Ingredients
Method
- Preheat your oven to 350°F (177°C) and line a baking tray with non-stick parchment paper.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, ground ginger, allspice, cinnamon, nutmeg, cardamom, and salt. Whisk to combine.
- In the bowl of a stand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy, resembling a wet sand texture.
- Add the vanilla extract and the egg, mixing on low speed until combined.
- Incorporate the pumpkin puree into the mixture. Don't worry if the mixture appears curdled.
- Add the flour mixture all at once and mix on low speed until just combined. Be careful not to overmix.
- Using a spatula, scrape the sides of the bowl as needed. Just before finishing, fold in the semisweet chocolate chips.
- Cover the mixture and refrigerate for at least 30 minutes.
- Using an ice cream scoop, place the cookie batter onto the prepared baking tray.
- Bake for 14 to 16 minutes or until the cookies turn slightly golden.
- Allow the cookies to cool for 5 minutes on the baking tray, then transfer them to a wire rack to cool completely.
- Serve and enjoy these delicious pumpkin chocolate chip cookies!
- No Bake Vanilla Dessert
- Cloverleaf Rolls
Nutrition
Notes
Pro Tips:
Use sugar pumpkin or butternut squash instead of canned puree because fresh calabaza has less water content and more concentrated flavor, preventing your cookies from becoming soggy pancakes that spread too much on the baking sheet. After years of making these, I always chill my dough for exactly 30 minutes because pumpkin puree makes the dough sticky and warm, and chilling firms up the fats just enough for perfect spreading without losing that soft center. Choose mini chocolate chips over regular size because they distribute more evenly throughout the pumpkin batter and won't sink to the bottom during baking, giving you chocolate in every single bite instead of chocolate-less cookies. Mix your dry ingredients with a fork first, then fold them into the wet ingredients in two additions because pumpkin puree is dense and can create pockets of flour if you're not gentle with the mixing process. Storage & Meal Prep:
These cookies can be stored in an airtight container for several days.
Use sugar pumpkin or butternut squash instead of canned puree because fresh calabaza has less water content and more concentrated flavor, preventing your cookies from becoming soggy pancakes that spread too much on the baking sheet. After years of making these, I always chill my dough for exactly 30 minutes because pumpkin puree makes the dough sticky and warm, and chilling firms up the fats just enough for perfect spreading without losing that soft center. Choose mini chocolate chips over regular size because they distribute more evenly throughout the pumpkin batter and won't sink to the bottom during baking, giving you chocolate in every single bite instead of chocolate-less cookies. Mix your dry ingredients with a fork first, then fold them into the wet ingredients in two additions because pumpkin puree is dense and can create pockets of flour if you're not gentle with the mixing process. Storage & Meal Prep:
These cookies can be stored in an airtight container for several days.
