Soft Pumpkin Chocolate Chip Cookies: Easy 25-Minute Recipe
These soft, tender pumpkin chocolate chip cookies are packed with warm spices and melty chocolate, ready in just 25 minutes with no chilling required. Perfect for fall gatherings or a cozy treat with coffee.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¼ cup (60ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (170g) pumpkin purée (not pumpkin pie filling)
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat softened butter, vegetable oil, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
- Beat in egg and vanilla extract until combined. Add pumpkin purée and mix on low speed until just incorporated. The batter may look slightly curdled.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a rubber spatula, gently fold in chocolate chips until evenly distributed. Dough will be soft and slightly sticky.
- Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded mounds of dough onto prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
- Bake for 10-12 minutes, or until edges are set and lightly golden. Centers will still look soft and puffed. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Blot pumpkin purée with a paper towel if it looks watery to prevent spreading. For thicker cookies, chill scooped dough for 30 minutes. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness. Freeze baked cookies for up to 3 months or unbaked dough for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13
- Sodium: 95
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, soft cookies, easy pumpkin recipe, 25-minute cookies