Pumpkin Chocolate Chip Cookies Recipe
Homemade pumpkin cookies that bake up chewy, not cakey, with warm spices and melty chocolate chips.
Servings: 18 cookies
Ingredients
- 80 g (⅓ cup) Pumpkin Puree
- 113 g (1 stick) Unsalted Butter, melted
- 100 g (½ cup) Granulated Sugar, (Caster Sugar)
- 110 g (½½ cup) Light Brown Sugar
- 1 (1) Egg Yolk, room temperature
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 180 g (1½ cups) All-purpose Flour, (Plain Flour)
- ½ teaspoon (½ teaspoon) Baking Soda
- ½ teaspoon (½ teaspoon) Baking Powder
- ½ teaspoon (½ teaspoon) Salt
- ½ teaspoon (½ teaspoon) Ground Cinnamon, (or pumpkin pie spice)
- ½ teaspoon (½ teaspoon) Ground Ginger, (or pumpkin pie spice)
- 130 g (¾ cup) Chocolate Chips
Instructions
- Spread the pumpkin puree out on a plate and use a paper towel to blot the excess liquid out of it. This is important to stop the moisture from making the cookie dough too sticky and soft. Repeat with fresh paper towels until there is barely any liquid coming off of it and it looks flaky, rather than watery and mushy. Note: Measure/weigh your pumpkin puree AFTER blotting the liquid out.
- Add the melted butter, both sugars, and blotted pumpkin puree to a large bowl and whisk together just until combined. You can use a stand mixer on low speed if you prefer, but it is not necessary.
- Add the egg yolk and vanilla extract, and mix them in.
- Sift the dry ingredients into a separate bowl, including the spices. Mix them together, then add them to the cookie dough and stir just until a soft dough forms and there are no more lumps of flour.
- Add in the chocolate chips and mix until evenly dispersed.
- Scoop or roll the dough into small balls - about 2 inches wide and lay them on a cookie sheet. Chill the cookie dough balls for 1 hour to let the butter firm up.
- Once the cookie dough has chilled, preheat the oven to 350°F / 180°'C (160° fan-assisted).
- Bake the pumpkin cookies for 10-14 minutes until they are golden brown and baked all over.If you like a slightly more crunchy cookie, give them an extra minute or two after they look ready.
- Remove from the oven and let them sit on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
Pumpkin Puree:
It is super important to blot the pumpkin puree fully before adding it to your cookie dough. Pumpkin contains a lot of moisture, and if we don't remove it it will make the cookies sticky and dense.
Also, be sure to use canned pure pumpkin puree, not pumpkin pie filling or fresh pumpkin. See post above for more info.
Chocolate Chips:
You can use any kind of chocolate chips you like in these pumpkin cookies. I'm always partial to milk chocolate, but dark or white chocolate also works really well.