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    You are here: Home / Desserts / Soft Pumpkin Chocolate Chip Cookies

    Soft Pumpkin Chocolate Chip Cookies

    Oct 24, 2020 · 2 Comments

    Soft Pumpkin Chocolate Chip Cookies

    Anjali
    5 from 1 vote
    Jump to Recipe Pin Recipe
    1 hour 5 minutes
    Soft Pumpkin Chocolate Chip Cookies

    Soft and Chewy Pumpkin Chocolate Chips Cookies are the perfect Fall season cookies. These are moist and gooey on the inside, with a soft exterior. These Pumpkin Chocolate Chips Cookies are egg-free, which makes them extra soft and delicious. Also, just 10 minutes in the oven, and these Pumpkin Babies, get baked to perfection.

    Soft Pumpkin Chocolate Chip Cookies

    Pouring milk in a glass beside a batch of Soft Pumpkin Chocolate Chip Cookies

    Hey guys! Happy Weekend! Be it the fall or the summers, Chocolate Chips cookies are always a great idea. I bake these Pumpkin Chocolate Chip Cookies almost all year long. And when I am done with the Pumpkin Puree, I use Carrots to make Carrot Chocolate Chip Cookies, since these are the closest that it gets to the taste.

    This beautiful time of the year, the colorful leaves, the crisp weather, and everything Pumpkin Spice is surely my favorite season of all. What I love about this Season is these adorable Fall cookies, which are just so delicious and mouthwatering. Also, these are like no other season cookies. There is something so festive about fall cookies right!

    Soft Pumpkin Chocolate Chip Cookies stack with a glass of milk

    Lets talk taste

    These Pumpkin Chocolate Chip Cookies are -

    Soft Pumpkin Chocolate Chip Cookies with a glass of milk
    • Moist
    • Chewy
    • Dense
    • Filled with Fall Spices
    • Sweet Pumpkin Flavors
    • Comforting

    Ingredients used to make these Pumpkin Chocolate Chip Cookies

    dipping a Soft Pumpkin Chocolate Chip Cookies in milk

    For these Pumpkin Chocolate Chip Cookies, I have used the following ingredients:

    • 11/2 cup All-Purpose Flour
    • 1/2 cup butter
    • 1/2 cup Brown Sugar
    • 1/4 cup Granulated Sugar
    • 1/2 teaspoon Ground Cinnamon
    • 1 teaspoon Pumpkin Pie Spice
    • 1/2 teaspoon Baking powder
    • 1/2 teaspoon Baking Soda
    • 1/2 cup Pumpkin Puree
    • 1/2 teaspoon Pure Vanilla Extract
    • 1/2 cup Semi-Sweet Chocolate Chips

    How to make Soft Pumpkin Chocolate Chip Cookies

    Soft Pumpkin Chocolate Chip Cookies with a glass of milk

    The biggest concern that people seem to have is that Pumpkin Cookies, turn out to be cakey. Well, not this one.

    These Pumpkin Cookies are soft, but they are chewy.

    The trick to making dense and chewy Pumpkin cookies is to reduce the amount of Moisture which you might use in your cookie dough. It turns out, a Cookie dough which has a lot of Pumpkin Puree, turns out to be too thin and runny and your cookies turn out to be giant, flat, and cakey.

    bloating the pumpkin puree for Soft Pumpkin Chocolate Chip Cookies

    So, to avoid that, reduce the amount of Pumpkin Puree, you're using and also, increase the amount of flour. For the ingredients which I have mentioned, it will yield 18 cookies.

    Pro Tips to bake these Soft Pumpkin Chocolate Chip Cookies

    • Do not use Eggs - Eggs will make your cookie dough too thin. Using eggs in this cookie dough will make your cookie dough too thin and your cookies will be flat and cakey. So, you need to not use Eggs for this recipe.
    • Pumpkin Puree - Bloat the Pumpkin Puree using a Paper towel to soak out all the moisture.
    • Chill the cookie dough - Chill the cookie dough for 30 minutes. Wrap it up in a cling wrap and keep in the freezer for 30 minutes.
    • Flatten the cookie dough balls - When you make cookie dough balls and place them for baking, lightly flatten them out using the back of your spoon or scooper so that these retain a good circular shape.
    • Cool the Cookies - After your cookies are baked, cool it down on a wire rack and then enjoy it. You might want to have it fresh from the oven, but they will be super soft and brittle at this point. Give them just 5-10 minutes to sit on the counter to cool down to room temperature and they will harden up to a point, making it chewy and dense.

