Pumpkin Chocolate Chip Cookies
Delicious, soft, and chewy cookies filled with rich chocolate flavor, perfect for cozy fall evenings.
Ingredients
Wet Ingredients
- 160 grams pumpkin puree Make sure to dry it out before using.
- 113 grams unsalted butter (room temperature) For easy mixing.
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 egg (room temperature)
- 2 teaspoons vanilla bean paste or vanilla extract
Dry Ingredients
- 219 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin spice
Chocolate
- 90 grams semi-sweet chocolate (chopped)
- 90 grams milk chocolate (chopped)
Instructions
Preparation
- Spread the pumpkin puree on a plate in a smooth layer. Take paper towels and gently press against it to soak up the liquid. Repeat until you have around 75-80 grams of drier pumpkin.
- In a bowl, whisk the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin spice together. Set this aside.
- In another bowl, beat the room temperature butter, brown sugar, and granulated sugar until creamy. Then mix in the egg and vanilla. Finally, add the dried pumpkin puree and mix until combined.
- Stir in the dry ingredients and chopped chocolate to the wet mixture until a dough forms. Cover the bowl and let it chill in the fridge for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out the dough with a large cookie scoop (about 80-85 grams or 1/4 cup per cookie). Place them a few inches apart on the baking sheet.
- Bake for 12-15 minutes until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the pan for 5 minutes before moving them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for about a week. You can also freeze them for longer storage in a freezer-safe container.