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Soft Batch Pumpkin Chocolate Chip Cookies – Easy 30-Min Recipe

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These soft batch pumpkin chocolate chip cookies are pillowy, tender, and packed with warm pumpkin spice and rich chocolate chips. Ready in just 30 minutes, they’re the perfect last-minute dessert for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Add pumpkin puree, egg, and vanilla extract. Beat on low speed until just combined. Do not over-mix.
  4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until no flour streaks remain. Stop immediately to avoid over-mixing.
  6. Gently fold in chocolate chips with a rubber spatula. Reserve a handful to press onto tops of cookies before baking if desired.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. Edges should be set and lightly golden, centers should still look slightly soft and puffy.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t over-mix the dough to keep cookies soft. Pull cookies out when edges are set but centers still look slightly underdone; they’ll continue baking on the hot sheet. For thicker cookies, chill dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for later use.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft batch cookies, fall cookies, easy cookie recipe, 30-minute cookies

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