Pumpkin Spice Chocolate Chip Cookies (Print Version)
Soft, chewy cookies with warm pumpkin spice and chocolate chips. Perfect autumn comfort in 32 minutes.
# What You 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 slightly cooled
09 - 1/4 cup pumpkin puree
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup granulated sugar
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Add-ins
14 - 1 1/4 cups semi-sweet chocolate chips
# How to Make It:
01 - Preheat the 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 well blended.
03 - In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix.
05 - Fold in the chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing them 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- These cookies strike that perfect balance between cakey and chewy that pumpkin desserts rarely achieve
- The warming spices make your entire kitchen smell like the best parts of fall
- They stay soft for days unlike most pumpkin treats that turn into hockey pucks
02 -
- Using pumpkin pie filling instead of puree will result in dense cookies that dont spread and taste artificial
- The cookies might look underbaked when you take them out but they continue cooking on the hot baking sheet
- Room temperature ingredients mix together more smoothly than cold ones do
03 -
- Weighing your flour instead of scooping it prevents dense cookies from too much flour
- A room temperature egg yolk incorporates more easily into the melted butter mixture