Pumpkin Spice Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies with warm pumpkin spice flavors and chocolate chips. Ready in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon 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 teaspoons pure vanilla extract
→ Add-ins
14 - 1 1/4 cups semi-sweet chocolate chips
# How to Make It:
01 - Preheat 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 thoroughly blended.
03 - In a large bowl, whisk melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
04 - Gradually add dry ingredients to wet ingredients, stirring just until flour disappears. Do not overmix.
05 - Fold in 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 about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers appear slightly underbaked.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Insights:
01 -
- These cookies strike that perfect balance between cakey and chewy, like a pumpkin cookie and a chocolate chip cookie had the most delicious baby
- The pumpkin keeps them incredibly soft for days, which means you can bake ahead and still impress everyone
02 -
- I once accidentally used pumpkin pie filling instead of puree and ended up with sweet, spiced cookie puddles that never quite baked through
- Underbaking by one minute makes all the difference between ordinary and extraordinary, so start checking at 11 minutes
03 -
- Room temperature ingredients might seem optional but melted butter absolutely must be slightly cooled or it will cook your egg yolk
- Weighing your flour instead of scooping directly from the bag prevents dense, dry cookies every single time