Pumpkin Chocolate Chip Cookies

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The best-ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies.

Course Dessert, Snack

Cuisine American

Keyword pumpkin chocolate chip cookies

Prep Time 25 minutes

Cook Time 9 minutes

Chilling Time 1 hour

Total Time 1 hour 34 minutes

Servings -24 cookies

Calories 159kcal

Author Chelsea Lords

Cost $5.17

Ingredients

1/2 cup unsalted butter
1/4 cup white sugar
3/4 cup light brown sugar, lightly packed
1 large egg yolk (discard whites or save for another recipe)
1 teaspoon vanilla
1/3 cup canned pumpkin (not pumpkin pie filling; not an entire can)
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon EACH: ground cloves and nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon baking soda
1 and 1/2 cups white all-purpose flour
2/3 cup chocolate chips

US - Metric

Instructions

MELT BUTTER: In a large, microwave-safe bowl, melt the 1/2 cup butter. Let the butter stand until cooled to room temperature. It is very important the butter isn't hot or it will melt the sugars and cause greasy cookies.
ADD SUGARS: Add in 1/4 cup white sugar and 3/4 cup lightly packed light brown sugar to the room-temperature melted butter. Stir until smooth with a wooden spoon.
REMAINING WET: Add in the large egg yolk (discard or save the whites for a different recipe), 1 teaspoon vanilla extract, and 1/3 cup canned pumpkin. Make sure the pumpkin isn't watery; dab off excess moisture with a paper towel if it is. Stir until ingredients are combined.
SPICES: Add 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 3/4 teaspoon baking soda. Stir until spices are well incorporated.
FLOUR AND CHOCOLATE: Spoon and level (See Note 1) to measure 1 and 1/2 cups flour and add to the bowl. Add the 2/3 cup chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for one hour.
BAKE: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 tablespoons (or 30 grams) dough per cookie ball. Roll the balls so they are taller rather than wider (see photo in post). Place 6 cookie dough balls on the sheet pan and then place in the freezer for 8 minutes. Remove and bake for 8-11 minutes (we like them best at 9 minutes; slightly under-baked will yield super-soft and chewy cookies) or until no longer glossy on top. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.
STORAGE: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days.

Video

Notes

Note 1: Measuring flour: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added. To be as accurate as possible, use a food scale to measure precisely 190 grams of flour.

Nutrition