These pumpkin chocolate chip cookies are super soft, pillowy, and packed with pumpkin pie flavor. My recipe makes a BIG batch of cookies, but you can toggle the settings on the recipe card to make a half batch if needed!
⭐️⭐️⭐️⭐️⭐️
“I followed the recipe exactly as written & omg these are amazing!!!!! I love how soft and cakey they are. I gifted some and a friend ate the dozen I gave her in one sitting lol thanks for the great recipe!” -Janett, FoodieCrush reader
These Really Are the BEST Pumpkin Cookies
Come fall each year, I see pumpkin cookies popping up at our local grocery stores, specifically a local chain called Harmon’s where they’re baked in-store. Now, I’m not usually one for cakey cookies. I prefer them chewy and chunky like these Milk Bar salted chocolate chip cookies, or dense and nutty.
But when it comes to pumpkin cookies, these babies are the absolute BEST. They’re soft and pillowy, packed with pumpkin pie flavor, and dotted with little chocolate nugget surprise bites. It’s probably why they’ve reached legendary status here in Utah, because if you know, you know.
Now, I could go and pick these cookies up from the store. But when quantity is called for, homemade is a better route to take. Years ago, I found a recipe for Harmon’s pumpkin cookies, and after making some adjustments (and making them about a zillion times) I’m proclaiming these pumpkin cookies the best homemade version of Harmon’s chocolate chip pumpkin cookies you’ll ever make.
Enjoy!
PS. This recipe makes A LOT of cookies. I usually get around 60 cookies from each batch. It’s the perfect cookie recipe for a party, school event, or passing out to neighbors — or Smudge’s friends to become the most popular mom on the block. If 60 cookies seems a bit much, cut the recipe in half for a smaller batch. There’s a setting on the recipe card below for you to do that.
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Pure pumpkin puree — If your cookie dough seems too wet, it could be the brand of puree you used (not all are created equal!). And if you’re using homemade pumpkin puree, spread it out on a sheet pan and roast at 400ºF for 15 minutes to remove its excess moisture.
- Granulated sugar — I skipped the brown sugar that most recipes call for to prevent the cookies from being too moist or dense.
- Melted butter — Using butter instead of oil makes for a richer tasting cookie.
- Vanilla extract — Use pure vanilla extract for the best flavor.
- Eggs — Beating the eggs for 1 to 2 minutes incorporates lots of air into the dough, which makes for softer cookies.
- Pumpkin pie spice — Yes, 4 tablespoons is correct! We’re making a jumbo batch of cookies, and we want every bite to be packed with pumpkin spice flavor.
- Baking powder + baking soda — Give the cookie dough lots of lift.
- All-purpose flour — Some readers have made this recipe gluten-free by swapping in a gluten-free baking flour. I suggest reading the comments below if you need some pointers.
- Semi-sweet chocolate chips — Regular or mini size, your choice! You can also add chopped nuts, butterscotch chips, shredded coconut, or white chocolate chips.
How to Make Super Soft Pumpkin Chocolate Chip Cookies
- Mix the wet ingredients first, then the dry ingredients. Add just one cup of the flour at a time, otherwise it will puff up into your face in the mixer, and won’t properly incorporate into the dough.
Heidi’s Tip: If you have one, use an electric stand mixer to blend. This is a pretty stiff and sticky dough, making it an ideal candidate for an electric stand mixer if you have one.
- Drop the dough onto a parchment lined baking sheet. Because these cookies stay puffy and don’t spread, I use an 18/8 cookie scoop (¼ cup) to shape them into balls. Drop the rounded scoops of cookie dough directly onto a parchment paper-lined baking tray.
- Bake at 375ºF for 12 – 15 minutes. Baking the cookies at a higher temperature helps them set faster and prevents spreading. This protects the soft, cakey texture of the pumpkin chocolate chip cookies.
Heidi’s Tips for Recipe Success
Use pure pumpkin purée, not the pumpkin pie filling. Unlike pumpkin pie filling, pumpkin purée is unsweetened. Or, you could use equal amounts roasted pumpkin or roasted butternut squash.
Use regular or mini semi-sweet chocolate chips. Mini chocolate chips spread more evenly through the cookies, but regular size give a more chocolatey bite.
