Soft Pumpkin Chocolate Chip Cookies Recipe
These soft pumpkin chocolate chip cookies are packed with dark chocolate and warm pumpkin spice! Made with butter and pumpkin puree, they are wonderfully tender, moist, chewy, and easy to make. No eggs or mixer needed!
Servings: 20 Cookies
Calories: 140kcal
Ingredients
- 1 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1.5 tsp Pumpkin pie spice
- 1/2 cup Butter, melted and slightly cooled.
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar
- 1/2 cup Pumpkin puree, after blotting. Blot the puree with paper towels to remove extra moisture.
- 1 tsp Vanilla extract
- 1/2 cup Dark chocolate chips 55%
Instructions
- Preheat the oven to 180 C / 350 F. Line your baking tray with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.1 3/4 cups All-purpose flour, 1/2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Salt, 1.5 tsp Pumpkin pie spice
- In a medium bowl, whisk together the melted butter and both sugars. 1/2 cup Butter, melted and slightly cooled, 1/2 cup Granulated sugar, 1/4 cup Brown sugar
- Add the pumpkin puree and vanilla extract. Mix well.1/2 cup Pumpkin puree, after blotting, 1 tsp Vanilla extract
- Add the wet ingredients to the dry ingredients and mix until no dry flour is visible.
- Fold in the chocolate chips and refrigerate the dough for at least 30 minutes.1/2 cup Dark chocolate chips 55%
- Scoop out the dough using a 1.5" cookie scoop, roll into balls, and flatten slightly.Place on the prepared tray, leaving some space between the cookies.
- Bake at 180 C/ 350 F for 10-12 minutes, or until the edges are slightly set and golden. Top with extra chocolate chips if you wish. The cookies will be very soft, so allow them to cool on the tray for 10 minutes before transferring them to a cooling rack.
- Cool completely and store in an airtight container. Enjoy!
Video
Notes
- Use a weighing scale to measure the ingredients for the most accurate and consistent results.
- Blot the pumpkin puree with paper towels to remove extra moisture.
- Don’t overmix the dough. Once you add wet ingredients to the flour, mix just until combined.
- Chill the dough for at least 30 minutes. You can also refrigerate the dough for up to 1 day. Chilling makes the dough easier to handle, prevents the cookies from spreading too much, and improves the flavors.
- Flatten the cookies slightly before baking, as they don’t spread much on their own.
- Don’t overbake the cookies. Chocolate chip pumpkin cookies look slightly underdone when you take them out of the oven. But they firm up as they cool.
- Cool the cookies completely before storing them in an airtight container.
Nutrition
Serving: 1 Serving | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 97mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1112IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg