Best Pumpkin Chocolate Chip Cookies
I’m spilling all my best secrets to making the ultimate chewy, moist pumpkin chocolate chip cookies. They’re ready in just 10 minutes with perfectly crisp edges and chewy middles. Plus, learn how to easily make uniform cookie sizes!
Servings: 20 cookies
Ingredients
- ½ cup (113g) pumpkin puree *paper towel method, see step #1*
- 3 cups (360g) all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 3 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup (170g) unsalted butter 1 ½ sticks, room temperature
- ¾ cup (161g) brown sugar packed
- ¾ cup (149g) granulated sugar
- 1 ½ cups (255g) semi-sweet chocolate chips
Instructions
- Measure 1/2 cup pumpkin puree, scoop onto a plate lined with paper towels and spread the pumpkin. Cover the top of the pumpkin with a few more paper towels. Allow the paper towels to absorb the moisture while working on the other steps in the recipe.½ cup (113g) pumpkin puree
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.3 cups (360g) all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, ¼ tsp salt, 3 tsp cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, ¼ tsp ground cloves
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.¾ cup (170g) unsalted butter, ¾ cup (161g) brown sugar, ¾ cup (149g) granulated sugar
- Add in the pumpkin puree, beat for 30 seconds.½ cup (113g) pumpkin puree
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick and slightly sticky.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press chocolate chips on the outside of the dough balls. I like to load mine with chocolate chips! Place about 6-8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.1 ½ cups (255g) semi-sweet chocolate chips
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized or slightly larger), so that’s a large cookie! I baked those for 18 minutes – just until the edges of the cookies would begin to turn firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time since the baking estimates are for golf ball sized dough balls.
- Baking time estimates for golf ball sized dough balls:∙16 minutes: browning around edges, crispy edges, soft & chewy inside, slightly "under baked" in the center∙19 minutes: more browning, crispier edges, still soft & chewy but has more crunch and not "under baked" in the center
- Allow the cookies to cool for 15 minutes on the baking sheet before removing.
Notes
If you make smaller dough balls, you definitely need to reduce the baking time otherwise the cookies will be over done.
Properly measure the flour using the spoon and level method.
How to store: You can store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.
Nutrition
Calories: 210kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 123mg | Fiber: 2g | Sugar: 21g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg