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Chewy Pumpkin Chocolate Chip Cookies recipe

Chewy Pumpkin Chocolate Chip Cookies Crispy • slow-simmer

Chewy Pumpkin Chocolate Chip Cookies: Make Chewy Pumpkin Chocolate Chip Cookies with pantry staples, clear cues, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1/2 cup pumpkin purée not pumpkin pie filling
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice or nutmeg + ginger mix
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Scoop tablespoon-sized portions of dough onto prepared baking sheets spacing 2 inches apart.

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
  5. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart.
  6. Bake for 10–12 minutes, until edges are set but centers look slightly soft (they’ll firm up as they cool).
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. Serve warm or store in an airtight container.
  9. Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
  10. Kcal: Approx. 160 per cookie | Servings: 24