Pumpkin Chocolate Chip Cookie Recipe
This easy-to-follow recipe creates giant, gourmet-style cookies that are perfectly toasted on the outside, soft & chewy on the inside, and are bursting with fall spices and the perfect touch of pumpkin. And the best part? These pumpkin cookies are not cakey!
Servings: 6 Giant Cookies
Ingredients
- 1/2 Cup Salted Butter 113 grams
- 1/2 Cup Granulated Sugar 100 grams
- 1 Cup Brown Sugar 213 grams
- 1/2 Cup Pumpkin Puree *see notes* 120 grams
- 1 Egg
- 1 Egg Yolk
- 2 Tsp Vanilla Extract
- 2 1/2 Cups All-Purpose Flour 300 grams
- 2 Tsp Pumpkin Pie Spice heaping
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt heaping
- 1 1/2 Cups Chocolate Chips Milk, Dark, or Semi-Sweet
Instructions
- Preheat oven to 400°F
- Scoop the 1/2 cup of pumpkin puree onto a paper towel sheet, spread the pumpkin with a spoon, and place another sheet on top. Gently pressing down, the paper towel will quickly absorb the moisture. Repeat the process until almost all moisture is gone. This should leave you with a little less than 1/4 cup (40 grams) of pumpkin paste. *See video above for what the pumpkin paste should look like*
- Whisk together all-purpose flour, corn starch, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on high for 1 min. Scrape sides, mix again for another 30 seconds.
- Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Add vanilla extract, egg, egg yolk, and pumpkin paste until just combined. (don’t overmix!)
- Start adding flour mixture in increments on low until just combined, don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Add chocolate chips. I use 1 cup of milk chocolate chips and 1/2 cup of semi-sweet.
- Roll each cookie and place on a parchment lined baking sheet. These cookies weighed 165 grams each (6 oz) and I was able to form 6 giant cookies!
- Pro Tip: If you'd like to add chocolate chips to the tops before baking, gently press the them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
- Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
*The moisture must be extracted from the pumpkin puree to get the right texture for this recipe, instructions are listed in the "The Secret to Chewy Pumpkin Cookies" section as well as the recipe instructions* Keep in mind, all ovens bake differently. I highly recommend an oven thermometer to keep track of the oven temperature!