Soft Pumpkin Chocolate Chip Cookies

5 from 6 votes

Soft Pumpkin Chocolate Chip Cookies

Thick, perfectly chewy and Soft Pumpkin Chocolate Chip Cookies Recipe filled with ample of Pumpkin Flavor and fall spices! Blot your pumpkin puree, make the dough, quickly chill them for 10 minutes in the freezer and bake! Yes, these cookies are ready in under 30 minutes from start to finish!

Prep Time10

Cook Time10

Chilling Time in freezer10

Total Time30

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 144kcal

Author: Neha

Equipment

1 Cookie Tray

Ingredients

¾ Cup Unsalted Butter (melted and cooled slightly)
6 Tablespoons Brown Sugar
¾ cup Granulated sugar
9 Tablespoons Canned Pumpkin Puree (Blotted, to get rid of excess moisture)
2 ¼ Cup All Purpose Flour
¼ + ⅛ teaspoon Baking Powder
¼ + ⅛ teaspoon Baking Soda
⅛ teaspoon Salt
1 ½ teaspoons Ground Cinnamon
1 Tablespoon Pumpkin pie spice
2 ½ teaspoons Pure vanilla extract
¾ Cup Mini chocolate chips

US Customary - Metric

Instructions

Line a baking sheet with silicon mat or parchment paper. Now, in a small bowl mix melted butter, granulated and brown sugar, pumpkin and vanilla until well combined. Set aside.
In a separate bowl sift flour, baking powder, baking soda, all the spices and salt. Mix it well in wet ingredients to form Pumpkin Cookie dough. Add in the chocolate chips (saving some for pressing on top after baking).
Next roll the cookie dough into 1.5 inch balls, keep them on lined cookie tray and chill them in freezer until your oven preheats. Preheat oven to 350 deg F. Flatten the cookies slightly and bake for around 11-12 minutes. The cookies will look very soft in the centers but don't be tempted to over bake. These will set a lot more as they cool down.
Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for a few minutes on the sheet. And keep for a few hours on wire rack to get even more chewier cookies.

Notes

Storage Information:

You can chill the dough in refrigerator for up to 2 days. Allow it come to room temperature before forming those balls.
Cookies stay fresh at room temperature for 5-7 days. Baked cookies freeze well for 2 months. Thaw in the refrigerator or at room temperature before enjoying!

Can pumpkin cookie dough be frozen?

Yes, absolutely! You can even make dough balls, chill them individually on a cookie tray for 1-2 hours and then store them in ziploc bags for about 2 months. No need to thaw before baking, just bake for an extra minute.

Tips for Perfect Cookies:

Pumpkin: Blot pumpkin puree by squeezing all the extra moisture out of it using a paper towel. Pumpkin puree is about 90% water. So we will skip egg and blot the puree here (as good as we can!) Measure pumpkin after blotting it.
Pumpkin Pie Spice: You can use ¼ teaspoon each: ground cloves, ground allspice, ground ginger and ground nutmeg instead of pumpkin pie spice. If taking this route, don’t leave out ground cinnamon.

Nutrition