Soft Pumpkin Chocolate Chip Cookies
Soft, chewy cookies with pumpkin spice and gooey chocolate chips, perfect for fall or year-round baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice blend
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/3 cup (70g) brown sugar
- 1 egg yolk
- 1/2 cup (120g) pumpkin puree
- 1 tsp vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin spice blend, and salt. Set aside.
- In a large bowl, use a mixer to cream butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Mix in egg yolk, pumpkin puree, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Stir in chocolate chips using a spatula or spoon.
- Scoop the dough with a cookie scoop or tablespoon and place on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly puffed.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Notes
[‘Don’t overmix the dough to avoid dense cookies.’, ‘Chill the dough for 30 minutes if it feels sticky.’, ‘Use a kitchen scale for precise measurements.’, ‘Sprinkle flaky sea salt on top before baking for extra flavor.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1.5
Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, easy cookies, pumpkin spice