Soft Chocolate Chip Pumpkin Cookies – Know the Secret Tips: Soft chocolate chip pumpkin cookies will make you feel right at home. When the air gets cool and the leaves turn golden, it’s the perfect time to enjoy the warm, calming tastes of pumpkin and chocolate.
Soft Chocolate Chip Pumpkin Cookies – Know the Secret Tips
This recipe blog will show you how to make these tasty treats step by step, along with helpful hints, nutritional information, and extra notes to make sure your baking adventure goes well.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
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Instructions
Warm the oven up to 350°F (175°C) and put parchment paper on a baking sheet. Add the pumpkin puree, melted butter, white sugar, and brown sugar to a large bowl.
Use a whisk to mix the ingredients together until the mixture is smooth. Mix the egg and vanilla extract into the pumpkin liquid by stirring it in well.
Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a different bowl.
Mix the dry ingredients into the wet ingredients one at a time until you get a smooth batter. Add the chocolate chips slowly and carefully, mixing them into the batter until they are spread out evenly.
Using a cookie scoop or spoon, place rounds of dough about 2 inches apart on the baking sheet that has been prepared.
Before you put them in the oven, heat it up. Bake for 10 to 12 minutes, or until the sides are lightly golden and the tops are set.
Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.
Tips for Success
For ease of use and stability in texture, use pumpkin puree from a can. Make sure it’s not pumpkin pie filling, which has sugar and spices added to it.
Before adding the butter to the pumpkin mix, melt it and let it cool a bit. This keeps the egg from getting cooked by the hot butter.
Once you add the dry ingredients, don’t mix the batter too much. When you mix things too much, you might end up with tough cookies instead of soft ones.
You could add a little maple syrup or pumpkin pie spice to the batter to make it taste better.
You can cut back on the powdered sugar without changing the texture of the cookies if you’d like them less sweet.
Notes
Keep the cookies at room temperature for up to three to four days in a container that doesn’t let air in. You can also freeze them to keep them for longer.
You can share these cookies with family and friends at fall parties or potlucks, or you can make them as a nice gift.
If you want to make this treat your own, feel free to change the recipe by adding chopped nuts, dried cranberries, or white chocolate chips.
NutritionÂ
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
