Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup 1 stick unsalted butter, melted and cooled
- ¼ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup pumpkin purée blotted with paper towels to remove moisture
- 1 large egg yolk
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¾ cup semisweet chocolate chips
- ¼ cup chopped dark chocolate optional, for melty chocolate puddles
Instructions
- 1️⃣ Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the blotted pumpkin, egg yolk, and vanilla; whisk again until well combined.
- 2️⃣ Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- 3️⃣ Make the dough: Fold the dry mixture into the wet ingredients using a spatula. Mix just until combined. Stir in chocolate chips and chopped chocolate.
- 4️⃣ Chill: Cover and refrigerate the dough for at least 30 minutes (or overnight) to keep the cookies thick and chewy.
- 5️⃣ Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1½- to 2-tablespoon portions of dough and place a couple inches apart. Bake 10–12 minutes, until edges look set but centers are soft.
- 6️⃣ Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Blot the pumpkin: Press between paper towels to remove extra liquid; this keeps cookies chewy, not cakey.
- Chill time matters: Cold dough = thicker cookies.
- Chocolate tip: Use a mix of chips and chopped bars for extra gooey pools.
- Make ahead: Freeze dough balls up to 2 months; bake straight from frozen, adding 1–2 minutes.