Pumpkin Chocolate Cookies

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Cookies are always on my baking list so today and after testing my recipe for a couple of times, I finally came out with the best pumpkin chocolate chip cookies you will ever have. Yes, the recipe is very easy, you just have to be careful to follow the trick that I give you of how to take away some of the moisture of the pumpkin puree. Do not skip this step because it will be very important to achieve a nice texture, you don’t want soggy pumpkin cookies, right?

Let’s start with the recipe and if you would like to watch how I made this cookies, click HERE to watch the video.

Yield about 2 dozen regular size cookies

Ingredients

1 and  3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 cup (8 tablespoons) unsalted butter at room temperature, not melted not hard.

3/4 cup white granulated sugar

1/4 cup light brown sugar

1 large egg at room temperature

1 teaspoon vanilla extract

1/3 cup pumpkin puree (measure this after you take the moisture out, this step is explained down in directions)

1 cup chocolate chips. You can use semi-sweet or dark chocolate chips.

Directions

1.- First, we are going to take some moisture off the pumpkin puree. Don’t skip this step because if you don’t take some of the moisture off, your cookies will be soggy and won’t have a nice crumb. Spread the pumpkin puree on  layers of paper towels and press down squeezing the moisture out of (you have to do this 2 times) , you can use a spoon. After this process you have to end up with 1/3 cup pumpkin puree (not less not more). Set aside.

2.- In a bowl and using a mixer, cream your butter for 2 minutes. Add in granulated and light brown sugar, mix in medium-high speed for about 2 minutes until light and fluffy. Add in egg and mix for another minute. Add vanilla extract, mix for 30 seconds. Add pumpkin puree and mix until everything is well combined and smooth.

3.-In a small bowl mix: flour, baking soda, salt and pumpkin pie spice, mix. Add this dry ingredients into your butter-sugar mixture and mix in low speed until all is well combined.

4.- Add chocolate chips and mix.

5.- Cover your bowl with plastic wrap and let your cookie dough chill in the fridge for at least one hour. I prefer to let it rest overnight.

6.- When ready to bake. Preheat your oven to 355 F. Line baking sheets with parchment paper.

7.- Scoop small cookie balls and place them on top of your prepared baking sheets.  I used a small ice cream scoop but you can use a regular spoon and roll them with the palm of your hands. Grab 2 or 3 chocolate chips and place them on top of each cookie ball.

8.- Bake for 12-13 minutes until the tops and edges are slightly golden. Take the baking sheets out from the oven and let the cookies cool off on the sheets for about 5 minutes, then transfer them carefully to cooling racks.

That’s all! I hope you enjoy these cookies as much as I do. Grab a glass of coffee, tea or wine and enjoy!

I recommend to not keep these cookies in a super sealed container because pumpkin can make them very soft. Just keep them on a plate and cover them slightly or not cover them at all.

Enjoy!

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