Soft Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies bake into soft, lightly spiced rounds with visible chocolate chips. This version uses melted butter and a measured amount of pumpkin, with an egg yolk rather than a whole egg to avoid adding unnecessary liquid.
Equipment
- 1 Two bowls, scoop and two baking sheets
Ingredients
- 1/2 cup unsalted butter 115 g; melted and cooled slightly
- 1/2 cup packed light brown sugar 100 g
- 1/4 cup granulated sugar 50 g
- 1/2 cup plain pumpkin puree 120 g
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour 210 g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp fine salt
- 3/4 cup semisweet chocolate chips 125 g
Instructions
- Heat oven to 350°F (175°C). Line two baking sheets with parchment. Whisk melted butter, both sugars, pumpkin, egg yolk and vanilla until evenly mixed.
- Whisk flour, baking soda, baking powder, cinnamon, ginger and salt separately. Fold into the wet ingredients until no dry flour remains, then fold in chocolate chips. The dough should be soft but scoopable.
- Scoop about 1 1/2 tablespoons per cookie, making about 20. Leave 2 inches between portions and flatten each slightly. Bake one sheet at a time for 11–14 minutes until edges are set and centers no longer look glossy-wet.
- Cool on the tray for 10 minutes before transferring to a rack for another 10 minutes. These are soft pumpkin cookies, not thin crisp chocolate-chip cookies. Let the tray cool before placing fresh dough on it.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.