Description
Indulge in the ultimate fall treat with these soft, cake-like pumpkin chocolate chip cookies. Combining real pumpkin puree, warm aromatic spices, and decadent semi-sweet chocolate, this recipe offers a perfect balance of moisture and structure. By carefully preparing the pumpkin to remove excess water, we achieve a cloud-like texture that remains tender for days. These cookies are the cozy essence of autumn in every delicious bite.
Ingredients
1 cup canned 100% pure pumpkin puree (blotted with paper towels)
2 1/4 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg
1 1/2 cups semi-sweet chocolate chips
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
Instructions
Whisk the flour, pumpkin pie spice, baking powder, and salt in a medium bowl until combined.
Combine the melted butter, brown sugar, and granulated sugar in a large mixing bowl until smooth.
Add the egg and blotted pumpkin puree to the butter mixture, whisking until the batter is uniform.
Fold the dry ingredients into the wet mixture slowly to prevent overmixing.
Stir in the chocolate chips by hand until evenly distributed.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the baking sheet with two inches of spacing.
Bake for 12 minutes or until the edges are set.
Notes
Always blot your pumpkin puree with paper towels to remove excess moisture for the best cookie texture. Spoon and level your flour to avoid dry cookies. 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: 145
- Sugar: 14g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg