Pumpkin Chocolate Chip Cookies

No ratings yet

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are thick and soft, with warm pumpkin pie spice and chocolate chips in every bite. They're made with melted butter, so you don't need a mixer.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Author: Reed Dunn

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
½ cup unsalted butter
⅔ cup dark brown sugar lightly packed
⅓ cup sugar
½ cup pumpkin purée
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup chocolate chips divided

Instructions

In a medium bowl, whisk together the flour, baking soda, kosher salt, and pumpkin pie spice. Set aside.
Melt the butter and let it cool for a few minutes. Add it to a large bowl with the brown sugar and granulated sugar, and whisk until smooth.
Whisk in the pumpkin purée until combined. Add the egg yolk and vanilla, and whisk until smooth.
Add the dry ingredients to the wet ingredients, half at a time. Stir with a spatula until no flour streaks remain. Fold in ¾ cup of the chocolate chips.
Cover the bowl and chill the dough for 1 hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Use a 2-tablespoon cookie scoop (size #40) to portion the dough onto the prepared pans, 8 cookies per pan, leaving 2 inches between each. If you don't have a scoop, roll the dough into balls of about 2 tablespoons each. Press a few extra chocolate chips from the remaining ¼ cup onto the top of each cookie.
Bake for 10 to 12 minutes, swapping racks and rotating the pans halfway through, or baking in batches. The cookies are done when the edges are set and the tops are no longer shiny. The centers will still be soft.
Let the cookies rest on the pans for a few minutes before transferring to a wire rack to cool completely.

Notes

Pumpkin purée: Use pure canned pumpkin, not pumpkin pie filling, which has added sugar and spices.
Measuring flour: Weighing the flour at 240 grams gives the most consistent results. If measuring by volume, spoon the flour into the cup and level it off rather than scooping from the bag.
Melted butter: Let the butter cool for a few minutes before mixing. Hot butter can cook the egg yolk and melt the chocolate chips.
Chilling: Don't skip. Refrigerating the dough for an hour, up to overnight, helps keep the cookies thick and soft.
Spice blend: If you don't have pumpkin pie spice, you can make your own by mixing 1 ½ teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of ground cloves.
Leftover pumpkin: This recipe uses about half a 15-ounce can. Refrigerate the rest in an airtight container for up to 5 days, or freeze it for up to 3 months.

Nutrition