Soft Pumpkin Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Chill the Dough: Cover the dough and refrigerate it for 1 hour. This step helps the dough firm up and enhances the flavors.
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
- 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.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are lightly golden but the centers remain soft and moist.
- 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
