Soft Pumpkin Chocolate Chip Cookies Recipe

Name: Soft Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/2 teaspoon kosher salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup sugar; 1/2 cup vegetable oil; 1 cup canned pumpkin; 1 teaspoon vanilla extract; 1 large egg; 1 cup bittersweet chocolate chips

Servings: persons

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup vegetable oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 large egg
1 cup bittersweet chocolate chips

1
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2
In a medium bowl, whisk together the dry ingredients and set aside.
3
In a large bowl, whisk together the sugar, oil, pumpkin, vanilla, and egg until smooth.
4
Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
5
Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.
6
Repeat with the remainder of the batter, re-using the baking sheets once they're cool enough.

954

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly ground nutmeg, 1/4 teaspoon ground allspice, and more.

Yes, Soft Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soft Pumpkin Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions