Pumpkin Spice Chocolate Chip Cookies (Printable version)
Soft, chewy cookies with pumpkin spice and melty chocolate chips—ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Mix-ins
14 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well blended.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
04 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 11-13 minutes, or until edges are set and centers appear slightly underbaked.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert advice:
01 -
- The texture is incredible—soft and cakey in the middle with slightly crispy edges
- They stay fresh for days, if you can manage not to eat them all in one sitting
02 -
- Underbaking slightly is the secret to that soft, chewy texture we are after
- Pat excess moisture from your pumpkin purée with paper towels if it looks watery
03 -
- Sprinkle flaky sea salt on top right before baking for a fancy touch
- Room temperature dough bakes more evenly than cold dough