Soft Chocolate Chip Pumpkin Cookies
Prep time
Cook time
Total time
These incredibly soft pumpkin and chocolate chips cookies simply melt in your mouth ♥
Recipe type: Cookies
Serves: 34-35
  • 2 cup all purpose flour
  • 4 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 tablespoon milk
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 cup caned pumpkin
  • ¾ - 1 cup semi sweet chocolate chip miniature
  1. In a medium bowl combine flour, cornstarch, baking soda, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger. Set aside.
  2. In a large bowl put butter and light brown sugar and mix with an electric mixer, medium speed for about three minutes or until it becomes light and fluffy.
  3. Add eggs, vanilla extract, milk and mix for one more minute. Add the pumpkin and mix until it's just combined. Slowly add dry ingredients and mix until well combined.
  4. Fold in the chocolate chips. Cover with plastic foil and chill for 30-45 minutes. Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
  5. Take the dough out of the fridge and make balls using ice cream scoop (mine was 1.93 inches in diameter) and place them in the baking sheets.
  6. They should be 1 inch apart. Bake them for 10-12 minutes. Take them out of the oven and leave to cool for a couple of minutes, and then transfer to a wire rack to cool completely.
  7. Store them in a well sealed container, when they are completely cool.
They can remain fresh for up to 3 days, at a room temperature, or 7 days in the fridge
Recipe by Sweet Spicy Kitchen at