Soft Baked Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 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 salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prep: 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 ensure even browning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric hand mixer or a stand mixer.
- Mix in Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. Don’t worry if the mixture looks slightly curdled at this stage; it will smooth out once the flour is added.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
- Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips by hand. Ensure they are evenly distributed throughout the dough so every cookie gets a fair share of chocolate.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops look matte rather than shiny.
- Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the structure set so they don’t break when handled.