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Pumpkin Chocolate Chip Cookies: Easy Soft-Baked Recipe

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These soft-baked pumpkin chocolate chip cookies are perfectly pillowy, not too sweet, and ready in under 30 minutes. A simple fall treat made with pantry staples and a secret technique for the best texture.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree, blotted
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Blot the pumpkin puree: Spread the ½ cup of pumpkin puree onto a plate lined with paper towels. Place another paper towel on top and press gently. Let it sit while you prepare everything else.
  3. Whisk dry ingredients together: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until evenly distributed. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  5. Add the egg, vanilla, and pumpkin: Beat in the egg until fully incorporated, then add the vanilla extract. Add the blotted pumpkin puree and mix on low speed until just combined.
  6. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, mixing on low speed or folding by hand until just combined. Stop when you no longer see streaks of flour.
  7. Stir in the chocolate chips: Fold in the chocolate chips with a spatula until evenly distributed.
  8. Chill the dough (optional but recommended): Cover the bowl and refrigerate for 20-30 minutes.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent soggy, flat cookies. Room temperature ingredients matter for proper creaming. Use a light-colored baking sheet to avoid burning the bottoms. Let cookies cool on the baking sheet for 5 minutes to set properly.

Nutrition

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

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