When it comes to Autumn, it seems like there is a frenzy for pumpkin flavored everything! But there is a reason. It’s because – Pumpkin. Is. Yummy. These soft Pumpkin Chocolate Chip Cookies are truly amazing. Eating one is a special autumn experience that makes you feel warm and cozy, and immensely satisfied. I dare say these cookies capture that “Je ne sais quoi” factor that Baker Street Society always strives to achieve.
What are Pumpkin Chocolate Chip Cookies?
Pumpkin chocolate chip cookies consist of a light and fluffy cookie dough that is almost cake like in texture. They are soft, and delicate, and they almost melt in your mouth.
It’s basically one of the easiest cookies to eat, and the pumpkin, spices, and chocolate altogether are immensely satisfying!
Stand Mixer Vs. Stirring Method
Using a stand mixer is usually my go to for most cookie recipes. For these soft pumpkin chocolate chip cookies, however, stirring is the best and easiest method. Because this batter has a more delicate cake-like consistency, the stand mixer is just too much power.
In other words, we want to have control over the gluten development just a little more than we might with a stand mixer.
Sometimes the best way to know if something is mixed just right is by stirring and feeling the weight of the batter as you stir. Mixing the cookie dough too long is easy in a stand mixer. While the batter might look fully mixed, sometimes it’s easy to let the mixer go a few extra rounds “just to be sure.”
For these soft and pillow cookies, however, we want to mix it until it’s mixed and NO MORE. That’s how we keep these cookies so soft and fluffy.
How to Make Soft and Fluffy Cookies
There are several factors that contribute to the softness and fluffiness of a cookie. Here are some general rules of thumb:
Use Brown Sugar
Brown sugar adds moisture, softness, and tenderness to a cookie. Too much brown sugar can make a cookie chewy, so it’s important to find the right balance. In this recipe, that perfect amount is 1 1/4 cups of light brown sugar.
Add the Right Leaveners
Baking powder (this is my favorite kind) also adds to the tenderness and height of a cookie. A little goes a long way in a soft cookie batter, so don’t overdo it.
Baking soda can make cookies more tender as long as it has an acid to react with. Otherwise, baking soda won’t do anything without an acid, such as milk, yogurt, molasses, brown sugar, lemon juice, or vinegar.
Purees Work Wonders
Puree of any sort can make a cookie more tender, but you have to be careful not to add too much. Have you ever eaten a pumpkin cookie that is really dense or that seems underdone?
One possibility is that the cookie wasn’t cooked long enough. Most likely, however, too much puree makes for a heavy, almost custard-like cookie that isn’t always satisfying to the palette.
This cookie took 4-5 tries to get the balance just right. That’s a lot of cookies, but so worth the effort to bring you this amazing recipe.
How to Make Pumpkin Chocolate Chip Cookies
- Melt the butter, and stir in the brown sugar, and sugar together.
- Add pumpkin puree, molasses, vanilla, and eggs.
- Add flour, spices, salt, and chocolate chips. Mix gently until combined.
- Scoop cookies, refrigerate for at least 2 hours, then bake.
- IMPORTANT! Let the cookies cool completely before eating. Cookies may seem underdone when warm, but once they cool, the texture sets properly.
If you want to know just how good these cookies are, read below to see what a Baker Street Society member said:
“I’m being 100% honest. These are the best pumpkin chocolate chip cookies I’ve ever had. Everything is perfect. They’re soft in the middle but have the tiniest little crunch on the sides. It’s the most perfect baking of a pumpkin cookie I’ve ever had. I’m absolutely floored. The amount of chocolate was just right too! And I had 2 already just for good measure.”Elise P.
Pumpkin Chocolate Chip Cookies (Bakery Style)
- Prep Time: 2 hours 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 31 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- 226 g unsalted butter, melted (1 cup)
- 250 g light brown sugar (1 1/4 cups)
- 155 g granulated sugar
- 226 g canned pumpkin puree (1 cup)
- 2 large eggs
- 1 tsp vanilla
- 30 ml molasses (1 1/2 Tbs)
- 4 g cinnamon (1 1/2 tsp)
- 4 g salt (3/4 tsp)
- 2 g cloves (3/4 tsp)
- 1/4 tsp ginger
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 360 g all-purpose flour (3 cups)
- 350 g semi-sweet chocolate chips (2 cups)
- Melt butter and let cool for 15 minutes. In a large bowl, stir butter, brown sugar, and sugar together until smooth.
- Stir in egg, vanilla, and molasses, and then stir in pumpkin puree.
- Add all dry ingredients including chocolate chips, and stir until dough comes together.
- Scoop pumpkin chocolate chip cookies with a large cookie scoop onto a tray lined with wax paper. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 325 degrees.
- Place 6-8 cookies on a parchment lined half sheet pan, and bake for 17-20 minutes. You know they are done when you can gently touch the top of a cookie and it almost springs back. The cookies should not dent on top (similar to a cake).
- Transfer to a cooling rack and let cool before eating.
- These cookies are best eaten within 2 days. Because of the pumpkin puree, the cookies will soften each day as they sit, so they are the very best on day one.
This soft pumpkin chocolate chip cookies recipe is a Baker Street Society original recipe.
Keywords: pumpkin chocolate chip cookies, bakery style cookies