Soft Pumpkin Chocolate Chip Cookies

Bake up a batch of soft pumpkin chocolate chip cookies with cozy fall spices and rich chocolate chips. These melt-in-your-mouth cookies are topped with an optional chocolate ganache for an irresistible autumn treat.

Pumpkin + Chocolate? Yes, Please!

These Soft Pumpkin Chocolate Chip Cookies are tender, almost cake-like, and filled with warm spices like cinnamon and nutmeg. Chocolate lovers and pumpkin lovers will surely celebrate the marriage of these two ingredients in one lovely cookie!

They’re studded with melty chocolate chips, which balance the earthy sweetness of pumpkin perfectly. And lest you think this pairing doesn't work, think again! This is the loveliest balance I've tasted in quite some time, especially with a quick drizzle of homemade ganache on top.

Whether you’re baking for a fall party, a Thanksgiving dessert table, or just a cozy night in, these cookies are sure to become a seasonal favorite.

Holiday Cookie Trays

I don't know about you but every year I end up either doing a cookie swap at Christmas time, or baking holiday cookie trays to sell (usually to raise funds for something to do with one of the grandkids).

It's always fun to decide which cookies (I have zillions) should go on the tray. Okay, zillions might be a stretch, but I do have a ton of cookie recipes.

Over the past few weeks I've been growing my list with a ton of fall-flavored cookies, using all sorts of warm, cozy flavors. Like molasses. And ginger. And pumpkin. So, this year's cookie tray is going to be over-the-top! In fact, I might just make one that's Thanksgiving themed and use many of my new recipes!

No matter what you're baking, you're going to love adding this Soft Pumpkin Chocolate Chip cookie to the lineup.

So, what are we waiting for? Let's get going!

Pumpkin Chocolate Chip Cookie Ingredients

I've included a printable recipe card at the bottom of this post but here's a glance at what you'll need to make these delicious cookies:

Cookies

• 1 cup all-purpose flour (or self-rising—see note)
• ½ teaspoon baking powder (skip if using self-rising flour)
• ¼ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon salt (skip if using self-rising flour)
• ½ cup pumpkin purée
• ½ cup light brown sugar, packed
• ¼ cup vegetable oil (or melted butter)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Ganache (optional)

• ½ cup chocolate chips
• ¼ cup heavy cream or milk

How to Make Soft Pumpkin Chocolate Chip Cookies

Prep the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.

Mix Dry Ingredients
In a medium bowl, whisk together 1 cup flour, ½ teaspoon baking powder (if using all-purpose), ¼ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon salt. Set aside.

Combine Wet Ingredients
In a large mixing bowl, whisk ½ cup pumpkin purée, ½ cup packed light brown sugar, ¼ cup vegetable oil (or melted butter), 1 egg yolk, and 1 teaspoon vanilla extract.

Bring It Together
Add the dry mixture to the wet in two additions, stirring gently until just combined. Fold in ½ cup chocolate chips. The dough will be soft and slightly sticky.

Scoop and Bake
Drop spoonfuls of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set but still soft.

Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. (How does anyone survive without wire cooling racks? These are second nature to me now!)

Ganache (Optional)
Okay, it's optional but this is my favorite part: In a small saucepan or microwave-safe bowl, heat ¼ cup heavy cream until just steaming. Pour over ½ cup chocolate chips and let sit for 1–2 minutes. Stir until smooth and glossy. Drizzle or dip the cooled cookies in ganache for extra indulgence.

Serve and Enjoy!

Store leftovers in an airtight container at room temperature. They should stay fresh for 3-4 days. You can freeze them to eat later (or to share on your holiday platter) if you like.

Things to Love About These Cookies

• Perfectly Soft: Moist and pillowy, thanks to pumpkin puree.
• Warmly Spiced: A touch of cinnamon and nutmeg gives that cozy fall flavor.
• Chocolate + Pumpkin: A duo that feels indulgent yet comforting.
• Optional Ganache: A glossy finish that makes these cookies bakery-worthy.
• Simple Ingredients: Pantry staples make this an easy bake anytime.

Other Fall Cookies from Out of the Box Baking

If you love these Pumpkin Chocolate Chip cookies, you're going to also enjoy:

Soft Gingerbread Cookies with Cinnamon Glaze: These soft, pillowy gingerbread cookies are full of warm holiday spices and topped with a sweet cinnamon glaze. Perfect for Christmas cookie trays, they’re a festive twist on the classic.

Gingerbread Whoopie Pies (Doctored Cake Mix Recipe): Easy Gingerbread Whoopie Pies made from a white cake mix, filled with cinnamon cream cheese frosting. A simple, festive holiday dessert that’s soft, spiced, and irresistible!

DIY Mix Recipes: Cookie Favorites: If you’re looking for dry mix recipes that can be made ahead and stored in your pantry or given away as gifts, you’ve come to the right place! In this post I’m sharing three of my fan favorites! 

Delicious Pumpkin Oatmeal Cookies: If you love the warm, rich spices of fall but you’re also a fan of those delicious oatmeal cookies grandma used to make, you’re going to flip over this simple but yummy recipe from Out of the Box Baking! It merges both worlds into one scrumptious cookie!

That's it for this post, friends. Thanks so much for stopping by! If you make these cookies and enjoy them, add them to your holiday cookie platter, then pop back in to let me know in the comments. It always makes me so happy to hear that folks are sharing my recipes.

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About the Baker

Winter, spring, summer, or fall. . .you will find me in the kitchen baking up a storm! I'm Janice Thompson, author of over 170 books for the Christian market and chief cook and bottle washer in my house. Okay, okay. . .my kids are grown and I don't really have to cook a lot, which frees me up to do what I love: bake!