Pumpkin Chocolate Chip Cookies
Yield: 24 servings
Calories: 174kcal
Soft-baked pumpkin chocolate chip cookies make a delicious fall treat with each bite containing warm spices and gooey bursts of sweetness.
Ingredients
- 2 cups (284 g) all-purpose flour
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (6 g) baking soda
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon (1 g) baking powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ cup (115 g) unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) dark brown sugar, packed
- 1 large egg
- 1 cup (240 ml) pumpkin puree
- 1 ½ teaspoon (7.5 ml) pure vanilla extract
- 1 ½ cups (281 g) semi-sweet chocolate chips, divided
Special Equipment
Instructions
- Set the oven rack to the middle position and preheat to 350ºF (177ºC).
- Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice.
- In a stand mixer fitted with the paddle attachment (or hand mixer), combine butter, granulated sugar, and brown sugar on medium-high speed (setting 8) until light and fluffy, 2 minutes.
- Scrape down the sides of the bowl and add the egg and mix on low speed (setting 2) until combined, 30 seconds.
- Scrape down the sides of the bowl and add the pumpkin puree and vanilla. Mix on low speed (setting 2) until combined, 30 seconds.
- Gradually add the flour mixture at low speed (setting 2) until combined, about 30 seconds. Mix the cookie dough with a spatula to incorporate any pockets of flour.
- Stir in 1 1/4 cups of chocolate chips until just combined.
- Spoon two tablespoon-sized mounds of cookie dough onto the baking sheets, spaced 2-inches apart. Use fingers lightly dipped in water to spread the dough into a circle. The dough will have a sticky consistency. Use the remaining chocolate chips to add on top of each cookie. Repeat with remaining cookie dough, about 12 per baking sheet.
- Bake the cookies one sheet at a time until the edges and centers are set, and the bottoms are golden brown, 14 to 16 minutes. If baking less than 12 cookies per sheet, reduce time to 12 to 14 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Storing: These cookies taste the best enjoyed the same day. Store in an airtight container at room temperature for 4 to 5 days or in the refrigerator for 7 days. The cookies will become cakier and softer when stored overnight.
- Freezing: Store in the freezer for up to 30 days. Defrost at room temperature before eating.
- Spice Substitute: Use 1 ¾ teaspoon of store-bought or homemade pumpkin pie spice instead of cinnamon, ginger, nutmeg, allspice, and cloves.
- Make it Vegan: Use solidified coconut oil instead of butter. Make a flax egg by combining 1 tablespoon of ground flaxseeds with 3 tablespoons of water, let it sit for 10 minutes to thicken.
- Make it Gluten-Free: Use gluten-free flour. I recommend Bob's Red Mill Gluten-Free 1:1 Baking Flour.
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 97mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1713IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Recipe Link
Recipe Video