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Baking recipe · from the recipe book

Soft Pumpkin Chocolate Chip Cookies

Pillowy, cake-soft cookies warm with cinnamon and nutmeg, studded with melty semisweet chocolate chips.

Soft Pumpkin Chocolate Chip Cookies

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1⅛ tsp5 gBaking soda
  • 1⅛ tsp5 gBaking powder
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ½ cup113 gUnsalted buttersoftened
  • ⅔ cup packed150 gBrown sugarpacked
  • ¼ cup50 gGranulated sugar
  • 1 cup225 gPumpkin puree, cannedblotted with paper towels
  • 1 large50 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • 1 cup170 gSemisweet chocolate chips

Steps

  1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves in a bowl.
  3. Beat the butter, brown sugar and sugar until light and fluffy, about 2 minutes.
  4. Beat in the pumpkin, egg and vanilla until smooth.
  5. Stir in the dry ingredients just until no streaks remain, then fold in the chocolate chips.
  6. Scoop 24 rounded mounds onto the sheets, about 2 inches apart, and flatten each slightly; the dough won't spread much.
  7. Bake 11 to 13 minutes, until the edges are golden and the tops spring back when lightly touched.
  8. Cool on the sheets for 5 minutes, then move to a rack to cool completely, about 20 minutes. Store in a single layer to keep them soft.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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