I love making my favorite Pumpkin Chocolate Chip Cookies with fresh ingredients like unsalted butter, pumpkin puree, semisweet chocolate chips, walnuts, and a dash of pumpkin pie spice. This recipe marries classic and unexpected flavors, resulting in a delightfully soft, flavorful cookie that is a truly irresistible treat for any occasion.

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I first encountered this Soft Pumpkin Chocolate Chip Cookies recipe and knew I had to give it a try. As a longtime food blogger I love exploring creative twists on classic treats, and these cookies definitely caught my eye.

I mix 2 cups all-purpose flour with 1/2 teaspoon baking soda, a bit of salt, and 1 1/2 teaspoons pumpkin pie spice to give it that subtle spicy kick. Then I stir in 1 cup canned pumpkin puree along with 1/2 cup unsalted butter, softened, and both granulated and light brown sugar for a rich blend of flavors.

I add in eggs and a splash of vanilla extract before folding in a generous amount of semisweet chocolate chips and chopped walnuts. These cookies are a standout mix of soft pumpkin flavor and the satisfying crunch of walnuts and chocolate chips.

I assure you, they deliver an unexpected twist perfect for a pumpkin dessert.

Why I Like this Recipe

I like this recipe because it reminds me of fall with its warm spices and pumpkin flavor that makes every bite feel seasonal. I love how the soft texture of the cookie perfectly contrasts with the crunchy walnuts and melty chocolate chips. I also appreciate that the recipe is simple enough for me to whip up on a whim, but still delivers a really unique taste. Lastly, these cookies always make me feel nostalgic and cozy, like I’m sharing a little piece of tradition with everyone I serve them to.

These soft pumpkin chocolate chip cookies are so awesome. They’re not just your ordinary cookies, they mix in pumpkin puree and pumpkin pie spice to give it a real comforting taste. The cookies are super soft and packed with chocolate chips and walnuts which give it a fun crunch. It’s definitely one of my favorite treats to bake when I want something that feels homey and a bit different from the regular chocolate chip cookies. Enjoyin them is a real treat!

Ingredients

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All purpose flour adds carbohydrates for structure and gives the cookies a tender crumb.
Pumpkin puree provides fiber, moisture, and vitamins giving cookies a subtle autumn flavor.
Unsalted butter adds rich taste and healthy fats to create a soft, moist cookie texture.
Semisweet chocolate chips deliver sweetness and energy while melting in the warm cookie.
Chopped walnuts supply protein and healthy fats adding a crunchy contrast in each bite.
Eggs and vanilla extract combine to bind ingredients, enhancing aroma and taste.
Granulated sugar and brown sugar spark sweetness while balancing the pumpkin’s subtle spice.
Pumpkin pie spice gives a warm spiced flavor that enriches the dough.

Ingredient Quantities

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1/2 cup chopped walnuts

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.

3. In a larger bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until well blended.

4. Stir in 1 cup canned pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract, mixing until smooth.

5. Slowly add your dry ingredients to the pumpkin mixture and mix until just combined.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts.

7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them out since they might spread a bit.

8. Bake for 12-15 minutes or until the edges are set but the centers still look soft.

9. Let the cookies sit on the sheet for about 5 minutes after baking.

10. Transfer the cookies to a wire rack to cool completely and enjoy your soft pumpkin chocolate chip cookies!

Equipment Needed

1. Oven for baking at 350°F
2. Baking sheet with parchment paper to line it
3. Two mixing bowls – one for the dry ingredients and a larger one for the wet mix
4. Whisk for stirring the dry ingredients together
5. Electric or hand mixer for creaming the butter and sugars
6. Measuring cups and spoons to get the ingredients right
7. Spatula for folding in the chocolate chips and walnuts
8. A spoon or cookie scoop to drop the dough onto the sheet
9. Wire cooling rack to let the cookies cool after baking

FAQ

Q: How do I know when these cookies are done?

A: The cookies should be set around the edges and just a tad soft in the middle. Theyll firm up a lot when they cool so don't overbake em.

Q: Can I swap walnuts for a different nut?

A: Yup, you can use pecans or even leave out nuts totally if you dont like them. Just be careful to not overmix when addin them in.

Q: Do I need to thaw the pumpkin puree?

A: Definitely use pumpkin puree straight from the can if its at room temp. If its been in the fridge, let it warm up a bit so it mixes easier with the other ingredients.

Q: How should I store leftover cookies?

A: Keep them in an airtight container at room temperature. If you want them to last a bit longer, you can freeze them too.

Q: Can I make these cookies gluten free?

A: You sure can try with a gluten free all-purpose flour, but make sure it has xanthan gum in it, otherwise the texture could be a bit off.

Soft Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

All-purpose flour: Try swapping it for whole wheat flour or a gluten free mix if you need a healthier twist
Unsalted butter: You can use coconut oil or margarine instead if you’re out or lookin for a slightly different flavor
Chocolate chips: If you’re not into semisweet, go for dark chocolate chips or even white chocolate chips for a sweeter bite
Walnuts: Swap ’em with pecans or leave them out completely if you don’t like nuts

Pro Tips

1. Make sure your butter is really softened before you start mixing; if it’s a bit too hard, try leaving it out for a while or pop it in the microwave for a few seconds so it blends better with the sugars.
2. When you mix in the dry ingredients, stir just until it’s combined. Overmixing can make your cookies tough, so don’t worry if there are a few lumps.
3. Handle the chocolate chips and walnuts gently when folding them into the mix. If you mix too hard, they might break up and you won’t get that nice burst of chocolate in every bite.
4. If your dough seems a bit sticky or runny, chill it in the fridge for about 15 minutes. This helps the cookies keep their shape in the oven and makes handling easier.

Soft Pumpkin Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

330

kcal

Equipment: 1. Oven for baking at 350°F
2. Baking sheet with parchment paper to line it
3. Two mixing bowls – one for the dry ingredients and a larger one for the wet mix
4. Whisk for stirring the dry ingredients together
5. Electric or hand mixer for creaming the butter and sugars
6. Measuring cups and spoons to get the ingredients right
7. Spatula for folding in the chocolate chips and walnuts
8. A spoon or cookie scoop to drop the dough onto the sheet
9. Wire cooling rack to let the cookies cool after baking

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
In a larger bowl, beat 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until well blended.
Stir in 1 cup canned pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract, mixing until smooth.
Slowly add your dry ingredients to the pumpkin mixture and mix until just combined.
Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them out since they might spread a bit.
Bake for 12-15 minutes or until the edges are set but the centers still look soft.
Let the cookies sit on the sheet for about 5 minutes after baking.
Transfer the cookies to a wire rack to cool completely and enjoy your soft pumpkin chocolate chip cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.