Pumpkin Chocolate Chip Cookies
Soft, gently domed pumpkin cookies with cinnamon, warm autumn spices and plenty of semi-sweet chocolate chips. Batch yield: 30 soft pumpkin chocolate chip cookies. One serving: 1 cookie, approximately 36 g after baking and cooling. Allow approximately 119 minutes from taking out the butter to having the entire batch fully cooled: 30 minutes for butter softening, 20 minutes for preparation and portioning, 39 minutes of sequential baking, and 30 minutes for the final batch to cool. prep_minutes means total non-oven elapsed time, including softening and final cooling, not just hands-on work. Preheating overlaps butter softening, and earlier batches cool while later batches bake, so those overlapping periods are not counted again. Baking time assumes three trays baked individually for 13 minutes each; doneness may require a small adjustment. No chilling or frosting is required. Appliances: Conventional or fan oven; Electric hand mixer. Equipment: Digital kitchen scales; Knife; Large mixing bowl; Medium mixing bowl; Whisk; Flexible spatula; 5 ml measuring spoon; Cookie scoop or two spoons; Three 43 × 33 cm (17 × 13 inch) baking trays; Baking parchment; Thin cookie spatula; Wire cooling racks. Allergens: Contains wheat gluten, milk from butter, and egg. Chocolate chips may also contain milk and soy lecithin; check the product label for soy and other allergen warnings. Nutrition is estimated per cookie and varies with the chocolate chips used. Storage: Cool completely before storing. Keep in an airtight container at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Separate layers with baking parchment because these cookies are moist. Freeze in an airtight container for up to 2 months; thaw covered at room temperature for about 1 hour. Refrigerated cookies can stand at room temperature for about 20 minutes before eating to soften.
80 min
Prep
39 min
Cook
30
Serves
135
Calories
Macros · per serving
2g protein
19g carbs
6g fat
Ingredients
For 30 servings
- 113 g Unsalted butter
- 200 g White granulated sugar
- 245 g Unsweetened pumpkin purée, not pumpkin pie filling
- 1 Large egg
- 5 ml Vanilla extract
- 250 g Plain all-purpose flour
- 4 g Baking powder
- 5 g Baking soda
- 3 g Ground cinnamon
- 2 g Pumpkin pie spice
- 3 g Fine salt
- 255 g Semi-sweet chocolate chips
Instructions
- 1
Cut the butter into small cubes and leave in a large mixing bowl for about 30 minutes at room temperature, until it yields easily when pressed but is not melted. During the final 15 minutes of softening, preheat the oven to 180°C conventional / 350°F, or 160°C fan / 320°F. Position a shelf in the centre. Line three 43 × 33 cm (17 × 13 inch) baking trays with baking parchment; these will bake one at a time.
- 2
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt until evenly distributed.
- 3
Add the sugar to the softened butter. Beat with an electric hand mixer on medium speed for about 2 minutes, until pale and fluffy. Beat in the egg and vanilla, scraping down the bowl with a spatula. Add the pumpkin purée and mix on low until combined; a slightly curdled appearance is normal.
- 4
Add the flour mixture and mix on low just until no dry flour remains. Fold in all the chocolate chips with the spatula. The dough should be thick, soft and sticky rather than firm enough to roll.
- 5
Divide all the dough into 30 rounded portions of approximately 41 g each, placing 10 on each prepared tray with their centres at least 8 cm apart. Use a cookie scoop or two spoons and leave the mounds rounded without flattening. No chilling is needed.
- 6
Bake the first tray on the centre shelf for approximately 13 minutes, checking from 12 minutes. The cookies should look puffed and set, with lightly golden edges and bases; the tops should spring back gently rather than look wet. They will remain soft. If necessary, allow another minute or two to reach these cues.
- 7
Bake the second and third trays separately in the same way, allowing approximately 39 minutes of oven time for all three batches. Leave each baked batch on its tray for 5 minutes, then use a thin spatula to transfer the cookies to wire racks. Earlier batches can cool while the next tray bakes.
- 8
Let each batch cool on the racks for about 25 minutes after its initial 5 minutes on the tray. Allow the final batch this full cooling time before packing away; the cookies become more stable as they cool.
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