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

Scale

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