Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
These Pumpkin Chocolate Chip Cookies are made by creaming cool, slightly firm butter with granulated sugar before incorporating pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Cake flour is used as the flour base, contributing to a delicate, light texture, supported by baking powder and baking soda for leavening. Salt balances the sweetness. The semisweet chocolate chips add bursts of chocolate flavor within the soft cookie structure.
Once the dough is mixed, it is portioned into balls about 1.5 tablespoons each, spaced on parchment or silicone mats. Baking at 350°F for about 10 minutes yields cookies with lightly golden edges and a soft center. Letting them cool completely on the baking sheet allows the cookies to finish setting without drying out.
The texture and flavor of these cookies make them suitable for cooler months when pumpkin and warm spices are desired. Cake flour substitutes can be made if unavailable. The smooth consistency of the batter might appear slightly separated before baking but is normal for this recipe.
Ingredients
- 1/2 cup butter at cool room temperature*
- 1 ½ cups granulated sugar
- 1 egg large
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 ½ cups cake flour
- 1/2 tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 F.
- Beat butter and sugar together for about 2 minutes or until smooth.
- Scrape down bowl.
- Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes. Batter may look separated.
- Scrape down bowl again.
- Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.
- Using a 1-1/2 tablespoon cookie scoop, place dough about 2-inches onto cookie sheets lined with parchment paper or silicone baking mats.
- Bake for about 10 minutes.
- Let cool completely on baking sheet before transferring to plate.
Notes
- Use cool, slightly firm butter that yields a gentle dent when poked but is not mushy.
- A cake flour substitute can be made if unavailable to achieve the soft cookie texture.
- Press extra chocolate chips on top of the cookies before baking for more visible chocolate chunks.
- Nutrition values are approximate and are not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 88mg | 4% |
| Potassium | 63mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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