Chewy Chocolate Chip Pumpkin Cookies
What better way to celebrate the beginning of all things pumpkin season than with these Chewy Chocolate Chip Pumpkin Cookies!
Ingredients
Cookies
- 3/4 cup (115 g) all-purpose flour
- 3/4 cup (115 g) cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter softened
- 1 egg yolk
- 1 large egg
- 1/3 cup (70 g) caster sugar
- 1/3 cup (65 g) brown sugar
- 1/2 tsp cinnamon
- 1/4 cup (75 g) pumpkin puree (see notes)
- 1 tsp vanilla extract
- 1 1/2 cups (300 g) dark cooking chocolate chopped (see notes)
Instructions
Cookies
- Add both flours to a large bowl along with the baking powder and salt. Use a whisk to combine.
- To a separate bowl add the softened butter, egg yolk, egg, sugar, brown sugar, cinnamon, pumpkin puree and vanilla extract. Use an electric beater to beat until pale and smooth, about 3 minutes.
- Add the dry ingredients and chopped chocolate and use a spatula to mix. Then add the remaining flour and repeat. Cover the bowl with plastic wrap and chill in the fridge for 2 hours or overnight.
- Preheat a fan forced oven to 180C / 350F. Line a large baking tray with baking paper. Set aside.
- Use a large cookie scoop (about 3 tbsp of cookie dough) to scoop out 8-10 cookies (6 on a large baking tray. Bake for 12 minutes).
- Once baked, top with more chocolate chips. Use a large cookie cutter to wiggle around each cookie to give it a rounder shape. Optional, but recommended: finish with a sprinkle of sea salt flakes.
Notes
Pumpkin - you can use canned pumpkin (not pumpkin pie filling) or make your own which is super easy! Grab my Pumpkin Puree For Baking recipe here!
Storage
Cookies can be stored in an airtight container for up to three days.
Dark chocolate
It’s important to use cooking chocolate for this recipe. Using non-cooking chocolate will cause the chocolate to seize and bubble as it bakes. Then it has a crumble texture.
Getting perfectly round cookies
Use a large cookie cutter to wiggle around each cookie to give it a rounder shape.
Underbaking
Underbaking your cookies results in a chewier cookie. That’s why you only bake them for 10 minutes in this recipe!
Why don’t you chill the dough before baking?
People typically chill their cookie dough for good reason. It helps the cookie ingredients meld together, resulting in an almost caramel-like cookie. It also results in a thicker cookie. For this particular recipe, you don’t need to do that. In fact, chilling them would result in a super tall cookie.
How To Make Your Own Pumpkin Puree!
You can use canned pumpkin puree or make your own which is really easy! I have a great recipe for it which gives you all the tips and tricks on how to make your own. Simply clean your pumpkin with a damp cloth and pat dry it. Carefully cut it in half and scoop out the seeds and soft felsh. Place on a baking tray lined with baking paper, cut side down and bake for 90 minutes on 180C / 350F. Once baked, allow to cool before scooping away the baked flesh into a food processor. Blitz until smooth. If you want canned pumpkin style thick puree simply place into a cheese cloth and place into a sieve. Place the sieve over a bowl and allow to strain for 2 hours or overnight for nice thick pumpkin puree.
Nutrition - is based on per cookie.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
Nutrition
Calories:500kcal | Carbohydrates:50g | Protein:7g | Fat:32g | Saturated Fat:19g | Polyunsaturated Fat:1g | Monounsaturated Fat:10g | Trans Fat:0.5g | Cholesterol:75mg | Sodium:215mg | Potassium:80mg | Fiber:5g | Sugar:25g | Vitamin A:1609IU | Vitamin C:0.3mg | Calcium:54mg | Iron:1mg
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