Pumpkin Chocolate Chip Cookies
User Reviews
4.6
Pumpkin Chocolate Chip Cookies
Description
"Pumpkin Chocolate Chip Cookies" feature a dough made by mixing granulated sugar, canned pure pumpkin, melted butter, vanilla, and eggs. Pumpkin pie spice, baking powder, baking soda, kosher salt, and flour are incorporated to provide structure and spice. Semi-sweet chocolate chips are folded in to add bursts of chocolate. The dough is portioned onto parchment-lined baking sheets and baked at 375°F for 12-15 minutes until set. After a short cooling on the sheet, the cookies are transferred to a rack to cool fully.
The cookies offer a soft and moist crumb from the pumpkin, enhanced by warm autumnal spices, with occasional chocolate melting. The baking technique ensures cookies hold their shape while staying tender inside. This recipe yields a substantial batch suitable for sharing or enjoying throughout the fall season.
The recipe is adapted from Chaney's Charming Kitchen, suggesting reliability and tested flavor profiles. Proper measuring and even baking help achieve consistent results.
Ingredients
- 3 cups granulated sugar
- 1 pumpkin pure, 29-ounce can
- 1 cup butter , melted
- 1 teaspoon vanilla
- 2 egg
- 5 cup all-purpose flour
- 6 teaspoons baking powder
- 4 tablespoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 semi-sweet chocolate chips regular or mini morsels, 12-ounce bag
Instructions
- Preheat the oven to 375°F.
- In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter, and vanilla and mix until smooth. Add the eggs, and beat for 1-2 minutes.
- In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl. Add to the wet ingredients and mix well. Add 2 cups of the flour, and mix until incorporated. Repeat with 2 more cups of flour, and then the final cup. Add the chocolate chips, and mix just until incorporated.
- Line a baking sheet with parchment paper or a baking mat. Drop ¼ cup rounded scoops (I use an 18/8 cookie scoop) of the cookie dough on the sheet, about 2 inches apart.
- Bake the cookies for 12-15 minutes. Cool on the baking sheet for 2-3 minutes, then move to a cooling rack to cool completely.
Notes
- This recipe is adapted from Chaney's Charming Kitchen, which may provide further context or variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 96mg | 4% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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