Description
These Pumpkin Chocolate Chip Cookies are soft, spiced, and bursting with melty chocolate chips—everything you love about fall desserts in a perfectly fluffy cookie. By reducing the pumpkin puree and using cornstarch for softness, these cookies strike the perfect texture. Ideal for holidays, gifting, or a cozy fall baking day.
Ingredients
1 cup pumpkin puree (to be reduced)
¾ cup unsalted butter, room temperature
½ cup brown sugar
1 cup granulated sugar
1 tbsp vanilla extract
2½ cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
1½ cups semi-sweet chocolate chips
Instructions
In a small saucepan over medium heat, reduce pumpkin puree for 10 minutes, stirring frequently. Cool (should yield ~⅔ to ¾ cup).
Line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar until fluffy. Add cooled pumpkin and vanilla; mix until smooth.
In a separate bowl, whisk flour, cornstarch, baking soda, salt, and pumpkin pie spice.
Gradually add dry ingredients to wet mixture. Fold in chocolate chips.
Scoop 2 tbsp dough balls, roll, and place on baking sheet.
Freeze dough balls for at least 30 minutes (or overnight). Let sit 10 minutes before baking if frozen overnight.
Preheat oven to 350°F. Flatten slightly if desired. Bake for 10–12 minutes until just set.
Cool on a baking sheet before transferring. Optional: press extra chocolate chips on top after baking.
Notes
Reducing pumpkin puree prevents soggy, cakey cookies.
Underdone centers = soft cookies—perfect for texture lovers.
Use cinnamon or nutmeg for added spice.
Substitute gluten-free 1:1 flour to make them GF-friendly.
Freeze dough for holiday baking prep in advance.
- Prep Time: 20 minutes (+ 30 minutes chilling)
- Cook Time: 10–12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American