Fall is getting close, and what better way to welcome the season than baking some delicious soft pumpkin chocolate chip cookies?
This treat can be as healthy or indulgent as you choose, and it’s perfect for baking with kids. You might be wondering if pumpkin chocolate chip cookies are actually healthier than traditional chocolate chip cookies, what kind of pumpkin you should use, and how to ensure they stay soft and chewy.
Keep on reading, and we will answer all of your questions and provide you with a delicious autumn recipe to try.
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Are pumpkin chocolate chip cookies healthier than normal chocolate chip cookies?
Despite the addition of pumpkin, these cookies aren’t necessarily healthier than regular cookies. However, pumpkin does have some nutritional benefits, such as providing fiber, vitamin A, and potassium which gives this recipe a slight nutritional edge.
Should I use pumpkin pie filling or canned pumpkin?
It’s important to use canned pumpkin puree instead of pumpkin pie filling.
Pumpkin pie filling has added sugar and spices, which will alter the final taste of your cookies. Canned pumpkin is pure pumpkin and will give you the best results. Make sure you buy the puree, not the pumpkin pie mix.
Ingredients needed for pumpkin chocolate chip cookies
- Unsalted butter
- Brown sugar
- Pumpkin puree
- Cream of tartar
- Baking soda
- Pumpkin pie spice
- Dark chocolate chips
Helpful tools for this recipe
- Mixing bowls
- Baking sheets
- Parchment paper
- Stand mixer
- Silicone spatula
- Measuring cups
- Measuring spoons
- Ice cream scoop
How to make soft pumpkin chocolate chip cookies
Preheat the oven to 350 degrees. Prep a cookie sheet with a sheet of parchment or spray with non stick spray, set aside.
In the bowl of a stand mixer, combine the butter and sugars, cream until light and fluffy.
Scrape down the sides and mix again.
Add in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice.
Mix thoroughly. Add in the flour and combine well. Scrape down the sides and mix again.
Fold in the chocolate chips by hand until combined.
Scoop out spoonfuls of dough and place on the prepared cookie sheets. Leave about 2 inches of space around each cookie.
Bake in preheated oven for approximately 10-12 minutes or until edges are set and slightly browned.
Allow to cool and enjoy!
What is the trick to making soft cookies?
The key to making soft cookies is to use less flour and more brown sugar. Brown sugar contains more moisture than white sugar, which keeps the cookies soft.
Additionally, mixing the wet ingredients with the dry ingredients until just combined will prevent overmixing and tough cookies.
Lastly, ensuring that the cookies are not overbaked will also keep them soft and chewy.
Why are my chocolate chip cookies crunchy instead of soft?
If your cookies are coming out too crunchy, it could be that you added too much flour or baked them for too long. Make sure to measure the flour accurately using a food scale or measuring cups, and avoid packing it down.
Be sure to also, check your oven temperature to ensure it’s not too high. Overbaking will dry out the cookies and cause them to become crunchy.
How to keep cookies fresh?
To keep your cookies fresh, store them in an airtight container at room temperature. You can also freeze them for up to three months if you want to keep them longer.
To refresh stale cookies, you can try to place them in a sealed container with a slice of bread overnight. The cookies will absorb the moisture from the bread and become soft again.
Soft pumpkin chocolate chip cookies are the ultimate fall treat that anyone can bake. By using canned pumpkin puree and brown sugar, you can ensure that they stay soft and chewy.
Whether you choose to make them healthy or indulgent, these cookies are a delicious addition to any autumn day. Follow our tips to avoid making crunchy cookies, and store them properly to keep them fresh.
Other recipes to try next
- 1 c. unsalted butter, softened
- 1 c sugar
- 1 c brown sugar
- 1 c pumpkin puree
- 1 egg
- ½ c oil
- 1 T. milk
- 1 t cream of tartar
- 1 t vanilla
- 1 t salt
- 1 t baking soda
- 1 t pumpkin pie spice
- 4 c flour
- 10 oz dark chocolate chips
1. Preheat the oven to 350 degrees. Prep a cookie sheet with a sheet of parchment or spray with non stick spray, set aside.
2. In the bowl of a stand mixer, combine the butter and sugars, cream until light and fluffy.
3. Scrape down the sides and mix again.
4. Add in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice.
5. Mix thoroughly. Add in the flour and combine well. Scrape down the sides and mix again.
6. Fold in the chocolate chips by hand until combined.
7. Scoop out spoonfuls of dough and place on the prepared cookie sheets. Leave about 2 inches of space around each cookie.
8. Bake in preheated oven for approximately 10-12 minutes or until edges are set and slightly browned.
9. Allow to cool and enjoy!
- Only use pumpkin puree for this recipe - not pumpkin pie filling
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