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Everyone’s been begging for these Super Jumbo Soft Pumpkin Chocolate Chip Cookies lately!

It’s no wonder!! They bake up super soft! Plus, they are deliciously loaded with lots of pumpkin flavor and chocolate chips! These pumpkin chocolate chip cookies taste amazing and lucky for us, they are jumbo sized yummy!

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I love to give these jumbo gems away to friends and family and the smiles I get is totally worth the effort. They are easy to make, so that makes the effort even better right?

I remember we always loved making pumpkin cookies during the holiday seasons when we were young and throughout the years. There’s just something nostalgic about baking and devouring pumpkin cookies, am I right? Such fun until you eat too many!

Bite your tongue! Can we ever eat too many pumpkin cookies with chocolate chips?

My favorite way to make this easy soft pumpkin cookie recipe is with Zulka Morena® Pure Cane Sugar. It’s probably my favorite sugar to use in baked goods as well. It just seems like magic happens to make them extra delicious and super soft when I use it. You really can tell the difference!

Zulka Morena® Sugar is an all-natural, unrefined and non-GMO pure cane sugar that is made by squeezing and evaporating the juice from freshly harvested sugar cane. The result is a golden sweet crystal that tastes like biting into fresh cane sugar. I usually buy it at ALDI, but I’m sure other stores have it as well.

But if you don’t have it on hand, don’t hesitate to use granulated sugar you already have in your pantry! You will still get awesome, amazing cake-like pumpkin cookies. Trust me! 😀 I’ve had them with both sugars, so I know!

I think the Zulka sugar gives them a darker, richer color, so give them a try and see which sugar you like best!

Ingredients You Need for Easy Soft Pumpkin Cookie Recipe

granulated sugar, I used Zulka Cane Sugar
brown sugar
oil of choice
eggs
pumpkin puree, Libby’s brand
vanilla extract
pumpkin spice
cinnamon
baking soda
baking powder
salt
all-purpose flour
chocolate chips of choice

How to Make Jumbo Pumpkin Chocolate Chip Cookies

Preheat oven to 350 degrees F. Line 2 baking trays with non-stick mat or parchment paper.
Using mixer, beat the sugars, oil, eggs, pumpkin and vanilla in large mixing bowl until well combined.
Add in the baking soda, baking powder, cinnamon, pumpkin pie spice and salt and continue mixing until combined.
Add the flour to the pumpkin mixture and mix until totally incorporated.
Fold in chocolate chips.
Using a ¼ cup ice cream scooper, scoop out 6 cookies per tray.
Bake for 12-15 minutes.
Let cool.

Notes

If you put baked cookies on parchment paper, the cookies retain moisture, leaving them moister and yummier.

I’m wishing I had about a batch of these Jumbo Pumpkin Chocolate Chip Cookies right now, they go fast! But it’s like 10:30 p.m., so there’s tomorrow. 😀

I’ll be dreaming about these tonight! Can’t wait to whip up another batch of Jumbo Pumpkin Chocolate Chip Cookies! You’ll love them too!

You might like these Pumpkin Cookies Too!

Super Soft Jumbo Pumpkin Chocolate Chip Cookies

Kim Lange

Everyone's been begging for these Super Soft Jumbo Pumpkin Chocolate Chip Cookies! It's no wonder!! They are super soft, super delicious cake-like pumpkin chocolate chip cookies and they are super duper for every occasion!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Dessert

Servings Jumbo Cookies

Calories

Ingredients

1 ½ cups granulated sugar I used Zulka Cane Sugar
½ cup brown sugar
1 cup oil I used 1/2 cup vegetable, 1/2 cup olive oil
2 eggs
2 cups pumpkin puree Libby's
1 ½ tablespoons vanilla extract
2 teaspoons pumpkin spice
1 tablespoon cinnamon
2 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
4 cups all-purpose flour
2 cups chocolate chips 1 cup milk chocolate and 1 cup bittersweet

Instructions

Preheat oven to 350 degrees F. Line 2 baking trays with non-stick mat or parchment paper.
Using mixer, beat the sugars, oil, eggs, pumpkin and vanilla in large mixing bowl until well combined.
Add in the baking soda, baking powder, cinnamon, pumpkin pie spice and salt and continue mixing until combined.
Add the flour to the pumpkin mixture and mix until totally incorporated.
Fold in chocolate chips.
Using a 1/4 cup ice cream scooper, scoop out 6 cookies per tray.
Bake for 12-15 minutes.
Let cool.