Pumpkin Chocolate Chip Cookies

5 from 1 vote

Pumpkin Chocolate Chip Cookies, a delicious Autumn bake full of cosy flavours. The cookies have crispy edges and soft centre with plenty of pumpkin spice and chocolate chips coming through beautifully in every bite. Quick and easy to make, with minimal prep and chill time, these cookies can be enjoyed throughout Fall, and are particularly popular Halloween and Thanksgiving treats.

Prep Time10

Cook Time12

Chilling Time10

Total Time10 22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 183kcal

Author: Daniela Apostol

Ingredients

75 g canned pumpkin puree (¼ cup)
125 g butter, melted (½ cup)
125 g light brown sugar ( ½ cup + 2 tbsp)
2 tablespoon maple syrup
200 g plain flour (1 ⅓ cup)
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice (mixed spices)
100 g milk chocolate chips (½ cup)

Metric - US Customary

Instructions

Melt the butter and allow it to cool down slightly.
In a large bowl, add the melted butter and sugar and use a hand mixer to beat them well.
Add the pureed pumpkin, maple syrup, spices, baking powder and bicarb of soda, and beat again to incorporate.
Sift in the flour, and the chocolate chips and use a silicone spatula to mix everything into a batter.
Cover the bowl with clingfilm and refrigerate for 5-10 minutes for the batter to firm up.
Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
Use an ice cream scoop or spoon to scoop out balls of dough, and arrange them on a tray lined with non-stick paper, I got 15 cookies.
Bake for 12 minutes until the edges are slightly light brown and the cookies look set and puffed up slightly.
Remove the trays from the oven, and allow them to cool in the tray for 10 minutes, then transfer to a cooling rack and leave to cool completely.

Video

Notes

Pumpkin puree is not easily available in the UK, so roasted pumpkin puree is your best bet. Just allow the soft pumpkin flesh to cool down, and use a food processor to blitz it until smooth. Alternatively, sweet potatoes or butternut squashed can be used the same way.

The milk chocolate chips can be replaced with white or dark chocolate chips. Or, why not, with pumpkin seeds, for a bit of a crunch. Or any other seeds or your choice.

It is important to chill the batter in the fridge to firm up, I tested it and 10 minutes maximum is all you need. If you chill the batter for longer, the cookies will take 2-3 minutes longer to bake.

Nutrition