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Soft-Baked Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

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These soft-baked pumpkin chocolate chip cookies are perfectly tender, warmly spiced, and studded with melty chocolate chips. An easy fall recipe that comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) pumpkin puree (blotted)
  • 1 cup (180g) semi-sweet chocolate chips
  • ½ cup chopped pecans or walnuts (optional)
  • ¼ cup white chocolate chips (optional)
  • 1 tablespoon orange zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread the pumpkin puree on a plate lined with a few layers of paper towels. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you prepare the other ingredients.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  4. Cream the butter and sugars: In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula.
  5. Add the wet ingredients: Beat in the egg and vanilla extract until well combined. Then add the blotted pumpkin puree and beat until just combined.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Mix until just combined.
  7. Fold in the chocolate chips: Gently fold in the chocolate chips with a spatula. Reserve a handful to press onto the tops of the cookies before baking.
  8. Scoop and arrange: Use a cookie scoop to portion out dough balls about 1.5 tablespoons each. Place them on the prepared baking sheets about 2 inches apart. Press a few extra chocolate chips onto the tops of each dough ball.
  9. Bake: Bake for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges look set and lightly golden, but the centers still look slightly soft and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to avoid gummy cookies. Room temperature ingredients matter for proper creaming. Don’t overmix the dough. Watch the bake time carefully; cookies go from perfect to overdone quickly. Let them cool on the pan for 5 minutes before transferring.

Nutrition

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

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