Description
Seasonal magic comes alive in these irresistible pumpkin chocolate chip cookies, blending warm autumn spices with rich chocolate morsels. Homemade comfort awaits with each delightful bite that promises to transport taste buds into a delectable fall celebration.
Ingredients
Scale
Pumpkin Chocolate Chip Cookies
Main Ingredients:
- 1 cup (225 grams / 8 ounces) unsalted butter, softened
- 1 cup (240 grams / 8 ounces) pumpkin puree
- 1 large egg
- 1 ½ cups (270 grams) semi-sweet chocolate chips
- 2 ½ cups (315 grams) all-purpose flour
Sweet Components:
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) brown sugar, packed
- 2 teaspoons vanilla extract
Spices and Leavening Agents:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining baking sheets with parchment paper or silicone mats.
- Create a creamy base by whipping butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light and airy, approximately 2-3 minutes.
- Incorporate moisture and flavor by blending pumpkin puree, egg, and vanilla extract into the butter-sugar mixture. The texture might appear slightly curdled, which is perfectly normal.
- In a separate bowl, combine all dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves, whisking them together thoroughly.
- Merge wet and dry ingredients carefully, mixing until just combined. Take care to avoid overmixing, which can result in tough cookies.
- Gently fold chocolate chips into the dough, ensuring even distribution throughout the mixture.
- Portion the dough onto prepared baking sheets, using rounded tablespoons and spacing them approximately 2 inches apart.
- Place cookies in the preheated oven and bake for 10-12 minutes, watching for set edges and slightly soft centers.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling, which helps them achieve the perfect texture.
Notes
- Adjust moisture by draining excess liquid from pumpkin puree using a cheesecloth to prevent overly soft cookies.
- Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor concentration.
- Use dark chocolate chips for a richer, more intense chocolate flavor that complements the warm pumpkin spices.
- Swap all-purpose flour with gluten-free blend for celiac-friendly version, ensuring similar texture and taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg