Description
These soft, chewy autumnal treats perfectly blend aromatic pumpkin puree with rich semi-sweet chocolate morsels. By carefully controlling moisture levels, this recipe achieves a tender, cake-like texture with a satisfying chew. The warm spice profile and melted butter base create a fudge-like consistency that makes these cookies an irresistible seasonal favorite for any occasion.
Ingredients
1/2 cup pumpkin puree (plain, not pie mix)
2 cups all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter, melted and cooled
1.5 cups semi-sweet chocolate chips
2 tsp pumpkin spice
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
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.
In a large bowl, whisk the melted butter and brown sugar until smooth.
Stir in the blotted pumpkin puree and vanilla extract until fully incorporated.
In a separate medium bowl, combine flour, pumpkin spice, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just a few streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into portions onto prepared baking sheets.
Bake for 12 minutes until the edges are set.
Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure the pumpkin puree is blotted thoroughly to maintain the structure of the cookie. Use fresh pumpkin spice for the best aroma. Store in an airtight container for up to 5 days to keep them moist.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg