Easy Soft Pumpkin Cookies with Chocolate Chips (Recipe)
These soft pumpkin cookies scream FALL 🍁, and are thick, moist and almost cake-like. And they're loaded with melt-in-your-mouth chocolate chips for an incredibly delicious cookie.
Servings: 34
Calories: 131.5kcal
Equipment
Ingredients
- 9 ounces all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ tablespoons cinnamon powder
- 1 teaspoon pumpkin spice
- ¾ teaspoon kosher salt
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup neutral vegetable oil I used avocado oil
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Whisk. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, pumpkin spice and salt. In a separate large bowl, whisk together the canned pumpkin, sugar, oil, egg and vanilla extract.
- Combine. Fold the dry ingredients, in thirds, into the wet ingredients, using a rubber spatula. Be careful not to over-mix. Over-mixing can make the cookies tough.Fold in the chocolate chips using the spatula.
- Chill. Cover the bowl with plastic and either slide into the freezer for 15 minutes or the refrigerator for 30 minutes. This firms up the cookie dough a little, making it easier to scoop.
- Preheat. Preheat the oven to 350˚F and line 2 cookie sheets with parchment paper.
- Scoop. Use a cookie scoop (a medium-sized ice cream scoop) to scoop cookie dough out of the bowl, and place on one parchment paper lined cookie sheet, 2 inches apart. I put 12 scoops of cookie dough on the cookie sheet.(Once the first batch of cookies go into the oven, repeat this step to fill another cookie sheet. There will be dough left over. Cover the bowl again with plastic, and return the dough to the refrigerator. Once the first batch of cookies come out and are on the cooling rack, scoop up the remaining dough onto the first cookie sheet when it cools.)
- Bake. Bake for 10 minutes. Remove from the oven, but keep the cookies on the cookie sheet for 2 minutes before removing them to a cooling rack.
Notes
Recipe adapted from Home Cooked Harvest and Kathryn's Kitchen Blog.
PREPARATION TIPS:
Weigh the flour. This gives you a consistent result when baking, and it's faster than fluffing up the flour and carefully spooning it into a measuring cup so it doesn't pack down too much. Kitchen scales allows you to dial in the exact amount of flour quickly.
Use a cookie sheet. An official cookie sheet is best for these soft pumpkin cookies, and not a rimmed baking sheet. The rim of the baking sheet affects the way the heat is circulated around the cookies, and they won't cook at the same rate.
HIGH ALTITUDE TIPS:
No adjustments needed. I live at 7100 feet, and didn't make any adjustments. The cookies are moist from the pumpkin and vegetable oil. And I typically don't find it necessary to adjust leaveners with cookies.
STORAGE TIPS:
These cookies use canned pumpkin, not just pumpkin spices, and should be refrigerated. If you don't glaze or frost the cookies, store them in an air tight container. They can be stacked, but the layers should be separated by wax paper. Store up to 1 week in the refrigerator.
If you frost or glaze the cookies, they should not be stacked in the air tight container. Store up to only 2 days in the refrigerator.
Nutrition
Calories: 131.5kcal | Carbohydrates: 16.9g | Protein: 1.5g | Fat: 6.5g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.2g | Trans Fat: 0.01g | Cholesterol: 5.9mg | Sodium: 111.9mg | Potassium: 72.2mg | Fiber: 1.2g | Sugar: 9.2g | Vitamin A: 1134.4IU | Vitamin C: 0.3mg | Calcium: 26.2mg | Iron: 1mg