Soft batch pumpkin chocolate chip cookies are the ultimate fall treat—tender, moist, and full of cozy spices and rich chocolate chips. I love how easy they are to make, and they’re always a hit with both kids and adults. Whether I’m baking a batch for a get-together or simply indulging in some quiet baking at home, these cookies always bring the perfect balance of pumpkin flavor and sweet comfort.

Why You’ll Love This Recipe

I love this recipe because the cookies turn out soft and cake-like every time. The blend of pumpkin pie spice with real pumpkin purée creates that unmistakable fall flavor, and the chocolate chips take it over the top. It’s also a one-bowl-friendly recipe once the dry ingredients are prepped, so cleanup is easy. These cookies also make a great treat for lunchboxes or casual gatherings—they’re always gone fast!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups granulated sugar
½ cup butter, softened
1 cup pure pumpkin purée
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (mini or regular)

directions

I start by preheating the oven to 350°F (≈175°C) and lining my baking sheets with parchment paper or lightly greasing them.
In a medium bowl, I whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
In a large mixing bowl, I beat the softened butter and sugar until it’s well blended. Then I add the pumpkin purée, egg, and vanilla, mixing until smooth.
I gradually stir in the dry ingredients, being careful not to over-mix the dough.
Once combined, I fold in the chocolate chips until evenly spread through the dough.
Using a tablespoon, I drop rounded portions of the dough onto the prepared baking sheet.
I bake the cookies on the middle rack for about 15 to 18 minutes, until the edges turn slightly golden and the cookies are set.
After baking, I let them cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 3 dozen cookies.

Prep time: 15 minutes
Bake time: 15–18 minutes per batch
Total time: Around 35 minutes, including prep and cooling

Variations

I sometimes like to switch things up depending on what I have on hand. White chocolate chips or chopped walnuts are great additions for extra texture. If I want a stronger spice flavor, I increase the pumpkin pie spice just a little. For a dairy-free version, I use plant-based butter and dairy-free chocolate chips—no compromise on flavor!

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer bag—they last up to 2 months this way. To reheat, I pop a cookie in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

How do I keep these cookies from turning out too cakey?

Because of the pumpkin, these cookies will naturally be soft and cake-like. I make sure not to over-mix the dough and measure my flour correctly (spoon and level) to avoid making them too dense.

Can I use fresh pumpkin instead of canned purée?

Yes, I can use fresh pumpkin purée as long as it’s well-drained and smooth. I avoid using homemade purée that’s too watery.

Can I freeze the cookie dough?

Absolutely. I scoop the dough onto a baking sheet, freeze until firm, and then store the portions in a zip-top bag. When I want fresh cookies, I bake them straight from frozen, adding a couple of extra minutes to the bake time.

What kind of chocolate chips work best?

I usually go with semi-sweet, but milk or dark chocolate chips work just as well. I even love using mini chips for more chocolate in every bite.

Why do my cookies look underdone in the center?

That’s totally normal! These cookies set as they cool. I always give them a few minutes on the baking sheet before moving them to the wire rack—they firm up just right.

Conclusion

These soft batch pumpkin chocolate chip cookies are a seasonal favorite I return to every fall. They’re easy to whip up, full of flavor, and always deliver that warm, spiced, chocolatey bite I crave. Whether it’s for a cozy night in or a sweet treat to share, I know these cookies won’t disappoint.