Soft Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies became my obsession last October, all thanks to my neighbor who showed up with a warm plate on a chilly afternoon. I wasn’t expecting much, but one bite in, and I was hooked. They were soft, just the right amount of cakey, and loaded with melty chocolate chips.

I spent the next week trying to recreate them—three flops and one flour-covered counter later, I finally figured it out. The trick? Dissolving the baking soda in milk before mixing. It gives the cookies that tender, melt-in-your-mouth texture that somehow stays perfect for days. Now they’re a weekly staple at my house, and my kids refuse to let me run out.

Why You’ll Love This Recipe

My mom used to make pumpkin cookies when I was a kid, but they were always dry and way too spiced—more like a chore than a treat. These are nothing like those. They’re so soft my three-year-old can eat them without his molars coming in yet. My mother-in-law asked for the recipe after eating two at dinner last week, which was shocking because she never asks for recipes from anyone.

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Ingredient List

For the Cookie Base:

• 1 cup canned pumpkin puree (I use Libby’s)
• 1 cup white granulated sugar
• ½ cup vegetable oil (canola works too)
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon milk (this is crucial!)
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 tablespoon vanilla extract

Mix-ins:

• 2 cups semisweet chocolate chips (I buy the big bag from Costco)
• ½ cup chopped walnuts (totally optional – my youngest hates nuts)

Why These Ingredients Work

So here’s the thing about pumpkin puree – it’s basically nature’s butter substitute. It keeps everything moist without making the cookies greasy. I learned this the hard way after my first batch turned into pumpkin hockey pucks because I didn’t have enough fat in the recipe. The vegetable oil works with the pumpkin to create that tender crumb that makes these cookies so addictive.

That baking soda dissolved in milk trick came from my mother-in-law, who swore by it for her dinner rolls. I thought she was crazy until I tried it. The milk activates the baking soda perfectly, giving you these beautifully puffed cookies that don’t spread all over the pan like pancakes. And the cinnamon? Don’t even get me started – it’s what makes your whole kitchen smell like fall walked in and decided to stay.

Essential Tools and Equipment

You probably have most of this stuff already. I use my biggest mixing bowl because this recipe makes a lot of dough. A whisk helps get the dry ingredients mixed properly. Cookie scoop isn’t necessary but makes life easier – mine’s from Pampered Chef and I’ve had it for years.

Parchment paper saves your sanity during cleanup. Wire cooling rack is important because these cookies are soft when hot and will fall apart if you try to stack them right away. That small dish for the baking soda trick can be anything – I usually grab a coffee mug.

How To Make Pumpkin Chocolate Chip Cookies

1. Crank your oven to 350°F and line those baking sheets with parchment. I learned this lesson after scraping burnt cookie bottoms off my pans more times than I care to admit.

2. Grab your biggest mixing bowl and dump in the pumpkin, sugar, oil, and egg. Mix it until it looks like the most beautiful orange sunset you’ve ever seen. My kids always want to help with this step because it’s so pretty.

3. Here’s where the magic happens – take a small bowl and dissolve that baking soda completely in the milk. It’ll fizz up a little, which means it’s working. Stir this into your pumpkin mixture and watch everything come together.

4. In another bowl, whisk your flour, baking powder, cinnamon, and salt. I always do this separately because nobody wants to bite into a cinnamon pocket in their cookie.

5. Slowly fold the dry stuff into the wet stuff. Don’t beat it to death – just mix until you can’t see any more flour streaks. The dough should look soft and slightly sticky, not smooth like cake batter.

6. Now fold in those chocolate chips and walnuts if you’re using them. I always add the vanilla at this step too because I inevitably forget it otherwise.

7. Drop spoonfuls of dough onto your prepared sheets. I use a cookie scoop because it makes them all the same size, but a regular spoon works fine too.

8. Bake for exactly 10 minutes. They’ll look slightly underdone in the center when you pull them out, but that’s what we want. They’ll finish cooking on the hot pan and stay soft.

9. Let them sit on the baking sheet for 5 minutes before moving them to a cooling rack. This prevents them from falling apart while they’re still tender.

Expert Tips

My neighbor who taught me this recipe used to work at a bakery, and she always said the same thing her head baker told her: “If it looks done, it’s overdone.” She was right – these cookies should look like they need another minute when you take them out.

You Must Know

Do not skip dissolving that baking soda in milk. I tried it once without this step when I was in a hurry, and the cookies were flat and dense. Also, your kitchen timer is your best friend here – set it for 10 minutes and don’t open the oven door to peek. The cookies will look slightly underdone when you pull them out, but they’ll be perfect once they cool.

Personal Secret: I always press extra chocolate chips on top of each cookie before baking. It makes them look bakery-fancy and ensures every bite has chocolate.

Pro Tips & Cooking Hacks

Use a cookie scoop if you have one – it makes every cookie the same size so they bake evenly. If you don’t have one, just use a regular spoon and try to keep them roughly the same size. I learned this after making a batch where some cookies were done and others were still raw in the middle.

