Description
Pumpkin Chocolate Chip Cookies are super soft, chewy, and studded with melty chocolate chips. They’re filled with warm spices like cinnamon and nutmeg for a taste of fall in every bite!
Ingredients
- 2 1/3 cups (303g) all purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, melted
- 3/4 cup (168g) packed light brown sugar
- 1/4 cup (52g) sugar
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons (203g) pumpkin puree
- 1 cup (169g) chocolate chips, plus 1/4 cup (42g) for on top
Instructions
- Preheat oven to 350°F (176°C). Line a cookie sheet with a silicone baking mat (or parchment paper) and set aside.
- Combine the flour, spices, baking soda and salt in a medium-sized bowl and set aside.
- In a large bowl, whisk the melted butter, brown sugar and sugar together until well combined.
- Add the vanilla extract and pumpkin puree and whisk until well combined.
- Add the dry ingredients and fold together with a spatula until well combined.
- Fold in the chocolate chips, reserving the extra ¼ cup for later.
- Refrigerate the cookie dough for at least an hour or overnight. They get even more dense and chewy the longer they are refrigerated.
- Make balls of 2 tablespoons of cookie dough and place onto the prepared cookie sheet. Press the cookies down to about the thickness you want them to be, they won’t spread a lot.
- Use the remaining chocolate chips to place a few extras on top of each cookie before baking.
- Bake for 10-15 minutes or until they just look fully baked. They should not look under baked.
- Remove the cookies from the oven and allow to cool for 5-10 minutes on the cookie sheet, then move the cookies to a cooling rack to finish cooling.
- Once cool, serve or store in an airtight container. Because of the moisture from the pumpkin in these cookies, they get even better the next day and stay good for at least 5-7 days.
Notes
- To store. Pumpkin chocolate chip cookies can be stored at room temperature. Just keep them in a single layer in an airtight container and enjoy them within 4 days.
- To freeze. These cookies freeze well in a freezer-safe container for up to 2 months. Their appearance may change slightly after they’re thawed, but they’ll taste the same! Be sure to set them on the counter the night before you plan to eat them.
Nutrition
- Serving Size: 1 Cookie
- Calories: 126
- Sugar: 9.2 g
- Sodium: 48.7 mg
- Fat: 6 g
- Carbohydrates: 17.5 g
- Protein: 1.5 g
- Cholesterol: 11.4 mg
