Pumpkin Chocolate Chip Cookies
These soft-baked Pumpkin Chocolate Chip Cookies are a little chewy, a little cakey, and full of pumpkin spices and creamy chocolate chips. An easy and delicious fall treat!
Yields 24 cookies
Ingredients
- ½ cup (113 g) unsalted butter, (1 stick) melted
- ½ cup (100 g) brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 6 Tbsp pumpin pureé
- 1 large egg yolk, (discard whites, or save for another recipe)
- 1 ½ cups (180 g) all-purpose flour, (Stir, spoon into cup, and level off.)
- ¼ tsp salt
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- In a stand mixer with the paddle attachment, cream the butter with both sugars. Add the vanilla, pumpkin pureé, and egg yolk. Mix until just combined. Scrape bowl.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ginger, cloves, and nutmeg. Add to wet ingredients and mix until incorporated.
- Fold in the chocolate chips* and CHILL the dough in the refrigerator for 1 hour. (*Save 1/3 cup of chocolate chips to press into the top of the dough balls, if desired.)
- Scoop dough into balls, roll gently in hands, and place on a prepared cookie sheet that has been greased with cooking spray or lined with parchment paper or a silicone baking mat. (I use a #40 cookie scoop which is about 1 & 3/4 Tablespoons of dough.) Press extra chocolate chips into the top of the dough balls, if desired.
- Bake at 350 degrees Fahrenheit for 7-9 minutes. Do not over-bake. Allow to cool for a few minutes on tray before transferring to a wire rack to cool completely. Store in an airtight container up to 1 week.
Notes
CHILLING the dough is mandatory for a chewier texture. If you like it cakey, skip the chill time and bake immediately.
You may substitute 2 1/2 tsp of pumpkin pie spice in place of all of the spices. (Cinnamon, allspice, ginger, cloves, and nutmeg.)