Get ready to indulge in the ultimate fall treat that will have your taste buds dancing with joy! Our Soft Batch Pumpkin Chocolate Chip Cookies are not just any cookies; they are a delightful blend of warm spices and rich chocolate that will leave you craving more. Perfect for cozy evenings or festive gatherings, these eggless cookies are incredibly easy to make and yield a whopping 24 cookies—ideal for sharing (or not!). With a prep time of just 15 minutes and a bake time of only 10, you’ll be enjoying these soft, chewy delights in no time. So, roll up your sleeves and let’s dive into this scrumptious recipe that will make your kitchen smell like autumn!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Mix well until the sugars are fully incorporated into the pumpkin puree.
- Slowly add 1/2 cup of vegetable oil to the pumpkin mixture. Stir until the oil is completely blended in, creating a smooth and creamy texture.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly mixed and that the spices are distributed throughout the flour.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Fold in 1 cup of chocolate chips until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is perfect for achieving that soft batch texture.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This will allow them to set before transferring them to a wire rack to cool completely.
- Enjoy your delicious Soft Batch Pumpkin Chocolate Chip Cookies with a glass of milk or your favorite beverage!
Tips
- Use Fresh Pumpkin Puree: For the best flavor, opt for homemade pumpkin puree or high-quality canned pumpkin. Avoid pumpkin pie filling, as it contains added sugars and spices.
- Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies instead of the desired soft texture.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can enhance the flavors and help the cookies maintain their shape.
- Check for Doneness: Since these cookies are meant to be soft, take them out of the oven when the edges are lightly golden, and the centers still look slightly underbaked. They will continue to set as they cool.
- Experiment with Add-ins: Feel free to customize your cookies by adding nuts, dried fruits, or even swapping out the chocolate chips for white chocolate or butterscotch chips for a unique twist.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just make sure to separate layers with parchment paper to prevent sticking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
