Q1: Why are my pumpkin cookies always so soft and cakey?

The secret is the pumpkin purée itself! Pumpkin has a very high moisture content. This extra water in the dough creates more steam as the cookies bake, which causes them to puff up and creates a very soft, light, and cake-like crumb, rather than a dense, chewy, or crispy cookie.

Q2: Can I make my pumpkin cookies chewier instead of cakey?

Yes! If you prefer a slightly denser and chewier cookie, the secret is to remove some of the excess water from the pumpkin purée before you add it to your batter. Simply line a fine-mesh sieve with a few layers of paper towels, spread your 1 cup of pumpkin purée on top, and let it sit and drain for about 30-60 minutes. Discard the water that has drained out and use the thicker purée in your recipe.

Q3: Can I use fresh pumpkin purée instead of canned?

You can, but it is very important to make sure that your homemade purée is very thick and not watery. After you have roasted and puréed your pumpkin, it is a great idea to let it drain, as described above, or to cook it down in a saucepan to evaporate some of the excess liquid before you use it in the recipe.

Q4: Can I make the cookie dough ahead of time?

Yes! This is a perfect make-ahead cookie dough. You can prepare the dough and store it, well-covered, in the refrigerator for up to 3 days . The absolute best make-ahead method is to scoop the dough into balls and freeze them , as described in the "Make-Ahead Tips" section.

Q5: Can I use a pre-made pumpkin pie spice blend instead of the individual spices?

Of course! To substitute the individual spices in this recipe, you would use a total of 2 teaspoons of a pre-made pumpkin pie spice blend

The Best Soft & Easy Pumpkin Chocolate Chip Cookies

A recipe for soft, cake-like pumpkin chocolate chip cookies. This classic fall treat features a rich butter and sugar cookie dough that is enhanced with pure pumpkin puree and a warm blend of spices including cinnamon, ginger, nutmeg, and cloves. The dough is studded with milk chocolate chips, scooped onto baking sheets, and baked until browned around the edges. The result is a soft, moist cookie perfect for the autumn season.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes (includes cooling time)
Yield: 3-4 dozen cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips
Nonstick cooking spray or parchment paper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Line cookie sheets with parchment paper or spray with nonstick spray.
Using an electric mixer, beat the softened butter until smooth. Gradually beat in the white and brown sugars until the mixture is light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract and pumpkin puree.
In a separate large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the wet pumpkin batter in three additions until just combined.
Stir in the milk chocolate chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets.
Bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes before transferring the cookies to a wire rack to cool completely.

Notes

This recipe uses milk chocolate chips specifically, not semisweet, for a sweeter, creamier flavor that complements the pumpkin.
The resulting cookies have a soft, cake-like texture rather than being crisp.
Letting the cookies rest on the hot baking sheet for a couple of minutes after they come out of the oven allows them to set before being moved.

Nutrition

Serving Size: 1 cookie
Calories: 120-150
Sugar: 12-16 g
Sodium: 80-110 mg
Fat: 6-9 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 18-22 g
Fiber: 1 g
Protein: 1-2 g
Cholesterol: 20-30 mg

Find it online: https://cookupjoy.com/pumpkin-chocolate-chip-cookies/