Pumpkin Chocolate Chip Cookies
User Reviews
4.9
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies feature pumpkin puree as a key ingredient, providing moisture and a subtle earthy sweetness that complements the brown and white sugars in the dough. The melted butter helps create a tender crumb, while the baking soda aids in leavening for a soft yet sturdy texture. Pumpkin pie spice adds a warm blend of spices that enhances the fall character of these cookies. Semi-sweet chocolate chips or wafers are folded into the dough to distribute bursts of chocolate throughout each bite.
The cookies are formed into balls and baked on parchment-lined sheets, spaced to allow slight spreading. After baking 11 to 13 minutes at 350°F, they appear puffy but settle into gentle, tender discs upon cooling. The result is a chewy cookie that balances sweet, spicy, and chocolate flavors suitable as a seasonal dessert or snack.
This recipe yields six cookies per batch that can be stored in an airtight container at room temperature for up to three days. Measuring flour by weight is recommended to maintain consistent texture, and the chocolate wafers from Guittard provide a preferred flavor element. For freezing, the cookie dough can be stored following appropriate techniques.
Ingredients
- 1/2 cup pumpkin puree
- 2/3 cups brown sugar firmly packed
- 1/4 cup granulated sugar white
- 1/4 cup butter melted, unsalted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 (187grams) cups all-purpose flour
- 4 ounces semi-sweet chocolate chips 1/2 cup, or wafers
- sea salt for garnish, flakey
Instructions
- In a medium bowl, add the pumpkin puree, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to really get in there and make sure it's super smooth. Next, whisk in the baking soda, salt and pumpkin pie spice.
- Pour in the all-purpose flour and mix it until you no longer see any speckles of flour.
- Pour in the chocolate chips or wafers and fold them in until evenly disbursed.
- Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes. These cookies will be puffy when they come out of the oven but will fall as they cool.
- Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature.
Notes
- Weigh flour for accuracy to ensure consistent cookie texture and prevent dryness or heaviness.
- Use semi-sweet chocolate wafers like Guittard for well-distributed chocolate flavor and easy mixing.
- Store baked cookies in an airtight container at room temperature for up to three days to maintain freshness.
- For freezing, follow guidelines for freezing cookie dough to extend shelf life and bake fresh when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 98kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 2mg | 1% |
| Sodium | 12mg | 1% |
| Potassium | 21mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 68mg | 378% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
