Pumpkin Chocolate Chip Cookies
With a soft center and just a bit of a crunch on the edge, these Pumpkin Chocolate Chip Cookies offer a delightful twist on a classic fall treat!
Servings: 22 cookies
Cost: $5.17
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 1 large egg yolk discard whites or save for another recipe
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3/4 teaspoon baking soda
- 1-1/2 cups flour
- 2/3 cup chocolate chips
Instructions
- In a large, microwave-safe bowl, melt butter. Let butter stand until cooled to room temperature. Hot butter will melt the sugars and make greasy cookies.
- Add both sugars to the room-temperature melted butter. Stir with a wooden spoon until smooth. Add in the large egg yolk, vanilla extract, and canned pumpkin. Make sure the pumpkin isn’t watery; dab off excess moisture with a paper towel if it is. Stir until ingredients are combined.
- Add salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, ground allspice, and baking soda. Stir until spices are well incorporated.
- Spoon and level (see note 1) to measure flour and add to the bowl. Add chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for 1 hour.
- Preheat oven to 350°F. Line a sheet pan with parchment paper. Measure 1-1/2 tablespoons (or 30 grams) of dough per cookie ball. Roll the balls so they are taller rather than wider. Place 6 cookie dough balls on the sheet pan and place in the freezer for 8 minutes. Remove and bake for 8–11 minutes or until no longer glossy on top. I like them best at 9 minutes; slightly underbaking will yield super-soft and chewy cookies. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.
Video
Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in too much flour; use a spoon to scoop it into a measuring cup and level the top with the back of a table knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added. To be as accurate as possible, use a food scale to measure precisely 190 grams of flour.
Storage: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg