Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect pair of pumpkin and chocolate flavors. They have a traditional chocolate chip texture; a delicious chewy cookie with perfect cozy fall flavors.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 10

Cooling Time (estimate) 15

Total Time 50

Servings cookies

Calories 140kcal

Author Toni Dash

Ingredients

¾ cup pumpkin puree (it will be cooked down to ½ cup; instructions included below)
1 cup (2 sticks) unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar packed
1 large egg
2 teaspoon vanilla extract
3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
2 teaspoon pumpkin pie spice
1 cup semi-sweet chocolate chips + extra to top cookies if desired

Instructions

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a small saucepan, over medium heat, cook the pumpkin puree for 10 minutes to reduce it, until most of the water is cooked out. Stir periodically while it cooks.
It should measure out ½ cup after cooked down. Set aside to cool for 15 minutes.
In a large bowl using an electric hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy.
Add the egg and vanilla; mix until combined. Stir in the cooled pumpkin puree. Set aside.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add the flour mixture into the first bowl of wet ingredients and mix until combined and a dough is formed.
Stir in the chocolate chips.
Using a medium cookie scoop (2 tablespoons in volume), scoop cookie dough and place on cookie sheet 2 inches apart.
Top with a few extra chips for presentation (optional).
Bake for 8-10 minutes. Cool on cookie sheet for 3 minutes before moving to a wire cooling rack.
Serve warm or cooled. Store in airtight container for up to 4 days or freeze for 2 months.

Notes

How to store

Store in airtight container for up to 4 days or freeze for 2 months. Thaw in the refrigerator.

Nutrition