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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies with warm spice and melty dark chocolate, baked to thick, soft, chewy centers. Blotting the pumpkin puree helps prevent a cakey crumb, so these stay ideal for lunchboxes and bake sales.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill dough 30 minutes
Total Time 1 hour 3 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 0.5 cup unsalted butter melted and cooled
  • 1 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 0.75 cup pumpkin puree blotted with paper towels
  • 1 large egg yolk
  • 2 tsp vanilla extract
Chocolate
  • 1.5 cup dark or semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix
  1. Blot the pumpkin puree between paper towels to remove excess moisture.
  2. Whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
  3. Whisk the melted butter with the packed light brown sugar and granulated sugar until smooth.
  4. Whisk in the pumpkin puree, egg yolk, and vanilla extract until combined.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
Chill the dough
  1. Cover and chill the dough for 30 minutes.
Bake
  1. Preheat the oven to 350 F (175 C) and line baking sheets with parchment paper.
  2. Scoop 2-tablespoon balls of dough onto the sheets, 2 inches apart, and press a few extra chocolate chips on top.
  3. Bake for 11 to 13 minutes, until the edges are set and the centers look slightly soft.
  4. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

For the thickest, chewy texture, blot the pumpkin thoroughly before mixing; excess moisture can make the cookies spread and turn cakey. Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 2 months (thaw at room temperature). For a dietary swap, use gluten-free 1:1 all-purpose flour in place of the all-purpose flour.