    Other Fall cookies you will love:

    Eggless Brown Butter Pumpkin Snickerdoodles

    Apple Cinnamon Oatmeal Cookies

    Apple Fennel Shortbread Cookies

    So, this is how you make the best Pumpkin Chocolate Chip Cookies. I hope you love this recipe and shall make it soon. If you happen to make this recipe, then tag me with #recipemagik on Instagram. Also, comment below and rate this recipe.

    pumpkin chocolate chips cookies
    Soft Pumpkin Chocolate Chip Cookies

    Soft Pumpkin Chocolate Chip Cookies

    Soft Pumpkin Chocolate Chip Cookies are chewy, dense, and soft. Filled with Chocolate Chips, these are egg-free cookies and are just perfect for the season.
    18 cookies
    Course Dessert
    Cuisine American
    Keyword Pumpkin cookies, Soft Pumpkin Chocolate Chip Cookies
    Prep Time 45 mins
    Cook Time 10 mins
    10 minutes to cool down the cookies 10 mins
    Total Time 1 hr 5 mins
    Servings 18 cookies
    Author Anjali
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    Ingredients

    • 1½ cup AP Flour
    • ¼ cup Butter
    • ½ cup Brown Sugar
    • ¼ cup Granulated Sugar
    • ½ teaspoon Ground Cinnamon
    • 1 teaspoon Pumpkin Pie Spice
    • ½ teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ½ cup Pumpkin Puree bloated
    • ½ teaspoon Vanilla Extract
    • ½ cup Semi-Sweet Chocolate Chips
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    Instructions

    • Preheat the oven to 350F and grease a baking dish.
      In a mixing bowl, whisk Melted Butter along with Brown sugar and Granulated sugar, until combined.
      Soft Pumpkin Chocolate Chip Cookies
    • Also, add in the Pumpkin Puree and Vanilla Extract and mix well until combined.
      Soft Pumpkin Chocolate Chip Cookies
    • In another bowl, combine AP Flour with Baking Soda, Baking Powder, Ground Cinnamon, Pumpkin Pie Spice, and salt.
      Soft Pumpkin Chocolate Chip Cookies
    • Combine the wet ingredients with the dry ingredients. Fold with a rubber spatula.
      Add the Chocolate Chips and fold with the cookie dough
      Soft Pumpkin Chocolate Chip Cookies
    • Cover the dough with cling wrap or foil and chill the dough in the refrigerator for at least 30 minutes. This is extremely important. Chilling the cookie dough will soak out excess moisture from the dough.
      Soft Pumpkin Chocolate Chip Cookies
    • Scoop out Cookie dough and place them on the baking dish. Flatten out the top with the back of your spoon or scooper. If you skip this, your cookies won't spread.
      Bake the cookies for 10-11 minutes or until the edges are set. When you get them out, they will be soft in the center.
      Soft Pumpkin Chocolate Chip Cookies
    • Once your Pumpkin Chocolate Chip cookies are baked, cool them down to room temperature. Use a wire rack for even cooling of the cookies.
      Once they are cooled, they will be ready to enjoy!
      Soft Pumpkin Chocolate Chip Cookies

    Video

    Notes

    Bloating the Pumpkin Puree - This is the most important step of this recipe. Bloating the Pumpkin Puree with a Paper towel will make sure that your cookie isn't cakey. Too much Moisture of the Pumpkin makes cookies soft and cakey.
    Homemade Pumpkin Pie Spice - If you do not have Pumpkin Pie spice, combine 1/4 teaspoon of each of these spices - Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, to make the perfect Pumpkin Pie spice at home. 
    Storing these cookies - You can make the cookie dough ahead and store it covered in the freezer for up to 3 months. Baked cookies will stay frozen in the freezer, covered for up to 3 months. Pop them in the oven and reheat for 1-2 minutes on full power before you have them. For the cookie dough, you can bake the cookies for 2 more minutes.
     

    Nutrition

    Calories: 90kcal
    Nutrition Facts
    Soft Pumpkin Chocolate Chip Cookies
    Amount Per Serving
    Calories 90
    * Percent Daily Values are based on a 2000 calorie diet.
    Soft Pumpkin Chocolate Chip Cookies collage image
    « Cheesy Green Bean Cheddar Casserole with Fall Spices
    Garlic Mashed Cauliflower with Cream Cheese and Sour Cream »

    About Anjali

    Hi, I'm Anjali - Thank you for stopping by at Recipemagik.com. I hope you enjoyed your time reading through some of my contents. the voice and the thought behind this website. A mother of twins looking to make life pretty through little things. Stay connected.

    Reader Interactions

    Comments

    1. Ron says

      October 31, 2020 at 12:21 pm

      5 stars
      Delicious cookies 😋

      Reply
      • Anjali says

        October 31, 2020 at 1:09 pm

        Thanks Ron! These Pumpkin Cookies are truly very delicious

        Reply

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