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Soft and Chewy Pumpkin Chocolate Chip Cookies (Easy Fall Recipe)

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These soft and chewy pumpkin chocolate chip cookies are the perfect fall treat, with a tender crumb, melted chocolate, and warm autumn spices. A simple trick of blotting the pumpkin puree ensures thick, bakery-style cookies every time.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¾ cup (170g) pumpkin puree (blotted)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Blot the pumpkin puree: Spread the ¾ cup of pumpkin puree on 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 other ingredients.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl with a rubber spatula halfway through.
  4. Add the wet ingredients: Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until combined. The mixture might look a little curdled—that’s normal.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop when you no longer see streaks of flour.
  6. Fold in the chocolate chips: Use a rubber spatula to gently fold in the semi-sweet chocolate chips until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  8. Preheat the oven: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  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 one sheet at a time for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle with flaky sea salt right after pulling from the oven.
  12. Repeat: Repeat with the remaining dough. If the dough gets too soft, pop it back in the fridge for 10 minutes.

Notes

Blotting the pumpkin puree is essential for thick, chewy cookies. For extra soft cookies, slightly underbake them. The cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft.

Nutrition

Keywords: pumpkin chocolate chip cookies, soft and chewy cookies, fall cookies, pumpkin cookies, easy pumpkin recipe

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