Description
These Pumpkin Chocolate Chip Cookies are easy enough for a quick dessert and simple enough for busy bakers who want the best fall ideas without extra fuss. Pumpkin keeps each cookie soft while chocolate chips make every bite cozy and sweet. They feel healthy enough for a homemade treat and work beautifully for holiday baking and potluck trays and brunch dessert tables and party cookie plates.
Ingredients
- 1 cup Pumpkin puree
- 1/2 cup melted and cooled Unsalted butter
- 3/4 cup packed Brown sugar
- 1/4 cup Granulated sugar
- 1 Large egg yolk
- 2 teaspoons Vanilla extract
- 2 cups All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 2 teaspoons Pumpkin pie spice
- 1/2 teaspoon Fine sea salt
- 1 1/2 cups Semi sweet chocolate chips
Instructions
- Pumpkin puree and melted butter and both sugars come together into a glossy orange base. The mixture changes from separate soft piles into a thick and shiny batter with little streaks of sugar still visible.
- Flour and baking soda and baking powder and spice and salt are folded into the pumpkin base. The batter changes from glossy and loose to thick and soft with pale flour streaks disappearing into orange dough.
- Chocolate chips are folded through the thick pumpkin dough. The dough changes from plain orange to speckled and chunky with chips tucked inside and scattered across the surface.
- The soft dough is portioned into rounded mounds on a baking tray. The dough changes from one large mass in the bowl to individual cookie portions with uneven tops and natural spacing.
- The dough mounds bake into soft rounded cookies with set edges and melted chocolate. The cookies change from raw dough to puffed orange cookies with light browning around the edges and irregular tops.
- One cookie is moved to a white plate and broken open to show the soft center. The final portion shows tender pumpkin crumb and melted chocolate inside with browned edges and homemade uneven texture.
Notes
Pro Tips:
- Blot the pumpkin puree if it looks watery because extra moisture can make the cookies cakey instead of softly chewy.
- Use melted butter that has cooled slightly so the dough blends smoothly without warming the chocolate chips too fast.
- Chill the dough for twenty minutes when your kitchen is warm because it helps the cookies bake thicker.
- Press extra chocolate chips onto the scooped dough so the finished cookies look rich and bakery style.
Storage: Store cooled cookies in an airtight container at room temperature for up to four days. For the softest texture place a small piece of bread in the container and remove it once it starts to dry out. Freeze baked cookies in a sealed freezer bag for up to two months and thaw at room temperature before serving. Freeze scooped dough balls on a tray first and then move them to a freezer bag so you can bake only what you need.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American