Soft Baked Pumpkin Chocolate Chip Cookies

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Fall weather is in full swing here in New York. The temperature has dropped, sweaters are on, and the leaves have started to change colors. It is mid-October, so naturally, I’ve made pumpkin bread and pumpkin muffins multiple times already. In an effort to let some other baked goods in on the Fall fun, I came up with this small batch soft baked pumpkin chocolate chip cookie recipe. All the wonderful, warm seasonal pumpkin goodness mixed with classic, nostalgic chocolate chip cookies. The brown sugar adds a touch of rich molasses flavor and the pumpkin pie spice blends warming cinnamon, ginger, clovers, and nutmeg. These are a perfect start to your weekend! Have as a midday snack with your coffee or as a late night treat.

Soft Baked Pumpkin Chocolate Chip Cookies
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Soft Baked Pumpkin Chocolate Chip Cookies

Recipe by studiofeastsCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

10

minutes

Classic chocolate chip cookies with seasonal pumpkin flavors make a deliciously soft cookie. This small batch recipe makes about 9 cookies.

Ingredients

  • 2/3 cup all-purpose flour

  • 1/4 teaspoon baking soda

  • 1/8 teaspoon salt

  • 2 tablespoons unsalted butter, softened

  • 3 tablespoons light brown sugar

  • 2 tablespoons granulated white sugar

  • 1/4 teaspoon pumpkin pie spice

  • 1/2 teaspoon vanilla extract

  • 1 egg yolk

  • 3 tablespoons pumpkin puree

  • 1/2 cup semi sweet chocolate chips

Directions

  • Preheat the oven to 375 degrees.
  • Combine the flour, baking soda, and salt in a small bowl. In another bowl, beat the butter, brown sugar, and granulated white sugar until creamy (See Note 1 below). Add the pumpkin pie spice, vanilla extract, egg yolk, and pumpkin puree to the mixture. Continue beating until combined.
  • Slowly add the flour mixture to the wet ingredients. Stir in the chocolate chips. Form into balls and place on a baking sheet.
  • Bake in the oven for about 10 minutes, give or take a minute or 2 based on your oven. Allow to cool before you enjoy!

Notes

  • Note 1: I typically use a whisk and elbow grease to whip the enough air into the butter and sugar since it is such a small amount. However, you may use an electric mixer if you prefer.
  • Note 2: Have extra pumpkin puree? Freeze in ice cube trays and then place in a freezer bag once frozen to use later!