Pumpkin Chocolate Chip Cookies
Yield: 30 cookies
Soft, moist, and chewy, these Pumpkin Chocolate Chip Cookies are the perfect sweet treat for fall! Pumpkin pie spice adds warm, cozy flavor.
Ingredients
- ½ cup unsalted butter
- ⅓ cup dried pumpkin puree (You will need one 15-ounce can of 100% pure pumpkin puree, such as Libby's brand. Do not use "pumpkin pie filling" that includes additional flavorings. See Step 3 for how to create dried pumpkin puree.)
- 1¾ cups all-purpose flour
- 1 tablespoon Pumpkin Pie Spice
- ¾ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ cup granulated sugar
- ¼ cup tightly-packed light brown sugar
- 1 large egg yolk, at room temperature
- 2 teaspoons mild molasses
- 2 teaspoons pure vanilla extract
- 6 ounces (about 1 cup) semisweet chocolate chips, plus more for pressing into the cookie dough rounds
- 1 teaspoon Maldon Sea Salt Flakes, or more if desired
Instructions
- Place rack at center position in oven, and move any racks above it down to lowest positions. Preheat oven to 350° F. Line baking sheet with parchment paper.
- Gently melt butter and let it cool to just barely warm while you proceed with the recipe.
- To create ⅓ cup of dried pumpkin puree, spread roughly half the pumpkin puree from a 15-ounce can onto a dinner plate. Press a full sheet of paper towel over the pumpkin, until paper towel is completely saturated. Stir the pumpkin and then spread it out again. Repeat pressing with a fresh paper towel, for a total of three times of spreading and pressing. The pumpkin should be much drier at this point. Measure out ⅓ cup and set aside.
- In a medium bowl, whisk the flour, Pumpkin Pie Spice, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, on low speed, mix melted & cooled butter, granulated sugar, and brown sugar for 30 seconds, or until there are no lumps. Add ⅓ cup dried pumpkin puree, egg yolk, molasses, and vanilla. Beat on medium speed for 30 seconds, until evenly combined.
- Add dry ingredients to wet ingredients and beat on low speed until just combined, scraping down the bowl when halfway mixed. Then fold in the chocolate chips with a spatula.
- Use a 2-tablespoon scoop to tightly pack and portion the dough. Then, as quickly and gently as possible, roll the scooped dough between the palms of your hands. Handle the dough very little, so it doesn't get warmed by your hands. Place dough rounds onto prepared baking sheet, 2" apart, positioning each dough round with as many chocolate chips showing upward as possible. Then press 3 to 4 additional chocolate chips into the top of each dough round.
- Bake for 8 minutes. The cookie dough will not spread very much. Then use the pan-banging method of this recipe: simply lift the baking sheet 3" above the baking rack, and then let the baking sheet drop ("bang!"). Repeat a second time ("bang!). This helps to spread the cookie dough a bit and causes the interiors to be dense and moist-chewy. Bake 2 to 3 minutes more, or until cookies are set yet not overbaked.
- Remove baking sheet from oven and immediately sprinkle a small amount of Maldon Sea Salt Flakes, very lightly crushing them with your fingertips, over the top of each cookie. Let cookies cool on baking sheet for 10 minutes, then transfer to cooling rack.
Nutrition Information:
Calories: 112kcal Carbohydrates: 14g Protein: 1g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 15mg Sodium: 146mg Potassium: 58mg Fiber: 1g Sugar: 8g Vitamin A: 530IU Vitamin C: 0.2mg Calcium: 11mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.