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Soft, chewy pumpkin chocolate chip cookies with warm fall spices, perfect for cozy autumn baking.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (or mix of milk and dark)
  • Turbinado sugar (for sprinkling, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda.
  3. In a large bowl or stand mixer, beat softened butter with granulated and brown sugars until pale and fluffy, about 1 minute, scraping down sides as needed.
  4. Slowly mix in pumpkin puree until combined.
  5. Add egg and vanilla extract; beat until smooth and creamy.
  6. Add flour mixture gradually, about 1/2 cup at a time, mixing gently after each addition just until combined. Avoid overmixing to keep cookies tender.
  7. Scrape down sides of bowl, then gently fold in chocolate chips, ensuring even distribution without breaking them up.
  8. Using a large cookie scoop or two spoons, drop generous 2-tablespoon dollops of dough onto prepared baking sheets, spacing about 2 inches apart.
  9. Optionally, press a few extra chocolate chips on top of each cookie and sprinkle a pinch of Turbinado sugar for added crunch and sparkle.
  10. Bake for 20 to 25 minutes, until edges are set but centers remain soft to achieve chewy texture.
  11. Allow cookies to cool on baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely.
  12. Enjoy warm or at room temperature.

Notes

Storage: Store cookies in an airtight container at room temperature up to 4 days, or refrigerate up to 1 week. Freeze baked cookies in freezer-safe container up to 3 months; thaw overnight or warm gently before serving., Make-Ahead: Dough can be made up to 24 hours ahead and refrigerated. Dough balls can be frozen on baking sheets, then transferred to containers; bake from frozen adding a couple extra minutes., Variations: Substitute chocolate chips with white chocolate chips or chopped nuts; add dried cranberries or raisins; add cloves or allspice for extra warmth; swap pumpkin puree with sweet potato or butternut squash puree., Serving Suggestions: Serve warm with vanilla ice cream, a hot cup of coffee, spiced chai latte, or warm apple cider; drizzle with caramel sauce for extra indulgence., Recipe Tips: Use pure pumpkin puree, not pumpkin pie filling; for gluten-free, substitute with gluten-free flour blend and verify baking powder and baking soda are gluten-free; for vegan version, use plant-based butter and a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, rested 5 minutes). Avoid overbaking and overmixing to keep cookies soft and moist., FAQ: Double recipe can be baked in batches to avoid overcrowding trays.

Nutrition

Find it online: https://cozyovenkitchen.com/soft-pumpkin-chocolate-chip-cookies/