Description
These delightful Chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat, blending the earthy warmth of pumpkin spice with rich, semi-sweet chocolate. By carefully blotting the pumpkin puree to remove excess moisture, we achieve a perfectly chewy, cookie-like texture rather than a cakey one. Easy to bake and impossible to resist, these cookies bring the best of autumn flavor to your kitchen in under 30 minutes.
Ingredients
2 cups all-purpose flour
1/2 cup canned pumpkin puree
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 large egg, room temperature
1 cup semi-sweet chocolate chips
2 tsp pumpkin spice
1 tsp baking soda
Instructions
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Blot the pumpkin puree with paper towels to remove excess moisture until the puree is thick.
Whisk the flour, baking soda, and pumpkin spice together in a medium bowl until fully combined.
Mix the melted butter, brown sugar, and granulated sugar in a large bowl until smooth.
Add the egg and the blotted pumpkin puree to the butter mixture and beat until well incorporated.
Slowly stir the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12 minutes until the edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Always use real pumpkin puree and not pre-sweetened pumpkin pie filling. Blotting the pumpkin is essential for the chewy texture. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg