Soft Pumpkin Chocolate Cookies

Autumn comes alive in these Pumpkin Chocolate Chip Cookies that blend cozy spices with gooey chocolate chunks. They're super soft, totally simple to whip up, and bursting with all those fall flavors you can't get enough of.

What You'll Need

• All-Purpose Flour: 2 cups, forms the foundation of your cookies.
• Chocolate Chips: 1 1/4 cups, split up, for that delicious chocolatey taste.
• Pumpkin Puree: 1 cup, adds moisture and that classic fall taste.
• Canola Oil: 1/2 cup, keeps everything soft and tender.
• Brown Sugar: 1/2 cup packed, brings a deep sweetness.
• Cinnamon: 3 teaspoons, for that warm spicy kick.
• Baking Powder: 2 teaspoons, makes the cookies puff up nicely.
• Granulated Sugar: 1/4 cup, adds just the right sweetness level.
• Vanilla Extract: 1 tablespoon, boosts the overall flavor.
• Baking Soda: 1 teaspoon, gives the cookies their proper texture.
• Nutmeg: 1 teaspoon, adds extra warmth and spice.
• Salt: 1/2 teaspoon, brings out all the flavors.
• Egg: 1 large, holds everything together.
• Chopped Walnuts (Optional): 1/2 cup, adds a nice crunch if you want it.

How To Make Them

Step 8:

After cooling 2-3 minutes on the pan, move cookies to a wire rack to finish cooling.

Step 7:

Sprinkle remaining chocolate chips on top and bake for 10 minutes until cookies are set.

Step 6:

Scoop tablespoons of dough onto your baking sheet and gently flatten the tops with your finger.

Step 5:

Mix in 1 cup of chocolate chips and walnuts if you're using them.

Step 4:

Slowly add the dry ingredients to your pumpkin mixture and stir until just combined.

Step 3:

In another bowl, mix flour, baking powder, cinnamon, nutmeg, salt, and baking soda together.

Step 2:

Combine pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla in a large bowl until smooth.

Step 1:

Get your oven hot at 350°F and put parchment paper or a silicone mat on your baking sheet.

Keeping Your Cookies Fresh

• You can't beat eating these cookies right when they come out of the oven with the chocolate all melty.
• They'll stay good for up to 5 days if you keep them in a sealed container at room temperature.
• Want to plan ahead? Freeze the dough balls for up to 3 months. Just scoop them out, freeze them solid, then toss them in a freezer bag. When you're ready to bake, no need to thaw—just cook them a few minutes longer.

Quick Tips

• Want your cookies to look extra fancy? Toss a few more chocolate chips on top before they go in the oven.
• If you like cookies with a bit more crunch, just leave them in the oven for 2-3 minutes longer.

Pro Chef Secrets

• Dominique Ansel says pop your dough in the fridge for 30 minutes before baking for better flavor.
• Try Martha Stewart's trick of mixing dark and milk chocolate chips for a more interesting taste.
• According to Ina Garten, making these with fresh pumpkin puree rather than canned makes them taste way better.

What Makes These Special

• You'll get a perfectly chewy cookie packed with fall spices and loads of chocolate in every bite.
• The pumpkin keeps everything super moist and adds that subtle autumn flavor that works so well with the spices.
• They don't take long to make, so they're perfect when you need something tasty for guests or just an afternoon snack.

Mix It Up

• Throw in some dried cranberries or raisins for extra chewiness and sweet pops of flavor.
• Make them a bit healthier by swapping half the white flour with whole wheat.
• Add some pumpkin seeds or pecans if you want more crunch in each bite.