Soft, pillowy pumpkin cookies spiced with cinnamon and nutmeg and loaded with melty chocolate chips. There is no chilling and no mixer needed, so you can have warm fall cookies in about 30 minutes.
Recommended for this recipe
Portions the soft dough evenly so every cookie bakes the same.
No sticking, no parchment needed, and quick cleanup.
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Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (115 g) butter, melted
- 1 cup (200 g) brown sugar
- 1 cup (245 g) pumpkin puree, blotted with a paper towel
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (170 g) chocolate chips
Instructions
- Heat the oven to 350°F (175°C) and line two baking sheets.
- Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Whisk the melted butter, brown sugar, pumpkin, egg yolk and vanilla until smooth.
- Stir in the dry ingredients, then fold in the chocolate chips.
- Scoop 2-tablespoon mounds onto the baking sheets and flatten slightly.
- Bake 11 to 13 minutes, until set. Cool 5 minutes before moving to a rack.
Tips for the best results
Blotting the pumpkin puree with a paper towel removes excess moisture, so the cookies stay soft but not cakey-wet. The dough does not spread much, so flatten each mound slightly before baking.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per cookie.
Shop this recipe
Cools the cookies quickly so the bottoms stay perfect.
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