If you’re searching for a treat that’s irresistibly tender, packed with cozy fall flavors, and studded with melty chocolate chips, then you are going to adore this Soft Pumpkin Chocolate Chip Cookies Recipe. These cookies offer a perfect balance of moist pumpkin goodness and sweet chocolate bites that melt in your mouth with every chew. They’re soft, flavorful, and so comforting, making them a go-to for any time you want a snack that feels like a warm hug from the inside out.
Ingredients You’ll Need
Getting these cookies just right relies on a handful of simple, pantry-friendly ingredients that work together beautifully. Each one plays a key role in achieving that soft texture, rich flavor, and subtle spice that make this Soft Pumpkin Chocolate Chip Cookies Recipe so special.
- 1 cup canned pumpkin: Adds natural moisture and that unmistakable pumpkin flavor that makes these cookies unique.
- 2 cups all-purpose flour: The foundation that gives the cookies structure without weighing them down.
- 1 egg: Binds the ingredients and helps with that perfect soft, chewy texture.
- 1 teaspoon vanilla extract: Enhances sweetness and boosts depth of flavor remarkably.
- 1 teaspoon baking soda: Provides lift, ensuring the cookies are soft and tender.
- 1 teaspoon baking powder: Works alongside baking soda to create just the right amount of rise.
- 1½ teaspoons pumpkin pie spice: A fragrant blend that brings warmth and delightful autumn vibes.
- 1 cup cane sugar or white sugar: Sweetness that balances the pumpkin and spices perfectly.
- â…“ cup melted butter: Adds richness and a melt-in-your-mouth consistency.
- 12 oz semi-sweet chocolate chips: The star ingredient for pockets of gooey, chocolate happiness in every bite.
How to Make Soft Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F to ensure it’s at the perfect temperature once your dough is ready. This step sets the stage for evenly baked, soft cookies every time.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and a pinch of salt. This combination is crucial for lending structure and that warm, spiced aroma your taste buds will love.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the sugar, canned pumpkin, melted butter, vanilla extract, and egg until you have a smooth, velvety mixture. This wet base is what makes the cookies so moist and bursting with pumpkin flavor.
Step 4: Blend Together
Slowly add the dry ingredients to the wet mixture, stirring gently until everything is fully combined. Avoid overmixing here to keep the cookies tender and light.
Step 5: Fold in Chocolate Chips
Now for the fun part: fold in the semi-sweet chocolate chips. They not only add decadent pockets of sweetness but also add texture contrast that makes each bite exciting.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto a prepared, lined baking sheet, spacing them a couple inches apart. Bake in your preheated oven for 12 to 15 minutes, or until the edges are just set and the centers look soft but cooked through.
Step 7: Cool with Care
Once baked, transfer the cookies to a wire rack to cool. This helps them set perfectly, keeping them soft and chewy instead of crispy or dry.
How to Serve Soft Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For an extra charming touch, try sprinkling a little cinnamon sugar or a light dusting of powdered sugar over the cookies just before serving. You can also drizzle some melted white or dark chocolate for added decadence that complements the chocolate chips.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, chai tea, or a glass of cold milk to balance their sweet, spicy richness. For a cozy fall gathering, serving them alongside spiced apple cider makes an unforgettable flavor duo.
Creative Ways to Present
Stack your Soft Pumpkin Chocolate Chip Cookies Recipe on a rustic wooden board alongside fresh pumpkin slices or autumnal fruits like figs and pears to impress guests. Alternatively, sandwich two cookies with a dollop of cream cheese frosting or vanilla bean ice cream for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature for up to 4 days to retain their soft texture. Adding a slice of bread to the container helps keep them moist and fresh.
Freezing
You can freeze these cookies by arranging them in a single layer on a baking sheet and freezing until firm, then transferring to a freezer-safe bag or container. They keep wonderfully for up to 3 months, so you can enjoy pumpkin-spiced goodness anytime.
Reheating
To revive the softness, warm cookies in the microwave for 10-15 seconds or briefly in a preheated oven at 300°F. This brings back that fresh-baked feel like they just came out of your oven.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the fresh pumpkin first to achieve the same smooth consistency as canned. Be sure to drain excess moisture so it doesn’t make the dough too wet.
Are these cookies gluten-free?
This recipe as written is not gluten-free since it uses all-purpose flour. However, you can try substituting with a gluten-free flour blend, but results may vary slightly in texture.
How do I make these cookies more festive for holidays?
Add festive sprinkles, chopped nuts, or swirl in some white chocolate chips to brighten up the look and add extra flavor for holiday celebrations.
Can I reduce the sugar in the recipe?
Absolutely! You can reduce sugar by up to a quarter without affecting texture too much, but keep in mind it could alter the sweetness and how brown the cookies get.
Why are my pumpkin cookies not soft?
If your cookies turn out cakey or tough, it might be due to overbaking or overmixing the dough. Be sure to pull them from the oven as soon as the edges are set and centers look just done.
Final Thoughts
There’s something truly magical about the way pumpkin and chocolate combine in this Soft Pumpkin Chocolate Chip Cookies Recipe to create a treat that feels both nostalgic and exciting. Whether you’re baking for family gatherings, school snacks, or just an afternoon pick-me-up, these cookies bring a burst of cozy comfort with every bite. I can’t wait for you to try them and fall in love just like I did!
Print
Soft Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with sweet semi-sweet chocolate chips for a moist, tender cookie perfect for fall or any time you crave a seasonal treat.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- â…“ cup butter, melted
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- 1 cup cane sugar or white sugar
- ½ teaspoon salt
Add-ins
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature before baking the cookies.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix the sugar, canned pumpkin, melted butter, vanilla extract, and egg together until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring until fully blended into a consistent cookie dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them without overmixing.
- Portion Cookies: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set and the centers are soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
- For best results, use canned pumpkin puree, not pumpkin pie filling.
- Adjust baking time based on your oven and desired cookie softness.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate.
- Store cookies in an airtight container to maintain softness for up to 3 days.
- Adding a pinch of salt enhances the flavor balance between sweet and spice.
