Do pumpkin chocolate chip cookies freeze well?

Yes, pumpkin chocolate chip cookies freeze exceptionally well. Once fully cooled, store them in a single layer with parchment between layers in an airtight container or zip-top bag. You can freeze them for up to 3 months. Thaw at room temperature or warm in the oven for that freshly baked taste.

How to know when pumpkin cookies are done?

Pumpkin chocolate chip cookies don’t brown like traditional cookies. Instead, look for the edges to be set and the tops to lose their shine. That usually happens between 11–13 minutes at 350°F. They may seem slightly underbaked, but they’ll finish setting as they cool.

Why are my pumpkin cookies sticky after baking?

Stickiness usually means underbaking or using too much pumpkin. Measure your pumpkin puree carefully (1 cup) and avoid pumpkin pie filling. Also, make sure to let them cool completely before storing. Softness is normal, but they shouldn’t feel wet.

Why are my pumpkin cookies so moist?

Pumpkin naturally holds water, which contributes to the moist texture of pumpkin chocolate chip cookies. That’s part of their appeal! If they’re too moist, try chilling the dough before baking or adding an extra tablespoon of flour to adjust consistency.

Pumpkin Chocolate Chip Cookies – 7 Soft & Gooey Secrets You’ll Love

Name: Pumpkin Chocolate Chip Cookies That Stay Soft for Days
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 18 cookies
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 2 tsp baking powder; 3/4 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp salt; 1/2 cup (100g) granulated sugar; 1/2 cup (110g) packed light-brown sugar; 1/2 cup (120ml) vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup (240g) canned pumpkin puree; 1 1/2 cups (255g) semi-sweet chocolate chips

Description

Soft and cakey pumpkin chocolate chip cookies with warm spices and gooey chocolate chips. Freezer-friendly and perfect for fall or anytime.

Ingredients

Scale

2 cups (250g) all-purpose flour

2 tsp baking powder

3/4 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1/2 cup (100g) granulated sugar

1/2 cup (110g) packed light-brown sugar

1/2 cup (120ml) vegetable oil

1 large egg

1 tsp vanilla extract

1 cup (240g) canned pumpkin puree

1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

2. Whisk together flour, baking powder, baking soda, spices, and salt.

3. In a mixer, beat sugars and oil until combined. Add egg and vanilla.

4. Mix in pumpkin puree until smooth.

5. Slowly add dry ingredients to wet; mix until just combined.

6. Fold in chocolate chips using a spatula.

7. Scoop dough (2 tbsp per cookie) onto baking sheets.

8. Bake for 11–13 minutes or until set around edges.

9. Cool on tray before moving to wire rack.

10. Store in airtight container once fully cooled.

Notes

Use canned pumpkin puree, not pumpkin pie filling.

Cookies freeze well for up to 3 months.

Store with a slice of bread to keep cookies soft.

Prep Time: 15 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 14g
Sodium: 105mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Keywords: pumpkin chocolate chip cookies, fall cookies, soft pumpkin cookies