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Soft & Chewy Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

soft & chewy pumpkin chocolate chip cookies - featured image
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These soft and chewy pumpkin chocolate chip cookies are the perfect fall treat. Made with simple ingredients, they come together in about 30 minutes and are a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
  3. Beat in the egg and vanilla extract until fully incorporated, about 30 seconds. Then add the pumpkin puree and mix on low speed until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears.
  6. Use a rubber spatula to gently fold in the chocolate chips until evenly distributed.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Place one sheet at a time on the center rack. Bake for 10-12 minutes. The edges should look set and lightly golden, but the centers will still appear soft and slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  10. Repeat with remaining dough, ensuring the baking sheet is cool before scooping new dough.

Notes

The dough will be stickier than regular cookie dough. If it’s too sticky to handle, refrigerate for 15 minutes. For best results, blot the pumpkin puree with a paper towel to remove excess moisture. Store cookies in an airtight container with a slice of bread to keep them soft for days.

Nutrition

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

Find it online: https://sparklechew.com/soft-and-chewy-pumpkin-chocolate-chip-cookies-easy-fall-recipe/