Soft Pumpkin Chocolate Chip Cookies

For many people, cookies conjure memories of their grandmother baking an ooey-gooey chocolate chip cookie that finally sets into a goopy mess after hours in the oven. A soft and chewy pumpkin chocolate chip cookie is your new favorite fall treat!

The “soft pumpkin chocolate chip cookies all recipes” is a recipe for the best soft, chewy and delicious pumpkin chocolate chip cookies. They are perfect for any occasion.


Cookies have a distinct seasonal flavor to them. Though cookies may be eaten at any time of year, I equate the memory of preparing a batch with colder weather, changing leaves, and the arrival of autumn. Just thinking about that makes me want to put on some thick socks.

Softbatch Pumpkin Chocolate Chip Cookies are the newest thing in autumn cookie-making. And, friends, they’re every bit as tasty as they sound. It all begins with a lovely, chewy cookie foundation. What’s the secret? Coconut oil, to be precise.

I got enamored with coconut oil after using it in cookies a few months ago. They offer cookies a moistness that a butter dough simply can’t match. The coconut flavor is hardly undetectable in the prepared cookies.

What’s next? Pureed pumpkin. There’ll be no pumpkin spice bullshit here. In our cookies, we utilize actual pumpkin. It adds moisture and gives them a vibrant orange colour that shouts autumn.

Finally, and maybe most crucially, these cookies have chocolate pieces in them. Chocolate chunks are the only thing better than chocolate chips in cookies. And these pumpkin chocolate chip cookies have an entire cup of them.

So put on your warm and fluffy socks and get ready to bake.


Make these pumpkin chocolate chip cookies with these helpful hints.

These simple pumpkin cookies take approximately 25 minutes to make and don’t need any particular skills or equipment. When creating a batch of delicious handmade cookies, there are a few things to keep in mind.

When you cream the coconut oil and brown sugar together, you want it to be firm and not melted. When solid, coconut oil resembles butter rather well, but it won’t puff up as much as butter when creamed (just something to keep in mind!).

Make sure you’re using pure pumpkin puree instead of pumpkin pie filling in these cookies. The extra sugars and spices in pumpkin pie filling will alter the taste of these pumpkin chocolate chip cookies. To be safe, make sure the pumpkin puree is 100 percent pumpkin by reading the label.

Don’t skimp on the salt—I know 3/4 teaspoon sounds excessive for a batch of cookies, but it’s crucial for this recipe. Although these cookies will not taste salty, the salt will help bring out the pumpkin flavor. Table salt, not kosher or sea salt, should be used in this cookie recipe.

Bittersweet chocolate is required for this recipe; however, you may use any chocolate you have on hand. Bittersweet chocolate, on the other hand, I believe, goes best with the pumpkin taste of these cookies. If bittersweet chocolate is unavailable, a high-quality dark chocolate can suffice.


These pumpkin chocolate chip cookies are sure to be a hit! These are great for the autumn, but they’d also be nice during a Christmas gathering.



  • coconut oil (1/2 cup)
  • 3/4 cup brown sugar (light)
  • 1 big room-temperature egg
  • 3 tblsp. pureed pumpkin
  • 1 teaspoon extract de vanille
  • food coloring orange (optional)
  • 1 1/2 cups flour (all-purpose)
  • 1/2 teaspoon bicarbonate of soda
  • a quarter teaspoon of salt
  • 1 cup chopped bittersweet chocolate


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside two cookie sheets lined with parchment paper.
  2. Cream the coconut oil and brown sugar in a standing mixer equipped with a paddle attachment until light and fluffy, approximately 3 minutes. For one further minute, beat in the egg, pumpkin puree, and vanilla extract. If you’re using food coloring, do so now!
  3. Whisk together the flour, salt, and baking soda in a separate basin. Slowly integrate the dry ingredients into the wet components while mixing on low speed until nearly mixed. Remove the bowl from the mixer and use a spatula to fold in the chocolate chips.
  4. Scoop the dough onto the cookie sheet with a 2 oz cookie scoop, allowing 2 inches between each cookie. Try not to form the dough into perfect balls; if you leave it a bit sloppy, it will create a lovely crust. Bake for 10-12 minutes, or until the edges are just starting to turn light golden brown. Don’t overcook!! Allow to cool completely before serving on a cooling rack.

More pumpkin sweets may be found at:

Cream Cheese Frosting on the Best Pumpkin Cake Ever

Pumpkin Pie with Maple Pecan Bourbon

Pop-Tarts with Pumpkin Butter

Cinnamon Cream Cheese Frosting on Pumpkin Carrot Cake

Pumpkin Gingersnap Mousse Cheesecake 

Watch This Video-

These “soft pumpkin chocolate chip cookies with spice cake mix” are the perfect fall dessert. They’re easy to make and taste delicious.

Frequently Asked Questions

What ingredient makes the cookies soft?

A: Butter.

What makes cookies soft instead of crisp?

A: Cookies are a bit soft because they contain lots of sugar, which makes them sweet. The more sugar the cookie has, the softer it will be. They can also become dry if there is too much flour in them, so you should keep an eye on how many eggs and milk are actually added to your cookie dough recipe

What makes cookies light and fluffy?

A: Cookies are light and fluffy because of all the air they contain. This is caused by a reaction inside their dough during baking from an enzyme called xanthine oxidase which breaks down to create hydrogen peroxide, oxygen gas and carbon dioxide gas.

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