These are hands-down The Best Pumpkin Chocolate Chip Cookies! These homemade pumpkin cookies are delicious, soft, fluffy, and so easy to make with self rising flour.

Best Pumpkin Chocolate Chip Cookies (Easy and Soft)

Do you love my soft, delicious chocolate chip cookies? Do you also love all the fall flavored pumpkin spice desserts?

Well, then you’re going to LOVE today’s recipe for my Best Pumpkin Chocolate Chip Cookies which are the perfect match made in Heaven!

These pumpkin cookies are easy, soft, and one of the best Fall cookies I’ve ever made/eaten!

Keep reading below for the full recipe with all my best tips, and watch the step-by-step video tutorial here.

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Reasons you’ll love these Soft Pumpkin Chocolate Chip Cookies

There’s a lot of reasons to love these incredible pumpkin chocolate chip cookies, but I’ve summed it up for you below.

They’re soft, fluffy, and cakey
There super easy made with self-rising flour
They’re bake in just 10-15 minutes, no chilling required
They are incredibly delicious!

Easy Pumpkin Chocolate Chip Cookies with Self-Rising Flour

My recipe for the Best Pumpkin Chocolate Chip Cookies is quick, easy, and uses just a few simple ingredients.

Below you’ll find a list of all the ingredients you’ll need to make these soft pumpkin cookies, as well as recommended kitchen tools.

Ingredients Needed for Best Pumpkin Chocolate Chip Cookies

Pumpkin Puree – You want to use plain, canned pumpkin puree for this recipe, and NOT pumpkin pie filling which has added sugar and spices.
Unsalted Butter – I prefer using unsalted to control the saltiness
Self Rising Flour – My favorite ingredient for delicious, easy cookies and what I use in my Mom’s Famous Chocolate Chip Cookies.
Light Brown Sugar – Adds the perfect level of sweetness and moisture
Pumpkin Pie Spice – All the delicious fall spices in one convenient blend.
Cinnamon – I love how cinnamon brings out the flavor of pumpkin and added just a tad more for a perfect balance.
Vanilla Extract – The ultimate cookie flavor enhancer.
Egg– This recipe uses 1 large egg and helps bind the dough, creating a softer texture.
Chocolate Chips – I recommend/prefer using semi-sweet chocolate chips to perfectly balance out the sweet pumpkin flavor. However, you can also substitute milk chocolate chips, dark chocolate chips, or even use caramel or white chocolate chips for a yummy twist.

Recommended Kitchen Tools:

Tips for Making The Best Pumpkin Chocolate Chip Cookies

For the absolute best pumpkin chocolate chip cookies, follow my easy baking tips below!

Use Parchment Paper

Parchment paper helps ensure your cookies evenly bake and spread properly, helps prevent excess browning on the bottoms, avoids cookies from sticking to the pan, and makes clean up a breeze

Use a Cookie Scoop

This cookie dough is very wet and sticky. To avoid making a mess, use a small cookie scoop. Not only is this easier, but it will also help create more round, uniform-sized cookies.

Don’t Overmix the Dough

These cookies are intended to be soft, fluffy, and cakey and shouldn’t be overmixed.

To maintain their soft and fluffy texture, mix the batter until you see a little flour left, then gently fold by hand before adding in the chocolate chips.

Don’t Overbake

Remove cookies from the oven when the centers are still slightly soft to the touch.

The cookies will continue to bake as they cool on the hot baking sheet and they will turn out perfect.

Add Extra Chocolate Chips on Top

As a chocolate chip lover, I pretty much always recommend adding a few extra chips on top of your cookies. This makes it prettier and yummier!

Variations

For an extra crunch, add in 1/4 cup of chopped walnuts or pecans to the batter.
Substitute semi-sweet chocolate chips with milk, dark, butterscotch, white, or caramel chips. You can also use mini chocolate chips for a bigger chocolate to pumpkin ratio.

More Pumpkin Recipes:

Check out all my best self rising flour recipes here!

Pumpkin Chocolate Chip Cookies FAQ’s

My pumpkin chocolate chip cookies are dry/tough – What went wrong?

This could be a couple things or a combination of a few things.

First, don’t overbake your cookies.

Doing so will ultimately result in a drier/tougher cookie.

Second, make sure you don’t overmix your cookie dough once you add in your flour.

What’s the secret to soft pumpkin chocolate chip cookies?

The secret to soft cookies is not overbaking them.

I always recommend baking at the lowest recommended time first, and then removing from the oven when the center is still slightly soft.

Even after you remove the cookies from the oven, they will continue to bake while they are on the hot baking sheet.

Let them cool on the pan for a few minutes, then transfer to a wire cooling rack.

This method makes my cookies turn out perfect, soft, and delicious every time!

Why are my pumpkin cookies flat and not fluffy?

If your cookies are flat and not fluffy, it’s probably a result of using too soft of butter, having too much moisture in your cookies, or you baked the cookies on a warm cookie sheet and/or without parchment paper.

Make sure you follow my step-by-step instructions and use my recommended tools to ensure your cookies turn out perfectly fluffy!

Can I use all-purpose flour instead of self rising flour?

Yes, but you will have to add baking powder and salt in order for the cookies to properly rise. Self-rising flour makes it easy because you don’t have to add those in.

Can I use fresh pumpkin puree instead of canned pumpkin?

While I personally love/recommend using canned since it’s easy and convenient, you can also use fresh pumpkin.

However, fresh pumpkin tends to hold a lot more moisture than canned pumpkin, so it is imperative to drain away the excess liquid to avoid soggy cookies.

I recommend placing the pumpkin in a paper towel lined colander and letting it drain in the sink for a few minutes.

Can I double the recipe for these pumpkin cookies?

Yes, absolutely!

This recipe makes a small batch of 15 cookies, but feel free to adjust the size accordingly.

Even better – my recipe card makes it easy to double or triple the recipe with the simple tap of a button.

Should you flatten your pumpkin chocolate chip cookies before baking?

No. While it sometimes helps to flatten cookie dough before baking, it’s not necessary with these pumpkin cookies.

Should you chill pumpkin chocolate chip cookie dough before baking?

No. Again, this recipe is SO easy and no dough chilling is required.

Do pumpkin cookies need to be refrigerated?

No. For best results, I recommend loosely covering pumpkin chocolate chip cookies with aluminum foil and storing at room temperature for up to 3 days.

Pumpkin Chocolate Chip Cookies Storage Instructions

Counter – Because pumpkin naturally has a lot of moisture in it, it is best to store these easy pumpkin cookies at room temperature in a loosely sealed container. I recommend loosely covering with aluminum foil.

Freezer – Freeze any leftover pumpkin cookies in single layers in a freezer safe bag or storage container and separate with parchment paper to avoid sticking. Cookies can be frozen for up to 3 months. To eat, thaw at room temperature or heat in the microwave for 30 second intervals until warm.