I’ve noticed the longer the scooped raw cookie dough sits before baking, the cracked the tops of the baked cookie become. With less time sitting around, the more rounded the cookie tops will be. Both ways taste delicious, so it’s more of a visual preference.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Pumpkin Chocolate Chip Cookie Recipe
Ingredients
- 3 cups granulated sugar
- 29 ounces pure pumpkin puree
- 1 cup melted butter
- 1 teaspoon vanilla extract
- 2 eggs
- 5 cups all-purpose flour
- 6 teaspoons baking powder
- 4 tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 12 ounces semi-sweet chocolate chips , regular or mini morsels
Instructions
- Preheat the oven to 375°F.
- Combine the wet ingredients. In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter, and vanilla and mix until smooth. Add the eggs, and beat for 1-2 minutes.3 cups granulated sugar, 29 ounces pure pumpkin puree, 1 cup melted butter, 1 teaspoon vanilla extract, 2 eggs
- Combine the dry ingredients. In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl. Add to the wet ingredients and mix well.6 teaspoons baking powder, 4 tablespoons pumpkin pie spice, 1 ½ teaspoons baking soda, 1 teaspoon kosher salt
- Finish the cookie dough. Add 2 cups of the flour, and mix until incorporated. Repeat with 2 more cups of flour, and then the final cup. Add the chocolate chips, and mix just until incorporated.5 cups all-purpose flour, 12 ounces semi-sweet chocolate chips
- Scoop the dough. Line a baking sheet with parchment paper or a baking mat. Drop ¼ cup rounded scoops (I use an 18/8 cookie scoop) of the cookie dough on the sheet, about 2 inches apart.
- Bake. Bake the cookies for 12-15 minutes. Cool on the baking sheet for 2-3 minutes, then move to a cooling rack to cool completely.
Notes
Nutrition
More Pumpkin Desserts I’m Making This Fall
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Sarah
I converted these to gluten-free by reducing the butter to 2/3 cup and adding one extra egg. (And switching the flour to King Arthur gluten free measure for measure flour.) They need to bake 15-16 minutes before resting outside the oven like the recipe says. The flavor was wonderful! I will definitely make these again. Thanks for the yummy recipe!
Hayley
Thanks for sharing, Sarah — we’re so glad you were able to make these GF and that you enjoyed them!
Sarah
Many cookie recipes can be converted to gluten-free simply by switching the wheat flour for high quality gluten-free flour like King Arthur Measure for Measure or Bob’s Red Mill Cup for Cup. If the consistency is too flat, you can also try cutting the fat in half and adding an extra egg. Gluten-free flour doesn’t absorb as much oil as wheat flour and the extra egg adds back the needed moisture. Also make sure any ingredients used aren’t cross-contaminated with wheat flour and make sure the bowls, utensils and pans are all very clean with no trace of gluten on them. (Use unopened butter and unopened sugar, etc., if there is a chance toast crumbs or flour might have gotten into them during regular usage. Lastly, if you have baked or prepared foods using regular flour within the past 24 hours there could be flour particles in the air that can get into the gluten-free food.)
Yuri Clingerman
So glad I found this recipe! It made about 80 medium sized cookies. Easy to make since I used a small ice cream scooper and lined my baking pan with silicone mat so no greasing necessary. I took them to work and they were gone like hot cakes.
Charlie
I’ve made this at least 100x. It’s my go-to recipe for pumpkin cookies. I love that they come out fluffy and not wet and sludgy like other recipes. I follow the exact recipe with only 2 exceptions – I add extra chips and cook a 2-3 extra minutes (just personal preference.)
The only time this recipe has failed was starting last year if I used Libby’s brand pumpkin. It used to work, but it is now runny. I switched to a different brand and they are perfect every time.
Heidi
So glad you like them Charlie!
Janett
I followed the recipe exactly as written & omg these are amazing!!!!! I love how soft and cakey they are. I gifted some and a friend ate the dozen I gave her in one sitting lol thanks for the great recipe!
Ashley @ Foodie Crush
I am so glad they were a hit! I hope you enjoy over and over again!
Patti
Yummy, yummy! Enough to feed an army.
Ashley @ Foodie Crush
So true!
Diana
Easy, simple, fast, thick, and yummy !! Absolute loved it.
Ashley @ Foodie Crush
Thanks so much!
