These Cake-Like Pumpkin Chocolate Chip Cookies are basically pumpkin bread meets chocolate chip cookie, and we are here for it. Packed with cozy pumpkin flavor, warm spices, and melty chocolate chips, all wrapped up in a soft, tender cookie with a pillowy texture. These bake up beautifully with a slightly crisp edge and a soft, cakey center.
This recipe (which I adapted from Baked: New Frontiers in Baking) is more cake-like than many–they’re actually almost like muffin tops and they are absolutely delicious!
Ingredients Needed
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Pumpkin pie spice
- Neutral cooking oil – Like canola or peanut.
- Dark brown sugar
- Granulated sugar
- Pumpkin puree
- Vanilla extract
- Egg
- Chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
- Line baking sheets with parchment paper. Preheat oven to 350°F.
- Lightly spoon the flour into the measuring cup and level with a knife. Place the flour, baking soda, baking powder, salt, and pumpkin pie spice in a mixing bowl and whisk together.
- Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined. Add chocolate chips and mix until combined.
- Using a 1 tablespoon scoop, drop the batter onto a baking sheet, leaving about 1″ between the batter (unlike this picture, I got 12 per standard cookie sheet).
- Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean (I cook mine closer to 13-14 minutes). Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
Storing and Other Tips
- Allow cookies to cool completely, then transfer to an airtight container and store at room temperature. For best results, consume within 2-3 days.
- These cookies will not spread much and will basically be the same shape you scoop them in, so if beautifying is important to you, keep in mind they’ll look the same way coming out of the oven as they did going in.
Frequently Asked Questions
Try using the leftover pumpkin in this pumpkin pie milkshake, freeze it for later, or keep it on hand to give your dog. Seriously, pumpkin helps with all sorts of canine digestive problems–I have cans and cans of it permanently stocked in my cupboards just for this!
Yes! They are great for 2-3 days so feel free to make them a day ahead of time if needed.
Yep! For best results, freeze in a single layer in a zip-top bag and consume within 3 months.
Make sure your oven is fully preheated to 350°F before baking. Also, avoid overmixing—you want a light batter to get that signature mound.
Sure! White chocolate, chopped pecans, or even raisins would be tasty. Just keep the total mix‑in amount similar so texture stays balanced.
Cake-Like Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon + 1 ½ teaspoons pumpkin pie spice
- ½ cup neutral-flavored cooking oil like canola or peanut
- 1 cup dark brown sugar
- ½ cup white sugar
- 1 ½ cups pumpkin puree almost a whole 15-ounce can; see notes for how to use the remaining ½ cup
- 1 teaspoon vanilla extract
- 1 egg
- 1 10-12 ounce bag bag chocolate chips
Instructions
- Line baking sheets with parchment paper. Preheat oven to 350℉.
- Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined. Add chocolate chips and mix until combined.
- Using a 1 tablespoon scoop, drop the batter onto a baking sheet, leaving about 1″ between the batter (I got 12 per standard cookie sheet).
- Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean (I cook mine closer to 13-14 minutes). Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
Notes
- Allow cookies to cool completely, then transfer to an airtight container and store at room temperature. For best results, consume within 2-3 days.
- These cookies will not spread much and will basically be the same shape you scoop them in, so if beautify is important to you, keep in mind they’ll look the same way coming out of the oven as they did going in.
- Try using the leftover pumpkin in this pumpkin pie milkshake, freeze it for later, or keep it on hand to give your dog. Seriously, pumpkin helps with all sorts of canine digestive problems–I have cans and cans of it permanently stocked in my cupboards just for this!
Questions & Reviews
I made these cookies tonight. They will go on repeat, especially in fall! They are practically perfect in every way.” Puffy, Tasty, Soft, and Irresistable.
Note: I used Pure Canned Pumpkin, not Canned Pumpkin Pie Mix. I would think the cookies must be over spiced using the pre-spiced Pumpkin Pie Mix.
Thank you for posting this recipe! I love it!!