Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies are the perfect fall cookie recipe. These soft and chewy cookies feature the delicious combination of pumpkin and chocolate. They're sure to become an autumn favorite!
Servings: 12 cookies
Calories: 288kcal
Ingredients
- 2/3 cup melted butter unsalted
- ¼ cup granulated sugar
- 1/3 cup brown sugar
- 2 egg yolks
- ½ cup blotted pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- Optional: flaky sea salt for garnish
Instructions
- Preheat oven to 350 degrees F.
- Melt butter (in a small saucepan or a microwave-safe bowl), then allow to cool to room temperature. Once the butter has cooled, mix in the granulated sugar and brown sugar with a stand mixer, hand mixer, or whisk in by hand.
- To the butter and sugar mixture, add the egg yolks, blotted pumpkin puree, and vanilla extract. Mix until well combined. This will be your wet mixture.
- In a separate mixing bowl, combine flour, baking soda, salt, and cinnamon, and pumpkin pie spice. Stir together until ingredients are fully integrated. This will be your dry mixture.
- Add the wet mixture to the dry mixture and mix on medium speed until thoroughly combined.
- Once mixed, gently fold in the chocolate chips by hand with a silicone spatula.
- Line one large baking sheet or two small baking sheets with parchment paper, and scoop palm-sized (about 1.5-2 tablespoons) dough balls onto the paper. The dough should be sticky.
- Bake for 8 to 10 minutes, or until edges are golden brown but the center is still soft. Remove from the oven and sprinkle with flaky sea salt if desired. You can also press a few chocolate chips into the top of the cookies if you'd like. This makes them look even more special. Cool on baking sheet for 10 minutes.
- Remove to a wire rack to cool completely.
Notes
Blot the pumpkin puree with a cloth or paper towel to remove excess moisture. To do this, put the pumpkin in a bowl and pat with the paper towel. This allows for a chewier cookie texture, making these cookies less cakey in texture.
You can swap out some of the chocolate chips for chopped pecans or walnuts if you like nuts in your cookies.
You can also leave out the pumpkin pie spice if you'd prefer a less-spiced cookie.
How to Store: Cookies will stay fresh at room temperature in a covered container for up to one week.
Nutrition
Serving: 1cookie | Calories: 288kcal | Carbohydrates: 31g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 275mg | Potassium: 140mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1953IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 2mg
