Pumpkin Chocolate Chip Cookies (Printer-Friendly Version)

Soft, spiced pumpkin and chocolate chip delights ideal for autumn and holiday gatherings.

# What You'll Need:

→ Dairy and Fats

01 - 1 stick (113 g) unsalted butter, softened

→ Sugars

02 - ½ cup (110 g) packed brown sugar
03 - ¼ cup (50 g) granulated sugar

→ Produce

04 - ⅔ cup (160 g) pure pumpkin purée

→ Flavorings

05 - 1 tsp pure vanilla extract

→ Eggs

06 - 1 large egg

→ Dry Ingredients

07 - 1¾ cups (220 g) all-purpose flour
08 - ½ tsp baking soda
09 - ½ tsp baking powder
10 - 1 tsp pumpkin pie spice
11 - ¼ tsp salt

→ Mix-ins

12 - 1 cup (175 g) semi-sweet chocolate chips

# Steps to Follow:

01 - Using a stand or hand mixer, beat the softened butter, brown sugar, and granulated sugar together at medium speed until light and fluffy, approximately 2 to 3 minutes. Scrape down the bowl sides as needed to ensure even mixing.
02 - Add pumpkin purée, vanilla extract, and egg to the creamed butter mixture. Beat until just combined. The mixture may appear slightly curdled but will smooth out once dry ingredients are added.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to maintain tenderness.
05 - Gently fold semi-sweet chocolate chips into the dough using a spatula, ensuring even distribution.
06 - Cover and refrigerate the dough for at least 30 minutes to reduce spreading during baking and enhance flavor and texture.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dough mounds spaced 2 inches apart. Bake for 10 to 12 minutes until edges are lightly browned and centers are set but soft.
08 - Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Additional Tips:

01 - Blot pumpkin purée to remove excess moisture preventing overly cakey cookies and achieving a chewier texture.
02 - Use a small ice cream scoop for uniform cookie sizing and even baking.
03 - Slightly under-bake cookies; residual heat finishes the cooking and keeps them moist.

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