Soft Pumpkin Chocolate Chip Cookies are delicious fall treats, perfect to enjoy with an afternoon cup of tea, for breakfast, or as a sweet snack after a meal.
Made with pumpkin purée, these cookies are naturally sweet, flavorful, and have that beautiful orange color that makes them perfect for the autumn season. The combination of pumpkin, chocolate chips, and a hint of cinnamon creates a cozy, irresistible flavor everyone will love.
Making these soft pumpkin chocolate chip cookies is simple and quick. Just mix all the ingredients in one bowl—similar to making a shortcrust dough, but without butter.
Shape the dough into a ball and let it rest in the fridge for a few minutes. Then form small balls, roll them first in granulated sugar and then in powdered sugar. This step helps create those beautiful cracks on the surface while baking.
These cookies are wonderfully soft, slightly chewy, and full of warm pumpkin spice flavor. Enjoy them while they’re still warm or at room temperature. Perfect for breakfast, coffee breaks, or as fun Halloween treats, these soft pumpkin chocolate chip cookies are easy to make and truly irresistible!
Jump to:
Ingredients
Prep Time: 45 Min | Resting time: 30 Min | Cook Time: 15 Min | Servings: about 30 cookies
- 200 g (7 oz) cooked pumpkin purée
- 250 g (2 cups) all-purpose flour
- 40 g (3 tablespoons) brown sugar
- 1 large egg
- 30 g (2 tablespoons) extra virgin olive oil
- 50 g (⅓ cup) dark chocolate chips
- A pinch of salt
- 1 teaspoon ground cinnamon
- 8 g (about 2 teaspoons) baking powder
FOR THE COATING
- Granulated sugar, as needed
- Powdered sugar, as needed
Instructions
BEFORE YOU START: You can use canned pumpkin purée if you prefer, but I recommend cooking fresh pumpkin for the best flavor and texture. In Italy, I usually use whole Mantovana pumpkin, roasted in the oven with the skin on. You can use any type of pumpkin or winter squash available where you live — just choose one that’s sweet and starchy, such as sugar pumpkin or butternut squash.
Here are a few easy ways to cook pumpkin for this recipe:
- Oven-roasted (recommended): Cut the pumpkin into large slices and place them on a baking tray lined with parchment paper. Cover with aluminum foil and roast at 180°C (350°F) for about 30–40 minutes, until soft. Covering the pumpkin helps prevent the slices from drying out. Then scoop out the flesh with a spoon.
- Microwave: Cut the pumpkin into small chunks, place in a microwave-safe dish, cover, and cook for about 6–8 minutes, until tender.
- Steamed: Steam the pumpkin pieces until soft, then let them cool and drain well before mashing.
Avoid boiling the pumpkin, as it tends to absorb too much water and lose flavor.
Step 1) - Place the cooked pumpkin purée in a large mixing bowl. Mash it well with a fork until smooth and lump-free.
Add the brown sugar, ground cinnamon, salt, and the egg. Mix with a spoon or whisk until all the ingredients are well combined and the mixture looks creamy.
Step 2) - Add the flour, baking powder, and EVO oil. Stir everything together until the dough starts to come together.
When the mixture begins to form a soft dough, fold in the dark chocolate chips. Continue mixing or kneading gently with your hands until you get a smooth, firm but slightly soft dough.
Step 3) - Shape the dough into a ball, cover it with plastic wrap, and refrigerate for about 30 minutes. This resting time makes the dough easier to shape and helps the cookies hold their shape while baking.
Step 4) - Preheat your oven to 180°C (350°F). If your oven has a fan setting, use it for even baking. Line a baking sheet with parchment paper.
Remove the dough from the fridge. Using your hands, roll small portions of dough into balls about the size of a walnut (about 1 inch / 2.5 cm in diameter).
Roll each ball first in granulated sugar, then in powdered sugar, making sure they’re evenly coated. This step will create the beautiful cracked surface on the cookies as they bake.
Step 5) - Place the cookie balls on the prepared baking sheet, leaving enough space between them (they will spread slightly as they bake).
