Chewy Pumpkin Chocolate Chip Cookies
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree (moisture blotted out)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- Measure out your pumpkin puree and spread it onto a few layers of paper towels. Press another paper towel on top to soak up the liquid. Repeat this until the pumpkin looks thick and paste-like. You want about 2-3 tablespoons of concentrated pumpkin left.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure there are no lumps in the spices so the flavor is evenly distributed.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Add the blotted pumpkin puree, the egg yolk, and vanilla extract. Whisk vigorously until the mixture is fully combined and looks slightly glossy.
- Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix, as this can make the cookies tough. Fold in the chocolate chips until they are evenly distributed through the dough.
- Scoop about 1.5 tablespoons of dough for each cookie and place them on the prepared sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes or until the edges are set and lightly golden. The centers may look slightly soft, but they will firm up as they cool.