Soft Pumpkin Chocolate Chip Cookies
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5 from 1 review
Make light and chewy pumpkin chocolate chip cookies with this simple recipe, ready in under 30 minutes!
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp finely ground kosher salt
- 1 tsp pumpkin pie spice (optional)
- ½ cup softened unsalted butter (1 stick)
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 ½ cups mini chocolate chips (semi-sweet)
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Whisk well and set aside.
- In a large bowl, beat the butter, white sugar, and brown sugar until creamy and smooth.
- Add the eggs, pumpkin puree, and vanilla and continue to beat until smooth.
- Combine the wet and dry ingredients, continuing to mix with a stand or hand mixer.
- Fold in the chocolate chips using a rubber spatula until they are evenly distributed.
- Using two spoons or an ice cream scooper, spoon about 3 tablespoons of batter (about ¾ of an ice cream scoop) onto a parchment-lined baking sheet.
- Bake for 10-12 minutes and let rest for about 10 minutes before transferring to a cooling rack.
- Store in an air-tight container.