Soft, chewy Pumpkin Chocolate Chip Cookies are the perfect cookies for Fall with gooey chocolate chips and your favorite pumpkin spice!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 18
Calories
Author Michelle
Ingredients
⅔cuppumpkin puree
2cups all-purpose flour
1teaspoonbaking soda
½teaspoon kosher salt
1½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonground cloves
⅛teaspoonground black pepper
1cupunsalted butterroom temperature
1cupdark brown sugar
½cupgranulated sugar
2large egg yolks
1teaspoonvanilla extract
2cupschocolate chipsdivided
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Scoop pumpkin onto a paper towel (I usually stack 2 or 3) and allow it to sit and draw out some moisture.
In a large mixing bowl, add flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
In a separate large mixing bowl, add butter and sugars. Cream until light and fluffy.
Return to the pumpkin: The paper towel should be quite wet by now. Transfer to a clean paper towel, and squeeze out as much remaining moisture as possible.
Add the pumpkin, egg yolks, and vanilla to the butter mixture. Beat to combine.
Pour in the dry ingredients and beat until combined.
Gently fold in half of the chocolate chips.
Using a large 2-ounce cookie scoop, scoop about 4 balls onto the baking sheet. Press ⅓ of the remaining chocolate chips into the tops of the cookies.
Bake for 10-12 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone. Allow to cool on the baking sheet for an additional 5 minutes before transferring to a wire rack. Repeat baking in batches for the remaining cookies.