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.
Stand Mixer Vs. Stirring Method
Using a stand mixer is fine…for most cookie recipes. For these soft pumpkin chocolate chip cookies, however, we do not want to mix the batter too much. This is a very soft batter, similar to the consistency of brownies.
So why choose a one bowl stirring method versus a stand mixer? The answer is to have control over the gluten development just a little more than you might in 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, except in the case of plain cutout out sugar cookies. 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 light brown sugar.
Baking powder 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.
Puree of any sort can make a cookie more tender, but we have to be careful not to add too much. Have you ever eaten a pumpkin cookie that is really dense or that seems underdone? It’s possible that the cookie wasn’t cooked long enough, but too much puree will make 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 each Baker Street Society recipe is high quality and should have that “Je ne sais quoi” factor. I mean, why would I give you a recipe that isn’t amazing? Answer: I wouldn’t!
How to Make Pumpkin Chocolate Chip Cookies
- Melt the butter, but don’t brown it. Let the butter cool for 10 minutes.
- STIR the butter, brown sugar, and sugar together.
- Add pumpkin puree, molasses, vanilla, and eggs. Stir until combined. Don’t worry about over mixing at this point. It’s when the flour comes into the mix that there has to be more attention to detail.
- Add flour, spices, salt, and chocolate chips.
- Mix gently until combined, but don’t keep mixing.
- Scoop with a 1/4 cup cookie scoop (muffin scoop), refrigerate for at least 2 hours, then bake for 15-19 minutes. Cookie edges should be slightly golden and just barely crisp.
- IMPORTANT! Let the cookies cool completely before eating. Cookies may seem underdone when warm, but once they cool, the texture sets properly.
- These cookies are best eaten the first day when the edges are crisp. They are still amazing the second day but slightly softer. By day three, the cookie will not retain crispness, so consume them within 2 days for the best experience.
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 that are like a little crust. 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.
- 1 cup butter, melted
- 1 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 1 1/2 Tbs molasses
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 3/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3 cups flour
- 2 cups semi-sweet chocolate chips
- 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 muffin sized cookie dough balls(1/4 cup 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 15-19 minutes. Edges should be slightly golden brown and slightly crisp, but the cookies should not look underdone on top.
- Transfer to a cooling rack and let cool before eating. Pumpkin cookies tend to seem underdone when eaten warm, but the texture is perfect once cool.
- These cookies are best eaten within 2 days. Because of the pumpkin puree, the cookies will soften each day they sit, so they are the very best on day one!
This is a Baker Street Society original recipe.
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