Cakey Pumpkin Chocolate Chip Cookies Recipe
Every year I have a few fall obsessions...candy corn, pumpkin spice lattes (now cold brew), and these soft and chewy pumpkin chocolate chip cookies from the grocery store! I've always wanted to make them myself, so this year I decided to give it a go! These cookies are so unique because they are soft and cake-like...they kind of remind me of little muffin tops. The fall spice flavors combined with the semi sweet chocolate make them not *too* sweet...and they pair so well with your morning coffee. So basically these are breakfast AND dessert. What more could you want?
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are inspired by my fall grocery store favorite! They are super soft and cake-like, with just the right amount of pumpkin spice flavor and chocolate chips!
Cakey Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/2 Cups Granulated Sugar (300 grams)
- 15 Ounce Can Pumpkin Purée (not pumpkin pie filling)
- 1/2 Cup Butter (melted, 1 stick)
- 1/2 Tsp Vanilla Extract
- 1 Egg (large)
- 2 Tbsp Pumpkin Pie Spice
- 1 Tbsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 1/2 Cups All Purpose Flour (320 grams)
- 6 Ounces Semisweet Chocolate Chips (1/2 bag)
Instructions
- Preheat oven to 375℉ & melt butter in the microwave in 30 second intervals.
- Combine sugar, pumpkin, melted butter, and vanilla in mixing bowl (no stand mixer required!) and whisk until smooth. Add egg and beat until combined.
- In a separate bowl, whisk together pumpkin pie spice, baking powder & soda, and salt and add into wet ingredients. Stir until combined and then add flour in 2 parts, mixing with a rubber spatula. Fold in chocolate chips until fully combined & chocolate chips are evenly dispersed.
- Line baking sheet with parchment paper or silicone baking mat. Drop 2 tbsp scoops of dough about 2 inches apart and bake for 15 minutes. For bite sized cookies, drop by 1 tbsp and bake for 12 minutes. Let rest on baking sheet to set and then transfer to cooling rack and enjoy!
The thing I like most about this recipe is that it comes together so easily. You don't need to soften any butter and it mixes up quickly— no stand mixer required! This recipe makes 30 cookies, but you could easily double it, I'd just use a 29 ounce can of pumpkin purée so you can get more bang for your buck. The 1 ounce difference in pumpkin won't change things up too much at all.The cookies don't spread out much at all during baking— they just poof up a little bit. So, you can fit a bunch on one pan. When they first come out they have a more dull finish, but after they chill out for a bit they have a more moist muffin like interior and exterior! I feel like they are kind of like a pumpkin bread/loaf too, but take a lot less time to bake which I'm a big fan of. You could easily make these on a weeknight with no fuss.If you guys make this recipe, please send me a photo on instagram @oliviafrescura— I'd love to see!
