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Pioneer Woman Pumpkin Chocolate Chip Cookies

Pioneer Woman Pumpkin Chocolate Chip Cookies - recipe card
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These bakery-style cookies are soft, cake-like, and packed with warm pumpkin spice and semisweet chocolate chunks. The pumpkin keeps them tender while the chocolate adds rich contrast, making them a perfect autumn treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (180g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, softened (1 stick / 113g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup semisweet chocolate chips (170g)

Instructions

  1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures even browning and prevents sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and kosher salt. Whisking ensures the spices and leavener are evenly distributed throughout the flour, preventing pockets of baking soda or spice.
  3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Proper creaming incorporates air, which helps the cookies rise.
  4. Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
  5. Add the pumpkin puree and mix on low speed until just combined. The mixture may look slightly curdled, but that’s normal.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. Do not overmix, as this can develop gluten and make the cookies tough.
  7. Fold in the semisweet chocolate chips with a rubber spatula. Gently fold until the chips are evenly distributed throughout the dough.
  8. Chill the dough for 15 minutes in the refrigerator. Chilling prevents the cookies from spreading too much and enhances the flavor by allowing the spices to meld.
  9. Scoop the dough into 2-tablespoon portions (about 30g each) and place them 2 inches apart on the prepared baking sheets. This spacing allows room for spreading without merging.
  10. Bake for 11-13 minutes, or until the edges are set and the tops look slightly crackly and just dry to the touch. The centers will still look slightly underdone when you remove them from the oven; they will continue to set as they cool.
  11. Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up enough to transfer without breaking.
  12. Transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. To freeze, layer between parchment paper in a freezer-safe container for up to 3 months. Reheat frozen cookies in a 350°F (177°C) oven for 5-7 minutes or until warm.

Nutrition

Keywords: pumpkin chocolate chip cookies, pumpkin cookies, chocolate chip cookies, fall cookies, pumpkin dessert, pumpkin spice, soft cookies, cookie recipe, autumn baking, semisweet chocolate

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-chocolate-chip-cookies/