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Soft Chewy Pumpkin Chocolate Chip Cookies

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These soft, chewy pumpkin chocolate chip cookies are the perfect autumn treat. Made with simple pantry ingredients and a touch of cornstarch for texture, they offer a moist, spiced flavor with pockets of melted chocolate.

Ingredients

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  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup 100% pure pumpkin puree (drained if watery)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with silicone baking mats or parchment paper.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl.
  3. Add the egg and vanilla extract to the butter mixture. Beat on medium speed until combined.
  4. Add the pumpkin puree and mix until just incorporated. Do not overmix.
  5. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. The dough should be thick and sticky.
  7. Gently fold in the semi-sweet chocolate chips using a spatula.
  8. Chill the dough for at least 30 minutes (optional but recommended for better texture).
  9. Scoop dough balls onto the baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and lightly golden but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. For best texture, drain excess moisture from the pumpkin puree by spreading it on a paper towel. Measure flour correctly by spooning it into the cup and leveling off, or use a kitchen scale. Do not overbake; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft chewy cookies, fall baking, autumn recipes, pumpkin spice, easy cookies

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