Pumpkin Chocolate Chip Cookies Recipe
This easy pumpkin chocolate chip cookies recipe is soft, sweet, perfectly spiced, and studded with chocolate chips. Ready in less than 30 minutes!
Servings: 20 cookies
Calories: 129kcal
Cost: $3.00
Equipment
Ingredients
- ½ cup pumpkin puree, blotted with paper towels (see notes)
- 1/2 cup butter, softened or slightly melted
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra for the tops
Instructions
- (SEE NOTES!) Measure out 1/2 cup of pumpkin puree. Place the pumpkin puree on a stack of 6 paper towels or on an old kitchen towel. Allow the moisture from the puree to release for at least 10 minutes. Press the dry parts of the paper towels or towel into the pumpkin puree to absorb as much liquid as possible or until the pumpkin feels like soft playdough and you can handle the puree without it easily sticking to your fingers. Use more paper towels, if needed. Prepare the other ingredients and preheat the oven during this step.½ cup pumpkin puree, blotted with paper towels (see notes)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat the butter, brown sugar, vanilla and blotted pumpkin until smooth.1/2 cup butter, softened or slightly melted, 3/4 cup packed light brown sugar, 1 teaspoon pure vanilla extract, ½ cup pumpkin puree, blotted with paper towels (see notes)
- Pour the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt on top of the wet ingredients. Mix until partially combined with streaks of flour still visible.1 1/2 cups all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Add the chocolate chips and mix until a smooth batter is formed. No need to over-mix! The dough will be slightly drier than most cookie dough.1/2 cup dark chocolate chips, plus extra for the tops
- Using a 1 1/2 Tablespoons cookie dough scoop, portion the dough onto the prepared baking sheet. Bake for 10-11 minutes or until cookies are puffed, and set. They will not have spread much and will still be soft in the middle if you press on them but the outside should be dry and set. Do not overbake! Immediately add 2 to 3 chocolate chips to the top of each cookie, pressing the chocolate chips down into the cookies. This is two fold - you are helping the cookies to look prettier while also helping to flatten them.
- Cool on the pan for at least 10 minutes then transfer to a wire rack to cool completely.
- The cookies stay fresh at room temperature in an airtight container or storage bag for up to 1 week.
Video
Notes
Prep Tips - Blotting the pumpkin puree with a kitchen towel or paper towels removes excess moisture. The cookies will be more cakey and when stored they will become soggy if the majority of the moisture is not removed. Removing the water intensifies the pumpkin flavor and results in a more dense and chewy texture. HOWEVER, some canned pumpkin puree contains less moisture than others. If your canned pumpkin puree already feels like the consistency of soft playdoh and does not stick to your hands easily, you may not need to do Step 1. You will end adding about ⅓ cup blotted pumpkin puree to the batter.
Storage Tips - Let the cookies cool completely, then place in a storage bag or container and freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 17.9g | Protein: 1g | Fat: 6.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.5g | Trans Fat: 0g | Cholesterol: 12.5mg | Sodium: 17.9mg | Potassium: 9.7mg | Fiber: 0.2g | Sugar: 10.6g | Vitamin A: 275.2IU | Vitamin C: 0mg | Calcium: 9.7mg | Iron: 0mg
