Description

Soft-baked pumpkin chocolate chip cookies with warm pumpkin spice, melty chocolate chips, and a chewy center. Easy, cozy fall cookie recipe everyone loves.

Ingredients

1/2 cup (113g) unsalted butter, melted and slightly cooled

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1/2 cup (120g) pumpkin puree, blotted dry

1 large egg yolk

2 teaspoons pure vanilla extract

1 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/4 cups (210g) semisweet chocolate chips, plus extra for topping

1/2 cup (60g) chopped pecans or walnuts (optional)

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Instructions

1. Place the pumpkin puree on several layers of paper towels and gently blot to remove excess moisture.

2. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the blotted pumpkin puree, egg yolk, and vanilla until combined.

3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

4. Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in chocolate chips and nuts, if using.

5. Cover and refrigerate the dough for 30 minutes to firm up and deepen flavor.

6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

7. Scoop 2 tablespoon portions (about 35–40g) of dough, roll into balls, and place 2 inches apart. Gently flatten the tops. Bake 10–12 minutes until the edges are set and centers look slightly underdone.

8. While warm, press a few extra chocolate chips on top for a bakery look. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

Notes

Blot pumpkin well to avoid cakey texture. Chill dough 30 minutes. Measure flour by spoon-and-level. Underbake slightly for chewy centers. Press extra chips on top while warm.