Your favorite fall cookie is here! With soft pumpkin flavor and just enough spice, this chocolate chip studded dream is everything you need to please a crowd, your neighbors, and even your family this season.

I wasn’t joking when I said we make these every single year. When the air gets a bit more chilly and we tend to gather in our kitchen more often, these cookies tend to make an appearance not once, not twice, but I swear a batch goes in almost every couple weeks the entire season. These cookies have built so many fond memories in my kitchen, and I can’t wait for them to because a season regular in yours. Baking traditions are just the best, am I right?

The biggest plus to this recipe is not only the addicting taste, the soft dreamy texture, or even the pockets of chocolate chips in each bite, but it’s ability to bring people together (um, this is a GIANT BATCH of 60 servings out of this one recipe!). So plan to share! Make a list of who you’d love to share these with, because even if you’re a die-hard pumpkin cookie lover like I am, you will definitely have leftovers hanging around. And I’m not talking the extra Tupperware of leftovers, I’m talking maybe two or three. Grab some cute Halloween plates, and take them to your friends, neighbors, teachers, leaders, coaches, and you’re sure to have a smile on their face as big as yours when you took that first heavenly bite.


For these cookies, you’ll notice the quantities are quite large for what you usually see – 6 Tablespoons of baking soda for one. I promise it’s not a typo, you just have a lot of cookie going on here.

Something that I started doing that I love is mixing up mini chocolate chips along with the regular sized ones. This gives the cookies a little more depth, and also makes sure you have a pocket of chocolate in each and every bite.

For this recipe, you’ll whisk up most of the dry ingredients together in a separate bowl. Then you’ll add in your canned pumpkin (not canned pumpkin pie) which is usually found in the baking section next to your canned cherry filling, etc. Whip it up with your sugar, vanilla, eggs, and melted butter (must be melted!). Next, slowly add in your flour. This is where you need to make sure you’re not over-mixing. Just keep the speed on low, and stop when everything has been incorporated. Toss in those yummy chocolate chips, and you’re good to start scooping them onto your cookie sheet.

Wait, so no chilling?

NOPE! AND THAT’S A WIN FOR THIS GAL. It’s torture to have to wait, and I love to get the cookies right into the oven to start baking after mixing. Use a cookie scoop, because these little guys are sticky. I used the 1″, but you can make bigger cookies (might need to bake a tad longer) by using a larger scoop. Bigger cookies, less cookies and more baking time. Smaller cookies, more cookies, and less baking time. Aight? Aight.

One thing I’ve noticed about these little guys is that they tend to deflate a touch after day 1. They’re tall and fluffy, then day two they’re more like how they look in these photos. It’s nothing wrong, just plan on that if you care. They taste exactly the same, and are just as heavenly.

That’s it! Super easy, and if you have a double oven and a large cookie sheet, they’ll be done in less than an hour. You can have your kiddos scoop up the batter, too. No need for perfectly round cookie dough balls. You’re good to go with the rustic edges these beauties have. Enjoy!

Soft Pumpkin Chocolate Chip Cookies
Recipe Type: Cookie
Author: Mandy | Baking with Blondie
Soft Pumpkin Cookies filled with Chocolate Chips
Ingredients
  • 4 Tablespoons pumpkin pie spice
  • 6 Tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups granulated sugar
  • 2 15oz cans pure pumpkin
  • 1 cup butter, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 5 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with a baking mat or parchment paper. Set aside.
  2. In a small bowl, whisk together the pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar, pumpkin, melted butter, and vanilla. Mix until smooth and fluffy. Add the eggs and beat for another minute.
  4. With the mixer on the lowest speed possible, mix in the dry ingredients to the wet (with the exception of the flour) until just combined (don’t overmix).
  5. Slowly mix in the flour cup by cup until all 5 cups have been incorporated. Stir in the chocolate chips.
  6. Using a cookie scoop, drop the cookie dough on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, then transfer to a wire rack for cooling. Store in an airtight container. Enjoy!