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Soft Pumpkin Chocolate Chip Cookies – Easy Chewy Recipe

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These soft and chewy pumpkin chocolate chip cookies are made with a whole can of pumpkin for extra moisture and flavor. They come together in under 30 minutes with simple ingredients and no chilling required.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended. Set aside.
  3. In a medium bowl, whisk together the melted butter (warm to the touch), brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and whisk vigorously for about 1 minute until the mixture lightens and becomes glossy.
  4. Pour the entire can of pumpkin puree into the wet mixture and whisk until fully combined.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. The batter will be soft and sticky.
  6. Fold in the chocolate chips with a few gentle strokes. Reserve a handful to press onto the tops of the cookies after scooping.
  7. Using a 1.5-tablespoon cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops of each mound.
  8. Bake for 10-12 minutes, one sheet at a time on the center rack. The cookies are done when the edges are set and lightly golden, but the centers still look soft and slightly underdone.
  9. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool completely before scooping the next batch.

Notes

For best results, use melted butter (not softened) and measure flour by spooning and leveling. If pumpkin puree looks watery, blot with a paper towel. Let dough rest in fridge for 30 minutes for deeper flavor. Store in an airtight container at room temperature for up to 4 days with a slice of bread to keep soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft cookies, chewy cookies, fall baking, pumpkin dessert

Find it online: https://perkypan.com/soft-pumpkin-chocolate-chip-cookies-easy-chewy-recipe/