Easy Soft Baked Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. You can use a hand mixer or a stand mixer for about 2 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. Don’t worry if the mixture looks slightly curdled; this is normal when adding pumpkin puree.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed throughout the dough.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Be careful not to overmix, as this can make the cookies tough instead of soft.
- Using a spatula, gently fold in the chocolate chips by hand. Make sure they are evenly spread throughout the thick, orange dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies are done when the edges are set and the tops look matte rather than shiny.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set their structure while remaining soft.