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Soft-Baked Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

pumpkin chocolate chip cookies - featured image
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These soft-baked pumpkin chocolate chip cookies are pillowy, almost cake-like, with melty chocolate chips and warm fall spices. They’re quick, easy, and perfect for cozy fall baking.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
  3. In a medium bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar using a hand mixer on medium speed for about 2 minutes until light and fluffy.
  4. Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until just combined.
  5. Gradually add the dry mixture to the wet mixture, stirring with a rubber spatula or mixing on low speed until the flour just disappears. Do not overmix.
  6. Gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.
  7. Using a 1.5-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until the edges look set and the centers are still slightly soft. The tops will look puffed and slightly cracked.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Start checking cookies at 10 minutes to avoid overbaking. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft-baked cookies, fall cookies, pumpkin dessert, easy cookie recipe

Find it online: https://breezybake.com/soft-baked-pumpkin-chocolate-chip-cookies-easy-fall-recipe/