Soft Pumpkin Chocolate Cookies

These Pumpkin Chocolate Chip Cookies have become my absolute favorite fall treat because they are soft chewy and full of real pumpkin flavor. Baking them fills my kitchen with that cozy pumpkin spice aroma and they are perfect for holiday gatherings or just a quiet evening with a warm drink.

After over a dozen trials this recipe strikes the right balance of tenderness and bold pumpkin taste. My family always asks for these by name and I love sneaking a few fresh from the oven with melty chocolate chips on top.

Ingredients

• Pumpkin puree: delivers natural sweetness and color. To pick a quality puree choose canned pumpkin labeled pure pumpkin not pie filling
• Unsalted butter: creates a rich flavor and soft chewy crumb. Look for fresh butter to avoid off flavors
• Brown sugar: keeps cookies moist and brings caramel notes. Use soft light brown sugar for best results
• Granulated sugar: adds a balanced sweetness and helps the edges crisp
• Vanilla extract: makes a big difference for aroma and depth. Use real extract instead of imitation
• All purpose flour: gives structure to the cookies. Spoon and level for accuracy
• Cornstarch: makes the cookies extra tender and melt-in-your-mouth
• Baking soda: helps the cookies rise just enough for a soft center
• Salt: brings out the sweetness and balances the rich flavors. Use fine sea salt for gentle seasoning
• Pumpkin pie spice: adds cinnamon nutmeg and warm flavors. Make your own or choose a high quality blend
• Semi sweet chocolate chips: give gooey bursts of chocolate in every bite. Try to use chips with a cacao content over sixty percent for a rich taste

Step-by-Step Instructions

Cook the Pumpkin:

Place plain pumpkin puree in a small saucepan and heat over medium. Stir often and let it cook for about ten minutes until most of the moisture has evaporated and the puree looks thick and glossy. This step concentrates the pumpkin flavor. Cool the pumpkin before adding to other ingredients.

Cream the Butter and Sugars:

In a large mixing bowl beat the softened unsalted butter with brown sugar and granulated sugar until very creamy and fluffy. This step ensures each cookie will be chewy and rich.

Mix in Pumpkin and Vanilla:

Add the cooled pumpkin puree and vanilla extract to the butter mixture. Beat well until everything is fully combined. Your dough should look silky and orange.

Combine Dry Ingredients:

In a separate bowl whisk together flour cornstarch baking soda salt and pumpkin pie spice. Whisking spreads the leavening and spice evenly through the dough for best results.

Bring the Wet and Dry Together:

Gradually add the dry ingredients to the wet and mix on low till just combined. Overmixing can make the cookies tough.

Fold in Chocolate Chips:

Gently stir chocolate chips into the dough so every spoonful has chocolate throughout.

Shape and Freeze the Dough:

Scoop two tablespoon size portions of dough and roll into balls. Place them on a parchment lined tray and cover. Freeze for at least thirty minutes or up to overnight. Chilling helps the cookies bake up thick and chewy.

Bake the Cookies:

Preheat oven to three hundred fifty degrees. Place chilled dough balls on a prepared cookie sheet. Press slightly if you want flatter cookies. Bake for ten to twelve minutes until edges are just set but centers look soft. Press more chocolate chips into the tops right after baking if you want bakery style cookies.

Cool and Enjoy:

Let cookies cool on the baking sheet for a few minutes before moving to a rack to finish cooling. They will firm up as they sit.

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My favorite ingredient is honestly the pumpkin puree itself I love how cooking it first brings out a sweet caramel touch and you can actually taste pumpkin not just spice Last fall my kids kept sneaking the warm cookies off the rack so I had to start making a double batch each time

Storage Tips

These cookies stay fresh and chewy stored in an airtight container on the counter for up to one week For longer storage place them in the freezer and thaw at room temperature You can freeze both the cookie dough balls or the baked cookies For fastest cookies during busy weeks I like to keep a batch of dough scooped and ready to bake straight from the freezer

Ingredient Substitutions

If you are out of pumpkin pie spice substitute with a mix of cinnamon nutmeg ginger and a tiny pinch of clove Dairy free butter works beautifully if you need a plant based version Try milk chocolate or dark chocolate chips depending on your preference Even white chocolate chips can be a fun twist

Serving Suggestions

Serve these warm with a mug of spiced chai tea or your favorite fall latte They pair perfectly with a scoop of vanilla bean ice cream for an autumn dessert platter If you want them party ready drizzle with melted chocolate and top with a sprinkle of flaky salt

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A Short History of Pumpkin Cookies

Pumpkin has long been a star in North American desserts but pumpkin cookies are a modern twist on the classic pumpkin pie Using pumpkin to replace eggs and add softness became popular in home kitchens seeking new holiday bakes The chocolate chip addition is a recent but delicious trend making this treat a favorite with kids and adults

Frequently Asked Questions About the Recipe

→ Why should I cook down the pumpkin puree?

Cooking the pumpkin puree removes excess moisture and concentrates its natural sweetness, which helps achieve a chewy cookie texture instead of cakey.

→ Can I use store-bought pumpkin pie filling instead of puree?

It's best to use pumpkin puree rather than pumpkin pie filling, as the filling contains added sugars and spices that could affect texture and taste.

→ How does freezing the dough affect the cookies?

Freezing the dough firms it up, limiting spreading during baking and helping retain a thick, chewy center in each cookie.

→ What makes these cookies soft and chewy rather than cakey?

Adjustments like reducing moisture by cooking pumpkin and reversing sugar ratios contribute to a moist but chewy bite instead of a puffy cake-like texture.

→ Can these cookies be made in advance?

Yes, these cookies taste even better after resting a few days. Baking ahead allows flavors to meld and intensify naturally.

→ What spices enhance the pumpkin flavor best?

Traditional pumpkin pie spice or a homemade blend with cinnamon, nutmeg, and cloves adds depth and warmth to the flavor.