- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Soft and Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, melted
- 1/3 cup pumpkin, thoroughly dried*
- 1 cup brown sugar, packed
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup chocolate chips
Instructions
- In a large bowl, combine the melted butter, brown sugar, and blotted pumpkin puree. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips.
- Place in the fridge for 30 minutes to chill.
- While the cookie dough chills, line a cookie sheet with parchment paper and preheat the oven to 350°F.
- After 30 minutes, use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake at for 9 to 10 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes
- To dry out your pumpkin puree, measure the pumpkin out and then place it on an absorbent paper towel. Blot the pumpkin to get out an excess moisture. Repeat with more paper towels until the pumpkin is relatively dry. If your pumpkin is particularly wet, wrap it in a strong paper towel and over the sink or a trash can wring out the pumpkin, effectively straining any water out!