Pumpkin Chocolate Chip Cookies Recipe
User Reviews
5
Pumpkin Chocolate Chip Cookies Recipe
Description
This recipe uses pumpkin puree as a moistening agent, combined with flour, baking powder, baking soda, and warming spices including cinnamon and pumpkin pie spice. Melted butter and a mix of light brown and granulated sugars provide richness and sweetness. Vanilla extract adds depth, and semisweet chocolate chips contribute a melty, sweet contrast.
The pumpkin is first drained by blotting between paper towels to avoid excess moisture interfering with texture. After combining dry and wet ingredients separately, the dough is chilled for 30 minutes to an hour, which helps hydrate the flour and maintain cookie shape. Cookies can be shaped by spoon or scoop, optionally topped with extra chocolate chips before baking at 350°F.
These cookies have a soft texture with subtle spice and chocolate notes, suitable for those avoiding eggs, as the pumpkin acts as an egg substitute. They can be flattened before baking to yield a thinner cookie. They make a seasonal treat perfect for autumn or whenever a soft chocolate chip cookie with fall flavors is desired.
Ingredients
- ⅓ cup pumpkin puree 80g, canned
- 2 cups all-purpose flour (240g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup butter melted and cooled (170g, unsalted
- ½ cup light brown sugar packed (110g)
- ½ cup granulated sugar (100g)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (160g)
Instructions
- On a double layer of paper towels, spread the pumpkin puree in a thin layer and let it sit for 10 minutes. Carefully blot the top with another paper towel. Using a silicone spatula, carefully scrape the pumpkin off of the paper towels. You should have at least ¼ cup (65g) of pumpkin puree.
- In a medium bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large mixing bowl, whisk to combine the melted butter and light brown and granulated sugars. Add the vanilla and the pumpkin puree, and whisk well to combine.
- Add the flour mixture to the butter mixture and stir with a silicone spatula until no dry streaks of flour remain. Add most of the chocolate chips, reserving a small handful, and fold them in to distribute. (I like to reserve a handful to place on top of each cookie at the very end, but that's optional.) Cover and refrigerate the dough for 30 minutes to 1 hour.
- Preheat the oven to 350°F. Use a 1½ tablespoon-sized spring-loaded cookie scoop to form 1½-inch balls (about 38g each). Then roll each into a neat ball with the palms of your hands.
- Place the balls about two inches apart on two parchment paper-lined baking sheets. For less puffy cookies, you can flatten the cookies slightly to be about ½ to ¾-inch thick. (This will help them spread a bit more, but it is optional.) Place 3 to 4 of the reserved chips on top of each of the cookies.
- Bake for 11 to 13 minutes or until the cookies are puffed and the edges are set. (The tops will still look slightly wet but will continue to set as they cool). Let them cool on the sheet tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure flour accurately using a scale or by fluffing and leveling to avoid dry, dense cookies.
- Chilling the dough before baking helps control spreading and makes dough easier to handle, but isn't mandatory.
- If skipping chill, scoop dough directly on sheet without rolling to prevent over-warming the dough.
- Flatten dough balls before baking for thinner cookies using fingertips, palm, or a greased flat-bottom object.
- These egg-free cookies use pumpkin as a moisture and binding substitute, suitable for those with egg allergies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 72mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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