Soft Pumpkin Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Gently fold in the semi sweet chocolate chips evenly throughout the dough using a spatula.
- 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.
- 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.
- 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
