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Pumpkin chocolate chip cookies are the cookie jar favourite of every American autumn, and they are now popular far beyond the US. They taste like a soft spiced muffin top studded with melty chocolate. If you are baking ahead for Thanksgiving, a school bake sale or simply a cozy weekend, this is an easy, forgiving dough that needs one bowl and no mixer.
Why these cookies work
Pumpkin purée adds moisture, which makes the cookies tender and cake-like rather than crisp. Brown sugar gives chew, and pumpkin pie spice (a blend of cinnamon, ginger, nutmeg and cloves, sold in most supermarkets) gives the classic fall aroma. If you cannot find it, mix 1 teaspoon cinnamon, ¼ teaspoon ginger and a pinch each of nutmeg and cloves.
Tips for the best texture
- Use plain pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced and will change the dough. Tinned purée is reliable; homemade purée must be thick and well drained.
- Blot the purée. Pressing it between paper towels removes extra water, so the cookies do not turn cakey and puffy.
- Chill the dough for 30 minutes. The dough is soft; resting it helps the cookies hold their shape and deepens the flavour.
- Do not overbake. Take them out when the edges are set and the centres still look slightly soft. They firm up as they cool.
- Measure flour carefully. Spoon it into the cup and level it, or weigh it. Too much flour makes dry cookies.
Variations
- Swap half the chocolate for chopped pecans, walnuts or toasted pumpkin seeds.
- Use white chocolate chips or dark chocolate chunks.
- Add a simple maple glaze: whisk 1 cup (120 g) icing sugar with 2 tablespoons maple syrup and 1 tablespoon milk, then drizzle over cooled cookies.
- Sandwich two cookies with cream cheese frosting for a whoopie-pie style treat.
Serving ideas for Thanksgiving
Stack the cookies on a platter next to apple pie and pecan pie for a relaxed dessert table, or pack a few in small bags as take-home gifts for guests. Pair with hot apple cider, coffee or a chai latte.
Storage
Keep the cookies in an airtight container at room temperature for up to 3 days; because of the pumpkin they are best eaten fresh. For longer storage, freeze baked cookies for up to 2 months, or freeze scoops of raw dough on a tray and bake straight from frozen, adding 1 to 2 minutes. Cookies with a cream cheese frosting should be refrigerated.
Recipe
Pumpkin Chocolate Chip Cookies: Soft, Chewy and Fall-Spiced
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Calories
- 150
Ingredients
Method
Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
Whisk the flour, baking soda, salt and pumpkin pie spice in a bowl.
In a large bowl, beat the butter with the brown sugar and white sugar until creamy, then mix in the pumpkin purée, egg and vanilla.
Fold in the dry ingredients until just combined, then stir in the chocolate chips.
Chill the dough for 30 minutes.
Scoop tablespoon-sized mounds onto the trays, spacing them 2 inches (5 cm) apart.
Bake for 12 to 14 minutes until the edges are set and the centres look slightly soft.
Cool on the tray for 5 minutes, then move to a wire rack.
Tips
- Use plain pumpkin purée, never pie filling.
- Blot the purée to avoid cakey cookies.
- Freeze raw dough scoops and bake from frozen, adding 1 to 2 minutes.
Nutrition per serving
- Calories
- 150
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 6.5 g
- Fiber
- 1 g
Estimated values, for information only.
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