Nothing says fall like the smell of Soft Pumpkin Chocolate Chip Cookies baking in the oven. That warm blend of cinnamon, nutmeg, and pumpkin filling your kitchen – it’s pure comfort food magic. I’ve been making these every October since I was a kid, standing on a stool next to my mom, sneaking chocolate chips straight from the bag when she wasn’t looking. The perfect bite combines that soft, cake-like pumpkin cookie with melty chocolate – it’s the kind of treat that disappears fast at parties. Trust me, these aren’t just cookies; they’re edible autumn nostalgia. One batch, and you’ll understand why they’re my fall favorite.
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Why You’ll Love These Soft Pumpkin Chocolate Chip Cookies Fall Favorite
These Soft Pumpkin Chocolate Chip Cookies aren’t just delicious—they’re downright irresistible. Here’s why:
- Effortlessly easy: No fancy mixer needed—just bowls and a spoon. Even kids can help stir!
- Warm spice perfection: Cinnamon, nutmeg, and cloves blend beautifully with pumpkin for that classic fall flavor.
- Cloud-soft texture: They bake up pillowy, almost like little pumpkin cakes studded with melty chocolate.
- Crowd-pleaser magic: I’ve never brought these to a gathering without someone begging for the recipe.
- Autumn in every bite: That cozy pumpkin-chocolate combo makes them THE cookie for crisp fall days.
Honestly? One taste and you’ll be baking these all season long.
Ingredients for Soft Pumpkin Chocolate Chip Cookies Fall Favorite
Gathering the right ingredients makes all the difference with these cookies. Here’s what you’ll need – and yes, I’ve learned the hard way that substitutions can change everything!
- 1 cup pumpkin puree (canned or homemade, but NOT pumpkin pie filling – that’s too sweet and spiced already)
- 1/2 cup granulated sugar plus 1/2 cup packed brown sugar (that dark brown sugar gives the best caramel notes)
- 1/4 cup melted butter (cooled slightly – you can use coconut oil, but the flavor changes a bit)
- 1 large egg (room temperature blends better – just set it out 30 minutes early)
- 1 tsp vanilla extract (the real stuff, please – imitation just doesn’t hit the same)
- 2 cups all-purpose flour (spoon and level it – packing the cup makes dense cookies)
- 1 tsp baking soda (check it’s fresh – old baking soda won’t make them rise right)
- The spice squad: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves (adjust to taste – I sometimes add an extra pinch of cinnamon)
- 1/2 tsp salt (balances all that sweetness perfectly)
- 1 cup chocolate chips (I prefer semi-sweet, but milk or dark work too – just not white chocolate, it overpowers the pumpkin)
See? Nothing too fancy – just good, simple ingredients that create magic together. Now let’s get mixing!
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1 Bowl Soft Pumpkin Chocolate Chip Cookies: Irresistible Fall Magic
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft pumpkin chocolate chip cookies are a delicious fall treat. They combine the warm flavors of pumpkin and spices with sweet chocolate chips for a perfect balance.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix pumpkin puree, sugars, melted butter, egg, and vanilla.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use canned or homemade pumpkin puree.
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for 24 hours before baking.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
How to Make Soft Pumpkin Chocolate Chip Cookies Fall Favorite
Now for the fun part! Making these Soft Pumpkin Chocolate Chip Cookies is as easy as pie – well, easier actually. Follow these steps, and you’ll have trays of pumpkin-spiced goodness in no time. Just promise me one thing: lick the spoon when you’re done. That batter is irresistible.
Preparing the Dough
First things first – preheat that oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper or silicone mats. (Trust me, nothing’s worse than cookies sticking!)
- In a big bowl, whisk together the pumpkin puree, both sugars, melted butter, egg, and vanilla until smooth. The mixture will look shiny and slightly thick – that’s perfect!
- In another bowl, whisk the flour, baking soda, spices, and salt together. I always take a deep whiff at this point – that spicy aroma is heaven.
- Now, add the dry ingredients to the wet in two batches, stirring gently between each addition. The dough will be thick and sticky – just how we want it! Stop mixing the second the flour disappears; overworking it makes tough cookies.
- Fold in those glorious chocolate chips. The dough should be dotted with chocolate in every scoop.
Baking the Cookies
Here’s where the magic happens! Grab a cookie scoop (I use a #40 scoop, about 1.5 tablespoons) and drop mounds of dough onto your prepared sheets, spacing them 2 inches apart. These babies spread a bit!
- Bake for 12-15 minutes. You’ll know they’re done when the edges turn lightly golden, but the centers still look slightly underbaked. That’s the secret to ultra-soft cookies!
- Let them cool on the baking sheet for 5 minutes – this helps them set without getting too firm. Then transfer to a wire rack (if they last that long before being eaten!).
Pro tip: If your first batch spreads too much, pop the remaining dough in the fridge for 15 minutes before scooping. Chilled dough holds its shape better!
