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Soft Bakery-Style Pumpkin Chocolate Chip Cookies

Soft Bakery-Style Pumpkin Chocolate Chip Cookies

Thick, pillowy, melt-in-your-mouth bakery cookies bursting with real pumpkin, aromatic autumn spices, and pools of gooey melted semi-sweet chocolate chips. Blotted pumpkin puree is the chef secret for a soft, chewy bakery texture rather than a spongy cakey crumb!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 large cookies
Course: Cookie, Dessert, Fall Baking, Holiday Treat
Cuisine: American Autumn Baking, Dessert
Calories: 185
Ingredients Method Nutrition

Ingredients
  

For the Moisture-Controlled Pumpkin Base
  • 1/2 cup canned pumpkin puree blotted with paper towels down from 3/4 cup
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup dark brown sugar packed
  • 1/3 cup granulated sugar for clean sweetness
  • 1 large egg yolk room temperature, omit white to keep chewy
  • 1 1/2 tsp pure vanilla extract fragrant aromatics
For the Spiced Flour Blend & Inclusions
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 1/2 tsp pumpkin pie spice cinnamon, nutmeg, ginger, clove blend
  • 1/2 tsp ground cinnamon extra warm spice
  • 1/2 tsp baking soda leavening
  • 1/2 tsp fine sea salt balances sweetness
  • 1 1/4 cups semi-sweet chocolate chips divided
  • 1 pinch flaky sea salt for topping warm cookies

Method
 

Step-by-Step Cooking Walkthrough
  1. Blot pumpkin puree: place 3/4 cup canned pumpkin onto a plate lined with 4 layers of paper towels. Press firmly with more towels on top to absorb excess moisture until dense and measuring exactly 1/2 cup.
  2. In a large bowl, whisk melted butter, dark brown sugar, and granulated sugar until glossy. Whisk in blotted pumpkin, egg yolk, and vanilla extract until velvety.
  3. In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and fine sea salt.
  4. Fold dry ingredients into wet ingredients just until combined (do not overmix). Fold in 1 cup chocolate chips, reserving 1/4 cup for tops. Cover and chill dough for 30 minutes.
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 2-tablespoon dough balls onto sheets spaced 2 inches apart.
  6. Bake for 11 to 13 minutes until edges are set and tops are soft. Immediately press reserved chocolate chips into tops and sprinkle with flaky sea salt. Cool 10 minutes on pan, then transfer to wire rack.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 28mgSodium: 115mgPotassium: 95mgFiber: 2gSugar: 16gCalcium: 20mgIron: 1.4mg

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