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A stack of three soft pumpkin chocolate chip cookies served on a white plate with walnuts and chocolate chips.

Soft Pumpkin Chocolate Chip Cookies

I remember baking these Soft Pumpkin Chocolate Chip Cookies for the first time in my Miami kitchen. The sweet, spicy aroma filled my home on a rainy autumn afternoon. This recipe reminds me of warm baked goods from my childhood in Lebanon. I adapted this classic recipe to fit my low-carb lifestyle, and the first bite was pure bliss—a soft, chewy texture with sweet chocolate, capturing the essence of fall.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
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

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 the mixture is 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 moving them to a wire rack to cool completely.

Notes

This recipe provides a soft, cake-like texture. If you prefer a chewier cookie, you can slightly reduce the baking powder and baking soda amounts.

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