Soft Pumpkin Chocolate Chip Cookies Recipe

Introduction

These soft pumpkin chocolate chip cookies are a delicious twist on a classic treat, combining warm spices and creamy pumpkin for a moist, flavorful bite. Perfect for fall or any time you crave a comforting, seasonal cookie.

Ingredients

• 1 cup canned pumpkin
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup chocolate chips
• 2 tablespoons chocolate chips, to place on top before baking

Instructions

1. Step 1: In a large bowl, mix the pumpkin, granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, cinnamon, and pumpkin pie spice until well combined.
2. Step 2: Slowly fold in the flour, baking powder, and baking soda until just incorporated.
3. Step 3: Gently fold in 1 cup of the chocolate chips.
4. Step 4: Cover the dough and chill it in the refrigerator for 1 hour.
5. Step 5: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. Step 6: Drop heaping tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart. Place a few extra chocolate chips on top of each cookie.
7. Step 7: Bake for 12 to 14 minutes, until the edges are set but the cookies remain soft.
8. Step 8: Remove the cookies from the oven and let them cool on the baking sheet before enjoying.

Tips & Variations

• For an extra burst of spice, add a pinch of nutmeg or cloves to the dough.
• Use semi-sweet or dark chocolate chips to suit your taste preferences.
• To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
• Chilling the dough helps the cookies keep their shape and enhances the flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, warm them in the microwave for 10-15 seconds for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but be sure to cook and blend the pumpkin until smooth before using. Canned pumpkin is just more convenient and consistent in moisture content.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much while baking and enhances the flavor by allowing the spices to meld.

Soft Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

These Soft Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie spice and cinnamon with the rich sweetness of chocolate chips for a moist, tender cookie perfect for fall or any cozy occasion.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 29 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup canned pumpkin
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup chocolate chips
• 2 tablespoons chocolate chips (to place on top before baking)

Instructions

1. Prepare Wet Ingredients: In a large bowl, thoroughly mix the canned pumpkin, granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, ground cinnamon, and pumpkin pie spice until smooth and well combined.
2. Add Dry Ingredients: Gradually fold in the all-purpose flour, baking powder, and baking soda into the wet mixture, being careful not to overmix to maintain a tender texture.
3. Incorporate Chocolate Chips: Gently fold in one cup of chocolate chips evenly throughout the batter to ensure each cookie has a good distribution of chocolate.
4. Chill the Dough: Cover the dough and refrigerate it for 1 hour. This step helps the dough firm up and enhances the flavors.
5. Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
6. Form Cookies: Using a heaping tablespoon, drop dough balls onto an ungreased baking sheet about 2 inches apart. Press a few extra chocolate chips on top of each cookie for decoration and extra chocolate ooziness.
7. Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are lightly golden but the centers remain soft and moist.
8. Cool and Serve: Remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring to a wire rack or serving. Enjoy your soft pumpkin chocolate chip cookies!

Notes

• Using canned pumpkin keeps the cookies moist and soft; do not substitute with pumpkin pie filling which contains added spices and sugars.
• Do not grease the baking sheet to allow cookies to spread properly and develop a crisp bottom edge.
• Chilling the dough is important for more flavorful, less spread cookies.
• For extra flavor, feel free to add chopped nuts such as walnuts or pecans.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, soft cookies, pumpkin spice cookies