Description
These pumpkin chocolate chip cookies offer a delightful flavor with the perfect blend of pumpkin, spices, and chocolate. They’re easy to make and great for any occasion!
Ingredients
Scale
- 1¼ cups pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 1 cup light brown sugar
- 2 large egg yolks
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- Drain the excess moisture from the pumpkin puree by placing it in a paper towel-lined bowl for 20 minutes.
- Prepare 1-2 baking sheets by lining them with parchment paper and set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt; mix well.
- In a stand mixer bowl, cream together the room temperature butter, sugar, and brown sugar until light and fluffy (about 2 minutes). Slowly add egg yolks, vanilla extract, and pumpkin puree, mixing well.
- Gradually add the flour mixture to the butter mixture, mixing on low speed to combine. Add chocolate chips and mix again on low.
- Scoop and roll the dough into 1 to 1¼-inch balls using a small ice cream scoop or spoon.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
Notes
For a more intense flavor, consider adding chopped nuts along with the chocolate chips.
Store the cookies in an airtight container at room temperature for up to a week.
These cookies can also be frozen for longer storage—just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg