Soft Pumpkin Chocolate Chip Cookies Recipe

Introduction

These soft pumpkin chocolate chip cookies bring together the warm flavors of pumpkin and pumpkin pie spice with gooey chocolate chips for a cozy treat. Perfect for fall or any time you want a deliciously soft and flavorful cookie.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 1/2 teaspoons pumpkin pie spice
• 1 cup butter (2 sticks), at room temperature
• 3/4 cup sugar
• 1 cup light brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set this dry mixture aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, about 4 minutes.
4. Step 4: Add the egg, vanilla extract, and pumpkin puree to the butter mixture and mix until fully combined, approximately 3 minutes.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then fold in the chocolate chips gently.
6. Step 6: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake the cookies for 8-10 minutes, or until the edges begin to turn a light golden brown.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra spice, increase pumpkin pie spice to 3 teaspoons or add a pinch of cinnamon and nutmeg.
• Try mixing in white chocolate chips or chopped nuts along with the chocolate chips for added texture.
• Make sure the butter is softened but not melted to achieve the perfect cookie texture.

Storage

Store leftover cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze cooled cookies wrapped tightly in plastic wrap inside a freezer-safe bag or container for up to 3-4 months. Thaw completely at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added spices and sugars that can affect the texture and flavor of the cookies.

How do I keep these cookies soft longer?

Store them in an airtight container with a slice of bread or a damp paper towel inside to help maintain moisture and softness.

Soft Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Soft Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie spice with rich semi-sweet chocolate chips for a moist, tender texture and perfect balance of flavors. A delightful seasonal treat perfect for fall and holiday baking.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 1/2 teaspoon pumpkin pie spice

Wet Ingredients

• 1 cup butter (2 sticks), at room temperature
• 3/4 cup sugar
• 1 cup light brown sugar
• 1 egg
• 2 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)

Add-ins

• 1 1/2 cups semi sweet chocolate chips

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper and set it aside to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and pumpkin pie spice until well blended. Set aside.
3. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 4 minutes. This step is important for light, tender cookies.
4. Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until combined, mixing for about 3 minutes. This adds moisture and flavor to your cookies.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined to avoid overmixing, which can toughen the cookies.
6. Fold in Chocolate Chips: Gently fold in the semi sweet chocolate chips evenly throughout the dough using a spatula.
7. Portion the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly to allow for spreading.
8. Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies just begin to brown around the edges. The centers may look slightly underbaked but will set while cooling.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Storing: Store leftover cookies in an airtight container at room temperature for 3-4 days to maintain freshness.
• Freezing: After baking and cooling completely, wrap cookies individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3-4 months. Thaw on the countertop before serving for best texture.
• Use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced cookies.
• Do not overbake cookies to keep them soft and chewy.

Keywords: pumpkin cookies, chocolate chip cookies, soft cookies, fall desserts, pumpkin spice cookies