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Soft-Batch Pumpkin Chocolate Chip Cookies

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These soft-batch pumpkin chocolate chip cookies are thick, pillowy, and moist, offering a perfect balance of fall spices and gooey chocolate. Made with simple pantry ingredients, they come together in under 15 minutes for a stress-free baking experience.

Ingredients

Scale
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 cup Unsalted Butter, softened to room temperature
  • 1 cup Packed Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Canned Pumpkin Puree (100% pure, not pie filling)
  • 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until just combined. Scrape down the sides of the bowl.
  5. Add the canned pumpkin puree to the butter mixture. Mix on low speed until just combined.
  6. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed until the flour disappears. Do not overmix.
  7. Fold in the chocolate chips by hand using a silicone spatula.
  8. Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden but the centers still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; the cookies will continue to cook on the hot pan. For best texture, ensure butter is softened but not melted. Chilling the dough for 30 minutes can help prevent spreading. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, soft batch cookies, fall baking, easy cookie recipe, pumpkin spice, autumn treats

Find it online: https://merrymorsel.com/soft-batch-pumpkin-chocolate-chip-cookies-10-min-easy-recipe/