Chocolate Chip Pumpkin Cookie Recipe

Soft & Chewy Pumpkin Cookies

Prep Time 10 minutes Cook Time 12 minutes Chill Time 30 minutes

Total Time 52 minutes Servings 24 cookies Calories 174kcal

Equipment

  • Large bowl
  • Baking Sheet

Ingredients

  • 2 cups all-purpose flour 240g
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder Dark
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 3/4 cup butter 170g, melted
  • 2/3 cup light brown sugar 100g, Packed
  • 1/2 cup granulated sugar 100g
  • 1/3 cup pumpkin puree strained*
  • 1 tsp vanilla extract 5mL
  • 1 cup semisweet chocolate chips 150g

Instructions

  • Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
  • Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
  • Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
  • Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that’s optional. Cover and chill for at least 30 minutes, preferably an hour or two.
  • Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
  • Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
  • I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you’re in a rush; they’ll still be delicious!
  • Remember to remove excess water from your puree!
  • Walnuts or pecans are great in this recipe

Nutrition

Serving: 1 cookie | Calories: 174kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 115mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

This condensed recipe and photos were first found on PreppyKitchen.com. Thank you!

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