Chewy Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, chewy, and packed with warm fall spices and melted chocolate in every bite. Blotting the pumpkin puree first is the secret to a real cookie texture instead of a cakey one. Ready in under an hour, start to finish.
Equipment
- Fine-mesh sieve or paper towels
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- 2-tablespoon cookie scoop
- Cooling rack
Ingredients
- 2 cups 240 g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves
- 3/4 cup 170 g unsalted butter, melted or browned, slightly cooled
- 2/3 cup 135 g packed light brown sugar
- 1/2 cup 100 g granulated sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup about 100 to 120 g canned pumpkin puree, blotted and strained
- 1 to 1 1/2 cups 170 to 255 g semi-sweet chocolate chips, divided
Instructions
- Blot the pumpkin puree between layers of paper towel or press through a fine-mesh sieve. Let sit 10 to 15 minutes until visibly darker and thicker.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl. Set aside.
- Whisk the melted butter with the brown sugar and granulated sugar in a large bowl until smooth.
- Add the egg yolk and vanilla extract. Whisk until fully combined.
- Fold in the blotted pumpkin puree until smooth and evenly colored.
- Add the dry ingredients to the wet ingredients. Fold gently until just a few flour streaks remain.
- Fold in the chocolate chips, reserving a small handful for topping.
- Scoop the dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheets.
- Press the reserved chocolate chips onto the top of each dough ball.
- Refrigerate the dough balls for at least 30 minutes, or up to 2 hours for thicker cookies.
- Bake for 11 to 12 minutes, until the edges are set and the centers still look slightly soft.
- Rest the cookies on the baking sheet for 5 minutes.
- Transfer to a cooling rack to finish setting completely.
Notes
Chef's Tip: Don't skip blotting the pumpkin. This one step removes the excess water that causes cakey, muffin-like cookies, and it's the difference between an average cookie and a genuinely chewy one.
Nutrition Facts:
Calories: 205 kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Fiber: 1g | Sugar: 18g | Sodium: 98mg Nutrition information is automatically calculated and should be used as an approximation only.
Calories: 205 kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Fiber: 1g | Sugar: 18g | Sodium: 98mg Nutrition information is automatically calculated and should be used as an approximation only.