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Pumpkin Chocolate Chip Cookies

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Indulge in these soft, chewy cookies infused with pumpkin puree and warm spices, perfect for autumn gatherings and cozy evenings.

Ingredients

Scale
  • ¾ cup (170g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ cup (80g) pumpkin puree
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves (optional)
  • 1 cup (180g) semi-sweet chocolate chips
  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: In a light-colored saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns golden brown and has a nutty aroma (about 2-5 minutes). Transfer to a bowl to cool for about 10 minutes.
  2. Mix Wet Ingredients: Whisk in granulated sugar, brown sugar, egg yolk, vanilla, and pumpkin puree until smooth (1-2 minutes).
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet, stirring gently until just incorporated.
  5. Fold in Chocolate Chips: Gently fold in chocolate chips until evenly distributed.
  6. Chill the Dough: Chill in the refrigerator for 20-30 minutes.
  7. Preheat Oven: Preheat your oven to 350°F (175°C).
  8. Prepare Baking Sheets: Line baking sheets with parchment paper and drop dough portions about 2 inches apart.
  9. Bake: Bake for 10-12 minutes until edges are set and centers are soft.
  10. Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack. Optional: sprinkle with flaky sea salt.

Notes

Ensure butter is at room temperature before melting for better mixing and texture. Chilling the dough helps maintain cookie shape.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-chocolate-chip-cookies/

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