Soft Pumpkin Chocolate Chip Cookies
Soft. Chewy. Perfectly Pumpkin. These Pumpkin Chocolate Chip cookies are a fall cookie recipe you must try!
These pumpkin cookies are my favourite cross between a moist pumpkin muffin and a decadent chocolate chip cookie! These cookies melt in your mouth, are easy to make (with a 15 minute prep time!), and are full of all the pumpkin flavours you’ve been craving!
To make these Pumpkin Chocolate Chip Cookies, you will need:
- Pumpkin Puree
- Pumpkin spices (cinnamon, ginger, nutmeg)
- Sugar (a combination of granulated and brown sugar)
- Butter (unsalted, at room temperatPure)
- Chocolate chips (semi-sweet or combination of dark/milk chocolate chips)
- Baking essentials: baking powder, baking soda, vanilla extract, salt
Let’s make some soft pumpkin cookies!
Preheat oven to 350F. Line 2 baking pans with parchment paper or silicone baking mat. Set aside.
In a medium-sized bowl, mix together flour, spices (ginger, cinnamon, nutmeg), salt, baking powder, and baking soda. Whisk to aerate mixture. Set aside.
In a large bowl or the bowl of an electric stand mixer, beat butter with sugars for ~1 min. Scrape down the sides of the bowl.
Slowly add pumpkin puree, egg, and vanilla to the mixture.
Add the flour mixture to the wet (pumpkin) mixture (I often incorporate ~1/2 cup of flour mixture at a time)
Mix until just combined. Scrape down bowl and add chocolate chips. Mix to combine.
Using a large cookie scoop or 2 spoons, drop 2 tablespoons of cookie dough onto the baking sheet, spaced 2 inches apart. On top of each cookie place a few extra chocolate chips and sprinkle with Turbinado sugar.
Bake at 350F for ~20-25 minutes, or until cookies are firm at the edges. Let cool on the cookie sheet for at least 5 minutes, or until the cookies hold their shape. Then, place on a wire rack to cool completely.
Pumpkin Chocolate Chip Cookies
- Medium Bowl
- large bowl
- electric mixer
- or Stand Mixer (in place of large bowl and Electric Mixer)
- 2 1/2 cup All-purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking soda
- 2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1 tsp Salt
- 1 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1/2 cup Unsalted Butter softened, at room temperature
- 1 cup Pumpkin Puree
- 1 Egg large
- 1/2 tsp Vanilla extract
- 1 cup Chocolate chips (semi-sweet and/or milk chocolate) + extra for tops of cookies
- Turbinado Sugar for sprinkling
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium-sized bowl, mix together flour, spices (ginger, cinnamon, nutmeg), salt, baking powder, and baking soda. Set aside.
- In a large bowl or the bowl of an electric stand mixer, beat butter with the sugars (granulated and light brown sugars) for ~1 min. Scrape down bowl. Slowly add pumpkin puree, egg, and vanilla to mixture.
- Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down bowl and add chocolate chips. Mix slowly to combine.
- Using a large cookie scoop or 2 spoons, dollop 2 tablespoon rounds onto baking sheet. Space dough rounds ~2 inches apart.
- Bake at 350F for ~22 minutes, or until cookies are firm at the edges. Let cookies cool on the cookie sheet for at least 5 minutes, or until they easily maintain their shape when picked up. You can then place the cookies on a wire rack to cool completely.
- These cookies stay fresh at room temperature for up to 1 week
- Baked cookies can be frozen for >3 months! (for best freezing results store the cookies in an air tight freezer bag)