Print

Soft and Chewy Pumpkin Chocolate Chip Cookies

soft and chewy pumpkin chocolate chip cookies - featured image
Print Recipe

These soft and chewy pumpkin chocolate chip cookies are a quick and easy fall treat, featuring warm spices and melty chocolate chips for a comforting seasonal snack.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • ½ cup (120 g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175 g) chocolate chips (mix of semi-sweet and dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups (220 g) all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream the butter and sugars: Using a mixer, beat ½ cup (115 g) softened unsalted butter with ¾ cup (150 g) packed brown sugar and ¼ cup (50 g) granulated sugar until light and fluffy—about 2 to 3 minutes.
  4. Add the egg, pumpkin puree, and vanilla extract: Beat in 1 large room temperature egg, ½ cup (120 g) pure pumpkin puree, and 1 teaspoon vanilla extract until combined.
  5. Gradually add the dry ingredients: Mix in the flour mixture in two additions, stirring just until combined after each. Avoid overmixing.
  6. Fold in the chocolate chips: Stir in 1 cup (175 g) chocolate chips evenly throughout the dough.
  7. Portion the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes: The edges should be set and slightly golden, but the centers will still look soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overbake to maintain soft and chewy texture. Use pure pumpkin puree, not pumpkin pie filling. Soften butter before creaming with sugars. Measuring flour carefully prevents dry cookies. Chilling dough for 15 minutes can help control spreading. Use a mix of semi-sweet and dark chocolate chips for deeper flavor. Adding a teaspoon of cornstarch to dry mix can make cookies softer.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall treats, soft cookies, chewy cookies, pumpkin chocolate chip, easy pumpkin recipe

Find it online: https://juliamadeit.com/soft-and-chewy-pumpkin-chocolate-chip-cookies-easy-homemade-recipe-for-fall-treats/