Description
Soft pumpkin cookies flavored with brown sugar, cinnamon, pumpkin pie spice, and semisweet chocolate chips, with tender centers and lightly set edges.
Ingredients
½ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar
¼ cup granulated sugar
½ cup pumpkin purée
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
Instructions
1. Heat the oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk melted butter, brown sugar, and granulated sugar until combined.
3. Whisk in pumpkin purée and vanilla.
4. In another bowl, combine flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
5. Fold the dry ingredients into the pumpkin mixture until no flour streaks remain.
6. Fold in semisweet chocolate chips.
7. Scoop about 2 tablespoons of dough per cookie and space them about 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set, the tops no longer look wet, and the centers remain soft.
9. Cool on the baking sheet for about 5 minutes before transferring to a rack.
Notes
Use plain pumpkin purée rather than pumpkin pie filling.
Avoid overmixing and overbaking for the softest texture.
Do not taste raw dough because raw flour may contain harmful bacteria.
Store completely cooled cookies in an airtight container at cool room temperature for about 4–5 days for best quality.
Freeze cooled cookies with parchment between layers for up to 2 months for best quality.
Microwave one thawed cookie for approximately 8–10 seconds if a warm, soft texture is desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 13g
- Sodium: 80mg
- Fat: 6.5g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 5mg