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Bakery-Style Soft Pumpkin Chocolate Chip Cookies (Easy Fall Recipe)

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These Bakery-Style Soft Pumpkin Chocolate Chip Cookies are a happy accident turned into a go-to fall recipe. They are soft, chewy in the center, with slightly crisp edges, and loaded with warm spices and melty dark chocolate.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 3/4 cup (170g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 teaspoon salt
  • 1 1/2 cups (260g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the pumpkin puree, egg, and vanilla extract until just combined. The mixture may look curdled; this is normal.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed. The dough will be soft and slightly sticky.
  7. Using a cookie scoop (1.5 tablespoons), portion the dough into balls and place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes, rotating the pans halfway through. The edges should be set and lightly golden, but the centers should still look soft and slightly underdone.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the dough. If you have time, chill the dough for 30 minutes for thicker, chewier cookies. Watch the bake time closely; start checking at 9 minutes. The cookies will continue to set on the hot pan as they cool. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookies, soft pumpkin cookies, fall cookies, bakery-style cookies, easy pumpkin recipe

Find it online: https://siennaspoon.com/bakery-style-soft-pumpkin-chocolate-chip-cookies-easy-fall-recipe/