Pumpkin Chocolate Chip Cookies (Soft Batch) Recipe
Introduction
These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with warm fall flavors. Perfect for a cozy snack or a seasonal treat, they combine the sweetness of chocolate with the rich taste of pumpkin.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin puree (such as Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (mini or regular)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined.
- Step 3: In a large bowl, beat the softened butter and sugar together until creamy and well blended.
- Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until the batter is smooth.
- Step 5: Gradually add the dry flour mixture to the pumpkin batter, mixing just until combined. Avoid overmixing.
- Step 6: Stir in the chocolate chips evenly, being careful not to overmix the dough.
- Step 7: Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Step 8: Bake on the middle rack for 15 to 18 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.
- Step 9: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips & Variations
- For extra softness, slightly underbake the cookies; they will continue to firm up as they cool.
- Swap semi-sweet chocolate chips for white or dark chocolate chips to change the flavor.
- Add chopped nuts like walnuts or pecans for some crunch.
- Use mini chocolate chips for more even distribution in each bite.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added spices and sugar, which can alter the cookie’s flavor and texture.
How do I make these cookies dairy-free?
Replace the butter with a plant-based margarine or coconut oil and ensure your chocolate chips are dairy-free.
Print
Pumpkin Chocolate Chip Cookies (Soft Batch) Recipe
- Total Time: 25-28 minutes
- Yield: About 24 cookies 1x
Description
These soft batch Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin pie spice with sweet chocolate chips for a moist, flavorful treat perfect for fall or any time you crave a cozy dessert. The cookies are tender with a slight crisp on the edges and a soft, chewy center, making them irresistible and easy to bake at home.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin puree (Libby’s 100% pure pumpkin recommended)
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips (mini or regular)
Instructions
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 350°F (175°C). Grease your baking sheet(s) or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk or stir these together thoroughly to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is smooth and creamy. This ensures a tender texture in your cookies.
- Add Pumpkin, Egg, and Vanilla: To the butter and sugar mixture, add the pumpkin puree, egg, and vanilla extract. Mix until the batter becomes smooth and uniform in texture, with no lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the pumpkin batter. Mix gently and just until blended to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips evenly, ensuring they are well distributed throughout the cookie dough without over mixing.
- Scoop and Bake: Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet. Using a cookie scoop helps maintain uniform size for even baking.
- Bake the Cookies: Bake cookies on the middle rack for 15 to 18 minutes or until the edges start to turn a light golden brown and feel firm to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer to a cooling rack to cool completely before serving.
Notes
- Do not over mix the batter once the flour is added to keep cookies soft and tender.
- Use pumpkin pie spice for an authentic fall flavor, or substitute with a mix of cinnamon, nutmeg, and ginger if unavailable.
- Softened butter is crucial for proper creaming with sugar.
- Parchment paper or greasing the baking sheet prevents sticking and makes cleanup easier.
- Allow cookies to cool slightly on the baking sheet before moving to a wire rack to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, chocolate chip cookies, soft cookies, fall dessert, pumpkin spice cookies, homemade cookies
