Dessert: United States – Soft Pumpkin Chocolate Chip Cookies

Serving Size: 24

Approximate Time

Prep 20 min

Cook 13 min

Additional 45 min

Total 1 hr 15 min

Ingredients

2 cups (250 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
1 / 2 tsp fine sea salt
1 1 / 2 tsp ground cinnamon
1 / 2 tsp ground ginger
1 / 4 tsp ground nutmeg
1 / 8 tsp ground cloves
1 / 2 cup (1 stick / 113 g) unsalted butter, softened
3 / 4 cup (150 g) light brown sugar, packed
1 / 2 cup (100 g) granulated sugar
2 / 3 cup (160 g) canned pumpkin puree (not pie filling)
1 large egg yolk
2 tsp pure vanilla extract
1 1 / 2 cups (270 g) semi-sweet chocolate chips
Optional: 1 / 2 cup (60 g) chopped pecans or walnuts
Optional: flaky sea salt for finishing

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy, about 2 minutes.
Beat in the pumpkin puree, egg yolk, and vanilla until well combined (the mixture may look slightly curdled—this is fine).
Add the dry ingredients to the wet and mix on low just until the flour disappears. Fold in the chocolate chips (and nuts, if using).
Cover and chill the dough for 30–45 minutes to help prevent excessive spreading.
Scoop 1 1/2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart. Lightly flatten the tops with damp fingertips (pumpkin cookies don’t spread much).
Bake 11–13 minutes, until edges are set and the tops look just dry; centers will still be soft.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle lightly with flaky sea salt while warm.