These Soft Pumpkin Chocolate Chip Cookies are delicious, cake-like cookies with pumpkin, spice and chocolate flavors that blend so well!
These cookies are such a great Fall treat! For other Fall Treats, check out these recipes: No-Bake Pumpkin Cheesecake, Layered Pumpkin Pie Cheesecake Bars, and Layered Pumpkin Pie Cheesecake Bars.
Just when you think I might be done adding more pumpkin recipes to the blog… I post a new one 🙂
I promise the end is near! I have one more left and then I’ll move on!
Anyway, I felt like making cookies a while back and since I had never tried making pumpkin cookies, I thought I’d give them a try.
Now I know there have been a lot of new recipes out there for crisp/chewy pumpkin cookies, however this is not one of them.
These are puffy, soft and dare I say cake-like. They’re your “traditional” pumpkin cookies. I promise these Soft Pumpkin Chocolate Chip Cookies are so good!
Enjoy and happy baking!
Soft Pumpkin Chocolate Chip Cookies Recipe
These Soft Pumpkin Chocolate Chip Cookies are delicious, cake-like cookies with pumpkin, spice and chocolate flavors that blend so well!
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Servings: 24 cookies
Calories: 166kcal
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup solid-pack pumpkin puree
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp vanilla
- 2 cups semi-sweet chocolate chips *
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a Silpat mat, set aside.
- In the bowl of a stand mixer, combine sugars, vegetable oil, pumpkin puree and vanilla. Mix on medium for about 1 minute. Add egg, mixing until just combined.
- In a medium size mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips by hand.
- Scoop onto prepared sheets and place in oven to bake for 10-12 minutes or until the tops are firm and light brown in color. Remove from oven and allow to cool on sheets for 3 minutes before transferring to a wire rack to cool completely.
NOTES
*NOTE: I used 1½ c. regular size chocolate chips and ½ c. mini chocolate chips, however, I realize most people don’t have minis on hand so the recipe calls for 2 c. of regular size chips.
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 158mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1607IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Adapted from All Recipes, Pumpkin Chocolate Chip Cookies III
Amazing cookies
It’s such a classic combination.
Forgot to ask.
Can I leave out the Choc Chips?
Or can I replace them with raisins?
Of course! Raisins or nuts would be just as good!
Can I use Spelt Flour instead of the white flour?
If I can, would I still use 2 cups?
I’ve never baked with spelt flour so I can’t really say. But if it works, please let me know!
I used spelt flour. Replaced the whole egg for egg whites.
They came out very good. So tasty and soft. I put in the mini semi-sweet chips and
made the cookies very small, this way you eat less.
I have them in Ziploc containers in my freezer.
I doubled the batch so there would be enough of them.
They are a little darker because of the spelt flour.
Is there a way that I can send you a picture of what they look like?
Yes, of course! I’m glad that they turned out! Just email me at: [email protected]
Okay, I will do it tomorrow.