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Soft Pumpkin Chocolate Chip Cookies

These soft pumpkin cookies are easy to make in less than 20 minutes! Made with a few basic pantry ingredients and plenty of chocolate chops.

Prep Time
5 mins
Cook Time
5 mins
Cooling Time
5 mins
Total Time
20 mins
Servings: 36 cookies
Calories: 165 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 teaspoon pumpkin pie spice
  • 1 cup butter (2 sticks) at room temperature
  • 3/4 cup sugar
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/2 cups semi sweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder and pumpkin pie spice; set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add the dry ingredients and mix until combined. Fold in the chocolate chips.
  4. Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

  • Storing: Leftover chocolate chip cookies can be stored outside of the fridge for 3-4 days in an airtight container. 
  • Leftover chocolate chip cookies can be stored outside of the fridge for 3-4 days in an airtight container. 
  • Freezing: Cooked and cooled cookies can be wrapped in plastic wrap and stored in a freezer-safe bag or airtight container for 3-4 months. Thaw completely on the countertop before serving
  • Cooked and cooled cookies can be wrapped in plastic wrap and stored in a freezer-safe bag or airtight container for 3-4 months. Thaw completely on the countertop before serving
  • This recipe was originally inspired by and adapted from Two Peas and Their Pod

Nutrition Information

Serving 0g Calories 165kcal (8%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 19mg (6%) Sodium 101mg (4%) Potassium 42mg (1%) Fiber 0g (0%) Sugar 15g (30%) Vitamin A 1240IU (25%) Vitamin C 0.3mg (0%) Calcium 23mg (2%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 165

% Daily Value*

Serving 0g
Calories 165kcal 8%
Carbohydrates 23g 8%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 101mg 4%
Potassium 42mg 1%
Fiber 0g 0%
Sugar 15g 30%
Vitamin A 1240IU 25%
Vitamin C 0.3mg 0%
Calcium 23mg 2%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.