What are the most common mistakes when making Pumpkin Chocolate Chip Cookies?

One of the biggest missteps is overmixing the dough—pumpkin cookie batter is naturally wetter than classic cookie dough, so gentle folding is key for soft, tender cookies. Another common mistake is using fresh pumpkin puree with too much liquid; always opt for canned pumpkin or thoroughly drain homemade puree. Some bakers also forget to properly measure the flour, resulting in dense or dry cookies. Finally, overbaking will rob you of that signature pillowy softness, so pull them from the oven when just set, even if they look a touch underdone.

How do you know when Pumpkin Chocolate Chip Cookies are done baking?

These cookies should look slightly puffed and set around the edges, but still appear a tiny bit soft in the center when you take them out. If you wait for them to look fully baked, they’ll dry out as they cool. A good rule of thumb is to check at the 11-minute mark and gently press the top—if it springs back lightly without leaving dough on your finger, they’re ready. Remember, the cookies will continue to firm up as they cool on the baking sheet.

Why do my Pumpkin Chocolate Chip Cookies turn out sticky after baking?

Sticky cookies are usually the result of too much moisture, which is common with pumpkin-based batters. Make sure you’re using the right amount of flour and always spoon and level it, rather than scooping. If you use homemade pumpkin puree, drain off excess liquid first. Let the cookies cool completely on a wire rack before storing them, and always store in a single layer—stacking warm cookies can create unwanted stickiness.

What ingredients make these Pumpkin Chocolate Chip Cookies so soft?

The magic comes from the combination of pumpkin puree and oil, both of which add plenty of moisture and keep the cookies tender for days. Pumpkin acts a bit like mashed banana in baking, lending softness and structure without making the cookies cakey. Using the right balance of baking powder and baking soda also helps create a light, airy texture. This is why these cookies stay soft and irresistible, even a few days after baking!

Pumpkin Chocolate Chip Cookies

Description

Soft, pumpkin-spiced cookies loaded with melty chocolate chips—your new fall favorite.

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup vegetable oil

1 large egg

1 teaspoon vanilla bean paste

1 cup canned pumpkin puree

1 1/2 cups semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until combined.

4. Mix in the egg and vanilla bean paste. Add pumpkin puree and blend until smooth.

5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined; do not overmix.

6. Fold in the chocolate chips with a spatula.

7. Drop dough by 2-tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart.

8. Bake for 11 to 13 minutes, until cookies are nearly set and lightly golden.

9. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

10. Store in a single layer in an airtight container; cookies soften further after a few hours.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.

Substitute 2 1/2 teaspoons pumpkin pie spice for the individual spices if desired.

For extra flavor, add 2 teaspoons cinnamon instead of 1 1/2.

Cookies will be soft and cakey; this is normal.

Prep Time: 15
Cook Time: 11
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 125 kcal
Sugar: 11 g
Sodium: 70 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 7 mg