Caitlin Bensel
Pumpkin pie may get all the glory at Thanksgiving, but these pumpkin chocolate chip cookies deserve to be in your baking rotation all fall long. It’s one of many beloved pumpkin desserts and might be one of the easiest fall cookies, too. The secret to this cookie’s wonderfully chewy texture is actually what’s left out of the dough—no egg! And PSL fans, rejoice: pumpkin pie spice makes these pumpkin chocolate chip cookies even better.
What ingredients are in pumpkin pie spice?
This warm spice blend is pure fall in a jar—one whiff and you’ll instantly want a cozy sweater, a steaming-hot drink, and crisp, cool weather. Pumpkin pie spice includes cinnamon, ginger, nutmeg, allspice, and cloves. Find it at the store or make it with the spice ingredients you have at home.
What makes a chewy cookie verses cake-y?
Soft, chewy cookies tend to have more brown sugar and butter than light, cake-y cookies. Chewy cookies also tend to spread faster during baking, so be sure to refrigerate the dough for at least an hour or up to three days before scooping and baking.
What can you do with leftover canned pumpkin?
There are so many ways to use a can of pumpkin, both sweet and savory. Stir into a pot of chili, a puréed veggie soup, or a creamy pasta sauce. Add to a pancake batter or the egg mixture for a batch of French toast. Stir into baked oatmeal or a plain pudding. The possibilities are endless (and delicious!).
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Yields:
3
dozen
Prep Time:
0
hours
20
mins
Total Time:
1
hours
45
mins
unsalted butter, melted and cooled slightly
semi-sweet chocolate chips
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- Whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin in a medium bowl until combined.
- Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Add the butter mixture to the flour mixture, and stir with a spatula until combined. Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Preheat the oven to 350°. Line two baking sheets with parchment paper. Scoop the dough into about 1 1/2 tablespoon-sized portions, and roll into balls with your hands. Place the dough balls about 1 1/2 inches apart on the lined baking sheets. Using the palm of your hand, slightly flatten the tops of the dough balls.
- Bake the cookies for 11 to 13 minutes or until the edges of the cookies are set and dry. The center of the cookies will still be soft. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Rotate baking sheets half way through baking for even browning on both sheet trays.
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