Pumpkin Chocolate-Chip Cookies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour
- 1teaspoon baking soda
- 1teaspoon kosher salt
- 2teaspoons cinnamon
- ¼teaspoon nutmeg
- ¼teaspoon allspice
- ½cup/113 grams unsalted butter (1 stick), soft but cool
- ½cup/4 ounces/113 grams cream cheese, cold and cut into 8 pieces
- ¾cup/165 grams light brown sugar, packed
- ½cup/101 grams granulated sugar
- ¾cup/202 grams pumpkin purée
- 1teaspoon vanilla extract
- 1¾cups/303 grams chocolate chips
Nutritional analysis per serving (24 servings)
199 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees, and line two baking sheets with parchment paper.
- Step 2
In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
- Step 4
Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
- Step 5
Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
- Step 6
Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.
Private Notes
Comments
I wanted to make these vegan, so I eliminated the cream cheese and butter. Added an additional 1/4 cup of pumpkin puree and used 1/3 cup of vegetable oil. They were delicious!
Well spiced and all-around yummy fall recipe. I made these at altitude (Denver/~5000 feet) and adjusted with the standard changes (2 extra tbsp flour, only 7/8 tsp baking soda, 2 tbsp extra pumpkin, and 1 tbsp less sugar). I baked them at 370 but they still took between 12-15 minutes to turn golden. Recommend!
pressed walnuts or pecans into the cookies just before I baked them. no white sugar no cream cheese, take the pumpkin puree up to 265 g use whole wheat flour instead of AP get them brown on bottom and parchment used greek yogurt instead of cream cheese,
These were delicious. I added extra spices. Seemed to taste even better next day. Texture was a bit unusual but still excellent.
These are dangerously delicious. I used ricotta and whole wheat pastry flour. My father-in-law said that if I'd made 10,000 he would have happily eaten them all and I felt the same way. The IDEAL fall snacking cookie. Even more delicious the second day.
I also had to cook longer. Made them twice and both had 3 dozen with a 2” scoop. Delicious!