Description
These delightful pumpkin chocolate chunk cookies offer a dense, cake-like texture with melty pools of rich dark chocolate in every bite. By blotting the pumpkin puree, we ensure the perfect balance of moisture and structure, resulting in a premium cookie that stays soft and chewy. Infused with warm autumn spices, these cookies are the ultimate seasonal treat for gifting or cozy evenings at home.
Ingredients
2.5 cups all-purpose flour
1 cup pumpkin puree (canned, not pie filling)
1.5 cups dark chocolate chunks (60% cocoa or higher)
0.75 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
1 large egg, room temperature
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Blot the pumpkin puree with paper towels to remove excess water for better texture.
Whisk the flour, pumpkin pie spice, baking soda, and salt together in a medium bowl.
In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Add the egg and the blotted pumpkin puree to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the dark chocolate chunks by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12 minutes or until the edges are set but the centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Always use fresh spices for the best flavor profile. The blotting step is crucial for maintaining a chewy texture rather than a cakey one. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg