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Soft Baked Maple Pumpkin Chocolate Chip Cookies

soft baked maple pumpkin chocolate chip cookies - featured image
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Soft, pillowy cookies with warm fall flavors of maple and pumpkin, studded with melty chocolate chips. An easy, crowd-pleasing recipe that comes together in about 30 minutes.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • ⅓ cup pure maple syrup
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream the butter and sugars. Beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed light brown sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl.
  4. Add the wet ingredients. Beat in 1 large egg, ⅓ cup pure maple syrup, ½ cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until just combined.
  5. Gradually add the dry ingredients to the wet mixture. Add the flour mixture in two additions, mixing on low speed until just incorporated after each. Stop as soon as you no longer see streaks of flour.
  6. Fold in the chocolate chips. Use a rubber spatula to gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.
  7. Scoop the dough onto prepared baking sheets. Use a 1.5-tablespoon cookie scoop to drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes. The cookies are done when the edges look set and the tops are just barely golden. The centers will look slightly underdone and puffy.
  9. Cool on the baking sheet for 5 minutes. Then transfer to a wire cooling rack to cool completely.

Notes

For extra soft cookies, press a few extra chocolate chips onto the tops of each cookie dough ball before baking. If dough is too sticky, refrigerate for 15-20 minutes before scooping. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin cookies, maple cookies, chocolate chip cookies, fall cookies, soft baked cookies, pumpkin chocolate chip cookies, maple pumpkin cookies

Find it online: https://daintydine.com/soft-baked-maple-pumpkin-chocolate-chip-cookies-easy-fall-recipe/