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Ultimate Soft Pumpkin Spice Chocolate Chip Cookies: Easy Fall Dessert

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These ultimate soft pumpkin spice chocolate chip cookies are everything you love about fall baking—simple ingredients, cozy flavors, and that perfect soft texture that makes you reach for another one before you’ve even finished the first.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup pumpkin puree, blotted dry with paper towels
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Blot the pumpkin puree: Spread 1/2 cup of pumpkin puree on a plate lined with a few layers of paper towels. Place another paper towel on top and press gently. Let it sit while you measure the other ingredients.
  3. Melt the butter: In a large microwave-safe bowl, melt 1/2 cup of butter in 20-second intervals until just melted. Let it cool for a couple of minutes.
  4. Mix the wet ingredients: To the melted butter, add 3/4 cup granulated sugar and 1/4 cup brown sugar. Whisk until smooth. Add the blotted pumpkin puree, 1 egg yolk, and 1 teaspoon vanilla extract. Whisk until smooth and uniform.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  6. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined.
  7. Add the chocolate chips: Fold in 1 cup of chocolate chips with a few gentle strokes. Reserve a handful to press onto the tops of the cookies later.
  8. Scoop the dough: Use a cookie scoop to portion the dough into 1.5-tablespoon rounds. Place them on the prepared baking sheet about 2 inches apart.
  9. Press extra chocolate chips on top: Gently press 3 or 4 reserved chips into the top of each dough ball.
  10. Bake for 10 to 12 minutes. The edges should look set and lightly golden, but the centers will still look soft and slightly underdone.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin is non-negotiable to avoid soggy cookies. Use room temperature egg yolk. Do not overmix the dough. Underbake slightly for best texture. Let cookies cool on the pan for 5 minutes before transferring.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, soft cookies, pumpkin spice

Find it online: https://lumalunch.com/ultimate-soft-pumpkin-spice-chocolate-chip-cookies-easy-fall-dessert/