Pumpkin Chocolate Chip Cookies
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
14 mins
-
Additional Time
15 mins
-
Total Time
34 mins
-
Servings
28 cookies
-
Calories
144 kcal
-
Course
Dessert, Snacks, Baked Goods
-
Cuisine
American
Pumpkin Chocolate Chip Cookies
Description
This cookie recipe begins by draining moisture from pumpkin puree using a paper towel-lined strainer to improve cookie texture. Dry ingredients including flour, baking soda, baking powder, salt, and pumpkin pie spice are mixed separately. The wet ingredients—softened butter, brown and granulated sugar, vanilla, drained pumpkin, and an egg—are creamed and combined with the dry mix before folding in chocolate chips.
After scooping the dough onto ungreased sheets, it is refrigerated briefly to firm the dough, helping cookies spread less during baking at 375°F. Pressing the cookies slightly before baking for 14-16 minutes yields a chewy center with lightly crisp edges. Cooling on baking sheets before transferring to wire racks prevents breakage.
The cookies retain moistness due to the pumpkin, though texture may change slightly over time. Proper draining of the pumpkin is key to avoiding sogginess. Storing in the refrigerator with parchment paper between layers prevents sticking. These cookies can be frozen at either dough or baked stages for convenience.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup butter slightly softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 egg
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 375°F.
- Line a strainer with paper towel and place pumpkin in the strainer to drain any moisture, about 5 minutes.
- While pumpkin is draining, combine flour, baking soda, baking powder, salt and pumpkin pie spice in bowl. Set aside.
- In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add drained pumpkin puree and egg and mix well.
- Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.
- Using a 1 ½ tablespoon scoop, drop onto ungreased cookie sheets. Refrigerate for 15 minutes.
- Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.
Notes
- Drain pumpkin puree in a paper towel-lined strainer for 5 minutes to remove excess moisture.
- Avoid overbaking to keep cookies moist and tender.
- Fold chocolate chips gently into dough to maintain texture.
- Cool cookies on wire racks after a brief rest on baking sheets to prevent breakage.
- Store baked cookies in the fridge with parchment layers to prevent sticking.
- Cookies can be frozen before or after baking for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144 | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 162mg | 7% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
