These pumpkin chocolate chip cookies are a MUST try this fall!
Perfectly soft & chewy pumpkin chocolate chip cookies without being cakey.
Ingredients:
- 1/2 cup (1 stick or 115 grams) unsalted butter
- 1/4 cup (50 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
- 1 and 1/2 cups (190 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg1
- 1/4 teaspoon ground cloves1
- 1/4 teaspoon allspice1
- 1/2 cup (90 grams) semi-sweet chocolate chips
Directions:
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Additional Notes:
- Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don’t leave out the cinnamon. I like to add a lot of spices to increase the cookies’ spice/pumpkin flavor. Go by your spice preference.
- All ovens are different. If you find that your cookies didn’t spread much during their 8-10 minute bake time, flatten them out a bit when you remove them from the oven to cool. After I remove them from the oven, I like to press a few chocolate chips into the tops. The chips will melt and the cookies will be pretty.
As published by Sally’s Baking Addiction www.sallysbakingaddiction.com