If you love simple bakes that deliver big flavor, you’ll also want to try our viral Blueberry TikTok Cookies Recipe. They’re fruity, soft, and just as easy to make in one bowl—perfect for when you need a quick treat.
Tips for Perfect Soft Pumpkin Chocolate Chip Cookies Fall Favorite
After years of baking these cookies (and eating plenty of test batches), I’ve picked up some foolproof tricks:
- Chill that dough! 30 minutes in the fridge makes thicker, bakery-style cookies that don’t spread too thin.
- Chocolate matters: Splurge on good chocolate chips – they melt better and taste richer than bargain brands.
- Flour faux pas: Always spoon flour into your measuring cup and level it off. Packing it down leads to dry, dense cookies.
- Spice it your way: Love cinnamon? Add extra! Not a cloves fan? Skip it! Make the spice blend yours.
- Underbake slightly: Take them out when centers look slightly doughy – they’ll firm up perfectly as they cool.
Follow these, and you’ll have cookie jar-worthy results every time!
Storage and Reheating
These Soft Pumpkin Chocolate Chip Cookies stay wonderfully moist if stored right. I keep them in an airtight container at room temperature – they’ll stay fresh for up to 5 days (though they rarely last that long in my house!). For longer storage, freeze the baked cookies or even the dough balls for up to 3 months. When a cookie craving hits, just pop one in the microwave for 10 seconds – it’ll taste freshly baked with that chocolate melting perfectly again!
Ingredient Substitutions for Soft Pumpkin Chocolate Chip Cookies Fall Favorite
Listen, I get it – sometimes you’re missing an ingredient or need to tweak things for dietary needs. Here’s my tried-and-true substitution guide (learned through many kitchen experiments!):
- Butter swap: Coconut oil works in a pinch, but your cookies will spread more and taste slightly coconutty (which isn’t bad!). For vegan, use plant-based butter sticks.
- Egg alternative: Mix 1 tbsp flaxseed meal with 3 tbsp water, let sit 5 minutes – it binds surprisingly well! Texture might be slightly denser.
- Chocolate options: Dark chocolate chunks add sophistication, while mini chips distribute better. White chocolate overwhelms the pumpkin – save it for other recipes!
- Flour tweaks: Gluten-free 1:1 blend works beautifully – just expect a slightly more delicate cookie.
Remember: Every change affects the final cookie, but deliciousness is guaranteed!
Nutritional Information
Now, I’m no nutritionist – just a cookie lover who wants you to enjoy these Soft Pumpkin Chocolate Chip Cookies guilt-free! Keep in mind that nutritional values are estimates and can vary based on the exact ingredients you use (like that extra handful of chocolate chips we all sneak in). What I can tell you is that pumpkin adds vitamins, the spices pack antioxidants, and chocolate brings… well, pure joy. While these aren’t health food, they’re certainly better than most store-bought treats! Bake them, share them, savor them – life’s too short not to enjoy delicious homemade cookies.
For even more cookie trends and cozy fall desserts, browse our Pinterest boards packed with seasonal sweets everyone will crave.
FAQs About Soft Pumpkin Chocolate Chip Cookies Fall Favorite
I’ve gotten so many questions about these cookies over the years – here are the answers to the ones I hear most often!
Can I freeze the dough?
Absolutely! Scoop the dough into balls first, then freeze them on a baking sheet before transferring to a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to the bake time when cooking from frozen. Perfect for spontaneous cookie cravings!
Why are my cookies flat?
Oh honey, we’ve all been there! Usually it’s one of three things: butter that was too warm (it should be melted but cooled), not enough flour (always spoon and level!), or an old baking soda. Chilling the dough for 30 minutes before baking helps prevent spreading too.
Can I use fresh pumpkin?
You bet – but there’s a trick! Homemade pumpkin puree needs to be thick like canned. Roast pumpkin chunks, blend smooth, then strain in cheesecloth to remove excess water. Too watery and your cookies will spread like pancakes.
How to make them gluten-free?
Super simple – just swap the all-purpose flour for your favorite 1:1 gluten-free blend. Bob’s Red Mill and King Arthur both work beautifully. The texture might be slightly more tender, but just as delicious!
Are they kid-friendly?
Are you kidding? These are practically kid magnets! The soft texture is perfect for little mouths, and what child doesn’t love chocolate chips? My niece calls them “pumpkin clouds” and always begs for extras in her lunchbox. Just watch out – they might steal the chocolate chips from the dough!
Share Your Experience
I’d love to hear how your Soft Pumpkin Chocolate Chip Cookies turned out! Did you add extra cinnamon? Try them with dark chocolate? Snap a pic of your cookie tray and tag me – nothing makes me happier than seeing your kitchen creations. Leave a comment below with your baking adventures or any clever twists you tried. Happy baking, friends!