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Pumpkin Chocolate Chip Cookies

Soft, chewy, perfectly spiced pumpkin chocolate chip cookies that are absolutely not cakey. Three techniques — blotted pumpkin, melted butter, no eggs — give these cookies the dense, chewy texture you want from a real cookie. Better on day two. Keeps fresh for a full week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 113g, melted and slightly cooled
  • 1/4 cup light or dark brown sugar 50g packed
  • 1/2 cup granulated sugar 100g
  • 1 tsp pure vanilla extract
  • 6 tbsp 86g pure pumpkin puree, blotted and measured after blotting
  • 1 and 1/2 cups 188g all-purpose flour, spooned and leveled
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips 90g , plus extra for tops

Method
 

  1. Blot pumpkin puree with paper towels, pressing and replacing until it is visibly darker and denser and paper towels come away mostly dry. Measure 6 tbsp after blotting.
  2. In a medium bowl, whisk melted butter, both sugars, vanilla, and blotted pumpkin until smooth.
  3. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.
  4. Pour wet into dry and stir until just combined. Fold in chocolate chips. Dough will be very soft.
  5. Cover and refrigerate at least 30 minutes.
  6. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment.
  7. Scoop 1 and 1/2 tbsp portions, roll into balls, place 3 inches apart. Slightly flatten each with the back of a spoon. Press extra chips into the tops.
  8. Bake 11 to 12 minutes until edges are set. Centers will look soft — that is correct.
  9. Cool on the baking sheet at least 10 minutes. Transfer to wire rack and cool completely. Flavour and chewiness are best on day two.

Notes

  • Storage: keep in an airtight container at room temperature for up to 1 week.
  • Freezing: baked cookies freeze well up to 3 months. Unbaked dough balls freeze up to 3 months — bake from frozen adding 1 extra minute.
  • Make ahead: dough can be refrigerated up to 3 days before baking. Let sit at room temperature 15 to 30 minutes before scooping if very cold.
  • Pumpkin pie spice substitute: use 1/4 tsp each of ground ginger, ground nutmeg, ground cloves, and ground allspice — in addition to the 1 and 1/2 tsp of cinnamon.
  • Do not use pumpkin pie filling — pure pumpkin puree only, measured after blotting.
  • Do not add eggs — the recipe is correct as written.