Pumpkin Chocolate Chip Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
35 mins
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Servings
24 cookies
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Calories
241 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Chocolate Chip Cookies
Description
This recipe blends melted butter and sugars with pumpkin puree, aromatics from vanilla extract, and an egg yolk for richness. Dry ingredients consist of all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice, giving the cookies their signature warm spice notes. Chocolate chips are folded in for melted chocolate pockets throughout.
Chilling the dough before baking firm up the batter, resulting in cookies that hold their shape and develop a chewy texture rather than a cakey one. Baking at 350°F for 12-14 minutes produces slightly soft cookies with set edges.
The cookies offer a balance of pumpkin sweetness, soft chew, and spiced flavor accented by melty chocolate chips. They work well as a seasonal treat alongside coffee or milk.
Blotting the pumpkin puree is a key step to remove excess moisture, preventing the cookies from becoming cake-like and ensuring a chewy consistency.
Ingredients
- 1 cup butter melted and cooled, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed (I like to use a blend of light and dark brown sugar, but either will work, or dark brown sugar
- 1 egg room temperature, large, yolk
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting, puree
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice (click the link for instructions to make homemade pumpkin pie spice)
- 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.
Notes
- Blot pumpkin puree well with paper towels to remove excess moisture and keep cookies chewy rather than cakey.
- Chilling the dough for at least one hour helps maintain shape and achieve the right texture during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 241 kcal
% 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.
User Reviews
Overall Rating
5
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