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–+ servings
A stack of three soft pumpkin chocolate chip cookies, one broken open to show the gooey center.

Soft Pumpkin Chocolate Chip Cookies

This recipe creates soft, cake-like pumpkin chocolate chip cookies perfect for fall baking. When I first made these, my kids had just come back from the pumpkin patch. Mixing the dough with them filled the kitchen with laughter, and the warm spices made everything feel cozy. These cookies became an autumn tradition, showing that gluten-free treats can be very delicious.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts optional but highly recommended

Equipment

  • stand mixer
  • Cookie sheets
  • Parchment paper
  • Medium cookie scoop (1 1/2 tablespoons)

Method
 

  1. Preheat your oven to 375 degrees. Line cookie sheets with parchment paper sheets, or lightly grease the cookie sheet if you do not have parchment paper.
  2. In the bowl of a stand mixer, combine the pumpkin puree, sugar, oil, vanilla, and egg. Mix until the ingredients are well combined.
  3. In a separate bowl, stir together the flour, baking powder, cinnamon, and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  4. Add in the chocolate chips and nuts and stir until they are evenly combined.
  5. Using a medium cookie scoop (a medium scoop equals 1 1/2 tablespoons), drop mounds of the cookie dough onto the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing them to a wire rack to cool completely.

Notes

This recipe yields soft, cake-like cookies. If you are looking for a crispier cookie, adjust the baking time slightly.

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