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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies that are soft, thick, chewy (not cakey!), and loaded with Fall flavor! These are simple to make (no mixer required) and a must-try this season!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
35 mins
Servings: 24 cookies
Calories: 241 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 1 cup unsalted butter melted and cooled
- 1 1 cup granulated sugar
- 1 1 cup light or dark brown sugar firmly packed (I like to use a blend of light and dark brown sugar, but either will work)
- 1 1 large egg yolk room temperature
- 2 2 teaspoons vanilla extract
- ⅔ ⅔ cup pumpkin puree blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting)
- 3 3 cups all purpose flour
- ½ ½ teaspoon baking powder
- ½ ½ teaspoon baking soda
- ¾ ¾ teaspoon salt
- 1 ½ 1 ½ teaspoon pumpkin pie spice (click the link for instructions to make homemade pumpkin pie spice)
- 1 ½ 1 ½ cups chocolate chips Use your preferred type, I like to use a blend of milk and semisweet chocolate chips
Instructions
- In a large bowl, combine melted, cooled butter and sugars.
- Add pumpkin, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Stir in chocolate chips.
- Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
- Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
- Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
- Allow cookies to cool on baking sheet before enjoying.
Cup of Yum
Notes
- Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
Nutrition Information
Serving
1cookie
Calories
241kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
2g
Trans Fat
10g
Cholesterol
28mg
(9%)
Sodium
111mg
(5%)
Potassium
6mg
(0%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 241
% Daily Value*
| Serving | 1cookie | |
| Calories | 241kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 10g | 500% |
| Cholesterol | 28mg | 9% |
| Sodium | 111mg | 5% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.