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Soft-Baked Pumpkin Chocolate Chip Cookies

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These soft-baked pumpkin chocolate chip cookies are the perfect fall treat—tender, slightly chewy, and packed with warm pumpkin flavor and melty chocolate in every bite. Quick and easy to make with simple ingredients, they’re a crowd-pleaser for any autumn occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree (blotted)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Spread the 1/2 cup of pumpkin puree on a plate lined with a few layers of paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the rest of the ingredients.
  3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract until just combined. Do not overmix.
  6. Add the pumpkin puree: Add the blotted pumpkin puree and beat on low speed until combined. The mixture may look slightly curdled—this is normal.
  7. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. A few streaks of flour should remain.
  8. Fold in the chocolate chips: Use a rubber spatula to gently fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky.
  9. Scoop the dough: Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-20 cookies.
  10. Bake: Bake one sheet at a time for 11-13 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy—this is perfect.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent cookies from spreading too thin. Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dry cookies. Bake one sheet at a time for even results. Cookies taste even better the day after baking.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft-baked cookies, fall cookies, pumpkin dessert, easy cookie recipe

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