Description
Delight in the perfect fall treat with these Pumpkin Chocolate Chip Cookies, featuring a soft and chewy texture enhanced by warm spices and sweet chocolate chips. Made with pumpkin puree and a blend of spices like cinnamon and ginger, these cookies are irresistibly flavorful and perfect for cozy autumn days or any time you crave a seasonal twist on classic cookies.
Ingredients
Wet Ingredients
- 81 ⅔ g Pumpkin Puree (80g)
- 113 g Unsalted Butter (melted)
- 100 g Granulated Sugar
- 110 g Light Brown Sugar
- 1 Large Egg Yolk (room temperature)
- 1 tsp Vanilla Extract
Dry Ingredients
- 180 g All-purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Ground Cinnamon (or pumpkin pie spice)
- ½ tsp Ground Ginger (or pumpkin pie spice)
Add-ins
- ¾ cup Chocolate Chips (128g)
Instructions
- Prepare Pumpkin Puree: Spread the pumpkin puree on a plate and use a paper towel to blot out excess moisture. Repeat with fresh towels until the puree is flaky and not watery to prevent the dough from becoming too sticky.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, light brown sugar, and the blotted pumpkin puree until just combined. You may use a stand mixer on low speed if desired.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly into the wet mixture.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger in a separate bowl. Gradually add these dry ingredients to the wet mixture and stir gently until a soft, lump-free dough forms.
- Incorporate Chocolate Chips: Fold the chocolate chips evenly into the cookie dough to distribute them throughout.
- Shape and Chill Dough: Form the dough into 2-inch diameter balls and place them on a cookie sheet. Chill the dough balls in the refrigerator for 1 hour to firm up the butter and make baking easier.
- Preheat Oven: Once chilled, preheat your oven to 350°F (180°C), or 160°C if using a fan-assisted oven.
- Bake Cookies: Bake the cookies for 10-14 minutes until golden brown and fully cooked. For a crunchier texture, add an additional 1-2 minutes to the baking time after they appear ready.
- Cool Cookies: Remove the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Blotting the pumpkin puree is crucial to avoid overly sticky dough and cakey cookies.
- Chilling the dough helps maintain the cookie shape and improves texture.
- For extra spice flavor, substitute ground cinnamon and ginger with pumpkin pie spice.
- Use room temperature egg yolk for better incorporation into the dough.
- Allow cookies to cool fully on wire rack to firm up the texture before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
