Pumpkin Chocolate Chip Cookies
User Reviews
4.9
24 reviews
Excellent
Pumpkin Chocolate Chip Cookies
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These Pumpkin Chocolate Chip Cookies are soft yet chewy, not at all cakey like most pumpkin cookies! These are loaded with spices and are a hit every fall.
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Ingredients
- 1 1/2 cups (195 grams) bread flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 stick (113 grams) unsalted butter, melted and cooled
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup (75 grams) pumpkin puree
- 1 cup (170 grams) semisweet chocolate chips
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Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
- Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded cookie scoop or a spoon, roll the dough into 1.5 to 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand.* Bake for 10-12 minutes, or until set and edges are lightly browned.
- Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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