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Soft and Chewy Pumpkin Chocolate Chip Cookies
4.5 from 141 votes

Soft and Chewy Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies offer soft, chewy texture with the warming spices of pumpkin pie spice, enriched by pumpkin puree and molasses. Chocolate chips provide sweet bursts in every bite, while chilling the dough before baking helps maintain thickness and chewiness. The cookies balance autumn flavors with classic chocolate chip appeal, suitable for fall baking or anytime a tender, spiced cookie is desired.

Prep Time
5 mins
Cook Time
12 mins
Chill Time
3 hrs
Total Time
3 hrs 17 mins
Servings: 11 large cookies
Calories: 295 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter melted, unsalted
  • ½ cup pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 tablespoon molasses not blackstrap, too intense, mild or medium-flavored
  • 1 ½ teaspoons pumpkin pie spice extract McCormick Vanilla Extract may be substituted, McCormick brand
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, pumpkin pie spice extract, and whisk to combine until smooth.
  3. Add the flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Chill cookie dough at least 3 hours to prevent spreading and maintain thickness during baking.
  • Store baked cookies airtight at room temperature for up to one week or freeze up to six months.
  • Unbaked dough keeps refrigerated for up to five days or frozen for up to four months, allowing baking in smaller batches when desired.

Nutrition Information

Serving 1 Calories 295kcal (15%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g (29%) Cholesterol 22mg (7%) Sodium 111mg (5%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 11 large cookies

Amount Per Serving

Calories 295

% Daily Value*

Serving 1
Calories 295kcal 15%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 22mg 7%
Sodium 111mg 5%
Fiber 2g 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.