Description
Soft pumpkin-spice cookies with tender centers, lightly set edges, and semisweet chocolate chips. An easy seasonal cookie for fall gatherings, Thanksgiving, or everyday baking.
Ingredients
2¼ cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg
¾ cup plain pumpkin purée
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together.
3. Beat softened butter, brown sugar, and granulated sugar for about 2 minutes until creamy.
4. Beat in the egg, pumpkin purée, and vanilla.
5. Gradually add the dry ingredients and mix only until combined.
6. Fold in the semisweet chocolate chips.
7. If the dough appears unusually loose, refrigerate for 15–20 minutes.
8. Scoop approximately 2 tablespoons of dough per cookie, spacing portions about 2 inches apart.
9. Bake for 12–14 minutes, until the edges are set and the tops look matte while the centers remain soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Use plain pumpkin purée, not pumpkin pie filling.
Avoid packing flour into measuring cups.
Do not overmix after adding the flour.
Chill unusually soft dough before baking.
Do not taste raw dough containing raw flour and egg.
The cookies are done when the edges are set, the tops look matte, and the centers remain soft.
Store cooled cookies airtight at cool room temperature for about 3–4 days.
Freeze cooled cookies in a freezer-safe container for about 2 months.
Nutrition
- Serving Size: 2 cookies
- Calories: 315 kcal
- Sugar: 27g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g