Softbatch Pumpkin Chocolate Chip Cookies: super soft and gooey pumpkin cookies loaded with chocolate chunks!
There’s something incredibly seasonal about cookies. Though of course cookies should be enjoyed all year long, for me the memory of baking a batch of cookies is something I associate with cooler weather, changing leaves, and fall.
It makes me want to put on some thick socks just thinking about it.
Here’s the newest thing in fall cookie-making: Softbatch Pumpkin Chocolate Chip Cookies. And friends, they are as delicious as they sound.
It starts out with a soft and chewy cookie base. The secret? Coconut oil!
I started using coconut oil in cookies a few months ago, and quickly became obsessed. They give cookies this moistness that you just can’t get with a butter dough. And the coconut taste is nearly undetected in the baked cookies.
Next up? Pumpkin puree. None of that pumpkin spice nonsense. We use real pumpkin in our cookies. It adds additional moisture, and gives them an orange hue that just screams fall.
Last, and perhaps most importantly, these cookies are studded with chocolate chunks. I mean, the only thing better than chocolate chips in cookies is chocolate chunks. And we’ve got a whole cup of them in here.
So put on those warm & fuzzy socks and get baking.
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- 1/2 cup coconut oil
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- orange food coloring (optional)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup bittersweet chocolate, chopped
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
- In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
- Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they'll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.