Description
Delicious pumpkin chocolate chip cookies that are perfect for fall!
Ingredients
Scale
- ⅓ cup pumpkin puree
- 1 ⅔ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup unsalted butter (melted)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (plus more for decorating the top)
Instructions
- Preheat the oven to 350°F/180°C or 160°C for a fan oven, and line 3 cookie sheets with parchment paper or Silpat silicone mats; set aside.
- Line a plate with a paper towel and place the pumpkin on it, then blot some excess moisture off with additional paper towels; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder; set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, pumpkin, and vanilla extract and mix well.
- Add the flour mixture and mix until just combined. Fold in the chocolate chips. Mixture will be very thick and sticky.
- Use a small cookie scoop (1 tablespoon) to scoop the cookies onto the prepared baking sheets at least 2 inches apart. Press additional chocolate chips into the top of the cookie balls if desired.
- Bake in the preheated oven for 7-9 minutes, or until the cookies are lightly golden brown.
- Cool for 5 minutes on the pan before carefully transferring to a wire rack to cool completely.
Notes
- Make sure to blot the pumpkin to prevent overly moist cookies.
- For a more intense pumpkin flavor, use pure pumpkin puree without added spices.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg