Soft Pumpkin Chocolate Chip Cookies

These soft, cake-style cookies bring together pumpkin, warm spice and plenty of chocolate. Blotting the pumpkin removes a little excess moisture and helps the dough hold its shape. They are an easy fall bake for lunchboxes, coffee breaks or an autumn dessert tray.

Prep: 20 minutes · Cook: 14 minutes · Rest/chill: 30 minutes · Yield: About 24 cookies

Ingredients

• 3/4 cup canned plain pumpkin purée, not pie filling
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (240 g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup semisweet chocolate chips

How to Make It

1. Spoon pumpkin onto a double layer of paper towel and gently blot the top with another towel to remove surface moisture. Transfer the pumpkin to a bowl. Whisk in melted butter, both sugars, egg yolk and vanilla.
2. In another bowl, whisk flour, baking soda, baking powder, salt and spices. Fold the dry mixture into the wet ingredients just until no dry pockets remain. Fold in chocolate chips. Cover and chill for 30 minutes.
3. Heat the oven to 350°F. Line two baking sheets with parchment. Scoop rounded 1 1/2-tablespoon portions of dough onto the sheets, leaving 2 inches between cookies. Flatten the tops lightly.
4. Bake one sheet at a time for 12–14 minutes, until the edges are set and the tops look dry rather than shiny. Cool on the baking sheet for 10 minutes, then transfer to a rack. The cookies firm up as they cool.

Tips for the Best Result

Weigh the flour if possible; packing a measuring cup can make the cookies dry. These are intentionally soft and cakey, rather than crisp. For neat round cookies, shape the dough before baking instead of handling the hot cookies.

Storage and Reheating

Store completely cooled cookies in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw at room temperature before serving.

Image: AI-generated serving illustration. Cooking times are approximate; use the texture and temperature cues above.