Pumpkin Spice Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies featuring warm pumpkin spice and melty chocolate chips in just 27 minutes.
# What You'll 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 cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Mix-ins
14 - 1 1/2 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 well blended.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until thoroughly combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
07 - Bake for 11 to 13 minutes, or until the edges are set and the centers look slightly underbaked for optimal chewiness.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Insights:
01 -
- The texture impossibly soft and chewy like little pillows of spiced comfort that somehow stay tender for days
- That perfect balance between warming pumpkin spice and gooey chocolate that makes people reach for seconds before they have even finished their first cookie
02 -
- That slightly underdone look when you pull them from the oven is exactly what guarantees chewy cookies later so resist the urge to bake longer
- Using real pumpkin purée instead of pie filling is absolutely non negotiable for the right texture and flavor
03 -
- Weighing your pumpkin purée after draining excess liquid prevents dense cookies that never quite bake through properly
- Rotate your baking sheets halfway through baking if your oven has hot spots for evenly golden cookies