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Pumpkin Chocolate Chip cookies loaded with semi-sweet morsels and walnuts are perfect for holidays, cookie swaps, bake sales, and more!
These Soft Pumpkin Chocolate Chip Cookies are an old family recipe from my mother’s recipe box. Not only are they easy to make, but each batch is ready in just 30 minutes.
Lightly sweet with a cake-like texture, each bite of cookie is packed with semi-sweet chocolate chips and coarsely chopped walnuts. (You can certainly leave out the nuts if you prefer – but we love how the crunchy texture balances the softness of the cookie!)
Why you are going to love these Pumpkin Chocolate Chip Cookies!
- No rolling or chilling – just mix, scoop, and bake.
- Makes 3 dozen so there are plenty to share.
- They have a soft, cake-like texture that is truly irresistible.
Key Ingredients and Substitutions
- Pumpkin puree – Check the label carefully! You want plain puree not pumpkin pie filling which has added sugar and spices. Or, make our homemade version in the slow cooker instead.
- Flour – Basic, all-purpose flour is what you want for soft pumpkin chocolate chip cookies. If you prefer a chewier texture, try mixing equal parts all-purpose and cake flour instead.
- Cinnamon – This adds just a hint of spice, but feel free to add some nutmeg or pumpkin pie spice for a stronger flavor.
- Milk – Whatever you have on hand is perfect – whole, skim, or even plant-based milks like soy or oat can work.
- Chocolate Chips – Semi-sweet chips have a slight bitterness that helps balance the sweetness of the pumpkin cookies. Substitute dark chocolate chunks for more contrast or milk chocolate morsels if you are sensitive to tannins (which causes that bitter taste).
- Walnuts – These are entirely optional, but highly recommended! Pecans would also taste delicious, but the nutty flavor of walnuts will be much more pronounced.
Chef’s Tip –
Use room temperature ingredients for smooth, well blended batters and doughs. Before you start on the recipe, measure out the milk. Place it on the counter with the egg for about 30 minutes.
Special supplies needed
- Parchment Paper – Prevent sticking and enjoy easy clean up with this simple kitchen staple. Scoop the dough onto each sheet, and slide them right onto your pans or reuse the same ones for larger batches.
- Medium Cookie Scoop – This keeps your hands clean and creates perfect, evenly sized rounds with very little effort. Use it for all kinds of desserts or even to shape meatballs!
How do I make pumpkin cookies?
- Mix together the wet ingredients in a stand mixer. In a separate bowl, combine the dry ingredients.
- Dissolve the baking soda in the milk. Then add to the pumpkin mixture with the dry ingredients.
- Blend until everything is well combined, but don’t overwork the dough. Stop the mixer once there are no longer any streaks of flour.
- Stir in the nuts and chocolate chips until they are evenly distributed.
- Scoop the dough onto baking sheets lined with parchment, leaving space between each round.
- Bake for 10 to 12 minutes or until the edges are set. Cool the pumpkin cookies on the sheet pans for a few minutes, then transfer to wire racks.
Chef’s Tip –
If you don’t have a double oven, scoop out the remaining dough so it’s ready to transfer as soon as the first batch is done. Keep the rounds on a plate or space them out on a new sheet of parchment – that way you can remove the first sheet and slide the new one right on!
When you pull these pumpkin chocolate chip cookies from the oven, the centers will be soft to the touch. This is normal – they will continue baking as they cool.
If the centers are still shiny and gooey, go ahead and put them back in for another minute or two. Otherwise, they will be raw in the center.
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Frequently Asked Questions
- Which size of canned pumpkin will I need? The recipe calls for 1 cup. A 15oz can will give you more than enough.
- Can I use olive oil instead of canola or vegetable oil? We wouldn’t recommend it. Olive oil has a much stronger flavor that will impact the overall flavor of the pumpkin cookies.
- My pumpkin chocolate chip cookies are dry and/or tough. What went wrong? You most likely left them in the oven too long. Another culprit is overmixing the dough – this activates too many proteins in the gluten, resulting in a tough or overly chewy texture.
- Can the dough be refrigerated overnight? Yes – that should be fine. Be sure to bring the dough back to room temperature before baking for best results.
- What is the best way to store soft pumpkin chocolate chip cookies? Place them in an airtight container and store at room temperature. Add a layer of parchment between stacked layers if needed, so they don’t stick together.
- Can these cookie be frozen? Yes! Freeze in a single layer on a baking sheet to prevent sticking. Then transfer to a storage bag or container. Use within 2 to 3 months for best results.
- Will this recipe work with gluten free flour? While we haven’t tested it ourselves, several readers have had success using all-purpose 1:1 gluten free flour.
This recipe originally appeared on A Family Feast in September 2014. We’ve updated the post, but the delicious recipe remains the same.
You may enjoy these other Pumpkin Cookies recipes:
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Pecan Toffee Chip Cookies
- Pumpkin Spice Sugar Cookies
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Soft Pumpkin Chocolate Chip Cookies
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional but highly recommended)
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
- In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
- Add in the chocolate chips and nuts and stir until evenly combined.
- Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
- Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.
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