Best Pumpkin Chocolate Chip Cookie Recipe :- These pumpkin chocolate chip cookies are sure to please! Unlike other pumpkin cookie recipes, mine are chewy rather than cakey because I put a lot of effort into making them. These pumpkin cookies have an amazing pumpkin spice flavor and taste just like my favorite chewy chocolate chip cookies thanks to the omission of the egg, use of melted butter, and blotting of the pumpkin.
Best Pumpkin Chocolate Chip Cookie Recipe
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Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree (see note)*
- 1Â and 1/2 cups (188g)Â all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops
Instructions
In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps of brown sugar remain. Blend in the blotted pumpkin and vanilla till it becomes smooth. Put aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Using a rubber spatula or big spoon, combine the wet and dry ingredients until well combined. There will be a lot of soft dough. Incorporate half a cup of semi-sweet chocolate chips. Because of the melted butter, the chips might not adhere to the dough, but try your best to mix them in.
Once the dough is covered, chill it for 30 minutes or for up to three days. For this recipe, the dough must be chilled.
Take the dough out of the fridge. Turn the oven on to 350°F, or 177°C. Use silicone baking mats or parchment paper to line two large baking sheets.
Roll the dough into balls after scooping out roughly 1.5 Tablespoons of dough for each cookie. Place dough ball cookies three inches apart on the baking pans that have been prepped. The tops of the dough balls should be gently flattened using the back of a spoon or the bottom of a cup or measuring cup. (The cookies might not spread if you don’t do this.)
Bake until the edges seem firm, 11 to 12 minutes. The middle of the cookies will appear to be quite soft. Take out of the oven. When you remove the cookies from the oven, use the back of a spoon to flatten them if you noticed that they didn’t spread at all. Place a few chocolate chips on top of the warm cookies if you’d like. This is purely aesthetic.
Allow cookies to cool on the baking sheets for ten minutes or more, and then move them to a wire rack to finish cooling. The cookies taste much better the longer they cool! The texture gets chewier and the flavor intensifies. Before serving, I normally let them sit, uncovered, for a few hours. On day two, the pumpkin flavor and chewiness are much more prominent.
Cover and store at room temperature for up to 1 week to keep cookies fresh.
NOTES
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen for up to 2 months. Wrap tightly in two layers of plastic wrap and store in a freezer bag.
