With the Fall season in full swing, you can never have too much pumpkin! I’ve been working to perfect my pumpkin chocolate chip cookie recipe and I think I’ve finally got it down! My goal is to have my cookies actually be a cookie rather than a mini cake. I’m not a fan of cake-like cookies and never really have been so if you’re like me, you’ll love this recipe! Try it out and feel free to leave questions/comments below!
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- 1/2 cup white sugar
- 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not the entire can)
- 1 large egg yolk (discard or save the whites for another recipe)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups white all-purpose flour
- 1 and 1/2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons miniature semi-sweet chocolate chips
- 1/2 cup regular milk or dark chocolate chips
In a large bowl, beat together the butter (softened and not melted) with the brown sugar and white sugar.
Beat in the pumpkin, egg yolk, and vanilla. (Make sure your canned pumpkin is high quality and not watery. If it is watery, your cookies will be more cakey. Drab the pumpkin with some paper towels if needed.)
In another bowl, stir together the flour, quick oats, cinnamon, baking soda, baking powder, and salt.
Please note as you measure your flour that packing in too much flour will also lead to cakey cookies. I spoon the flour into the measuring cup and then level it at the top with my finger without pressing it down. Too little flour and your cookies will spread way too much and too much flour and they will be cakey.
Add the dry to the wet and mix until just combined.
The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.
Cover and place in the fridge for at least 30 minutes and preferably 1 hour. This is a crucial step and if skipped, your cookies will likely spread like a pancake.
Preheat the oven to 350 degrees F.
Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper). (The times I haven’t used the liners the bottom of these cookies cook faster than the tops are cooked and have the tendency to slightly burn at the edges)
Scoop out cookies and place on your pan.
Chill on the cookie sheet in the fridge for another 10-15 minutes.
Bake for 12-14 minutes or until very lightly browned at the bottom/sides. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside.
Remove from the oven and allow to “cook” for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. This is optional but huge for appearance: I press in 5-6 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.
Enjoy! – These cookies taste even better the next day — the cinnamon and pumpkin flavor have definitely intensified by then!