Pumpkin Spice Chocolate Chip Cookies (Print Version)

Soft, chewy autumn treats with warm spices and chocolate chips ready in 32 minutes.

# What You 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

# How-To:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
03 - In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix.
05 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
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 to 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 Advice:

01 -
  • These cookies stay soft and chewy for days unlike typical cookies that harden up
  • The pumpkin adds moisture without making them taste like actual pumpkin pie
  • The warm spices hit different when they are baked into something sweet and chocolatey
02 -
  • Underbaking slightly is the secret to keeping these chewy instead of cakey
  • Chilling the dough for 30 minutes prevents them from spreading too much
  • Room temperature ingredients mix together more smoothly than cold ones
03 -
  • Weigh your flour if possible because measuring by volume can be inaccurate
  • Use a cookie scoop for uniform cookies that bake evenly every time

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