Soft Pumpkin Cookies with Chocolate Chips
Soft, pillowy pumpkin cookies loaded with chocolate chips and warm fall spices. A great way to use up leftover pumpkin puree as it only takes ⅓ cup of pumpkin puree per batch!
Servings: 19 Servings
Calories: 158kcal
Equipment
- stand mixer -OR- an electric hand mixer or wooden spoon + mixing bowl
Ingredients
- ½ Cup salted butter, softened
- ½ Cup granulated sugar
- ¼ Cup brown sugar (light or dark)
- 1 large egg
- ⅓ Cup 100% pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 + ½ Cups all-purpose flour
- ½ Cup semi-sweet chocolate chips + more for topping
- optional: flaky salt for topping
Instructions
- Cream the butter and sugars together. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer or wooden spoon), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.½ Cup salted butter, softened, ½ Cup granulated sugar, ¼ Cup brown sugar
- Mix in the wet ingredients. Add the egg, pumpkin puree, and vanilla and beat until combined and fluffy.1 large egg, ⅓ Cup 100% pumpkin puree, 1 teaspoon vanilla extract
- Slowly add the dry ingredients. Slowly stir in the salt, baking soda, baking powder, pumpkin pie spice, cinnamon, and flour until a dough forms.½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 + ½ Cups all-purpose flour
- Fold in the chocolate chips. Gently stir until they are distributed throughout the dough, holding back a small handful for topping.½ Cup semi-sweet chocolate chips + more for topping
- Cover and chill the dough. Cover with plastic wrap and chill for at least 30 minutes, and up to overnight.
- Preheat and prep. Preheat your oven to 375°F and line a cookie sheet with parchment paper.
- Scoop the dough and top with extra chocolate chips. Using a medium cookie scoop (about 2 tablespoons), scoop the chilled dough onto the lined cookie sheet, spacing the dough balls about 2 inches apart. Press a few extra chocolate chips onto the top of each one.
- Bake for 8 to 10 minutes. Pull them when the edges are set and the centers still look soft.
- Optional: sprinkle with flaky salt as soon as they come out of the oven, while they are still hot.optional: flaky salt for topping
- Cool. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Option to freeze before or after baking as well (detailed instructions above in the blog post).
Variation Ideas:
- Switch up your chocolate. Try milk chocolate, white chocolate, dark chocolate, or mini chocolate chips. Or use chunks or a chopped up chocolate bar all work here.
- Use unsalted butter. If unsalted is what you keep on hand you can use it, just bump the salt in the recipe from ¼ teaspoon up to ½ teaspoon.
- Add nuts. Chopped pecans or walnuts stirred in with the chocolate give these a little crunch against all that softness.
- Go heavier on the spice. We're not skimping on fall spices, but if you want even more, add another half teaspoon of pumpkin pie spice to the dough.
Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 109mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 835IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg
