Description
These chewy pumpkin chocolate chip cookies are the perfect fall treat, blending rich pumpkin puree with warm spices and decadent dark chocolate. Designed to avoid the common cakey texture of many pumpkin recipes, these cookies offer a dense, moist, and satisfying bite. With a perfect balance of brown sugar for moisture and pumpkin pie spice for warmth, they pair beautifully with coffee or tea on crisp autumn days.
Ingredients
2 cups all-purpose flour
1/2 cup 100% pure pumpkin puree
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 cup semi-sweet or dark chocolate chips
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 tsp baking soda
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice until well combined.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth.
Add the pumpkin puree and vanilla extract to the wet ingredients, stirring until fully incorporated.
Slowly fold the dry flour mixture into the wet ingredients, taking care not to overwork the dough.
Stir in the chocolate chips until evenly distributed throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12 minutes or until the edges are set and the centers remain soft.
Notes
Store the cookies in an airtight container at room temperature to maintain their chewy texture for several days. Ensure you use pure pumpkin puree and not canned pumpkin pie filling, as the latter contains added sugars and spices that will alter the recipe ratios.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg