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–+ servings
Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies for Cozy Fall Moments

Delight in these Soft Pumpkin Chocolate Chip Cookies, a perfect autumn treat that blends pumpkin and chocolate in a soft, chewy form.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 50 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 teaspoon pumpkin pie spice Adjust according to your taste preferences.
  • 1 teaspoon baking soda Essential leavening agent.
  • 1 teaspoon baking powder Essential leavening agent.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1/2 cup unsalted butter Ensure it’s softened to room temperature.
  • 1/2 cup brown sugar Contributes moisture and flavor.
  • 1/2 cup granulated sugar Sweetens the cookies.
  • 1 cup pumpkin puree Always use 100% pure pumpkin puree.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Enhances flavors.
  • 1 cup chocolate chips Semi-sweet or dark chocolate is recommended.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Pumpkin Chocolate Chip Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
  3. In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined and smooth.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Fold in the chocolate chips using a spatula or wooden spoon.
  7. Drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until the edges are set and lightly golden, with soft centers.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, always use pure pumpkin puree. Cool cookies completely before storing. Reheat in the microwave for a few seconds before serving.

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