Chewy Pumpkin Chocolate Chip Cookies
These chewy pumpkin chocolate chip cookies are packed with warm fall spices, rich brown sugar, and pools of melty semi-sweet chocolate.
Ingredients
- 7 ounces unsalted butter melted
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ cups light brown sugar packed
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ⅓ cup pumpkin purée
- 1 teaspoon molasses
- 1 ½ cups semi-sweet chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a small saucepan over low heat (or microwave safe bowl) melt the butter. Once melted, remove from the pan and allow to cool to room temperature before using.
- While the butter is cooling combine the dry ingredients in a bowl and whisk until combined.
- In a large bowl, combine the melted butter and sugar. Mix until fully combined. Whisk in the egg, vanilla, pumpkin purée and molasses until smooth. (You can use a mixer or just a bowl.)
- Stir in the dry ingredients until fully combined. Now fold in the chocolate chips.
- Using a 1-ounce portion scoop or 2 rounded tablespoons scoop the dough and place on a parchment lined baking sheet spaced about 2 inches apart.
- Place the baking sheet in the refrigerator and chill for 20 minutes. Do not chill longer than 20 minutes. Preheat an oven to 350° F.
- Bake for 14 minutes or until the centers look puffed and slightly underdone and the edges are lightly browned. Enjoy!
Nutrition
Calories: 246kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 123mgPotassium: 122mgFiber: 1gSugar: 20gVitamin A: 245IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg
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