Pumpkin Chocolate Chip Cookies
Chewy pumpkin chocolate chip cookies that are never cakey. One bowl, no mixer, and no blotting the pumpkin. Buttery crisp edges and soft, spiced centers.
Servings: 18 Cookies
Cost: $10
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup brown sugar dark or light
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 1/3 cup pumpkin puree
- 1/2 cup unsalted butter melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- In a large liquid measuring cup, add 1/3 cup pumpkin puree, 1/2 cup melted and cooled butter, 1 teaspoon vanilla extract, and 1 large egg. Mix quickly to combine.
- In a separate bowl, whisk together 1 1/2 cups flour, 3/4 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
- Pour the wet ingredients into the dry and fold gently with a spatula until no dry flour remains. Do not overmix.
- Add 1 cup semisweet chocolate chips and fold in gently.
- Cover and refrigerate the dough for 30 minutes to 1 hour. One hour is best.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Using a 2-inch cookie scoop, place 9 dough balls on the baking sheet, spaced apart. The full batch makes about 20 cookies. Let the pan cool completely between batches, or use a second pan.
- Sprinkle a pinch of coarse salt over each dough ball.
- Bake for 13 minutes, until the cookies are slightly puffed and golden at the edges. Do not overbake.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Storing: Keep baked cookies in an airtight container at room temperature for up to 5 days.
Freezing: Baked cookies freeze for up to 3 months. Scooped raw dough balls also freeze for up to 3 months and can be baked straight from frozen, adding 1 to 2 minutes to the bake time.
Make ahead: Refrigerate the dough for up to 24 hours. If it has chilled longer than an hour, let it sit at room temperature for about 15 minutes before scooping.
Pumpkin: Use 100% pure canned pumpkin, not pumpkin pie filling. No need to blot or squeeze the puree in this recipe.
No pumpkin pie spice? Substitute 1 teaspoon cinnamon plus 1/4 teaspoon each of ground ginger and nutmeg.
Measuring flour: Spoon the flour into the measuring cup and level it off, or weigh it. Scooping from the bag packs in extra flour and makes the cookies dry.
Nutrition
Calories: 204kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 168mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 884IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg
