Pumpkin Spice Chocolate Chip Cookies (Print View)
Soft, chewy pumpkin spice cookies loaded with chocolate chips for a comforting autumn treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 1/4 cup pumpkin puree
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup granulated sugar
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Add-ins
14 - 1 1/4 cups semi-sweet chocolate chips
# Step-by-Step Directions:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
03 - In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
05 - Fold in the chocolate chips until evenly distributed.
06 - Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers look slightly underbaked.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They strike that perfect balance between cakey and chewy, unlike other pumpkin cookies that can turn into muffin tops
- The spice blend is dialed in just right so you taste warmth not just sugar
02 -
- Overbaking is the enemy here, pull them out when they look slightly underdone or they will be hard as rocks tomorrow
- Room temperature ingredients matter less than you think since the butter is melted anyway
03 -
- Chill your baking sheets between batches if you are making a lot—the dough will spread less evenly if the pans are hot
- Use a cookie scoop for uniform sizing so everything bakes at the same rate