Soft Pumpkin Chocolate Chip Cookies

These Soft Pumpkin Chocolate Chip Cookies are tender, gently spiced, and loaded with melty chocolate—perfect when you want a fall-flavored treat that stays soft for days. This recipe uses fresh or frozen pumpkin puree (not pie filling) and a little cornstarch to guarantee a chewy, moist texture every time. Read on for exact measurements, step-by-step instructions, and practical tips for substitutions and storage.

Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (150 g) packed light brown sugar
• 1 large egg, room temperature
• 1 cup (240 g) pumpkin puree (fresh-roasted or thawed frozen)
• 2 teaspoons vanilla extract
• 2 1/2 cups (312 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (255 g) semisweet chocolate chips
• Optional: 1/2 cup chopped toasted pecans or walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large bowl, cream the softened butter, oil, granulated sugar, and brown sugar until smooth—about 1 to 2 minutes with a hand mixer. Scrape down the bowl as needed.
3. Add the egg, pumpkin puree, and vanilla extract. Beat until combined and smooth; the batter will be soft.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix; a few streaks of flour are okay. Stir in the chocolate chips and optional nuts.
6. Scoop dough using a medium cookie scoop (about 2 tablespoons) and place 12 scoops on each prepared sheet, spacing cookies 2 inches apart. This recipe yields about 24 medium cookies.
7. Bake one sheet at a time on the middle rack for 11 to 12 minutes, or until the edges are set but the centers still look slightly underbaked. This keeps the cookies soft after cooling.
8. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
9. Once cool, enjoy immediately or store as directed below. For a slightly chewier result, refrigerate the dough for 30 minutes before baking and add 1 extra minute of bake time.

Recipe Details

• Prep time: 20 minutes
• Cook time: 24 minutes total (two 12-minute batches)
• Total time: 44 minutes
• Yield: 24 cookies (about 2 dozen medium cookies)
• Category: Dessert / Cookie
• Cuisine: American

Nutrition Facts

Estimated nutrition per serving

Calories215 kcal

% Daily Value*

Total Fat

12 g

Total Carbohydrate

28 g

Dietary Fiber

1.5 g

Total Sugars

15 g

Protein

3 g

Sodium

~160 mg

Substitutions

• Flour: Use a 1:1 gluten-free baking blend in place of all-purpose flour; texture may be slightly more tender.
• Butter/Oil: For dairy-free, substitute the butter with an equal amount of plant-based stick butter and keep the oil.
• Pumpkin: Use fresh-roasted sugar or pie pumpkin or thawed frozen pumpkin puree; avoid pumpkin pie filling because it contains added sugar and spices that change the dough's balance. If roasting a small sugar pumpkin, cut in half, scoop seeds, and roast cut-side down at 400°F (200°C) for 35–50 minutes until tender, then puree.
• Sweeteners: Swap half the granulated sugar for coconut sugar for a deeper flavor, or replace granulated with 100 g maple sugar for a subtle maple note.
• Chocolate: Use dark chocolate chips, chopped chocolate, or dairy-free chips as desired.

Storage and Reheating

• Room temperature: Store in an airtight container at room temp for up to 4 days; place a sheet of parchment between layers to prevent sticking.
• Refrigerator: Keep up to 7 days in the fridge—bring to room temperature before serving for the soft texture.
• Freezer: Freeze baked cookies in an airtight container or bag for up to 3 months. Thaw at room temperature or warm 6–8 minutes at 325°F (165°C) to refresh the exterior.
• Reheating: Microwave one cookie for 8–10 seconds for a warm, gooey center; or heat in a 325°F (165°C) oven for 6–8 minutes.

FAQs

• Can I use canned pumpkin? This recipe is designed for fresh-roasted or frozen plain pumpkin puree. Avoid pumpkin pie filling because it contains added sugar and spices that will change the balance of the dough.
• Why are my cookies cakey? Too much flour or overbaking causes cakey cookies. Measure flour by spooning it into the cup and leveling, or weigh it for best results. Bake until centers look slightly underbaked.
• Can I make the dough ahead? Yes—refrigerate the dough for up to 48 hours, or freeze scooped dough for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
• How do I keep them soft? Shorter bake time, cornstarch in the dough, and storing in an airtight container with a slice of bread (optional) helps retain moisture.

Conclusion

These Soft Pumpkin Chocolate Chip Cookies strike a balance between tender cake and chewy cookie thanks to pumpkin puree, cornstarch, and a careful bake time. They’re forgiving to make with fresh or frozen pumpkin and welcome small swaps to fit dietary needs. Try a batch this weekend and freeze extras for quick, cozy desserts all season long.

Explore more autumn baking ideas at The Nutrient recipe index for complementary flavors and guidance.

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