Pumpkin Chocolate Chip Cookies Recipe

Yields: About 3 dozen cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (minimum)
Bake Time: 12-14 minutes

Ingredients:

  • 1 and 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 cup (240g) canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (255g) semi-sweet chocolate chips

Instructions

  • Prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  • Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • Cream butter and sugars: In a large bowl, beat together the melted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
  • Incorporate wet ingredients: Beat in the egg, then add the pumpkin puree and vanilla extract. Mix until fully combined.
  • Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Fold in chocolate chips: Gently fold in the chocolate chips.
  • Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 3 days. Chilling is essential to prevent the cookies from spreading too much.
  • Scoop and bake: Scoop rounded tablespoons of dough (a cookie scoop works great) and place on the prepared baking sheets, leaving about 2 inches between cookies. Bake for 12-14 minutes, or until edges are set and the centers are still slightly soft.
  • Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips

  • Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
  • Room temperature ingredients: For best results, allow the egg and butter to sit at room temperature for a short time before using.
  • Spice: Feel free to adjust the spices to your liking. You can also use 1 1/2 teaspoons of pre-made pumpkin pie spice instead of the individual spices.
  • Chilling time: The longer you chill the dough, the thicker the cookies will be. For extra thickness, chill overnight!
  • Chocolate: Try different chocolate chips (milk chocolate, dark chocolate) or even chopped nuts for variations.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *