Pumpkin Chocolate Chip Softies
Sink your teeth into the ultimate fall treat with these Pumpkin Chocolate Chip Softies—a perfect blend of warm autumn spices, creamy pumpkin puree, and indulgent semi-sweet chocolate chips. These irresistibly soft and chewy cookies are easy to make, requiring just 15 minutes of prep time and 12 minutes in the oven, making them a quick and satisfying dessert for cozy evenings or festive gatherings. The combination of cinnamon, nutmeg, and ginger creates a warmly spiced dough that pairs beautifully with the bursts of molten chocolate in every bite. Whether you’re whipping up a batch for a seasonal dessert table or enjoying them with a cup of coffee, these dreamy pumpkin cookies are sure to become a fall favorite. Don't forget—they’re best enjoyed fresh but stay delicious for days when stored properly!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.75 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat on medium speed until well combined. The batter may look slightly curdled—that's okay!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Fold in the chocolate chips using a spatula or wooden spoon, making sure they are evenly distributed throughout the dough.
Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly puffed and matte. Do not overbake to ensure soft cookies.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Pumpkin Chocolate Chip Softies! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 17.2 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
