Soft Pumpkin Chocolate Chip (Print-Friendly Version)
Tender pumpkin and chocolate bites with cozy fall spices for a perfectly balanced sweet indulgence.
# Ingredients:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon baking powder
04 -
1 1/2 teaspoons pumpkin pie spice
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup pumpkin puree (not pumpkin pie filling)
07 -
1 cup granulated sugar
08 -
1/2 cup unsalted butter, melted (or neutral oil for dairy-free)
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Add-ins
11 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until fully combined to ensure an even rise and consistent flavor.
02 -
In a separate bowl, beat sugar, pumpkin puree, melted butter, vanilla extract, and egg until smooth and creamy to create a tender, chewy base.
03 -
Gradually fold the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain; then fold in the chocolate chips evenly.
04 -
Drop spoonfuls of dough onto a parchment-lined baking sheet spaced apart. Top with additional chocolate chips if desired. Bake at 350°F for 12 to 15 minutes until edges are set but centers remain slightly soft.
05 -
Allow cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool, preserving their soft and cakey texture.
# Notes & Tips:
01 -
Chill dough for 20 minutes to achieve thicker, puffier cookies; avoid overbaking for maximum softness.
02 -
Store cooled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.