Description
These ultimate fall-inspired cookies feature a perfectly chewy center with crispy edges, thanks to a unique method of blotting the pumpkin puree to remove excess moisture. Infused with warming pumpkin spice and loaded with semi-sweet chocolate chips, this recipe uses a blend of sugars to create a rich, molasses-forward profile that is sophisticated and delicious. Perfect for holiday gatherings, these cookies are a reliable crowd-pleaser.
Ingredients
1/2 cup pumpkin puree (100% pure)
2 1/4 cups all-purpose flour
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 1/2 cups semi-sweet or dark chocolate chips
2 teaspoons pumpkin spice
1 teaspoon baking soda
Instructions
Blot the pumpkin puree with paper towels until it reaches a thick paste consistency to remove excess moisture.
Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until smooth and glossy.
Add the blotted pumpkin puree to the sugar mixture and combine well.
In a separate medium bowl, whisk together the flour, baking soda, and pumpkin spice.
Gradually fold the dry ingredients into the wet mixture until only a few streaks of flour remain.
Stir in the chocolate chips until evenly distributed.
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Scoop the dough onto the prepared baking sheets and bake for 12 minutes.
Remove from oven and allow to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Ensure your pumpkin spice is fresh for the best flavor profile. For the best texture, spoon and level the flour rather than scooping it directly with the measuring cup. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg