Pumpkin Chocolate Chip Cookies
Delight in the comforting taste of fall with these soft and chewy pumpkin chocolate chip cookies, combining warm spices and melty chocolate for the perfect treat.
Ingredients
Wet Ingredients
- 1 cup Pumpkin puree Canned pumpkin is recommended, blotted to reduce moisture.
- 1/2 cup Melted unsalted butter Adds rich flavor and tenderness.
- 1 cup Brown sugar Adds moisture and complexity.
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract Enhances flavor.
- 2 large Egg yolks Optional, for added chewiness.
Dry Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda Provides lift.
- 1 tsp Baking powder Ensures cookies remain soft.
- 1 tbl Pumpkin pie spice Blends well with pumpkin.
- 1/2 tsp Sea salt Balances sweetness.
Add-ins
- 1 cup Semi-sweet chocolate chips Provides a melty contrast.
Instructions
Preparation
- Spread canned pumpkin puree on a layer of paper towels and blot it to remove excess moisture.
Mix Wet Ingredients
- In a mixing bowl, combine melted unsalted butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Add the blotted pumpkin puree, vanilla extract, and egg yolks (if using). Beat until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt.
Mix Together
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the chocolate chips.
Chill Dough
- Cover and chill the dough for at least one hour.
Bake
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop scoops of chilled dough onto the sheets, spacing them evenly. Bake for 11 to 13 minutes or until edges are set but centers remain soft.
- Let cookies cool slightly before transferring to wire racks.
Notes
Store baked cookies in an airtight container for up to five days. Dough can be frozen for later use.