Soft & Chewy Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies that are soft, chewy, never cakey—full of fall spices and melty chocolate. Easy, cozy, and freezer-friendly.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Cookie scoop or tablespoon (for portioning dough)
- Measuring cups and spoons
- Wire cooling rack
- Oven
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted and slightly cooled
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, whisk 🎃 pumpkin puree, 🍬 sugar, 🍯 brown sugar, 🥚 egg, 🥄 vanilla, and 🧈 melted butter until smooth and combined.
- In another bowl, whisk together 🥣 flour, 🧂 baking soda, 🧂 baking powder, 🧂 salt, 🍂 cinnamon, 🍂 nutmeg, 🍂 ginger, and 🍂 cloves.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in 🍫 chocolate chips, reserving a few to press on top of the cookies before baking.
- Scoop dough onto prepared baking sheets using a cookie scoop, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers look soft.
- Press a few extra 🍫 chocolate chips into the tops for bakery-style cookies. Let cool for 5 minutes before transferring to a wire rack.
