Ingredients
Scale
- 1 cup (240 grams) pumpkin puree
- 1 ¾ cups (219 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin spice
- ½ cup (113 grams) unsalted butter, room temperature
- ¾ cup (150 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ cup (90 grams) semi-sweet chocolate, chopped
- ½ cup (90 grams) milk chocolate, chopped
Instructions
- Moisturize pumpkin puree by pressing on paper towels to remove excess moisture.
- Whisk dry ingredients together: flour, baking soda, baking powder, sea salt, pumpkin spice.
- Cream together butter, brown sugar, and granulated sugar until smooth, then add egg and vanilla.
- Incorporate prepared pumpkin puree into the wet mixture, then gradually add dry ingredients and chopped chocolate.
- Chill the dough in the refrigerator for at least one hour.
- Preheat oven to 350°F (175°C), scoop dough onto baking sheet, spaced apart.
- Bake cookies for 12-15 minutes until edges are golden and centers remain soft.
- Let cool on the pan for 5 minutes before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is at room temperature for better texture.
Do not skip the chilling step for ideal cookie texture.
Remove cookies when edges are set and centers are soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 145
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg