Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Turn your favorite chocolate chip cookies into the perfect fall treat. These pumpkin chocolate chip cookies are soft and chewy with a delicious pumpkin spice flavor and lots of melty chocolate chips.

Prep Time20

Cook Time8

Total Time45

Course: Dessert

Cuisine: American

Keyword: Pumpkin Chocolate Chip Cookies, Soft Pumpkin Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

3/4 cup pure pumpkin puree not pumpkin pie filling
2 3/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter softened
3/4 cup brown sugar light or dark
3/4 cup white sugar
2 teaspoons vanilla extract
1 large egg yolk discard the white
1 1/4 cup chocolate chips divided

Instructions

Preheat the oven to 350F (180C) degrees. Line baking sheets with parchment paper or silicone baking mats.
Place a double layer of paper towel to a small. Add in the pumpkin. Squeeze out the excess moisture in the pumpkin using the paper towel. Do this a few times to really remove the liquid.
In a medium bowl, whisk together the flour, spices, baking soda and salt.
In a large bowl beat the butter and sugars until fluffy. Then mix in the egg yolk, vanilla and pumpkin that you've squeezed the moisture out of.
With the mixer on a low speed, beat in the flour mixture about 1/2 at a time until combined.
Stir in 1 cup chocolate chips.
Spoon the dough into balls about 1 - 1.5 tablespoons in size (I use a cookie scoop). Place 2 inches apart on the lined cookie sheets. Flatten the dough balls down so that they're about 1/3 - 1/2 inch thick. If the dough is too sticky to form into balls, cover the bowl and refrigerate for 30-60 minutes, or overnight.
Bake 1 sheet at a time in the preheated oven for 8-10 minutes, or until the tops look set. Remove from the oven and place a few extra chocolate chips on top of each cookie from the remaining 1/4 cup.
Cool cookies on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.

Notes

Pure Pumpkin: Make sure to use 100% pure pumpkin puree from a can, as opposed to pumpkin pie filling. I recommend using canned pumpkin because the amount of moisture in homemade pumpkin puree can really vary.
Spices: Feel free to replace the spices listed (cinnamon, ginger, nutmeg and cloves) with 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon cinnamon.
Storage: Once the cookies are fully cooled, store in an airtight container at room temperature for up to 5 days.
Nutrition Information: Details are an estimate only and based on 1 cookie, assuming the recipe yields 44 cookies.

Nutrition