Pumpkin Spice Chocolate Chip Cookies
Chewy, soft, and easy pumpkin spice chocolate chip cookies are here! Made in 30 minutes with real pumpkin instead of an egg, molasses, and two kinds of chips.
Servings: 27
Calories: 210kcal
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar
- ¼ cup pumpkin puree
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour*
- 1 tablespoon pumpkin pie spice
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt**
- 1 cup dark chocolate chips
- 1 cup Nestle pumpkin spice baking chips
Instructions
- Preheat the oven to 375º Fahrenheit. Cover light colored baking sheets with parchment paper.
- In a large bowl, melt the butter. You don't want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in. 1 cup salted butter
- Add the brown sugar and pumpkin to the melted butter. Mix well until they are both incorporated into the butter and the mixture is smooth and even. Add the molasses and vanilla. Mix again. 1 cup light brown sugar, ¼ cup pumpkin puree, 1 tablespoon molasses, 2 teaspoons vanilla extract
- Add the flour (Measure it carefully! Do not pack it into the cup.), pumpkin pie spice, cornstarch, baking soda and salt. Mix just until combined. Fold in the chocolate chips and pumpkin spice chips. Scoop cookies with a 1 1/2" cookie scoop onto prepared cookie sheets (about 2 1/2 to 3 tablespoons for each cookie) The cookies will spread slightly so don't pack them too close. 2 1/2 cups all-purpose flour*, 1 tablespoon pumpkin pie spice, 1/2 tablespoon cornstarch, 1 teaspoon baking soda, 1/4 teaspoon salt**, 1 cup dark chocolate chips, 1 cup Nestle pumpkin spice baking chips
- Press the extra baking chips in the tops of the cookies. This gives them a pretty look. Bake for 7-8 minutes until the edges are set. Do not overbake.
- Sprinkle the tops of the cookies with sea salt right as they come out of the oven. This is optional, but gives that sweet and salty flavor. Allow to cool a few minutes on the pan before transferring to a cooling rack.
Notes
There is no need to refrigerate this cookie dough. Just leave the dough at room temperature, even while the other cookies are baking.
This recipe works great with King Arthur all-purpose gluten-free flour.
*Don’t pack the flour into the measuring cup! This will make your cookies dry. If you aren’t weighing the ingredients, take the time to spoon the flour into the cup lightly and then level it off with a knife.
**We think this amount of salt is perfect along with the salted butter. If you are extra sensitive to salt, you could leave this out, especially if you are sprinkling sea salt on top of the cookies.
Add chopped pecans or use white chocolate chips if you'd like.
Store in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.
The calories shown are based on the recipe making 27 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 210kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 566IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg
