I made these cookies a few weeks ago, back when fall was in full swing. Fast forward to now, when everyone’s busy baking gingerbread cookies, I thought, well, better late than never. It’s still pumpkin season after all, and the recipe does call for ginger, so these Pumpkin Chocolate Chip Cookies definitely qualify as Christmas cookies. Hey, I don’t make the rules.
I took a little hiatus from the blog, because the internet can get overwhelming sometimes. And sometimes people go through identity crises and take some time off only to spend it by making and devouring cookies. Just sitting there questioning everything. Oh, to be human. Never a dull moment! But I get it, you’re not here for life updates, you’re here for cookies!! So let’s talk about the recipe.
a few details
These cookies are super soft, but perhaps a bit cakey. If you’re looking for chewy cookies, these might not be for you. Don’t get me wrong, I love chewy cookies, they’re my favorite. But these pumpkin cookies are all about being fat and soft – they don’t spread out much. The main reason for that is because I tried to minimize the extra work as much as possible. If you’re looking for chewy ones there’s plenty of recipes online, but that requires a bit more effort. You’ll have to dry out the pumpkin puree using paper towels, which is not that much work, but I just wanted to keep things simple.
Having said that, I advise chilling the dough for at least 30 minutes before baking. Chilling the dough is an important step because that way flavors are developed and deepened. So more freezing time = progressively more flavorful cookies.
We’re using the creaming method, which basically means creaming the butter and sugars until light and fluffy. That yields soft cookies and helps add structure. There’s no adding of eggs, as the pumpkin puree adds enough moisture and the creaming method adds enough structure. And we want to minimize the cakey factor, so no eggs!
When making your cookies, roll them into balls (I do about 2 tbsp each) but remember that these don’t spread much, so I like to flatten them a bit. Sometimes I don’t even bother rolling them into balls, I just use a spoon to shape them and drop onto the baking sheet. I like the rustic look.
In either case, I suggest rolling it out pre-chilling then just popping them in the oven. It’s just so much easier than chilling the entire mass of dough.
And lastly, except for tsp and tbsp, the ingredients are measured by weight simply because it’s a more accurate method. I highly suggest using a scale when baking. They’re so easy to use, so convenient, and don’t take up too much space, so this is your sign to finally get a scale!
Pumpkin Chocolate Chip Cookies
- 120g bread flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 80g butter
- 75g granulated sugar
- 45g brown sugar
- 50g pumpkin puree
- 1/2 tsp vanilla
- 1/2 cup chocolate chips
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together.
- Using an electric mixer, cream butter and sugars until light and fluffy. Add pumpkin puree and vanilla, beat on low until combined.
- Fold dry ingredients into wet. Add chocolate chips.
- Roll the dough each into balls (about 2 tbsp each). Arrange cookie dough balls on the prepared baking sheets, about 3 inches apart. Slightly flatten the tops of the dough balls.
- Chill dough for at least 30 minutes.
- Bake for 12 to 16 min, until the edges are set and centers are soft – the cookies won’t spread much.
Tips & Tricks: chill the dough for 30 minutes or up to 3 days. Chilling allows the flavors to develop and deepen.
If you make these Pumpkin Chocolate Chip Cookies please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!