Don’t mix the dough too much once you add the flour. I made this mistake early on and ended up with tough, chewy cookies instead of soft ones. Just mix until the flour disappears and stop there. And here’s something nobody tells you – slightly underbaking is your friend with these cookies. They’ll look a little underdone when you take them out, but they’ll finish cooking on the hot pan and stay incredibly soft.

Flavor Variations & Suggestions

If you want to switch things up, try white chocolate chips instead of regular ones – they taste amazing with the pumpkin. My sister-in-law adds dried cranberries to hers, which gives them this lovely tart contrast. I’ve also made them with butterscotch chips when I was out of chocolate, and they were incredible.

For spice lovers, add a pinch of nutmeg or ginger to the mix. Just a tiny bit though – pumpkin can handle warm spices, but you don’t want to overpower that gorgeous pumpkin flavor. And if you’re feeling fancy, drizzle cooled cookies with a simple glaze made from powdered sugar and milk.

Make-Ahead Options

You can make this dough up to two days ahead and keep it covered in the fridge. Just let it sit at room temperature for about 15 minutes before scooping – cold dough is hard to work with. I do this all the time when I know I’ll need cookies for something but don’t want to spend the time day-of.

For longer storage, scoop the dough into balls and freeze them on a baking sheet. Once they’re frozen solid, toss them in a freezer bag. They’ll keep for months, and you can bake them straight from the freezer – just add a couple extra minutes to the baking time. It’s like having fresh cookies whenever you want them.

Recipe Notes & Baker’s Tips

The pumpkin and oil combo is what keeps these cookies so moist and soft. If you’re using fresh pumpkin puree, make sure to drain any excess water first – too much moisture will make them soggy. I stick with canned pumpkin because it’s consistent and already the right texture.

These cookies actually taste better the next day. The flavors meld together overnight, and they somehow get even softer. I always make them the day before I need them if I can plan ahead. Store them in an airtight container, and they’ll stay soft for almost a week.

Serving Suggestions

These cookies are perfect with coffee in the morning – I’ve been known to have one with my first cup while I’m making the kids’ lunches. They’re also great for school lunch boxes because they stay soft and don’t crumble into a million pieces like some cookies do.

For dessert, try serving them with vanilla ice cream. The warm spices pair perfectly with the cold, creamy ice cream. I’ve also packed them for hiking trips because they travel well and give you that little energy boost when you need it most.

How to Store Your Pumpkin Chocolate Chip Cookies

Keep these in an airtight container at room temperature, and they’ll stay soft for about five days. I use a big plastic container with a tight lid, and sometimes I’ll throw a piece of bread in there to keep them extra soft – old trick my grandmother taught me.

You can freeze the baked cookies for up to three months in a freezer-safe container. Just let them thaw at room temperature when you want to eat them. If they seem a little stale after thawing, pop them in a 300°F oven for a couple minutes to refresh them.

Allergy Information

These cookies have eggs, wheat, and milk. If you’re using walnuts, that’s tree nuts too. My daughter’s friend is allergic to eggs, so I’ve made these with flax eggs before – mix one tablespoon ground flaxseed with three tablespoons water and let it sit for five minutes until it gets gooey.

For dairy-free, use any plant milk to dissolve the baking soda. Almond milk works fine. Gluten-free flour blends usually work okay, but I’ve only tried it once and they were a little crumbly. If you can’t have nuts, just skip the walnuts – nobody will miss them with all those chocolate chips.

Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned?

Sure, but you’ll need to cook it first and make sure it’s not watery. I tried this once with sugar pie pumpkins and it was a mess – took forever to cook down properly. Canned is way easier and more consistent.

Why do I need to dissolve the baking soda in milk?

My neighbor’s old bakery boss taught her this trick. Something about activating it properly so the cookies puff up instead of spreading flat. I don’t know the science, but it works.

Can I make these cookies smaller or larger?

Yeah, just watch the timing. I’ve made tiny ones for my kid’s preschool class – they only needed about 8 minutes. Bigger ones take 12-13 minutes.

How do I know when they’re done?

They’ll look almost underdone in the middle but set around the edges. First few times I made them, I kept putting them back in and they got hard. Trust the timer.

Can I freeze the baked cookies?

Absolutely. I freeze them in sandwich bags, about six per bag. They thaw perfectly at room temperature. Sometimes I’ll microwave one for like 10 seconds if I want it warm.

I hope these cookies become as much of a fall staple in your house as they are in mine! The first time I made them, my husband ate six in one sitting and then asked if I could make them again the next day. Now they’re part of our regular rotation, and I honestly can’t imagine autumn without them.

Sending love from my kitchen to yours – may your cookies be soft and your chocolate chips be plentiful!

Did you try these cookies? I’m dying to know how they turned out! Drop a comment below and tell me what you thought. Did your kids fight over the last one like mine do? Did you try any of the variations?