Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the kind of fall recipe I’m happy to pull out year after year. Pumpkin puree keeps them exceptionally soft and moist, while cinnamon gives every bite that familiar pumpkin-spice warmth. Semisweet chocolate chips melt into the tender dough, and optional walnuts add a welcome little crunch. Unlike crisp or chewy chocolate chip cookies, these bake up soft, thick, and almost cake-like.

I especially like how practical this recipe is. The dough comes together quickly without a mixer, there’s no chilling time, and a batch can be ready in about 20 minutes. They’re wonderful with coffee, tucked into lunchboxes, or chilled in the refrigerator for a firmer, fudgier chocolate bite. A pinch of nutmeg or cloves is also an easy way to deepen the fall flavor without complicating the recipe.

Love this recipe? Pin it to your Fall Baking board on Pinterest so you don’t lose it!

Ingredients

Pumpkin Cookie Dough

1 cup canned pumpkin puree

1 cup granulated sugar

½ cup vegetable oil

1 large egg

1 tsp baking soda

1 tbsp milk

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

½ tsp salt

2 cups semisweet chocolate chips

½ cup walnuts, chopped (Optional)

1 tbsp vanilla extract

Instructions

1. Prepare the oven. Preheat the oven to 175°C / 350°F. Lightly grease a baking sheet or line it with parchment paper.
2. Mix the pumpkin base. In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until smooth and evenly combined.
3. Dissolve the baking soda. Stir the baking soda into the milk in a small bowl. Add it to the pumpkin mixture and stir well.
4. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. Make the dough. Gradually stir the dry ingredients into the pumpkin mixture just until no dry streaks of flour remain. Avoid excessive mixing.
6. Add the chocolate. Fold in the chocolate chips, optional walnuts, and vanilla until evenly distributed throughout the dough.
7. Portion. Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between the cookies.
8. Bake. Bake at 175°C / 350°F for about 10 minutes, or until the cookies are set and lightly golden around the edges.
9. Cool. Leave the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Cooking Notes

For a stronger pumpkin-spice flavor, add a pinch of ground nutmeg, cloves, or both along with the cinnamon.

These cookies are naturally soft and cake-like, so don’t wait for them to become crisp or deeply browned before removing them from the oven.

For larger bakery-style cookies, use heaping tablespoons of dough and bake for approximately 12 to 14 minutes at 175°C / 350°F. Check the centers for doneness before removing them.

Avoid overmixing once the flour is added. Too much mixing can make the cookies tougher instead of light and tender.

The cookies can be refrigerated after cooling. Chilling makes them slightly firmer and is particularly good if you enjoy cold chocolate chips.

Nutrition

The full dough weighs approximately 2.8 lb before baking. After normal moisture loss during baking, expect roughly 2.5 lb of finished cookies, although the exact yield depends on baking time and cookie size.

Yields: 24 servings
Recommended Serving Size: 1 cookie, approximately 1.5 to 1.75 oz

Estimated Nutrition per Serving

• Calories: 202 kcal
• Fat: 11.0 g
• Carb: 27.0 g
• Protein: 2.0 g

The estimate is consistent with the supplied nutrition information and accounts for the calorie contribution of the flour, sugar, vegetable oil, chocolate chips, pumpkin, egg, and optional walnuts. Actual values vary by chocolate-chip brand and whether the walnuts are included.

Recipe Science

Pumpkin puree provides both moisture and structure in these cookies. Combined with the egg and vegetable oil, it produces a particularly tender dough. Flour supplies the structural framework, while baking powder and baking soda encourage lift. The result is thicker and more cake-like than a conventional butter-based chocolate chip cookie.

Cinnamon complements pumpkin’s mild earthy sweetness, while semisweet chocolate supplies sweetness, cocoa flavor, and pockets of contrasting texture. Limiting mixing after the flour is incorporated helps control gluten development, preserving the soft crumb. A relatively short bake at 175°C / 350°F allows the cookies to set without driving off too much of the pumpkin-derived moisture.

These cookies work particularly well for everyday baking because the dough requires no chilling or specialized equipment. Once completely cool, store them in an airtight container. Refrigeration gives them a firmer texture; they can also be allowed to return to room temperature before serving. Walnuts can be omitted for a nut-free variation.

Dietary Notes & Health Alerts: Based on the supplied nutrition, one cookie contains approximately 171 mg sodium and 3 g saturated fat, both below the FDA’s 20% Daily Value threshold for a food considered high in a nutrient. Added sugar comes primarily from the granulated sugar and semisweet chocolate; the precise amount depends on the chocolate brand, but it is estimated to remain below 20% of the FDA 50 g Daily Value per cookie. For a lower-sugar version, reducing some of the chocolate chips is generally more practical than substantially reducing the sugar that contributes to cookie structure.

Why You’ll Love This Recipe

• Soft for Days: Pumpkin helps create an exceptionally moist, tender cookie with a fluffy, cake-like center.
• No Chilling Required: Mix, scoop, and bake; the recipe goes from pantry to cookie plate quickly.
• Chocolate in Every Bite: Two full cups of semisweet chocolate chips balance the gently spiced pumpkin dough.
• Easy Fall Baking: Cinnamon delivers cozy seasonal flavor without requiring a long list of spices.
• Simple to Customize: Keep the walnuts, leave them out, or add a touch of nutmeg or cloves to adjust the flavor.

FAQ

• Can I use homemade pumpkin puree? Yes. Make sure it is thick and well-drained. Watery homemade puree can make the dough too loose and the cookies overly cakey.
• Why are my pumpkin cookies cakey instead of chewy? That’s intentional with this recipe. Pumpkin contains considerable moisture, and the combination of pumpkin, egg, baking powder, and baking soda creates a soft, cake-like crumb.
• Can I leave out the walnuts? Absolutely. They’re optional and can simply be omitted without changing the rest of the recipe.
• Can I make the cookies ahead? Yes. Bake and cool them completely, then keep them in an airtight container. Refrigerating them produces an especially nice firm, chilled texture.
• How do I know when they’re done? Look for set tops and lightly golden edges. The centers should feel firm enough to hold their shape but remain soft; overbaking can dry them out.

Conclusion

There’s something especially comforting about a batch of soft pumpkin cookies filled with pockets of melted chocolate, and this is an easy recipe to make your own. Cooking and baking are always a journey, so try the walnuts, add another warm spice, or adjust the cookie size until you find your family’s favorite version.

Would you add walnuts to your pumpkin chocolate chip cookies, or are you firmly on Team Extra Chocolate?

Happy baking, friends!