Now that fall is in full swing, nothing celebrates the season quite like the aroma of freshly baked pumpkin chocolate chip cookies. Infused with warm spices, these seasonal treats are a staple for cozy nights in.
If you’re looking for a pumpkin cookie that’s thick, soft, and ridiculously tender, you’re in the right place.
These cookies are super soft and a little cakey, with a texture that’s almost pillowy. They don’t spread much in the oven, so you end up with nice, thick cookies instead of thin, crispy ones.
Now, if you’re here looking for a chewy pumpkin cookie, I should probably warn you: these aren’t really it.
And believe me, I love a chewy cookie. But sometimes you just want something soft and thick, and that’s exactly what these pumpkin cookies are all about.
The best part is that I wanted to avoid any unnecessary steps. So the goal was maximum flavor and minimum effort.
A Simple Pumpkin Cookie
A lot of pumpkin cookie recipes ask you to remove some of the moisture from the pumpkin puree before adding it to the dough.
Usually, that means spreading the puree out and blotting it with paper towels until you’ve removed enough moisture to help the cookies spread and become chewier.
And I’m sure that works, but I wanted this recipe to be easy. I didn’t want to dirty another dish or spend time squeezing and drying pumpkin puree. So we’re keeping the pumpkin puree exactly as it is.
The trade-off is that these cookies are going to be softer, thicker, and a little more cakey. But they’re absolutely delightful!
Why You Should Chill the Dough
There is one step I do recommend taking your time with: chilling the dough.
Give it at least 30 minutes in the refrigerator before baking.
Chilling the dough helps keep these already-thick cookies from spreading too much, but there’s another reason I don’t skip it: flavor.
As the dough rests, the flavors have more time to develop and deepen. So if you can resist baking the cookies immediately, letting the dough chill a little longer can make a noticeable difference.
So, more chilling time = more flavorful cookies.
No Eggs Needed
These cookies use the creaming method, which means we’re beating the butter and sugars together until they’re light and fluffy before adding the remaining ingredients.
This step is important because it helps create structure while also giving the cookies that soft, tender texture we’re after.
And you’ll notice something missing from the ingredient list: eggs.
That’s because the pumpkin puree already brings plenty of moisture to the dough, and the creamed butter and sugar provide enough structure.
Adding eggs would introduce even more moisture and could push these cookies further into cakey territory.
And while we’re going for soft cookies, we’re trying to avoid making them too cakey.
How to Shape Pumpkin Cookies
As we’ve already established, these cookies don’t spread much.
So keep that in mind when scooping your dough, since they’ll likely keep their shape and won’t magically turn into a perfect cookie in the oven.
I usually portion out about 2 tablespoons of dough per cookie, roll it into a ball, and then flatten it slightly with my hands.
If you prefer a more rustic-looking cookie, you can skip the rolling altogether. Not every cookie needs to look like it came from a bakery.
My Favorite Way to Chill the Dough
Instead of chilling one giant bowl of dough and then trying to scoop out cold, firm pieces afterward, shape the cookies first and chill them already portioned.
Roll or scoop your dough, flatten the cookies slightly, and then pop them into the refrigerator.
When you’re ready to bake, all you have to do is transfer them to the oven. It’s such a small thing, but it’s so much easier than wrestling with a cold block of cookie dough.
Use a Kitchen Scale
You’ll notice that, aside from teaspoons and tablespoons, the ingredients for these cookies are measured by weight.
I know measuring flour with a scale might feel like an unnecessary extra step if you’re used to using cups, but I promise it’s worth it.
Baking is all about ratios, and measuring by weight is simply more accurate and consistent. A cup of flour can vary quite a bit depending on how you scoop it, while 120 grams is always 120 grams.
And if you don’t own a kitchen scale yet, consider this your sign to get one!
They’re small, inexpensive, incredibly convenient, and take up barely any space in your kitchen. Once you get used to weighing your ingredients, you’ll probably wonder why you waited so long.
If you make these Pumpkin Chocolate Chip Cookies please be sure to leave a comment! I’d love to hear from you.
More Pumpkin Recipes
Toasted Marshmallow Pumpkin Tart: This gorgeous tart combines a crispy and buttery crust, a rich, custardy filling, and a toasted Swiss meringue topping.
Pumpkin Mac and Cheese: Creamy but not heavy, rich but not cloying, and full of seasonal flavors, this is a foolproof dish, perfect for weeknight dinners, holiday sides, or even a solo indulgent treat.
Pumpkin Cream Cheese Swirl Cake with Brown Butter Frosting: Moist and almost custardy, warmly spiced, and topped with a glossy swoop of brown butter cream cheese frosting, it’s impossible to eat just one slice.
Pumpkin Donut Holes: Crisp on the edges, soft in the middle, and rolled in cinnamon sugar, these are like pumpkin bread – only easier, faster, and with no yeast or waiting around.
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Pumpkin Chocolate Chip Cookies
Ingredients
Equipment: kitchen scale
- 120g bread flour
- 2 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 80g unsalted butter, softened
- 75g granulated sugar
- 45g brown sugar
- 50g pumpkin puree
- ½ tsp vanilla
- ½ cup chocolate chips
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the bread flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a separate large bowl, using a hand mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. Add in the pumpkin puree and vanilla extract, and mix on low speed until combined.
- Add in the dry ingredients, mixing on low until combined. Stir in the chocolate chips.
- Scoop the dough – 2 tablespoons per cookie – and place them on the prepared baking sheet about 3 inches apart. Press down lightly on the tops with your palm to flatten them slightly, then refrigerate for 30 minutes (or overnight).
- Preheat your oven to 400°F (200°C).
- Bake for 10 to 15 minutes, pulling them from the oven as soon as the edges are golden and set. Immediately tap the hot baking sheet flat against the counter two or three times to deflate the cookies for a chewier texture. Let them rest on the pan for 5 minutes before transferring them to a wire rack. Serve.
