These Pumpkin Chocolate Chip Cookies will be the hit of all your holiday and Halloween parties with ZERO chilling time! They are mega soft, light, fluffy, loaded with pockets of melty chocolate and infused with more pumpkin goodness and warm cozy fall spices than your average recipe. These Chocolate Chip Pumpkin Cookies are easy to make, taste fabulous the next day (AKA stress-free!) and freeze beautifully.
Watch How to Make pumpkin chocolate chip cookies
Do pumpkin cookies have to be refrigerated?
No, Pumpkin Cookies should not be refrigerated or they won’t be as soft and tender. Refrigerating cookies tends to dry them out.
Chocolate Chip Pumpkin Cookies FAQs
Soft cookies are the result of specific ingredients and baking techniques. Here are some factors that contribute to making cookies soft:
1. Fat Content: Using a higher ratio of fat helps create a tender, melt-in-your-mouth quality.
2. Sugar: Brown sugar, with its higher moisture content, contributes to softness in cookies. It helps retain moisture, keeping the cookies soft and chewy.
3. Leavening Agents: Using baking powder along with baking soda, help the cookies rise and stay tender.
4. Low Gluten Development: Overmixing cookie dough can lead to tough cookies. Minimize mixing to prevent excessive gluten formation, which can make cookies firm instead of soft.
5. Underbaking: Not overbaking the cookies result in softer, chewier cookies. They may appear slightly underdone when removed from the oven but will continue to set as they cool.
6. Moist Ingredients: Ingredients like pumpkin, honey, molasses, or corn syrup can increase moisture content and contribute to softness.
The following factors help make cookies fluffy instead of flat:
1. Moisture Content: If there is too much moisture, then the cookies will be flat. Libby’s brand of pumpkin puree is concentrated and tightly packed without excess water. If you use a different brand, blot the puree with paper towels to remove excess moisture.
2. Leavening Agents: Make sure they are fresh so they work!
3. Cornstarch: This is the secret ingredient to soft and thick cookies! It binds with the liquids in the dough, so cookies spread less.
4. Use Room Temperature Ingredients: Ensure that your butter, eggs, and other ingredients are at room temperature. This promotes even mixing and helps create a fluffy texture.
5. Baking Time: Bake the cookies for a shorter time to prevent over-baking, which can lead to flat cookies. Remember that cookies continue to set as they cool.
Pumpkin adds moisture, tenderness, and a distinctive flavor to baked goods. The moisture content of pumpkin can make cookies softer and chewier. The natural sweetness and earthy notes of pumpkin complement various spices, such as cinnamon and nutmeg, creating a warm and comforting taste.
When replacing butter with pumpkin in a recipe, a common guideline is to substitute half the amount of butter with pumpkin puree. For example, if a recipe calls for 1 cup of butter, you can use ½ cup of pumpkin puree and ½ cup of butter.
Tools Used in This Recipe
Soft Pumpkin Chocolate Chip Cookies
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- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground nutmeg, ground ginger, salt
- 1/4 teaspoon ground cloves
- 10 tablespoons unsalted butter at room temperature
- 1 cup packed brown sugar
- 2/3 cups granulated sugar
- 1 1/3 cups canned pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- raw/coarse sugar for sprinkling (optional)
- Dry ingredients: In a large bowl, whisk all the Dry ingredients together.
- Wet ingredients: In the bowl of an electric stand mixer (or use hand mixer), beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
- Combine: Stir in the Dry Ingredients with a wooden spoon or spatula just until combined, with a few streaks of flour remaining. Stir in the chocolate chips using a wooden spoon – don't overmix!
- Make balls: Drop dough by the 3 tablespoon scoop at least 2 inches apart on the prepared ungreased baking sheets. (You may use a smaller scoop and bake for less time.) I like to press a few chocolate chips into each ball for presentation (optional). Sprinkle the balls with raw sugar (optional).
- Bake: Bake 12-15 minutes or until the bottoms are browned and a toothpick inserted in the center comes out clean.
- Cool: Let cool for 3 minutes, then transfer cookies to a wire rack. We like them best when still slightly warm (or warm in the microwave for 5 seconds or so).
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