So glad you enjoyed them! They’re a fixture for fall around here.
Tabitha
Hahaha!! I totally forgot to add eggs in my first batch and I just wanted to let you know that it still totally bakes up and tastes great! So if anyone needs an eggless recipe, this is the one!! I used a 1” cookie scoop and they bake up barely changing shape from the dough scoops with crackles in the top. The next batch got an egg (correctly following the recipe) and they came out of the oven a bit more puffed and softer looking without the cracks. They also taste a bit smoother. Also I quartered the recipe. It made 28 tiny 1.5” cookies. 10/10 will definitely bake again.
Reonna
Is there a way to make these gluten free? I’m baking these for an upcoming work pot-luck and have a co-worker that has a gluten sensitivity, and I’ve never baked gluten-free before.
Sarah
I know this post is old but if anyone else was wondering how to convert these to gluten free, I have made these twice now with my usual GF modifications: cut the fat in half (so, 1/2 c butter), add an extra egg (so, 3 eggs total) and bake for the longer amount of time (15 min). They are so delicious!
Julia
Made them last night! Everyone loves them! Tagged foodiecrush on instagram. And yes they make a lot!!
Ashley Sorenson
YUM! This recipe is one I make over and over all Fall! I am so glad that everyone loves them!
Debi McDonald
I made these a few weeks ago and they were a huge hit. I can remember though if I used salted or unsalted butter. What should it be?
Kristen
Could you use oil instead of the melted butter? I have a nephew that is violently allergic to anything with milk in it and would love to make something like this for him.
Kim Nelson
Believe it or not, apple butter is a great substitute for butter when baking. My son also struggled with milk allergies. I was pleased with the flavor of apple butter in all the recipes I cooked with it as well. The flavor does not overwhelm as you would think.
Stephanie
Has anybody used real pumpkin, as in baked the pumpkin until tender and puréed? If so how much would you use in comparison to one 29 ounce can? Thank you
Lori Wilson
Pumpkin is on clearance so I just had to make these. They are amazing.
I use the pioneer lady’s pumpkin pie spice recipe.
And refrigerator for the dough in between sheets going in.
Thanks for a great recipe.
Cheri
Wow, These are so good! I made them with Bob’s Red Mill 1 to 1 gluten free flour, and they were amazing, so soft and they had the perfect flavor. I have missed these cookies since we left Utah.
ashley
I accidentally forgot another can of pumpkin, so I ended up halving the recipe, but it all worked out! Only thing I would mention is to definitely NOT leave out the pumpkin pie spice! I, too, was hesitant about the amount, and as I sit here eating one of these delicious things, I wish that I had added the rest of the spice! (As I halved, I was supposed to use 2 tbsp… but I was scared and only used one.) The chocolate chips are fantastic, but overwhelming for the pumpkin/spice flavor. Since it’s not possible to leave OUT chocolate chips (blasphemy!), just make sure to add all the spice. Will be making again for sure– Thanks so much!
So glad you liked them Ashley. Yes, the spice does seem like a lot but it totally makes the cookies!
Steph
I made these last night & accidentally used only 1 stick of butter! The cookies still turned out great, but they are pillowy and puffy. Would using the right amount of butter make it “cracked” looking?
I’m not sure Steph, try it again and let me know!
Liisa
Oh please cancel the pumpkin pies! We will be having these cookies at thanksgiving and Christmas! Soft, big yummy cookies that are perfectly seasoned. I did a half batch just to try them, and used half chocolate chips and half white chips. Thanks for posting such a great recipe!
Christina
Oh my goodness–these are perfect! Harmon’s cookies are my favorite, but these just took over. They’re so pillowy and taste amazing. Thank you so much for posting this recipe! You are amazing!
They’ve become one of our holiday traditions Christina. Glad you enjoyed!
Kathy
These cookies are perfect. Was looking for a tasty pumpkin drop cookie with sufficient spice to bake for Halloween and these are just what I was looking for! Thank you! Delicious! They turned out perfectly, just like the pic.
Kathy, I’m so glad you enjoyed!
Judy okeefe
Your recipe says ice cream scoop. That seems awfully large. Is that correct?
Carolyn Wilson
OMG! I just made these and they are going to be a wonderful addition to my Thanksgiving dessert!
Easy and delicious!!