Soft and Chewy Pumpkin Chocolate Chip Cookies
Chewy on the outside and soft on the inside, these pumpkin chocolate chip cookies are just right for Fall...or anytime!
Ingredients
- 2 cups plus 2 TBSP all purpose flour (Be sure to spoon your flour into your measuring cup so it isn't compacted!)
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- pinch of ground nutmeg
- pinch of ground cloves
- 6 TBSP unsalted butter, melted and cooled slightly (I love Irish butter for these!)
- 6 TBSP pumpkin puree
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 1 tsp pure vanilla extract
- ¾ cup semisweet chocolate chips (Darker chocolate is also great - consider trying it with chopped chocolate for larger chunks!)
Instructions
- Preheat oven to 325℉.
- Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.
- Add egg, yolk, and vanilla; beat to combine.
- On low speed, beat the dry mixture into the wet mixture, adding a little at a time, until just combined. Stir in the chocolate chips by hand.
- Roll dough into balls about 2 TBSP each and place on parchment lined baking sheets. Bake until edges are just set, about 14-16 minutes, rotating the sheets halfway if you are baking more than one sheet at a time.
- Let the cookies rest on the baking sheets for about 10 minutes, then transfer to a cooling rack. Let cool before serving. Cookies will be slightly delicate when hot but will firm up as they cool.