Soft Pumpkin Cookies
It’s finally Pumpkin Season! Here is an updated recipe for my pumpkin choco chip cookies. This recipe makes just about 10 large cookies, filled with chocolate chips, walnuts, and of course scrumptious pumpkin flavor! These are soft, thick, cake-like cookies, that are just perfect with a cup of tea. I may have taste-tested one too many just to make sure. Suffice it to say – these went really quick at our house! Happy Fall baking!
What You’ll Need. . .
- unsalted butter
- granulated sugar
- brown sugar
- egg
- vanilla extract
- organic canned pumpkin
- flour
- baking soda
- salt
- cinnamon
- ginger
- cloves
- nutmeg
- chocolate chips
- walnuts
Making the Cookies
- Cut room temperature butter into cubes and add to stand mixer with the paddle attachment. Add in the granulated sugar and mix until smooth. Next mix in the brown sugar. Add the egg and vanilla and mix to combine again. Now add in he pumpkin and mix until smooth again. Make sure to scrape down the bowl with a silicone spatula every once in a while to incorporate all the ingredients.
- Meanwhile, in a large bowl, whisk together the dry ingredients (except the chips and nuts). Pour the dry into the wet ingredients and mix until just combined. Next fold in the chocolate chips and walnuts. Refrigerate 1.5 hours.
- Preheat your oven to 375F. Use a 1.5-2 inch cookie scoop to scoop cookie balls onto parchment paper lined baking sheets, spaced 2 inches apart. Bake 8 minutes at 375F then about 14 minutes at 350F. Cookies are done when slightly golden around the bottom/edges. Remove and let cool.
Some notes . . .
- Cookies are best the same day, but will last about 3 days in an airtight container.
- Please remember these are cakey cookies, thick and soft. Hope you enjoy!
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Soft Pumpkin Cookies
Soft and Thick pumpkin cookies, perfect for your Fall evening or morning tea.
Servings: 10 cookies
Ingredients
- ½ cup unsalted butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 5 tbsp organic canned pumpkin
- 1½ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¾ cup semi-sweet chocolate chips
- ¾ cup walnuts
Instructions
- Cut room temperature butter into cubes and add to stand mixer with the paddle attachment. Add in the granulated sugar and mix until smooth. Next mix in the brown sugar. Add the egg and vanilla and mix to combine again. Now add in he pumpkin and mix until smooth again.
- Meanwhile, in a large bowl, whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour the dry into the wet ingredients and mix until just combined. Next fold in the chocolate chips and walnuts. Refrigerate 1.5 hours.
- Preheat your oven to 375F. Use a 1.5-2 inch cookie scoop to scoop cookie balls onto parchment paper lined baking sheets, spaced 2 inches apart. Bake 8 minutes at 375F then reduce heat to 350F and bake 14 more minutes. Cookies are done when slightly golden around the bottom/edges. Remove and let cool.
Notes
- Cookies are best the same day but can be stored in an airtight container for 3 days.