Amazing Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 cup (212 g) granulated sugar
- ½ cup (106 g) brown sugar
- 1 cup (227 g) pumpkin puree (see note)
- 2 tablespoons water (see note)
- 2 teaspoons vanilla extract
- 2 ½ cups (355 g) all-purpose flour (see note)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 ½ cups (255 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F (see note below). Line a large, rimmed baking sheet with parchment paper or silicone liners.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes.
- Add the pumpkin, water, and vanilla, and mix until combined.
- Add the flour, cinnamon, baking soda, baking powder, salt, nutmeg and allspice. Mix until combined.
- Stir in the chocolate chips. The dough will be very soft.
- Use a spoon or cookie scoop (#40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
- Bake for 10 to 11 minutes until the edges are set but the middles are still a little bit soft (add time, if needed - some readers have reported needing to bake the cookies for a few minutes longer).
- When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps develop the the thinner/chewier texture of the cookies).
- Let them cool 3 to 4 minutes on the baking sheet before removing to a wire rack to cool completely.
- These cookies taste great the day of, even better the next day, and they freeze great, as well.
Notes
Pumpkin Puree: The recipe was written using Libby's brand since it's probably the most widely available overall. If using homemade pumpkin puree or a brand, like Trader Joe's, which tends to wetter, omit the water in the recipe. Don't be tempted to use the full can of pumpkin (without doubling all the other ingredients) - the cookies will turn out with altered texture and flavor.
Flour: It's really important not to overflour the cookie dough in this recipe or you'll end up with puffy, cakey cookies. If you don't have a scale, fluff the flour really well, scoop in the cup and level off.
Oven Temp: If you bake a sheet of cookies and find they are too puffy, decrease the oven temperature to 325 degrees (it might be that your oven bakes hotter than mine which will make for a puffier cookie).