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
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1 cup pumpkin puree (to be reduced)
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¾ cup unsalted butter, room temperature
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½ cup brown sugar
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1 cup granulated sugar
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1 tbsp vanilla extract
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2½ cups all-purpose flour
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1 tbsp cornstarch
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1 tsp baking soda
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½ tsp salt
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2 tsp pumpkin pie spice
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1½ cups semi-sweet chocolate chips
Instructions
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In a small saucepan over medium heat, reduce pumpkin puree for 10 minutes, stirring frequently. Cool (should yield ~⅔ to ¾ cup).
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Line a baking sheet with parchment paper.
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Cream butter, brown sugar, and granulated sugar until fluffy. Add cooled pumpkin and vanilla; mix until smooth.
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In a separate bowl, whisk flour, cornstarch, baking soda, salt, and pumpkin pie spice.
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Gradually add dry ingredients to wet mixture. Fold in chocolate chips.
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Scoop 2 tbsp dough balls, roll, and place on baking sheet.
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Freeze dough balls for at least 30 minutes (or overnight). Let sit 10 minutes before baking if frozen overnight.
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Preheat oven to 350°F. Flatten slightly if desired. Bake for 10–12 minutes until just set.
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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