Description
Deliciously soft and chewy Pumpkin Chocolate Chip Cookies featuring warm spices and a perfect balance of pumpkin puree and semi-sweet chocolate chips. These cookies are easy to prepare, require chilling for optimal texture, and make a cozy treat perfect for fall or any time you crave a comforting dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (blotted to remove excess moisture)
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
Add-ins
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Then whisk in the vanilla extract and blotted pumpkin puree until the mixture is smooth. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice together until evenly mixed.
- Make the Dough: Gradually pour the wet ingredients into the dry ingredients and fold them together gently with a large spoon or rubber spatula. The dough will be very soft. Fold in the 1/2 cup semi-sweet chocolate chips, mixing as best you can despite the melted butter making it challenging.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes and up to 3 days. Chilling is essential for achieving the right texture and flavor.
- Preheat and Prepare Baking Sheets: When ready, remove the dough from the fridge. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape Cookies: Using about 1.5 tablespoons of dough per cookie, scoop and roll into balls. Place the dough balls 3 inches apart on prepared baking sheets. Flatten the tops slightly with the back of a spoon or measuring cup to encourage spreading during baking.
- Bake: Bake in the preheated oven for 11-12 minutes or until cookie edges appear set but centers still look soft. If cookies do not spread enough, gently flatten them with the back of a spoon immediately upon removal from oven. Optionally, press a few extra chocolate chips on top of each warm cookie for appearance.
- Cool: Allow cookies to cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to cool completely. Cookies taste chewier and more flavorful after cooling for several hours or overnight.
- Store: Store cookies covered at room temperature for up to 1 week.
Notes
- You can prepare the dough in advance and refrigerate it for up to 3 days. Allow dough to come to room temperature before shaping if chilled longer than 30 minutes.
- Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months; bake frozen dough an extra minute without thawing.
- To avoid cakey cookies, squeeze out as much moisture as possible from pumpkin puree before measuring.
- Pumpkin pie spice can be store-bought or homemade (1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice, plus the cinnamon).
- If doubling the recipe, double each ingredient and chill dough for 45 minutes.
- This recipe benefits greatly from chilling the dough and slightly flattening cookie balls before baking to achieve optimal spread, texture, and flavor.
Nutrition
- Serving Size: 1 cookie (based on 18 total)
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