Bake in the preheated oven for about 15 minutes, until the cookies are slightly puffed and the tops are beautifully cracked.
Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Then transfer them to a wire rack or a wooden board to cool completely.
Storage
Store your soft pumpkin chocolate chip cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and flavorful thanks to the pumpkin purée in the dough.
If you want to keep them longer, place them in an airtight container or freezer bag and freeze for up to 1 month. Let them thaw at room temperature before serving, or warm them slightly in the oven for a few minutes to bring back their soft texture and freshly baked aroma.
Variations
These soft pumpkin chocolate chip cookies are easy to customize to your taste. Here are a few delicious ideas to try:
For a richer flavor, replace 30 g (¼ cup) of flour with 30 g (¼ cup) of unsweetened cocoa powder to make chocolate pumpkin cookies.
Add some grated orange zest for a fresh, citrusy note.
Mix in chopped nuts such as almonds, walnuts, or pistachios for extra crunch.
More Italian Pumpkin Desserts You’ll Want to Try
If you love pumpkin desserts as much as we do, here are a few other traditional Italian recipes you should definitely try! Each one has its own flavor and story, perfect for cozy autumn days.
- Rustic Italian Pumpkin Cake – A soft and moist cake made with pumpkin purée and amaretti cookies. It’s full of warm fall flavors and perfect for breakfast or as an afternoon treat.
- Pumpkin Bundt Cake with Amaretti and Chocolate – A rich, fragrant bundt cake combining pumpkin, dark chocolate, and crunchy amaretti. Beautiful to look at and even better to eat!
- Pumpkin Gelato – Creamy, light, and naturally sweet, this homemade gelato is a unique way to enjoy pumpkin in a refreshing dessert.
FAQs
Yes, you can! Canned pumpkin purée works perfectly for this recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which already contains sugar and spices.
Pumpkin adds a lot of moisture to the dough. If your cookies are too soft, try adding a little more flour (1–2 tablespoons) next time, or chill the dough a bit longer before baking.
Absolutely! You can prepare the dough, cover it with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, roll the dough balls in sugar and bake as directed.
Recipe Card
Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 200 g cooked pumpkin purée - 7 oz
- 250 g all-purpose flour - 2 cups
- 40 g brown sugar - 3 tablespoons
- 1 large egg
- 30 g extra virgin olive oil - 2 tablespoons
- 50 g dark chocolate chips - ⅓ cup
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 8 g baking powder - about 2 teaspoons
For the Coating
- granulated sugar - as needed
- powdered sugar - as needed
Instructions
- Place the cooked pumpkin purée in a large mixing bowl. Mash it well with a fork until smooth and lump-free.
- Add the brown sugar, ground cinnamon, salt, and the egg. Mix with a spoon or whisk until all the ingredients are well combined and the mixture looks creamy.
- Add the flour, baking powder, and EVO oil. Stir everything together until the dough starts to come together.
- When the mixture begins to form a soft dough, fold in the dark chocolate chips. Continue mixing or kneading gently with your hands until you get a smooth, firm but slightly soft dough.
- Shape the dough into a ball, cover it with plastic wrap, and refrigerate for about 30 minutes. This resting time makes the dough easier to shape and helps the cookies hold their shape while baking.
- Preheat your oven to 180°C (350°F). If your oven has a fan setting, use it for even baking. Line a baking sheet with parchment paper.
- Remove the dough from the fridge. Using your hands, roll small portions of dough into balls about the size of a walnut (about 1 inch / 2.5 cm in diameter).
- Roll each ball first in granulated sugar, then in powdered sugar, making sure they’re evenly coated. This step will create the beautiful cracked surface on the cookies as they bake.
- Place the cookie balls on the prepared baking sheet, leaving enough space between them (they will spread slightly as they bake).
- Bake in the preheated oven for about 15 minutes, until the cookies are slightly puffed and the tops are beautifully cracked.
- Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Then transfer them to a wire rack or a wooden board to cool completely.
Leave a Reply