Soft Pumpkin Chocolate Chip Cookies

These soft pumpkin cookies are easy to make in less than 20 minutes! Made with a few basic pantry ingredients and plenty of chocolate chops.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Cooling Time 5

Total Time 20

Servings cookies

Calories 165kcal

Author Ashley C.

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
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
1 1/2 cups semi sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder and pumpkin pie spice; set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add the dry ingredients and mix until combined. Fold in the chocolate chips.
Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

Storing: Leftover chocolate chip cookies can be stored outside of the fridge for 3-4 days in an airtight container.

Freezing: Cooked and cooled cookies can be wrapped in plastic wrap and stored in a freezer-safe bag or airtight container for 3-4 months. Thaw completely on the countertop before serving

This recipe was originally inspired by and adapted from Two Peas and Their Pod

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