Description
Homemade chewy pumpkin chocolate chip cookies combine autumnal spices with rich chocolate morsels. Warm kitchen memories unfold as bakers craft these delightful seasonal treats you’ll crave all year long.
Ingredients
Scale
- 1 large egg yolk
- 1/2 cup (120 ml) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (60 ml) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/2 cup (85 g) dark chocolate chips (optional)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Instructions
- Whisk melted butter, pumpkin puree, granulated sugar, brown sugar, egg yolk, and vanilla extract in a large mixing bowl until the mixture becomes smooth and uniform.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, creating a dry ingredient blend.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently to maintain a consistent texture without overmixing.
- Delicately fold semi-sweet and dark chocolate chips into the cookie dough, ensuring even distribution throughout the mixture.
- Wrap the dough in plastic and refrigerate for 30 minutes at 40°F, allowing the ingredients to meld and preventing excessive spreading during baking.
- Preheat the oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- Using a tablespoon, drop rounded portions of dough onto the prepared baking sheets, maintaining approximately 2 inches of space between each cookie.
- Bake for 10-12 minutes, watching for set edges and slightly soft centers, which will continue to firm as the cookies cool.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling, ensuring a chewy, delectable texture.
Notes
- Chill the dough for at least 30 minutes to prevent spreading and enhance the cookie’s texture, creating a more concentrated flavor profile.
- Use room temperature ingredients to ensure smooth mixing and even distribution of wet and dry components.
- Try different chocolate varieties like milk chocolate or white chocolate chips for unique flavor combinations.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s chewy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 137 kcal
- Sugar: 9 g
- Sodium: 59 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 14 mg