Why Make This Recipe

Pumpkin Chocolate Chip Cookies (Soft Batch) are a delightful treat that combines the warm flavors of pumpkin and spices with the sweetness of chocolate chips. They are perfect for seasonal gatherings, cozy family nights, or just when you need a little comfort food. These cookies are soft, chewy, and bursting with flavor, making them a favorite for all ages. Plus, they are easy to make and will fill your kitchen with an irresistible aroma.

How to Make Pumpkin Chocolate Chip Cookies (Soft Batch)

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (softened)
1 cup pure pumpkin puree (I use Libby’s 100% pure pumpkin)
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (mini chocolate chips or regular)

Directions

Preheat the oven to 350 degrees F. Grease the baking sheet(s) or use parchment paper.
In a medium-sized bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
In a separate large bowl, beat together the softened butter and sugar until well blended. Then, add the pumpkin, egg, and vanilla, mixing until the batter is smooth.
Gradually add the flour mixture to the pumpkin batter, mixing until just blended. Be careful not to over mix.
Lastly, fold in the chocolate chips until evenly distributed. Again, do not over mix.
Drop rounded tablespoon-sized portions of cookie dough onto the prepared baking sheet (a medium-size scooper works great).
Bake on the middle rack of the oven for about 15–18 minutes, or until the edges turn a slight golden brown and feel firm.
Remove from the oven and let cool for a few minutes on the baking sheet. Then, transfer the cookies to a cooling rack to cool completely. Enjoy!

How to Serve Pumpkin Chocolate Chip Cookies (Soft Batch)

These delicious cookies can be served warm or at room temperature. They are perfect for sharing with friends and family or enjoying with a glass of milk or a hot cup of coffee. You can also serve them as a dessert after dinner or offer them at parties.

How to Store Pumpkin Chocolate Chip Cookies (Soft Batch)

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe container or bag. They will last up to three months in the freezer. When you’re ready to enjoy, thaw them at room temperature.

Tips to Make Pumpkin Chocolate Chip Cookies (Soft Batch)

Make sure your butter is softened but not melted for the best texture.
Do not over mix the dough; it helps keep the cookies soft.
Feel free to add nuts like walnuts or pecans for extra crunch if desired.
You can adjust the amount of chocolate chips to your taste; add more for a richer chocolate flavor.

Variation

For a different twist, try using white chocolate chips or butterscotch chips instead of semi-sweet chocolate. You can also add a sprinkle of sea salt on top before baking for a sweet and salty flavor.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well blended and not too watery.

2. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend.

3. How do I know when the cookies are done?
The cookies should be slightly golden around the edges and firm to the touch. They may look soft in the center but will continue to set as they cool.