Pumpkin Spice Chocolate Chip Cookies (Printable)
Soft, chewy autumn treats with warm spices and chocolate
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Mix-ins
14 - 1 1/2 cups semi-sweet chocolate chips
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly blended.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
04 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers look slightly underbaked.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay incredibly soft for days, unlike typical chocolate chip cookies that tend to harden up
- The pumpkin adds moisture without making them taste like dessert hummus, which is honestly my biggest fear with pumpkin baked goods
02 -
- Make sure your pumpkin purée is well drained, I once didn't blot it and ended up with cookies that spread into weird puddles
- Room temperature ingredients matter here, especially the egg yolk, so it incorporates smoothly into the melted butter mixture
03 -
- Chill the dough for 30 minutes if you have time, it helps control spread and makes the flavors develop beautifully
- Weigh your pumpkin purée after draining any excess liquid, too much moisture is the enemy of perfect texture