Pumpkin Chocolate Chip Cookies
Delicious and comforting pumpkin chocolate chip cookies that capture the essence of fall in every bite, combining tender texture with a balanced flavor profile.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Adds moisture and a rich flavor
- ¾ cup unsalted butter, room temperature Provides richness and tenderness
- ½ cup brown sugar Contributes moisture and depth of flavor
- 1 cup granulated sugar Adds sweetness and a slight crispness
- 1 tablespoon vanilla extract Enhances overall flavor
Dry Ingredients
- 2 ½ cups all-purpose flour Provides structure
- 1 tablespoon cornstarch Helps with texture
- 1 teaspoon baking soda Aids in leavening
- ½ teaspoon salt Balances sweetness
- 2 teaspoons pumpkin pie spice Adds warmth and spice
Add-ins
- 1 ½ cups semi-sweet chocolate chips Provides chocolate flavor and sweetness
Instructions
Preparation
- Start by placing the pumpkin puree in a small saucepan over medium heat. Cook for about 10 minutes, stirring frequently to reduce excess moisture.
- While the pumpkin is cooling, line a baking sheet with parchment paper.
- In a mixing bowl, cream together the unsalted butter and both sugars until smooth and fluffy.
- Beat in the cooled pumpkin puree along with the vanilla extract until thoroughly combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.
- Gradually add the flour mixture to the wet ingredients and mix until no visible streaks of flour remain.
- Carefully fold in the chocolate chips using a spatula.
- Scoop about 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet, spaced apart.
- Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes.
Baking
- Preheat your oven to 350°F. Place the frozen cookie dough balls on a new parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges are set and the tops are slightly soft but not wet.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a cooling rack.
Notes
Measure flour accurately using the spoon and level method. Let butter reach room temperature for better creaming. Chill the dough before baking for thicker cookies. Store in a single layer in an airtight container.