Description
These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with the cozy flavors of fall, making them a perfect treat for chilly days.
Ingredients
Wet Ingredients
- 1 cup pumpkin purée (Not the pie filling)
- 1 cup brown sugar
- ½ cup unsalted butter, melted (Trust me)
- 1 unit egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon (More if you want a strong spice kick)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- 1 handful walnuts (Optional)
Instructions
Preparation
- Preheat your oven to 350°F (about 175°C).
- In a big bowl, stir together pumpkin purée, brown sugar, sugar, melted butter, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
- Fold in chocolate chips (and walnuts, if using).
- Scoop dough balls onto a lined baking sheet and flatten them slightly.
Baking
- Bake for about 9–11 minutes. They should look slightly underdone.
- Chill on the pan for 5 minutes, then transfer to a wire rack.
Notes
For extra chewy cookies, store them with a slice of bread in the container. Freeze them separated by wax paper for up to a month.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Cuisine: American, Fall