Chewy Pumpkin Chocolate Chip Cookies
A chewy (not cakey) pumpkin cookie recipe is hard to find…but here it is! This easy recipe calls for simple ingredients and it’s a great way to use leftover pumpkin puree!
Ingredients
- 2 ½ cups 360g KAMUT® White Flour (or 3 cups all-purpose flour)
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- 12 TBSP unsalted butter (cold or softened) *see note
- ½ cup sugar
- 1 ¼ cups brown sugar
- 1 large egg
- 1 TBSP vanilla
- ¾ cup canned pumpkin puree
- 1 cup semi-sweet chocolate chips (or dark chocolate chips/chunks)
Instructions
- Line 3 cookie sheets with parchment paper and set aside.
- In a medium mixing bowl, combine flour, salt, baking soda, pumpkin pie spice, and cinnamon using a whisk or dough hook. Set dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer, cream together the butter and both sugars. Start the mixer on low speed and once the butter is broken up, mix on medium speed.
- When smooth, reduce the mixer to low speed and add the egg and vanilla. When combined, add the pumpkin. Scrape down the sides of the bowl as needed.
- In a few batches, add the flour mixture into the wet ingredients and mix until just combined. Remove bowl from stand mixer or set hand mixer aside and mix in chocolate chips by hand using a sturdy silicone spatula.
- Using a slightly overfilled large, 2 ounce cookie scoop, place 6 cookie dough balls on each prepared baking sheet, evenly spaced apart.
- Place prepared baking sheets in the fridge. Chill for 30 minutes if you used cold butter and 75 minutes for softened, room temperature butter.
- Meanwhile, preheat oven to 350 degrees.
- Bake in preheated oven for 18-22 minutes or until cookies are set and the bottom edges are turning golden brown.
- Transfer trays to wire racks and let cookies cool completely.
- Store cookies in an airtight container or zip top bag at room temperature for 3-5 days or freeze for up to 3 months.
Notes
*Only use cold butter in a high-power bowl lift mixer. Use room temperature butter if using a tilt-head stand mixer or a hand mixer. For cold butter, chill dough for 30 minutes, For softened, room temperature butter, chill dough for 75 minutes.