Chewy Pumpkin Chocolate Chip Cookies
Delightful cookies infused with rich pumpkin flavor and warm spices, perfect for cozy evenings or gatherings.
Ingredients
Base Ingredients
- 1 cup unsalted butter adds richness and moisture
- 15 oz canned pumpkin provides moisture and flavor
- 2 cups all purpose flour builds structure
- 1 teaspoon pumpkin pie spice adds warmth and depth
- ¾ teaspoon baking soda creates leavening
- ½ teaspoon salt enhances flavor
- 1¼ cups light brown sugar adds moisture and sweetness
- ¼ cup granulated sugar balances sweetness
- 2 large egg yolks, room temperature binds ingredients and adds richness
- 1 teaspoon vanilla extract provides aromatic sweetness
- 1 cup chocolate chips adds sweetness and texture
Instructions
Preparation
- Start by melting the unsalted butter in a saucepan over low heat.
- Remove from heat and let cool, placing it in the refrigerator to expedite the cooling process if needed.
- Squeeze out any excess moisture from the canned pumpkin using paper towels.
- In a bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt.
- In a large mixing bowl, combine the cooled butter with the light and granulated sugars until smooth.
- Add the egg yolks and vanilla extract, then fold in the pumpkin puree.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for 30 to 60 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Drop rounded dough onto the prepared baking sheet, leaving space between each.
- Bake in the preheated oven for 9 to 11 minutes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
For best results, ensure the butter is cooled before mixing and do not skip the chilling step. Adjust baking time for desired cookie texture.