Soft Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies are thick, pillowy, and full of warm fall spice with melty chocolate in every bite. Made in one bowl with simple pantry ingredients and no chill time, they are ready in about 20 minutes.
Servings: 36 cookies
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
- Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced. For best texture, blot the puree with a paper towel before adding it to draw out some of the moisture.
- Measuring flour: Spoon the flour into your measuring cup and level it off rather than scooping from the bag, which can pack in too much flour and dry out the cookies.
- Do not overbake: Pull the cookies when the edges are just set and the tops still look soft. They firm up as they cool on the pan.
- Storing: Store in an airtight container at room temperature for 3 to 4 days.
- Freezing baked cookies: Cool completely, then freeze in a single layer until solid before transferring to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Freezing the dough: Scoop the dough into balls, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 350°F, adding 2 to 3 minutes to the bake time.
Nutrition
Serving: 0g | Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 101mg | Potassium: 42mg | Fiber: 0g | Sugar: 15g | Vitamin A: 1240IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 0.8mg