Pumpkin Chocolate Chip Cookies

This cookie is taking a classic dessert like a chocolate chip cookie and putting a seasonal spin on it! Not only do these cookies have delightfully crispy edges and soft, chewy centers, they also have delicious pumpkin flavor and warm spices all encompassed into one amazingly perfect bite. 

INGREDIENTS FOR PUMPKIN CHOCOLATE CHIP COOKIES

Are you ready to get your fall on and start baking? Me, too! Let's do this... Here's everything you'll need for a batch of these cookies:

• All-purpose flour

• Baking soda

• Salt

• Pumpkin pie spice

• Unsalted butter

• Pumpkin puree

• Granulated sugar + brown sugar

• Eggs

• Vanilla extract

• Chocolate chips

WHAT PUMPKIN PUREE SHOULD I USE?

I tend to always recommend using Libby's brand canned pumpkin puree for baking. There are a lot of different pumpkin purees out there to buy, and they all have somewhat of a different consistency and wateriness. I love using Libby's pumpkin because I find that it's the puree that has the firmest puree, and highly recommend it for making baked goods.

USING PUMPKIN PUREE TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES

One thing to remember when using pumpkin puree in baked goods is that there is so much moisture that comes from it. If you use pumpkin puree as is, straight from the can in cookies, you will most likely end up with a fluffy, more cakey-type cookie-- which is absolutely fine.

While there is definitely nothing wrong with cakey cookies, it's just not what we're going for here with this recipe. Since we are trying to achieve a flatter, crispy pumpkin cookie, we need to take some of that moisture out of the pumpkin puree. Here's how to do that. 

If you've ever made zucchini bread, you probably are familiar with this method. Similar to squeezing excess moisture out of the shredded zucchini, we need to squeeze some of the excess moisture from the pumpkin puree. 

HOW TO PREPARE THE PUMPKIN PUREE

To begin, you'll want either some paper towel or a dark colored kitchen towel (to avoid stains) . Drape your paper towel or towel across a small bowl. 

You will see from the start that the water from the puree is already starting to be absorbed in the paper towel/towel. Now, gently pull the corners of your paper towel together, until you have it pinched closed. Gently begin to twist and squeeze the pumpkin puree in the (paper) towel. 

*You don't want to squeeze too hard and rip the paper towel, or have puree ooze through the towel. 

You will begin to see the juices from the puree begin to drip as you're squeezing it. Be sure to do this over the bowl, in order to catch the liquid as it falls. 

Once finished, the ½ cup of pumpkin puree called for in this recipe will now be between ¼ and ⅓ cup.

Now what are you waiting for?! These cookies are just waiiiting for you to make them! So happy fall, and happy baking! ♥

Pumpkin Chocolate Chip Cookies

Recipe by Chrissy

Servings

9-10

cookies

Prep time

20

minutes

Cooking time

16

minutes

Total time

36

minutes

Ingredients

• 1 ⅓ cup all-purpose flour

• ¼ teaspoon baking soda

• ¾ teaspoon salt

• 1 teaspoon pumpkin pie spice

• ¾ cup unsalted butter, softened

• ½ cup pumpkin puree, liquid drained*

• ½ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1 egg yolk

• 1 teaspoon vanilla extract

• ⅔ cup semi-sweet chocolate chips

Directions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Using paper towel or dark colored tea towel, dump the measured pumpkin puree onto it, fold up the corners of the paper/towel and begin gently squeezing to remove liquid from the pumpkin.*
• Using a stand or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until fluffy- about 2 minutes. Add in the drained pumpkin puree, egg yolk, and vanilla extract.
• To the mixing bowl, add in the flour, baking soda, salt, and pumpkin pie spice, and mix until combined. Lastly fold in the chocolate chips.
• Using a large cookie scoop, scoop out dough onto the prepared baking sheet.
• Bake for 14-16 minutes, until the edges of the cookies are just lightly starting to firm up, but centers are still a bit soft. Allow to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. You can let them cool completely, or enjoy warm!

Notes

• *See above blog post for full details on this step.