Soft, chewy, and spiced chocolate chip cookies with a hint of pumpkin.
Well it’s been a moment, but I’m back with a great recipe!
These cookies are my Soft Chocolate Chip Cookies with pumpkin substituted in for the milk and some additional spices to give it that pumpkin pie flavor. If you have pumpkin spice, you can substitute that in for all of the spices I have listed in the recipe.
These cookies would be a great thing to sign up to bring to any Thanksgiving feast! They actually taste best 2 or 3 days after baking them so they’re perfect to make ahead of time. They also don’t require a mixer so if this is the one time of year that you’re forced to bake something, this is the recipe for you!
Also pro tip on making any chocolate chip cookie: buy a few different types of chocolate chips (different brands, cacao percentages, sizes, semisweet/bittersweet). This is a great way to get a variety of flavors in your cookie! I have a container that I keep in my pantry and whenever it gets low I just buy a random bag of chocolate chips or chunks at the grocery store to add to the other types of chocolate chips. Then I give the container a shake to mix them up!
- 3 cups (385g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 Tablespoons (20g) cornstarch
- 1 cup salted butter, melted and slightly cooled
- ⅔ cup (175g) pureed pumpkin
- 1 teaspoon vanilla
- 1½ cup (~275g) bittersweet (or semisweet) chocolate chips
- In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, combine brown sugar, granulated sugar, cornstarch, melted butter, and pumpkin with a whisk until the mixture is consistent.
- Add in the vanilla.
- Stir in the dry ingredients with a spatula.
- Stir in the chocolate chips.
- Chill the dough for 1 hour in the refrigerator.
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- Roll the dough into balls about 1-2 Tablespoons big and stagger them on the lined cookie sheet. I put about 8 on each tray.
- Bake for 8-10 minutes. The bottoms will just be turning golden brown and the tops will still look slightly underdone. If you leave them in until they look completely done, they'll lose their doughy texture in the middle.
- Let cool on the pan for 2 minutes and then remove to a cooling rack.
- Store in an airtight container.*
This is a great recipe with a seasonal twist!