Pumpkin Chocolate Chip Cookies Recipe

Treat investigating

For what reason are my Pumpkin Chocolate Chip Cookies hard?

In all probability on the grounds that the treats were prepared excessively long or at too high a temperature. Ensure your broiler is accurately adjusted and watch the treats intently close to the finish of prepare time.

You treats could likewise be hard on the off chance that you over-estimated the flour or if different fixings weren’t new. Ensure your heating soft drink is new and your earthy colored sugar isn’t excessively hard.

For what reason are my Pumpkin Chocolate Chip Cookies level?

Undoubtedly on the grounds that the treats didn’t chill sufficiently long. Since there is liquefied margarine in the player, it needs an opportunity to solidify once more. Additionally, if the margarine was too hot when you included different fixings, they’ll likely wind up somewhat level and oily.

Pumpkin Chocolate Chip Cookies will likewise be level if the flour was under-estimated. One other consider that comes play is on the off chance that you live in a high elevation zone.

Pumpkin Chocolate Chip Cookies

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Recipe by chelseasmessyapron Course: DessertCuisine: AmericanDifficulty: Easy


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what if I made pumpkin chocolate chip cookies? It sounded like a great idea but my first go at it didn’t turn out the way I wanted them too at all.


  • 1/2 cup (111g) unsalted butter

  • 1/4 cup (53g) white sugar

  • 3/4 cup light brown sugar, lightly packed

  • 1 large egg yolk (discard whites or save for another recipe)

  • 1 teaspoon vanilla

  • 1/3 cup (72g) canned pumpkin (not pumpkin pie filling; not an entire can)

  • 1/4 teaspoon fine sea salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 EACH EACH: ground cloves and nutmeg

  • 1/4 teaspoon ground allspice

  • 3/4 teaspoon baking soda

  • 1 and 1/2 cups (190g) white all-purpose flour

  • 2/3 cup (110g) chocolate chips


  • MELT BUTTER: In a large, microwave safe bowl, melt the 1/2 cup butter. Let the butter stand until cooled to room temperature. It is very important the butter isn’t hot or it will melt the sugars and cause greasy cookies.
  • ADD SUGARS: Add in 1/4 cup white sugar and 3/4 cup lightly packed light brown sugar to the room temperature melted butter. Stir until smooth with a wooden spoon.
  • REMAINING WET: Add in the large egg yolk (discard or save the whites for a different recipe), 1 teaspoon vanilla extract, and 1/3 cup canned pumpkin. Make sure the pumpkin isn’t watery; dab off excess moisture if it is. Stir until ingredients are combined.
  • SPICES: Add 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 3/4 teaspoon baking soda. Stir until spices are well incorporated.
  • FLOUR AND CHOCOLATE: Spoon and level (See Note 1) to measure 1 and 1/2 cups flour and add to the bowl. Add the 2/3 cup chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for one hour.
  • BAKE: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 tablespoons (or 30 grams) dough per cookie ball. Roll the balls so they are taller rather than wider (see photo in post). Place 6 cookie dough balls on the sheet pan and then place in the freezer for 8 minutes. Remove and bake for 8-11 minutes (we like them best at 9 minutes; slightly under-baked will yield super-soft and chewy cookies) or until no longer glossy on top. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.
  • STORAGE: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days.


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