Soft Pumpkin Chocolate Chip Cookies

December 10, 2012

Test Kitchen-Approved

Author Notes: My variation on these popular fall cookies.Merrill Stubbs

Makes: about 3 dozen cookies


  • 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
In This Recipe


  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.

More Great Recipes:
Cake|Cookie|Chocolate Chip Cookies|Pumpkin|Chocolate|Serves a Crowd|Make Ahead|Fall|Halloween|Winter|Thanksgiving|Christmas

Reviews (39) Questions (5)

39 Reviews

Louise S. November 3, 2018
Substituted veg oil with coconut oil, delicious cookies!
rachelnewman November 7, 2017
These were honestly SO good. I made like 70 cookies for a volunteer event at my church, and they all got inhaled.
Jane August 2, 2017
These are cookies my grandmother made. She didn't have chocolate chips one day so she used butterscotch. DELICIOUS!!!!!
LaTasha December 23, 2016
I baked these this morning and don't get me wrong, they are delicious YET they were more 'cake-like' than cookie. My batter was more like a bread consistency than cookie. They're not pretty but they taste great...may leave them at home.
Mollie P. November 16, 2016
Do you think that this is something I can prepare in advance and freeze?
Plum I. April 22, 2017
I freeze these all the time they freeze surprisingly well! (I know this comment was ages ago but just in case)
Gretchen S. November 4, 2016
Alterations drive me nuts, so this is a note more to myself. Excellent cookie. It's light, airy and just the right size. Make sure to make at least 36. They'll seem small, but raise. 15 per sheet is fine. Used slightly less bp and bs (elevation 5k). Frosted with browned butter frosting and eliminated the chocolate chips. That worked well. Baked at 335 convection ~ 10 minutes.
Kaede S. October 22, 2016
Made them again this year but replaced the chocolate chips with raisins and chopped pecans. Goodness, these are good!
Shane September 23, 2016
I made these for a holiday party and they were AN ABSOLUTE HIT! I also added oats for heartiness, and a dash of maple syrup and cayenne for a kick and they were so great. The cookie itself is rather cakey and very enjoyable. This recipe is foolproof, so easy to follow with such great results.
Nanda G. October 21, 2015
Just made these with almost no alterations, only one being I did 1 C AP flour and 1 C whole spelt flour. Some of them are cakey but hold together, but others seem doughy/floppy soft and never really stay together, even after cooling. Also, they were so sticky that they stuck quite a bit to the parchment paper. Luckily, I had one sheet with a silpat and those were fine. I might skip the paper next time and just butter the cookie sheet, or maybe even grease the paper.<br /><br />As I measured 1 T cookies, my batch made 4 dozen. Anyhow, not sure what to do, perhaps cook them longer next time? I ended up going 14-15 minutes on the non-silpat sheet (the silpat one was 12), and the cake tester came out clean for both.
Kris October 18, 2015
my husband loves soft cookies but hates pumpkin. Can I substitute the puree with something else? maybe applesauce? But I will try a batch of this for myself :)
Liz October 15, 2015
These are soo good and super easy to make. I replaced about a 1/4 of the flour with whole wheat flour, I'd probably try and increase that to 1/2 whole wheat next time. (Small ways of pretending I'm being healthy). Only downside is that the recipe doesn't use the whole can of pumpkin, so just need to figure out how to use that. Love these!
M.e. T. March 24, 2015
These were wonderful! I made them for a client's BD because he needed sugar free & loves pumpkin! I omitted the chocolate chips. Excellent!
Shea March 15, 2015
Delicious! Just the thing when you are craving pumpkin 'something' in March. Great with pecan cinnamon sugar crushed grahams on top.
Kaede S. December 20, 2014
Just made these now. They are lovely and soft. For some palates, the spicing could be revved up a bit but it's all a matter of taste.
Yulia December 15, 2014
It would be great to see an iteration of this recipe that uses an entire can of pumpkin instead of just one cup. Not everyone will want to figure out what to do with the leftover pumpkin in the can. I've tried this recipe using the whole can two ways. First: doubling the pumpkin and doubling all of the other ingredients, which resulted in less airy, heavier (but still scrumptious) cookies. Second: doubling the pumpkin, bumping the flour up by one cup, and increasing the spices a little. That's all. The second option yielded a light, fluffy, PERFECT cookie. Highly recommend!
Cole November 20, 2014
I didn't change a thing and these cookies were so good! My 4 year old daughter did most of the work and they were wonderfully simple for her to bake.
Count M. October 8, 2014
I have a chocolate tooth, so I increased the chocolate chips by 1/2 cup. I also used homemade pumpkin, but I had cooked it in the Crock-Pot for a long time to get it to the consistency of canned pumpkin. Nice recipe! They're going in my daughter's lunchbox tomorrow.
Agnes October 4, 2014
Just made these! Will add nuts next time! Nice to see a cookie recipe not using butter!
Renee July 27, 2014
I used fresh butternut pumpkin that I baked in the oven, mashed, cooled and drained in a sieve. They are fantastic! Soft, pillowy, hint of spice, hit of chocolate. <br /><br />
jonahgail November 26, 2013
made these for my daughter's Thanksgiving Luncheon at school...the 5th graders demolished them! Not one left. I used 1 1/2c white whole wheat and 1/2c white flour. Light, cakey and perfect for a relatively "healthy" cookie ;)