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Melissa Kalbfleisch - Hymns & Home

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!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert, Snack
Ingredients Method

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!)

Method
 

  1. Preheat oven to 325℉.
  2. Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.
  4. Add egg, yolk, and vanilla; beat to combine.
  5. 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.
  6. 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.
  7. 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.