Go Back
To make soft pumpkin chocolate chip cookies, you need to gather some key items. Here’s what you'll need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips The pumpkin puree makes these cookies soft and moist. It gives them a rich flavor. The butter must be softened to mix well with the sugars. This helps create that light and fluffy texture you want. Brown sugar adds moisture, while granulated sugar adds sweetness. Together, they make the perfect blend. Flour is the backbone of the cookie, but don't overmix. This keeps them tender. To make your cookies even more special, consider adding some fun extras. You can throw in a handful of chopped nuts, like walnuts or pecans, for crunch. Dried cranberries or raisins can add a sweet twist. If you love spice, add more ground ginger or cloves. These options let you create a cookie that suits your taste perfectly. Start by gathering your ingredients. You need pumpkin puree, butter, sugars, an egg, and chocolate chips. Measure out 1 cup of pumpkin puree and set it aside. Then, soften 1/2 cup of unsalted butter. You can leave it out for a while or microwave it for a few seconds. Grab your sugars: 1 cup of brown sugar and 1/2 cup of granulated sugar. Have a large mixing bowl ready for the next steps. Don't forget your baking sheet! Line it with parchment paper to make cleanup easy. In your large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Mix these together until fluffy. This takes about two minutes. Next, add the pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Beat this mixture until smooth. In another bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix! Finally, fold in 1 cup of semi-sweet chocolate chips. Now it’s time to bake! Use a cookie scoop or tablespoon to drop rounded balls of dough onto the lined baking sheet. Make sure to leave space between each cookie for spreading. Bake them in your preheated oven at 350°F (175°C) for 10 to 12 minutes. They should look set at the edges and slightly underbaked in the center. This gives them that soft texture we love. After baking, let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, soft cookies! To make the softest pumpkin chocolate chip cookies, focus on a few key steps. First, use room-temperature butter. This helps mix the butter and sugars well. It gives your cookies a light and airy texture. Next, do not overmix your dough. Once you add the dry mix, stir gently. Overmixing can lead to tough cookies. Finally, bake only until the edges set. This keeps the centers soft and chewy. Many home bakers make simple mistakes that affect cookie softness. One mistake is using cold butter. Cold butter does not blend well, making cookies dense. Another error is measuring flour incorrectly. Too much flour can dry your cookies out. Always spoon flour into the measuring cup and level it with a knife. Lastly, avoid opening the oven often while baking. Each time you do, heat escapes, which can lead to uneven baking. You can easily adapt this recipe for dietary needs. If you need a dairy-free option, use vegan butter instead of unsalted butter. You can also replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit. For a gluten-free version, swap all-purpose flour with a gluten-free flour blend. Always check that your chocolate chips are dairy-free if needed. {{image_2}} To make spiced pumpkin chocolate chip cookies, add more spices. Try using up to 2 teaspoons of cinnamon. You can also add a teaspoon of allspice or cloves for warmth. This will add depth to the flavor. Each bite will feel cozy, perfect for fall. Your friends and family will love this twist. If you want some crunch, add nuts. Walnuts or pecans work well. Chop them up and mix in about half a cup. They will give a nice texture contrast to the soft cookies. You can even toast the nuts for a deeper flavor. This makes the cookies even more special. Want to make gluten-free cookies? No problem! Just swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for better texture. You can also add a pinch of baking powder for extra rise. These cookies will still be soft and delicious. Enjoy your tasty treat without worry! To keep your soft pumpkin chocolate chip cookies fresh, store them in an airtight container. This helps lock in moisture. Place a piece of bread inside the container. This will keep the cookies soft for longer. You can also stack them with parchment paper between layers. This prevents sticking. Store them at room temperature for up to one week. If you want to keep your cookies for more than a week, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about two hours. Once frozen, transfer the cookies to a freezer-safe bag or container. They will last for up to three months in the freezer. When ready to eat, simply thaw at room temperature. If your cookies lose some softness, don’t worry! You can refresh them easily. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about 5 minutes. This will help regain their soft texture. You can also microwave them for about 10 seconds. This warms them up and makes them soft again. Enjoy your delicious cookies! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then mash it well. Strain out extra moisture to keep cookies from being too wet. Canned pumpkin is easier but fresh gives a nice taste. The cookies are done when the edges are set and lightly golden. They may look soft in the center. This is fine! They will firm up as they cool. Keep an eye on them after 10 minutes. You can use many options! Try white chocolate chips, butterscotch chips, or even nuts. Dried fruit like cranberries or raisins works great too. Each will add a unique twist to your cookies. Enjoy trying different flavors! You've learned the key ingredients for soft cookies and how to mix them well. The step-by-step instructions will help you bake with ease. Remember the tips to get the softest cookies and avoid mistakes. You can also try fun variations like spiced pumpkin or gluten-free options. Store cookies properly and refresh them when needed. Baking can be simple and fun. Enjoy your cookies knowing you have the skills to make them great. Keep this guide handy for tasty results every time. Happy baking!

Soft Pumpkin Chocolate Chip Cookies

Indulge in the warm, comforting flavors of fall with these soft pumpkin chocolate chip cookies! Made with rich pumpkin puree and loaded with semi-sweet chocolate chips, these cookies are a delightful treat perfect for any occasion. Follow our simple step-by-step recipe to whip up a batch in just 30 minutes. Click through to discover how to create these delicious cookies that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture, and beat until well combined.

        In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chocolate chips until evenly distributed throughout the dough.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space in between for spreading.

                Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden. They will look slightly underbaked in the center but will continue to firm up as they cool.

                  Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies