Pumpkin Spice Chocolate Chip Cookies
- Total Time: 12 hours 10 mins
- Yield: 24 cookies 1x
Description
The popular pumpkin spice fad meets the timeless classic chocolate chip in this delicious cookie.
Ingredients
- 10 tbsp (140 g) of butter (I used KerryGold) softened to room temperature
- 1/3 cup (80 ml) of white sugar
- 1/3 cup (80 ml) of light brown sugar
- 6 tbsp (90 ml) of pumpkin puree
- 2 tsp of vanilla extract
- 1/2 tsp of salt
- 1 tsp of ground cinnamon
- 1/8 tsp of nutmeg
- 3/4 tsp baking powder
- 1/2 tsp of baking soda
- 2 cups (480 ml) of all purpose flour
- 1 cup (heaping) (170 g) of dark chocolate chips
Instructions
- In a stand mixer, cream your butter and sugars together until light and fluffy. Then add the pumpkin and vanilla.
- In a separate bowl, sift the salt, cinnamon, nutmeg, powder, soda and flour together.
- Add the dry mixture to the wet and blend. Mix the chocolate chips by hand.
- Then place the mixture in a bowl or ziploc and cover or seal. Refrigerate for 12-24 hours.
- Preheat your oven to 350 degrees. Line your baking sheet with a Silpat.
- Scoop out the firm, chilled dough into small round balls.
- Bake for 11 minutes.
- Remove and let sit on the baking sheet for 1-2 minutes to set up (they may not look fully cooked when you remove them from the oven but it’s fine).
- Then place each cookie on a cooling rack until cooled. Store in an airtight container.
- Prep Time: 12 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
If You Liked This Recipe, You’ll Love These
- Oatmeal Peanut Butter Brookie Bars
- Shiso Meyer Lemon Tart
- Spring Dessert: Mini Strawberry Mint Pavlovas
- Lemon Cream Cake: Light, Buttery, and Irresistible
Frequently Asked Questions
Why does this recipe require refrigerating the dough for 12-24 hours?
Chilling the dough is essential for these cookies. Because the recipe uses 6 tablespoons of pumpkin puree instead of an egg to bind the dough, the batter is quite soft at room temperature. Refrigerating it for 12-24 hours firms it up so you can scoop it into neat balls that hold their shape while baking.
The cookies don't look fully done when I pull them from the oven — is that normal?
Yes, completely normal. The recipe notes specifically that the cookies may not look fully cooked when you remove them after 11 minutes at 350°F. Leave them on the baking sheet for 1-2 minutes to set up, then move them to a cooling rack — they will firm up as they cool.
Why does this recipe use pumpkin puree instead of eggs?
The 6 tablespoons of pumpkin puree replaces the egg in a conventional chocolate chip cookie, acting as the binder. This is what gives the cookies their soft, tender crumb and delivers pumpkin flavor throughout the dough — rather than simply using pumpkin spice blend on top of a standard egg-based dough. 
