Description
Ultra-soft pumpkin chocolate chip cookies with a cake-like texture and perfect balance of warm spices and rich chocolate. These autumnal treats stay moist for days and make your kitchen smell incredible while baking.
Ingredients
2 cups all-purpose flour (240 grams)
1 ½ teaspoon baking soda (9 grams)
1 teaspoon baking powder (4 grams)
2 teaspoons pumpkin pie spice (6 grams)
1 teaspoon kosher salt (3 grams)
½ cup salted butter (113 grams), room temperature (1 stick)
1 cup brown sugar (213 grams)
¼ cup granulated sugar (50 grams)
2 large eggs (100 grams), room temperature
¾ cup pumpkin puree (170 grams)
1 teaspoon pure vanilla extract (4 grams)
2 cups chocolate chips (340 grams)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
- In a separate bowl, cream butter and sugars until fluffy. Beat in pumpkin, egg and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips and nuts (if using). Dough will be sticky.
- Drop 1.5-tbsp portions onto baking sheets (leave room for spreading).
- Bake 10-12 minutes until edges are set but centers still look soft.
- Cool on pans 2 minutes, then transfer to wire racks.
Notes
- For cake-like texture: Don’t overbake – centers should look underdone when removed
- Storage: Keep in airtight container with bread slice to maintain moisture
- Freezing: Dough balls freeze well – bake frozen adding 1-2 extra minutes
- Variation: Swap chocolate chips for white chocolate or butterscotch chips
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg