Soft Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies are the perfect fall treat. They are big, soft and packed full of pumpkin flavor. They’ve been a family favorite in my house for years, and I bet they soon will be in yours, too!
Pumpkin Everything in the Fall
One of my favorite discoveries since moving Stateside has been pumpkin everything in the fall. Growing up in Ireland, pumpkin and fall spices were nearly as much a “thing” as they are here. I can’t believe I missed out on these flavors for so long!
One of my favorite treats to make every fall, besides the obligatory pumpkin bread and pumpkin muffins, is these soft pumpkin chocolate chip cookies. They are soft and pillowy, with a cake-like texture and lots of delicious pumpkin flavor.
They are a major hit with my kids and extended family, and I’m sure they will become part of your fall cookie rotation, too!
Recipe Tips and Variations
- You can use chocolate chunks, chips or morsels. I like the chunks for this recipe because the bigger pieces of chocolate contrast nicely with the soft texture of the cookies, but any chocolate chip works.
- To stop the chocolate sinking to the bottom of the cookies, you can first toss them in a little bit of flour. Then top the cookies with some extra.
How to Make The Cookies
Mix The Dry Ingredients Together
These pumpkin cookies couldn’t be easier to make! They are a great recipe for anyone who is new to baking, since they just require a few simple steps for perfect soft cookies every time.
Cream the Butter and Sugar
Start by mixing the dry ingredients together and setting them aside. Cream the butter and sugar together until light and fluffy. This is why butter should always be at room temperature, so that these two ingredients can easily be beaten to the correct texture.
TIP
Creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale in color. It’s often the first step in a cookie or cake recipe.
Add The Wet Ingredients
Beat in the wet ingredients (egg, pumpkin and vanilla) until they are well incorporated.
Mix in Flour and Chocolate Chips
Then add the dry ingredients, mixing on low to medium speed until no specks of flour remain. Then use a wooden spoon or spatula to mix in the chocolate chips, reserving a handful to place on top of the cookies.
Scoop by the Tablespoonful on the Cookie Sheet
When spooning out the cookie dough, I like to use a scoop to ensure even sized cookie balls. Plus, it makes the dough easier to get off, so that you don’t have to slide it off with a finger. If you don’t already own a scoop, I highly suggest getting one. I use a 1 tablespoon size scoop for most cookie recipes.
Bake, Then Allow to Cool
Drop by the tablespoonful onto the prepared baking sheets and bake for 12-14 minutes, until the edges are golden brown. Ovens vary, so if this is your first time making these cookies, start checking them at the 10 minute mark to determine when to pull them out.
Make sure you allow them to cool on the baking sheet for 5 minutes so that they can firm up, before moving them to a wire rack to cool fully. If you attempt to move them sooner, they will just fall apart!
Then all that’s left to do is enjoy your freshly baked, deliciously soft pumpkin chocolate chip cookies!
Other Recipes You May Like
- Reese’s Peanut Butter Filled Donuts
- No Bake Campfire S’mores Dip
- Peanut Butter and Cacao Overnight Oats
Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 2¼ cups flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup canned pumpkin
- 1 cup unsalted butter softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 cups semi sweet chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease or place parchment paper on two baking sheets.
- In a medium mixing bowl, mix together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Set aside.
- With a stand mixer or handheld electric mixer, beat together butter and sugar until light and fluffy.
- Add eggs, pumpkin, and vanilla and beat to combine.
- Add dry ingredients and mix until well combined. Stir in chocolate.
- Drop by the tablespoonful onto baking sheet.
- Baking 12-14 minutes, until the edges are golden brown.
- Allow to cool on baking sheet for 5-10 minutes before moving to cooling rack.
