Pumpkin Chocolate Chip Cookies
These delicious pumpkin chocolate chip cookies combine the warmth of fall spices with sweet chocolate, perfect for holiday gatherings or a cozy snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, browned and cooled slightly Brown the butter before using.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup pumpkin puree, blotted with paper towels Blotting helps reduce moisture.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Chocolate
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (or more chips)
Instructions
Preparation
- Brown the unsalted butter in a saucepan over medium heat, stirring until golden brown and fragrant. Let cool slightly.
- In a mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth.
- Add the egg yolk, pumpkin puree, and vanilla extract to the mixture and combine well.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips and dark chocolate chunks.
- Cover the dough with plastic wrap and refrigerate for at least one hour or overnight.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the chilled dough into 2-tablespoon balls, spacing them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Notes
For softer cookies, avoid overbaking and consider chilling the dough. You can also add nuts or swap chocolate types for variation.