Softbatch Pumpkin Chocolate Chip Cookies: super soft and gooey pumpkin cookies loaded with chocolate chunks!

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. 

Softbatch Pumpkin Chocolate Chip Cookies: super soft and gooey pumpkin cookies loaded with chocolate chunks!

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.

Softbatch Pumpkin Chocolate Chip Cookies: super soft and gooey pumpkin cookies loaded with chocolate chunks!

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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RECIPE

Softbatch Pumpkin Chocolate Chip Cookies

Serves 12-14 cookies     adjust servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. 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!
  3. 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.
  4. 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.

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35 comments

Reply

YES to using coconut oil in cookies! It makes them SO tasty…plus it plays REALLY nice with pumpkin and chocolate.LOVELOVELOVING these soft batch beauties! Pinned!

Sarah | Broma Bakery
Reply

Aww, thank you SO MUCH, Taylor! So glad you enjoy them 🙂

Reply

Can’t wait to try this recipe!

Can you post the recipe for your pumpkin puree? You wrote you used fresh pumpkin. How can you tell a pumpkin is ripe?

Sarah | Broma Bakery
Reply

Hi Stacy, I did not write that I use fresh pumpkin puree. I use the canned stuff and it’s so much easier!! You can find it at your local grocery store. Hope this helps!

Ah! ok. Thanks!

Reply

These are so pretty! I love, love, love that you used coconut oil!

Sarah | Broma Bakery
Reply

Thanks Jen! They really make them over the top 🙂

Reply

Oh my! Look at that melting chocolate. I can only imagine how fabulous it is with the soft pumpkin cookies 🙂

Sarah | Broma Bakery
Reply

The best. Pumpkin and chocolate are a magical combo 🙂

Reply

Well if these aren’t totally mouth watering, I don’t know what is! Pinning!

Sarah | Broma Bakery
Reply

You’re the sweetest. Thank you Lauren!

Reply

These cookies are seriously so fantastic. I adore soft chocolate chip cookies, and the addition of pumpkin is so perfect for fall.

Sarah | Broma Bakery
Reply

Right? Soft cookies totally remind me of being in grade school 🙂

Reply

Oh yessss these look amazing. Bring on the pumpkin!! 😉

Sarah | Broma Bakery
Reply

Thank you love! Pumpkin foreverrrr!

Reply

Those ooey gooey cookies look absolutely unreal! Softbaked is where it is AT. Pinning 🙂

Sarah | Broma Bakery
Reply

Thank you Medha! <3

Reply

Sarah, these cookies are perfection! Pinned!

Sarah | Broma Bakery
Reply

Thank you for pinning!

Reply

Pumpkin and chocolate is always a winning combo in my book. Pinned!

Sarah | Broma Bakery
Reply

Thanks for pinning lady 🙂

Reply

Ooh pumpkin in a biscuit, how interesting.

These look fantastic Sarah. I shall be pinning these.

Reply

If I don’t have coconut oil what else could I use? Thanks!

Sarah | Broma Bakery
Reply

You can use Crisco/Vegetable shortening!

Reply

I love all your recipes! They’re easy and they taste amazing. And my family loves them even more! thank you!

Reply

These are perfection! I’m grabbing the pumpkin and coconut oil (and thick socks!) and making these pronto.

Reply

Oooh these look delicious! And yay for coconut oil! I imagine the taste would be covered up pretty well with all the pumpkin + chocolate in here. And the extra moistness is always a plus 🙂

Reply

These cookies are gorgeous! Love how soft and fluffy they are! Pumpkin and chocolate is a great combo! 😀

Reply

Yesss! Bittersweet, brown sugar and coconut oil… magic in cookies! I’m discovering how much I love pumpkin and chocolate and am going all out to find more ways to enjoy them together. These cookies do it for me! Well done my dear!

Sarah | Broma Bakery
Reply

Yes, it’s such a wonderful combo! I didn’t like it at the thought, but just tasting these cookies made me love the combo forever!

Reply

OKay these look incredible!

Sarah | Broma Bakery
Reply

Thank you lady! XO

Reply

Will these turn out the same if you freeze the dough before baking?

Sarah | Broma Bakery
Reply

Yes, they should!

Reply

I have made these cookies sooo many times! They are perfectly fall-ish and absolutely delicious. The only pumpkin cookies I’ve ever attempted that were worth making again. Making some tonight!!!

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