What ingredient makes a cookie soft and chewy?

In this recipe, it’s the pumpkin! Not only does the pumpkin eliminate the need for eggs, but this awesome vegetable also keeps the cookies super soft and chewy!

What brand of pumpkin is best for chocolate chip and pumpkin cookies?

For the pumpkin in cookies, it doesn’t really matter what brand you choose. You can make your own pumpkin puree or choose from the store. Libby’s is the most popular, but I’ve used Walmart-brand and ALDI-brand too!

Why are my pumpkin chocolate chip cookies sticky after baking?

Pumpkin chocolat chip cookies can turn out a bit sticky if the wet-to-dry ratio is off and there’s too much moisture in the cookie dough. They could also be slightly underbaked.

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

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These pumpkin chocolate chip cookies are soft and chewy, warm and gooey, and perfect for fall! Make a double batch and freeze some for later…if you have any left!

Author: Tiffany
Prep Time: 40 minutes
Cook Time: 10-12 minutes
Total Time: 50-52 minutes
Yield: 20 cookies 1x
Category: Desserts
Method: Oven
Cuisine: American

Ingredients

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½ cup butter, melted
½ cup granulated sugar (I recommend coconut sugar)
½ cup pumpkin puree
1 tsp vanilla extract
1 ½ cups whole grain flour (I recommend einkorn)
1 ½ tsp cinnamon
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ tsp ginger
¼ tsp nutmeg
⅛ tsp cloves
½ cup dark or semi-sweet chocolate chips

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Instructions

Line a large baking sheet with a silpat mat.
In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together ½ cup of melted butter and ½ cup of sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add ½ cup of pumpkin puree and 1 tsp of vanilla extract and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add 1 ½ cups of flour, 1 ½ tsp of cinnamon, ½ tsp of salt, ½ tsp of baking powder, ½ tsp of baking soda, ¼ tsp of ginger, ¼ tsp of nutmeg, ⅛ tsp of cloves and ½ cup of chocolate chips and mix on low JUST until combined.
Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
When you’ve scooped all the cookies, working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Place the dough back onto the baking pan and press down slightly. Repeat the process for all the cookies.
Chill the dough for 30 minutes. This is a required step that you cannot skip.
When you’re ready to bake, preheat the oven to 350F.
Bake the cookies for 10-12 minutes and allow to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.

Notes

Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly. This helps the cookies keep a puffy, rounded shape instead of spreading and turning out flat.
Use a cookie scoop. I LOVE this cookie scoop because it makes all of my pumpkin chocolate chip cookies the same size.
After you roll the dough, press it down gently. As long as you chill the dough first, the pumpkin chocolate chip cookies won’t spread much, so you’ll want to press down gently to get a more disc shape than ball shape.
Add chopped pecans with the chocolate chips for an extra indulgent cookie.

Nutrition

Serving Size: 1 cookie
Calories: 120

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