Pumpkin Spice Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies with warm pumpkin spice and chocolate chips. Ready in 32 minutes, makes 24 servings.
# 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:
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 fully 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 manage to be incredibly soft while still having those crispy edges that make a chocolate chip cookie perfect
- The pumpkin keeps them moist for days, which is rare for homemade cookies
- They strike that magical balance between spicy and sweet that makes them impossible to stop eating
02 -
- Using pumpkin pie filling instead of puree will make these cookies way too sweet and dense
- The melted butter is what gives these their signature chewy texture, so do not try creaming it instead
- These cookies might look slightly underbaked when you take them out, but they will firm up as they cool
03 -
- Weighing your flour instead of scooping it will prevent dry cookies every single time
- The egg yolk instead of a whole egg makes these extra rich without making them cakey