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Soft-Baked Pumpkin Cookies Loaded with Chocolate Chips

Pumpkin chocolate chip cookies bake up soft in the center with set edges and plenty of semisweet chocolate chips. Chilling the dough for 30 minutes helps these easy cookies hold their shape in the oven.
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Prep Time 15 minutes
Cook Time 13 minutes
Chill and cool 35 minutes
Total Time 1 hour 3 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1.5 cup semisweet chocolate chips

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg yolk, pumpkin puree, and vanilla until combined.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Stir the dry mixture into the pumpkin mixture just until no dry flour remains.
  6. Fold in the chocolate chips.
  7. Cover the bowl and chill the dough for 30 minutes.
  8. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.
  9. Bake in batches, keeping the remaining dough chilled.
  10. Bake each batch for 11 to 13 minutes, until the edges look set and the centers still appear slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges look set and the centers still appear slightly soft. Refrigerate in an airtight container for up to 5 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.