Pumpkin Chocolate Chip Cookies
Soft, cakey pumpkin chocolate chip cookies with warm cinnamon and pumpkin spice, loaded with pools of melted chocolate in every bite. Made in one bowl with real pumpkin puree and no chilling required, these easy cookies bake in about 12 minutes and taste like fall in every bite.
Equipment
- Hand mixer or stand mixer A sturdy whisk works too
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheets Two large sheets
- Silicone baking mats or parchment paper
- Cookie scoop About 2 tablespoons size
- Wire cooling rack
Ingredients
- 2 1/4 cups all purpose flour 270g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter 113g, softened
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar 100g, packed
- 1 cup pumpkin puree 240g, not pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups semi sweet chocolate chips about 300g
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly distributed.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light, fluffy, and paler in color. Scrape down the bowl.
- Add pumpkin puree, egg, and vanilla to the creamed butter mixture and beat on medium speed until smooth and fully combined, about 1 minute. Scrape the bowl again.
- Add the flour mixture to the wet ingredients in two batches, mixing on low speed after each addition just until the flour disappears. Do not overmix.
- Fold in the chocolate chips by hand with a rubber spatula until evenly spread throughout the dough.
- Use a cookie scoop to portion dough into balls about 2 tablespoons each, spacing them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until edges are set and centers still look slightly soft.
- Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Repeat with remaining dough.
Notes
- Blot excess moisture from the pumpkin puree with a paper towel if it looks especially watery.
- Do not overmix once the flour is added, or the cookies can turn out tough.
- Bake one tray at a time for the most even results.
- Slightly underbake the cookies, since they continue to set as they cool on the pan.
- Use room temperature butter for the fluffiest, most even creamed base.
- Swap semi sweet chips for white chocolate chips or a mix of both for a sweeter twist.
- Add 1/2 cup chopped pecans or walnuts for crunch.
- Stir in 1/2 teaspoon ground ginger and a pinch of clove for a spicier cookie.
- Store cooled cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them extra soft.
- Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; freeze scooped dough balls and bake straight from frozen, adding 1 to 2 extra minutes.
- Warm cookies in the microwave for 10 seconds to bring back that fresh baked softness.
- Make sure you use plain pumpkin puree and not sweetened pumpkin pie filling, since the two are very different in flavor and texture.
Nutrition
Serving: 1CookieCalories: 155kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 30IUVitamin C: 1mgCalcium: 2mgIron: 4mg
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