Name: Soft Pumpkin Cookies for the Table
Yield: 54

Soft Pumpkin Cookies with a muffin-top texture and soft, gooey chocolate pockets! They’re bakery-worthy and come together in just one bowl.

For pumpkin cookies without chocolate chips, try these soft and thick Pumpkin Cookies with Cream Cheese Frosting.

author’s note

straightforward One-Bowl Soft Pumpkin Cookies!

Every fall, I can’t resist making all the pumpkin treats. Last year, I spent weeks testing pumpkin cookie recipes because I wanted one that reminded me of the cookies my mom used to bake. They weren’t crisp or chewy like a classic chocolate chip cookie. Instead, they had a fluffy, muffin-top texture with melty chocolate throughout.

After several rounds of testing (and plenty of pumpkin cans later), I finally nailed the version I now make every year. These Soft Pumpkin Cookies strike the reliable balance of fluffy, spiced, and chocolatey. They bring back the flavors I loved growing up, but with a little upgrade in texture and flavor.

If you’re after a cookie that feels like the very best part of a muffin top, this is it.

Featured Comment

“I can’t believe it has taken me this long to write a review because I have been making this recipe for years and it is the most requested recipe among all of my family and friends. Seriously, no matter the season and what other great recipes I make, everyone keeps asking for these.”
– Jan

Ingredients

Ingredient	Tips / Swaps
Canned Pumpkin	Use pure pumpkin puree, not pumpkin pie filling. Pat the pumpkin with paper towels if it looks watery.
Vegetable Oil	Keeps the cookies soft. Swap half with melted butter for richer flavor.
Brown & White Sugar	The combo creates sweetness and a soft bite.
Pumpkin Pie Spice	Pre-blended for ease, or make your own with cinnamon, nutmeg, ginger, cloves, and allspice.
Chocolate Chips	Semi-sweet balances the sweetness, but milk chocolate or even white chocolate also work beautifully.

Quick Tip

Pumpkin pie spice is a satisfying combination of warming spices (like cinnamon, nutmeg, ginger, cloves, and allspice). Find it with the other spices in the grocery store, or you can make your own!

How To Make Soft Pumpkin Cookies

Wet: In one bowl, stir pumpkin, both sugars, oil, egg, and vanilla until smooth.
Dry: mix in spices, baking soda, baking powder, salt, flour, and chocolate chips. Mix gently. Don’t overwork.
skippable Chill: Pop the dough into the fridge for easier scooping.
Bake: Scoop onto a parchment-lined baking sheet and bake until just set.
Finish: Press extra chocolate chips into the tops of warm cookies and let cool.

Storage

Baked: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. For longer storage, freeze and warm before serving.
Unbaked Dough: Scoop dough balls, freeze on a tray, then move to a container. Bake from frozen and just add a couple of minutes.