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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 thick, tender, and packed with chocolate in every bite. The secret is drying the pumpkin puree to remove excess moisture, resulting in a perfectly soft and chewy cookie that tastes like fall.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Dry the pumpkin puree: Spread the ⅔ cup pumpkin puree onto 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 rest.
  3. Whisk dry ingredients together: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  4. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy—about 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a spatula halfway through.
  5. Add wet ingredients: Beat in the egg yolk and vanilla extract until combined, about 30 seconds. Add the dried pumpkin puree and mix on low speed until just incorporated.
  6. Fold in dry ingredients: Add the flour mixture to the wet ingredients in two additions, mixing on low speed until just combined after each. Do not overmix.
  7. Fold in chocolate chips: Use a rubber spatula to gently fold in the chocolate chips until evenly distributed throughout the dough.
  8. Chill the dough (optional but recommended): For the thickest cookies, cover the bowl and refrigerate for 30 minutes.
  9. Portion the dough: Using a 1.5-tablespoon cookie scoop, scoop rounded balls of dough and place them 2 inches apart on the prepared baking sheets.
  10. Bake: Bake for 10 to 12 minutes, rotating the pans halfway through. The cookies should look puffed, set around the edges, and still soft in the center.
  11. Cool properly: Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Don’t skip drying the pumpkin puree—it prevents soggy cookies. For the thickest cookies, chill the dough for 30 minutes. Use room temperature ingredients for best results. Measure flour by spooning and leveling, not scooping directly from the bag. Bake one sheet at a time in the center of the oven for even baking. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

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

Find it online: https://evabake.com/soft-baked-pumpkin-chocolate-chip-cookies-easy-fall-recipe/