Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are the perfect balance of sweet and spiced. Plus, they're extra moist from pumpkin purée!
Servings: 18 cookies
Calories: 137kcal
Ingredients
- ½ cup unsalted butter melted
- ¼ cup brown sugar light or dark, tightly packed
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 Tablespoons pumpkin purée
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup semisweet chocolate chips
Instructions
Before you begin
- Melt the butter.
- Line two large baking sheets with parchment paper or silicone baking mats.
Make the cookies
- Add the pumpkin purée to a saucepan and cook over medium heat for 5 to 6 minutes, stirring often, to remove excess moisture. Let it cool slightly before using.
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Whisk in the vanilla extract and cooled pumpkin purée until smooth. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula until just combined. The dough will be soft. Fold in the chocolate chips as best you can. They may not stick well due to the melted butter, but that’s okay.
- Cover the cookie dough and refrigerate for at least 30 minutes or up to 3 days. Chilling is essential to help the dough firm up and prevent the cookies from spreading too much.
- When ready to bake, preheat your oven to 350º F (177º C). Scoop about 1 ½ Tablespoons of dough per cookie and roll each portion into a ball.
- Arrange the dough balls 3 inches apart on the lined baking sheets.
- Use the back of a spoon or the bottom of a cup to slightly flatten the tops. This helps them spread properly.
- Bake for 11 to 12 minutes, or until the edges appear set. The centers will look soft and slightly underbaked. If they didn’t spread much, gently flatten them again with the back of a spoon. For a bakery-style look, press a few extra chocolate chips into the tops while warm.
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack. The flavor and texture improve as they cool, becoming chewier and more flavorful.
Video
Notes
Make ahead: You can chill the dough for up to 3 days before baking, or freeze the dough balls for up to 2 months. Bake them straight from frozen and add about 1 minute to the bake time.
Storage: Store the cookies covered or in an airtight container at room temperature for up to a week. They actually taste even better the next day as the pumpkin flavor deepens and the texture becomes extra soft and chewy.
Freezing baked cookies: Baked cookies freeze for up to 3 months in an airtight container.
Doubling: Double everything and chill the dough for about 45 minutes.
No egg: This recipe has no egg on purpose. The pumpkin purée binds the dough the way an egg would, and leaving the egg out keeps the cookies chewy, not cakey.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1198IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg
