contained excess moisture, or the dough may not have been chilled long enough. Refrigerate the dough for an additional 30 minutes and confirm that the baking soda and flour were measured accurately.
Can I make these cookies without eggs?
An egg substitute may work, but it can change the structure and spread. A commercial egg replacer is the most predictable option. Add it according to the package instructions for one large egg.
Can I use oil instead of butter?
Yes, but the texture will be softer and less buttery, and the dough may spread differently. For the most reliable result, use softened unsalted butter as written.
How do I keep the cookies soft?
Do not overbake them. Once completely cool, store them in an airtight container. If needed, place a small piece of bread in the container for short-term storage; replace it when it becomes dry.
Can I prepare the dough in advance?
Yes. Cover and refrigerate the dough for up to 48 hours. Let it stand at room temperature for 10–15 minutes if it becomes too firm to scoop.
For general technique comparisons, see these related recipe references: A Family Feast’s soft pumpkin chocolate chip cookies, Taste Better From Scratch’s pumpkin chocolate chip cookies, and Joy the Baker’s super-soft pumpkin chocolate chip cookies.
