Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, cake-like, and packed with warm spices and semi-sweet chocolate chips — ready in under 30 minutes with no chilling required.
Equipment
- Large mixing bowls - One large bowl and one medium bowl
- Hand mixer - Or stand mixer
- Baking sheets - Two sheets, aluminum recommended
- Parchment paper - Or silicone baking mats
- Cookie scoop - Medium, about 2 tablespoons
Ingredients
- 2 cups all-purpose flour - 240g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - 113g, softened
- 1/2 cup granulated sugar - 100g
- 1/2 cup light brown sugar - 100g, packed
- 1 cup canned pumpkin puree - 245g, plain canned pumpkin — not pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips - 340g
- 1/2 cup chopped walnuts - 60g, optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt for about 20 seconds.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes until pale and fluffy, scraping down the sides halfway through.
- Add the pumpkin puree, egg, and vanilla extract and beat on medium speed for 1 minute until fully combined. The mixture may look slightly curdled, which is normal.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each until no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips and walnuts (if using) by hand with a rubber spatula until evenly distributed.
- Use a medium cookie scoop to portion the dough into 2-tablespoon balls, spacing them 2 inches (5cm) apart on the prepared baking sheets.
- Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges look set and the centers still look slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before storing.
Notes
- Blot the pumpkin puree. Press a paper towel against the puree for a minute before measuring to pull out excess water, which helps the cookies hold their shape better in the oven.
- Don't skip the resting time on the pan. These cookies are structurally soft right out of the oven, and moving them too soon will tear the bottoms.
- Measure flour by weight if you can. Scooping flour directly from the bag packs it down and can add up to 20% more flour than intended, which makes cookies dry and cakey in the wrong way.
- Use room-temperature butter, not melted. Melted butter changes the texture entirely and can make the dough too soft to hold its shape when scooped.
- Rotate the pan halfway through baking if your oven runs hot on one side, to keep the browning even.
- Optional chilling: Chilling the scooped dough balls for 10 minutes before baking helps them hold a slightly rounder shape, though it isn't required.
- Flaky salt finish: A light sprinkle of flaky sea salt on top right after baking sharpens the pumpkin spice flavor.
- Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days for a firmer texture.
- Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 20 minutes.
- Freezing raw dough: Freeze scooped dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
- Substitutions: Use white chocolate chips, mini chocolate chips, or add 1/2 cup old-fashioned oats for a chewier texture. Add 1/4 teaspoon each ground ginger and cloves for a stronger spice profile.
Nutrition
Serving: 1CookieCalories: 155kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 95mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 25IUVitamin C: 1mgCalcium: 2mgIron: 4mg
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