Imagine sinking your teeth into a warm, soft cookie that perfectly captures the essence of fall – a heavenly combination of rich pumpkin and decadent chocolate chips that will transport you to cozy sweater weather with just one bite. These Soft and Chewy Pumpkin Chocolate Chip Cookies are not just a dessert; they're an experience that promises to become your new seasonal obsession. Whether you're a baking novice or a seasoned pro, this recipe is about to revolutionize your cookie game and make you the hero of every autumn gathering!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the pumpkin puree and egg to the butter-sugar mixture. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the cookie dough balls slightly with the back of a spoon or your fingertips to help them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Matters: Ensure your butter, egg, and pumpkin puree are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix your dough just until ingredients are combined to keep the cookies tender and soft.
- Chill for Better Spread: For thicker cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use Parchment Paper: This ensures even baking and easy cookie removal without sticking.
- Check Doneness Early: Cookies will continue cooking on the hot sheet after removal, so take them out when edges are golden but centers are still soft.
- Chocolate Chip Tip: Use a mix of milk and semi-sweet chocolate chips for a more complex flavor profile.
- Storage Hack: Place a piece of bread in your airtight container to keep cookies soft and fresh for days!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
