Pumpkin Chocolate Chip Cookies
Soft and chewy pumpkin cookies packed with melty chocolate chips — a cozy fall twist on a classic favorite.
Servings: 24 cookies
Calories: 140kcal
Cost: 7
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- parchment paper
- baking sheets
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup pumpkin purée, blotted
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup chocolate chips
Instructions
- Blot pumpkin purée with paper towels to remove excess moisture.
- In a bowl, whisk melted butter, brown sugar, granulated sugar, egg yolk, vanilla, and pumpkin purée until smooth.
- In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add to wet mixture and mix until just combined.
- Fold in chocolate chips. Cover dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tablespoons each) and place on baking sheets.
- Bake for 11–13 minutes, until edges are set and centers look slightly underbaked. Cool on sheets before transferring to a rack.
Notes
Let cookies cool fully on a wire rack before storing. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.