Soft Pumpkin Chocolate Chip Cookies – soft and cakey, with a subtle pumpkin flavor, and perfectly complimented by the cinnamon and pumpkin spice.
As we all know I get a lot of my recipe inspiration from TikTok and I had seen a recipe for Pumpkin Chocolate Chip Cookies a little while ago (which could mean a few days or a few weeks… so I have no idea when I actually saw it haha).
Well, I’m finally ready to experiment and I can’t find the recipe. And I have terrible luck when it comes to making cookies, because they never turn out how I want them too.
Even if i follow the recipe exactly as it says, they either turn out undercooked, over cooked, falling apart, stuck to the pan, or not even close to how the recipes looked.
But I was determined to make these cookies TODAY. So I went back to TikTok, and started watching all of the videos to see what they all had in common and I took notes and everything.
And I’m basically just throwing things in the mixer just hoping that it’s going to work out. And I have to say, it turned out WAY better than I was expecting.
I was tempted to name these The Absolute Best Soft Pumpkin Chocolate Chip Cookies That You’ve Ever Tasted.
But that’s obviously too long of a name. So Soft Pumpkin Chocolate Chip Cookies will have to suffice.
Anywho, onto the recipe!
Soft Pumpkin Chocolate Chip Cookies
You’ll need :
- 1 1/2 cups of all-purpose flour
- 1 teaspoons of cinnamon
- 2 teaspoons of pumpkin spice
- 1/2 teaspoon of baking soda
- 1 cup of sugar
- 1 stick of softened unsalted butter
- a splash of vanilla (measure with your heart)
- 1/2 cup of pumpkin puree (homemade or store bought)
- chocolate chips (again, measure with your heart)
Start by preheating your oven to 350 degrees and greasing a cookie sheet.
In a medium sized mixing bowl, mix together the flour, cinnamon, pumpkin spice, and baking soda then set to the side.
In another bowl (or stand mixer), cream the butter and sugar together. Add in the pumpkin puree and vanilla. Then slowly add in the dry ingredients until everything is blended together. The dough should be light and fluffy.
Now pour in your chocolate chips. In my house, we don’t measure chocolate, we just pour until our hearts say to stop. But if you had to measure, I would say to do at least 1 cup of chocolate chips. Fold them into the batter using a spatula.
Now spoon the batter onto the greased cookie sheet. I used a big dinner spoon and literally plopped each cookie dough onto the sheet.
And if you want them to come out picture perfect, add a few more chocolate chips to the tops of each cookie and press them just a little bit into the dough.
Bake for 17-20 minutes. Let cool on the pan for 10 minutes, then enjoy!
Soft Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 teaspoons of cinnamon
- 2 teaspoons of pumpkin spice
- 1/2 teaspoon of baking soda
- 1/2 tsp of salt
- 1 cup of sugar
- 1 stick of softened unsalted butter
- a splash of vanilla (measure with your heart)
- 1/2 cup of pumpkin puree
- chocolate chips (again, measure with your heart, but at least 1 cup)
Instructions
- Preheat the oven to 350 degrees. Spray a cookie sheet with nonstick spray and set to the side.
- In a large mixing bowl (or stand mixer), cream the butter and sugar together. add in the vanilla and pumpkin puree and combine.
- In a separate bowl, combine the flour, salt, baking soda, cinnamon, and pumpkin spice. Slowly add this into the wet ingredients until completely combined. Fold in the chocolate chips.
- Bake for 17-20 minutes. Let cool on the pan for at least 10 minutes before serving.
Rehoboth says
Excellent post
Thanks