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American

Pumpkin Chocolate Chip Cookies

Soft pumpkin cookies bake with chocolate chips and warm spice. The edges set in the oven and the centers finish on the pan, not as raw dough.

Prep
15 min
Cook
24 min
Total
39 min
Servings
20
Difficulty
Easy
Jump to recipe
Soft orange pumpkin cookies with chocolate chips cooling on a wire rack

Why you’ll love it

  • Pumpkin puree adds moisture, so the cookies look soft even when the centers are set.
  • One egg is enough. Extra egg makes them cakey.
  • They are done when the edges are set and the centers are no longer wet batter.
  • A few minutes on the sheet lets them firm before you move them.

Ingredients

Servings20

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 350°F. Line two sheet pans with parchment.

  2. 2

    Beat the butter, granulated sugar, and brown sugar until creamy.

  3. 3

    Beat in the pumpkin puree, egg, and vanilla. The batter may look a little separated. That is normal.

  4. 4

    Stir in the flour, pumpkin pie spice, baking soda, and salt until the flour disappears. Fold in the chocolate chips. Do not eat the raw dough.

  5. 5

    Scoop tablespoons of dough onto the pans, about 2 inches apart. You should get about 20 cookies.

  6. 6

    Bake one pan at a time, 11 to 13 minutes, until the edges are set and the centers no longer look wet or shiny.

  7. 7

    The centers will feel soft. That is the pumpkin. They should not be doughy when you break one.

  8. 8

    Cool on the pan 5 minutes, then move to a rack. Repeat with the second pan.

Pro tips

  • Use pumpkin puree, not pumpkin pie filling.
  • If the cookies spread into puddles, the butter was too warm. Chill the next pan of dough 10 minutes.
  • Dark pans brown the bottoms faster. Check a minute early.

Easy substitutions

pumpkin pie spice
3/4 tsp cinnamon plus 1/4 tsp ginger
chocolate chips
white chocolate chips
brown sugar
more granulated sugar, using 1 cup granulated sugar total

Storage and reheating

Storage

Keep covered at room temperature up to 4 days.

Reheating

They do not need reheating. A 300°F oven for 3 minutes warms them if you want.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
151
Protein
2 g
Carbs
20 g
Fat
7 g
Fiber
1 g

Budget friendly · Oven

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients