Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies combine pumpkin puree, fall spices, and semi-sweet chocolate in an easy dough that requires no chilling. Finish them with flaky sea salt or add marshmallow webs for a fun Halloween treat.
Servings: 18 cookies
Cost: $10
Equipment
- Cooling rack
- (2-ounce) cookie scoop
Ingredients
- 1 cup (250g) pumpkin puree
- 1⅓ cup (300g) white granulated sugar
- ½ cup (96g) light brown sugar
- 1 cup unsalted butter melted and cooled slightly
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoons kosher salt
- 3 cups (390 grams) all-purpose flour
- 8 ounces semi-sweet chocolate chips
- Flaky sea salt for garnish
- 1 cup mini marshmallows for decorating (optional)
- Edible eyeballs for decorating (optional)
Instructions
- Start by removing the excess moisture from the pumpkin puree. Line a small plate or bowl with a paper towel. Place the pumpkin puree on top and spread it slightly over the paper towel. Allow it to sit for about 3 minutes to drain.
- Preheat the oven to 350degreesF. In a large bowl, add the pumpkin puree, white sugar, brown sugar, melted butter, vanilla extract, pumpkin pie spice, baking soda, and salt. Whisk until smooth.
- Then fold in the flour mixing just until you no longer see any speckles of flour. Now, fold in the chocolate chips or wafers until combined.
- On 2 parchment-lined baking sheets, scoop out six (2-ounce) cookie dough balls on each, spacing them about 3 inches apart (they will spread a bit).
- Transfer them to the oven to bake for 6 minutes, remove the baking sheet from the oven and carefully bang it on the counter to deflate the cookies and encourage them to spread then bake for another 6 minutes.
- Sprinkle the cookies with flaky sea salt and transfer to a cooling rack. Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature.
After removing the liquid, I ended up with about 200g of pumpkin puree. Draining makes a difference!
You will need to bake these in batches.
These cookies may be a bit puffy when they come out of the oven but will fall as they cool.
If you’re adding the marshmallow web, skip adding the flaky sea salt.
To Make Marshmallow Web and Decorate:
- This process can be a bit messy but the end result is such a cute, spooky cookie! In a microwave safe bowl, microwave your marshmallows for 10 seconds. Take a peek at them, we want them a bit melty but still tacky! Microwave them for 10 more seconds if needed.
- Carefully use your forefingers and thumbs to grab a melty marshmallow. Gently pull your fingers apart, stretching the marshmallow into a “web” and drape it over the surface of the cookie. Repeat with the rest of the cookies.
- For an extra spooky flair, I added little edible eyeballs. They stick right onto the marshmallow web perfectly.
Notes
Quick Tips
Don’t skip draining the pumpkin. It’s a small step that removes extra liquid before it goes into the dough. Give the cookies room. These spread as they bake, so stick with six cookies per sheet. Mix just until combined. Once the flour disappears into the dough, you’re ready to add the chocolate. A little puffiness is normal. The cookies may look puffy when they come out of the oven. They’ll settle as they cool.Make Ahead & Storage
Bake the cookies ahead and store them in an airtight container at room temperature for up to 3 days. If you’re adding marshmallow webs, save the decorating for the day you plan to serve them. To freeze these cookies, follow my post on How to Freeze Cookie Dough!Nutrition
Serving: 16g | Calories: 335kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 259mg | Potassium: 135mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2441IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
