23 Best Soft Pumpkin Chocolate Chip Cookies That Melt in Your Mouth

Is there anything better than biting into a warm, soft pumpkin chocolate chip cookie on a crisp fall day? These little pillows of happiness combine cozy pumpkin spice with melty chocolate chips for the ultimate autumn treat. I first made these years ago when my neighbor brought over extra canned pumpkin – now they’re my go-to for tailgates, Halloween parties, and those “I need chocolate NOW” moments. The secret? Keeping them extra soft and cakey while packing in that rich pumpkin flavor we all crave this time of year.

Table of contents:

Ingredients for Soft Pumpkin Chocolate Chip Cookies

Here’s everything you’ll need to make these pillowy pumpkin cookies – and yes, I’ve learned the hard way that using the right ingredients makes all the difference!

• 1 cup canned pumpkin puree (not pumpkin pie filling – trust me, it matters!)
• 1 cup packed brown sugar (light or dark both work, but pack it tight!)
• 1/2 cup vegetable oil (I use canola, but any neutral oil works)
• 1 large egg (room temperature helps it blend better)
• 2 cups all-purpose flour (spoon and level it – don’t scoop!)
• 2 tsp baking powder (make sure it’s fresh!)
• 1 tsp ground cinnamon (the more the merrier, I say)
• 1/2 tsp salt (don’t skip this – it balances the sweetness)
• 1 tsp vanilla extract (the good stuff, not imitation)
• 1 cup chocolate chips (I use semi-sweet, but milk chocolate is dreamy too)

How to Make Soft Pumpkin Chocolate Chip Cookies

Alright, let’s get baking! These pumpkin cookies come together so easily, but I’ve got a few tricks to make sure they turn out perfectly soft every time. Follow these steps, and you’ll have a kitchen that smells like autumn heaven in no time.

Mixing the Dough

First things first – grab your biggest mixing bowl. I always start with the wet ingredients because they need the most love to come together. Toss in that gorgeous orange pumpkin puree, brown sugar, oil, egg, and vanilla. Give it a good whisk until it’s completely smooth – no streaks of egg yolk or lumps of sugar allowed!

In another bowl (yes, you’ll dirty two bowls, but it’s worth it), whisk together the flour, baking powder, cinnamon, and salt. Now here’s the important part – add the dry ingredients to the wet in two batches. Stir just until the flour disappears, then stop! Overmixing is the enemy of soft cookies. The dough will be sticky and soft, almost like thick cake batter, but it’ll hold its shape when you scoop it.

Gently fold in those chocolate chips last. I like to reserve a handful to press into the tops of the cookies before baking – makes them look extra fancy!

Baking and Cooling

While you were mixing, your oven should’ve been preheating to 350°F (175°C). Line your baking sheets with parchment paper – no sticking disasters today! Use a tablespoon or cookie scoop to drop mounds of dough about 2 inches apart. These babies spread just a bit as they bake.

Bake for 10-12 minutes until the edges look set and just barely golden. The centers should still look slightly underbaked – that’s what keeps them so soft! Let them cool on the baking sheet for 2 minutes (I know it’s hard to wait) before transferring to a wire rack. This short rest helps them set without drying out.

Pro tip: If you can resist eating them all immediately, these cookies actually get even softer the next day as the pumpkin moisture distributes through the crumb. But let’s be real – who has that kind of willpower?

Why You’ll Love These Soft Pumpkin Chocolate Chip Cookies

Oh my stars, let me count the ways these cookies will steal your heart! Here’s why they’ve become my absolute must-bake every fall:

• Cloud-like softness – These aren’t your average crispy cookies. They’re tender little pumpkin pillows with the dreamiest cakey texture.
• Effortless mixing – No fancy equipment needed! Just two bowls and a spoon make these impossibly easy.
• Autumn in every bite – That warm pumpkin-cinnamon-chocolate combo tastes like wearing your favorite sweater.
• Universal appeal – From kids to grandmas, I’ve never met anyone who could resist these (especially still warm from the oven!).

Tips for Perfect Soft Pumpkin Chocolate Chip Cookies

After burning through more pumpkin puree than I’d care to admit, I’ve picked up some foolproof tricks for cookie perfection. First, measure that flour right – spoon it into your measuring cup and level it off. Packed flour leads to hockey pucks! Splurge on good chocolate chips – they hold their shape better when baking. And please, check your oven temp with a thermometer – my first batch spread into one giant cookie because mine ran hot!

That sticky dough? Don’t panic! Just keep your hands lightly floured when shaping, or use a cookie scoop. The soft texture is exactly what you want. Oh, and if your chips sink to the bottom (happens to the best of us), toss them in a bit of flour before folding in – works like a charm!

Ingredient Substitutions and Notes

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of something. Here’s my tried-and-true swaps that won’t ruin these pumpkin cookies. First, pumpkin puree vs pie filling – puree is just pumpkin, while pie filling has added sugar and spices. Never substitute one for the other! For the oil, melted coconut oil or even applesauce (for less fat) works in a pinch.

Out of eggs? Try a flax egg (1 tbsp ground flax + 3 tbsp water). And if you’re feeling adventurous, bump up the spices – a pinch of nutmeg or cloves adds lovely depth. Just don’t go overboard or you’ll overpower that beautiful pumpkin flavor!

Storing and Freezing Soft Pumpkin Chocolate Chip Cookies

Here’s the best part – these cookies stay soft for days! Just pop them in an airtight container with a slice of bread (sounds weird, but it keeps them moist). They’ll last 3 days at room temperature… if they last that long! For longer storage, freeze unbaked dough balls on a tray, then bag them for up to 2 months. Bake straight from frozen (add 1-2 minutes). Craving warm cookies? A quick 10-second microwave zap brings back that fresh-from-the-oven magic!

FAQ About Soft Pumpkin Chocolate Chip Cookies

I’ve gotten so many questions about these pumpkin cookies over the years – here are the answers to what everyone wants to know!

Can I use fresh pumpkin puree? Absolutely! Just make sure it’s thick like canned – drain any excess liquid in a cheesecloth. But honestly? I keep canned pumpkin on hand because it’s so consistent and convenient.

Why did my cookies turn out flat? Usually it’s old baking powder or not measuring flour properly. Always check your leavener’s expiration date! Also, resist the urge to flatten the dough balls – they’ll spread just enough on their own.

Can I add nuts? Oh yes! Chopped pecans or walnuts add amazing crunch. Toss them in with the chocolate chips – about 1/2 cup is perfect.

How do I make these gluten-free? Simply swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great luck with Bob’s Red Mill brand – the texture stays wonderfully soft!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these pumpkin chocolate chip cookies (because yes, I’ve done the math while eating my third one). Each cookie clocks in at about 120 calories, with 5g fat, 18g carbs, and 10g sugar. These numbers are estimates based on making 24 cookies – but let’s be honest, mine are rarely exactly equal sizes! Remember, nutritional values can vary based on your exact ingredients and how generous you are with those chocolate chips (no judgement here).

Well, what are you waiting for? Grab that can of pumpkin and get baking! I promise these soft pumpkin chocolate chip cookies will become your new fall favorite just like they did for me. There’s nothing quite like pulling a tray of these golden-orange beauties out of the oven and seeing the chocolate still gooey and melty. Make them for your next gathering, pack them in lunchboxes, or heck – keep them all for yourself (I won’t tell). And when you do make them, come back and tell me how they turned out! Did you add nuts? Try dark chocolate? Burn the first batch like I did? I want to hear all your cookie adventures. Happy baking, friends!

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