Need a fall cookie that everyone will love? Try these Pumpkin Chocolate Chip Cookies. Melted butter with canned pumpkin puree are two ingredients that will make your cookies have a tender and moist crumb. Mini Chocolate chips are generously added to the batter to perk up the pumpkin. When making these cookies allow for an hour chilling time for the cookie dough needs to chill before baking. Plan ahead, you will need to make two or three batches to feed a crowd.
Soft Pumpkin Chocolate Chip Cookies
Canned pumpkin puree and pumpkin pie spice flavoring makes these cookies full of pumpkin flavor for fall. For perfectly shaped soft round cookies use a cookie scoop. Note: Dough needs to chill 60 minutes before baking.
- Prep Time: 70 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-2" cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
1/2 cup unsalted butter
1/4 cup white sugar
3/4 cup dark brown sugar, lightly packed
1 large egg yolk
1 teaspoon vanilla
1/3 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1- 1/2 teaspoons baking soda
1 -3/4 cup all-purpose flour
2/3 cup mini semi sweet chocolate chips
1/2 cup toasted chopped walnuts or pecans- optional
- Melt butter in a microwave safe glass mixing bowl for 40 seconds.
- Add sugars to butter mixture and mix with hand mixer until combined.
- Add egg yolk, vanilla and canned pumpkin, mix to combine.
- Add in the vanilla and pumpkin. Whisk until combined.
- In a separate bowl combine the baking soda, flour, salt and spice. Add flour mixture to cookie batter and beat to combine.
- Add the chocolate chips. Add chopped nuts if desired. Mix to combine.
- Cover and place in the fridge for 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop dough and place on baking sheet.
- Slightly flatten cookies with palm of hand or back of baking cup.
- Bake 10 minutes until cookies are lightly browned and fully baked
- Remove from the oven and let stand for at least 2 minutes before moving to a cooling rack.
- Cookies can be baked ahead, cooled and frozen.
Baking tip: Adding 1 teaspoon baking soda per one cup of flour will make your baked breads and cookies have a tender crumb. Chilling this dough is essential for successful baked cookies.
When freezing these cookies, use parchment paper cut squares to separate each cookie while packing for the freezer. The cookies are very soft and will stack better with the parchment.