Ingredients
Scale
- Ingredient Section: Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- Ingredient Section: Wet Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, at room temperature
- 1 cup (245g) pumpkin puree
- 2 teaspoons vanilla extract
- Ingredient Section: Add-ins
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (180g) white chocolate chips or chunks
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, cocoa powder, baking soda, salt, and pumpkin pie spice together in a large bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes.
- Add the egg, then beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the pumpkin and vanilla extract. Beat on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl again.
- On low speed, slowly beat the dry ingredients into the wet ingredients until combined. Batter will be thick. Fold in the chocolate chips.
- Scoop 2 Tablespoons of dough for each cookie (or use a 1.5 Tablespoon cookie scoop). Roll into balls and slightly flatten. The cookies will not spread much, so flatten them to about 1/2-inch thick.
- Bake for 10-12 minutes, or until the edges appear set. The centers will still look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay soft, thick, and fresh for 5 days stored at room temperature in an airtight container. They also freeze well.
Notes
For best results, use fresh pumpkin puree, not pumpkin pie filling. The cookies will be very soft when they come out of the oven—don’t overbake them! Store in an airtight container for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18g
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g