America’s favorite dessert to bake, cookies! These are chewy, chocolaty, and bursting with pumpkin. They are not cakey, they will be flat and loaded with holiday flavor. I do brown my butter on the stove top. This is an extra step and explained in the directions. Feel free to just melt it in the microwave but you will be missing out on the butterscotch-caramel notes, and that is okay, too! I like to use a combination of chocolate chips, so pick your favorite percentage. Semi-sweet, bitter-sweet, and dark are my favorites. I always add in a few more chips in my recipes so it isn’t lacking antioxidants. 😉 So it is healthy-ish? Who is counting anyways, it is almost the holidays!
Chocolate Chip Pumpkin Cookies
Ingredients
- 1/2 cup + 2 tablespoons unsalted butter, melted
- 1 1/2 cup all purpose purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoon pumpkin pie spice
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 cup your favorite chocolate chips
Directions
- Melt butter in a microwaveable bowl.
- In a large bowl, whisk together sugars and melted butter.
- In a small bowl, whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Add egg yolk and vanilla to the butter/sugar mixture. Stir to combine.Â
- Whisk in pumpkin puree.
- Add half of your dry mixture to your wet, stir to incorporate and then add the last half. This ensure everything is mixed well.
- Fold in chocolate chips.
- Cover and refrigerate for 30 minutes (up to 24 hours).*
- Pre-heat oven to 350 degrees F.
- Prepare baking sheet with silicone mat, parchment, of grease cookie sheet.
- Scoop and roll 1-1/2 inch balls, press down into the center gently to create a indention 1/8th of the way down. Place on baking sheet. (This helps everything even out when baking)
- Bake 10-11 minutes or until edges are just golden brown. Remove, keeping the cookies on the baking sheet for 3-4 minutes to allow for further baking and cooling.
- Remove and let cool completely.Â
*Chilling the dough allows flavors to sit, you can skip this step, bake for about a minute less, these will spread out faster.
I hate using only a little bit of a full can of something. Don’t have plans for the rest of that pumpkin puree? Use it here!
Bake it? Leave a comment below!
These were absolutely delicious! I could not stop eating these. The taste of pumpkin spice was definitely there, but not overpowering. The texture was perfectly and light. I’m so looking forward to more of your recipes!
Taylor, thank you so much! I am so glad you enjoyed these. The perfect cookies to ring in the holidays. There is always more to come!