Pumpkin Spice Chocolate Chip Cookies
- Total Time: 12 hours 10 mins
- Yield: 24 cookies
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
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Frequently Asked Questions
Why does this recipe require refrigerating the dough for 12-24 hours?
Chilling the dough is essential for these cookies. Because I use 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 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.
