These soft Pumpkin Chocolate Chip Cookies combine pumpkin puree, warm pumpkin spice, and a touch of cream cheese for a moist, cake-like texture and rich autumn flavor. They’re easy to make with pantry staples and bake up tender with pockets of chocolate in every bite.
Soft Pumpkin Chocolate Chip Cookies
These cookies are a hit when you want fall flavor without fuss. The recipe yields tender, cakey cookies rather than a chewy cookie — thanks in part to the pumpkin puree and cream cheese, which keep the crumb soft and moist. The batter comes together quickly, uses familiar ingredients, and bakes in about 14–15 minutes.
Why You’ll Love This Pumpkin Cookie Recipe
These cookies deliver cozy pumpkin spice flavor with chocolate chips throughout. They’re quick to prepare, bake up with a soft, cake-like crumb, and keep well if stored properly. They’re family-friendly and versatile enough for an afternoon snack, a fall party, or a holiday tray.
- Soft, cakey texture: Rather than dense or chewy, these cookies are tender and cake-like.
- Balanced pumpkin flavor: Pumpkin puree paired with pumpkin pie spice ensures warm, seasonal notes in each bite.
- Quick and easy: Minimal prep—mix, scoop, and bake—and the cookies are ready in under half an hour from start to finish.
What You’ll Need
The recipe uses common baking ingredients plus canned pumpkin puree and cream cheese for moisture. Exact measurements are listed in the ingredients section below.
- Cream cheese: Reduced-fat or regular, softened to room temperature.
- Butter: Unsalted, softened.
- Sugars: The recipe works with monk fruit sweeteners or with regular granulated and brown sugar if preferred.
- Egg: Adds structure to the batter.
- Pumpkin puree: Use plain canned pumpkin puree (not pumpkin pie filling).
- Buttermilk: Adds tenderness; you can make a quick substitute by mixing a little lemon juice or vinegar into milk.
- Vanilla extract and pumpkin spice: For flavor.
- Flour, baking soda, baking powder, and salt: The basic leavening and structure components.
- Chocolate chips: Semi-sweet or sugar-free chips both work well.
Ingredients (yields about 18 servings)
- 4 ounces reduced‑fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cup brown monk fruit sweetener (or regular brown sugar)
- 1/4 cup monk fruit sweetener (or regular granulated sugar)
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup 1% buttermilk (or milk with a teaspoon of lemon juice/vinegar)
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all‑purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
The method is straightforward: cream, mix, fold, and bake. The total hands-on time is short and the cookies bake quickly.
- Prep: Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
- Wet ingredients: In a large bowl, beat the cream cheese, butter, and both sweeteners until light and fluffy (about 1–2 minutes). Add the egg and beat until combined. Mix in the pumpkin, buttermilk, and vanilla.
- Dry ingredients: In a separate bowl whisk together the flour, pumpkin spice, baking soda, salt, and baking powder. Gradually add the dry mix to the pumpkin mixture and stir until combined. Fold in the chocolate chips.
- Scoop and bake: Drop heaping tablespoonfuls of dough (about 1 ounce each) onto the prepared sheets, spaced about 2 inches apart. Bake for 14–15 minutes, rotating the pans halfway through for even baking. Cookies should be set and just lightly golden.
- Cool: Transfer cookies to a wire rack to cool completely.
Variations
- Add chopped pecans or walnuts for crunch and a nutty flavor.
- Swap the chocolate chips for dried cranberries or raisins for a fruit-forward cookie.
- Stir in a teaspoon of ground cinnamon or a pinch of ground ginger to intensify the spice profile.
Tips for Success
Small technique choices make a big difference in texture and flavor.
- Always use pumpkin puree, not pumpkin pie filling: Puree is plain pumpkin; pie filling contains added sugar and spices that will change the recipe balance.
- Don’t overbake: Remove cookies as soon as edges are set and centers no longer look wet. They’ll finish setting while cooling and remain soft.
- Rotate pans: If baking multiple sheets at once, swap their positions halfway through baking for even results.
- Room temperature ingredients: Softened cream cheese and butter blend more smoothly, creating a lighter batter and better texture.
What to do with leftover canned pumpkin
If you only use a half cup of pumpkin for this recipe, freeze remaining puree in ice cube trays or small portions so it’s ready for smoothies, pancakes, soups, or future baking projects. Thaw in the refrigerator before using.
Storage
- Counter: Store cooled cookies in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep them in the fridge up to 7 days to extend freshness.
- Freezer: Once fully cooled, freeze cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
Nutrition (per serving)
Serving: 2 cookies — Calories: 95; Carbs: 25.5 g; Protein: 2.5 g; Fat: 3.5 g; Fiber: 3 g; Sugar: 1 g. These values are estimates and will vary with ingredient choices.
Equipment
- Cookie sheet or baking tray
- Silicone mat or parchment paper
- Mixing bowls and a hand mixer or stand mixer
- Wire rack for cooling
Final Notes
These soft pumpkin chocolate chip cookies are a reliable, tasty way to enjoy pumpkin season. They’re easy enough for a weeknight bake and special enough for sharing with friends and family. Experiment with mix-ins and sweeteners to match your taste—either way, you’ll end up with tender, pumpkin-forward cookies with pockets of melty chocolate.