Pumpkin Spice Chocolate-Chip Cookies

Adjust the spices to your preference. We love the pumpkin spice flavor and pumped it up for these cookies. If you want to go crazy, use fresh grated spices when you can. The flavor is amazing.

Prep Time1 10

Cook Time14

Total Time1 24

Servings: Cookies

Calories: 140kcal

Ingredients

1/2 cup (113.5 g) unsalted butter (1 stick), at room temp
1/4 cup (50 g) white sugar
3/4 cup (165 g) brown sugar , lightly packed
1 large (1 large) egg yolk
1 Tablespoon (15 ml) vanilla
1/3 cup (80 g) pumpkin puree
1 1/2 cups (187.5 g) all-purpose flour
3/4 teaspoon (3.7 ml) baking soda
1/2 teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground ginger
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) ground allspice
1/4 teaspoon (1.25 ml) ground cloves
1 cup (180 g) chocolate chips

Instructions

Combine the butter, white sugar, and brown sugar and beat together until light and fluffy.
Beat in the egg yolk, vanilla, and pumpkin puree until well combined. (Make sure the pumpkin isn’t too water or else the cookies will be more cake-like. If needed, dab with paper towels or drain in a colander first).
In another bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves, and allspice).
Stir the flour mixture into the wet mixture until just combined. Stir in the chocolate chips.
Cover and place in the fridge for at least 1 hour. This is a crucial step and if skipped your cookies will likely spread too much.
Preheat the oven to 350° F. Line a baking sheet pan with parchment paper.
Scoop and ball the chilled dough into approx. 1 1/2” balls (medium cookie scoop size). Place with generous spacing on baking sheet pan because they will spread (usually only 6-9 cookies per sheet pan). If you are going to bake multiple sheet pans at once, chill the balled ones while you ball out the rest of the cookies. The cookies bake best when refrigerator temp. cold.
Bake for 10-14 minutes or until lightly browned at the bottom. They should look slightly under-baked to keep them soft and chewy in the inside.
Remove from the oven and allow to set for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack.

Notes

Notes: Please note as you measure your flour that packing in too much flour will also lead to cake-like cookie texture. We’ll scoop the flour into the measuring cup and then level it by scraping across with a knife (or anything with a straight edge). Too little flour and the cookies will spread way too much and too much flour and they will be cake-like. If experiencing either of these problems, you likely measured your flour incorrectly.

Course: Dessert

Cuisine: American, Baked Goods

Nutrition