Soft Pumpkin Cookies with Chocolate Chips
Tall, tender pumpkin cookies with a crumb closer to a muffin top than acrisp cookie, studded with semi-sweet chocolate that melts into softpools. No chilling and no rolling, and they stay soft for days ratherthan going brittle overnight.
Servings: 24 cookies
Calories: 230kcal
Ingredients
- 1 cup unsalted butter, softened (2 sticks / 227 g)
- 1 cup granulated sugar (200 g)
- 1 cup xbrown sugar, packed (200 g)
- 1/2 cup pumpkin puree, canned or homemade (122 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chocolate chips (170 g)
Instructions
- Heat the oven to 350F (175C) and line baking sheets with parchment.
- Cream the butter with both sugars until pale and fluffy, 3 to 4 minutes. Add the pumpkin puree, egg and vanilla and mix until smooth. The mixture may look slightly curdled, which is normal.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- Add the dry ingredients to the wet gradually, stirring until just combined. Fold in the chocolate chips.
- Scoop onto the lined sheets, about 2 inches (5 cm) apart. Six to a sheet is about right.
- Bake 10 to 12 minutes, until the edges are lightly golden and the centers still look underdone.
- Cool on the sheet for 5 minutes, then move to a wire rack.
- Serve warm, or cool completely before storing.
Notes
Timing: the butter needs 30 to 60 minutes on the counter to soften, so
start it ahead. The 32 minute total covers one sheet. At six per sheet
the full batch is four bakes, so allow closer to an hour and a half
start to finish. Storage: airtight container, single layer or with parchment between
layers. Best in the first three days and good for about a week. In a
warm or humid kitchen, refrigerate and bring back to room temperature
before serving. Baked cookies freeze for up to three months. Make ahead: scoop the whole batch onto a lined sheet, freeze until
solid (about an hour), then bag. The dough balls keep three months and
bake from frozen with a couple of extra minutes.
start it ahead. The 32 minute total covers one sheet. At six per sheet
the full batch is four bakes, so allow closer to an hour and a half
start to finish. Storage: airtight container, single layer or with parchment between
layers. Best in the first three days and good for about a week. In a
warm or humid kitchen, refrigerate and bring back to room temperature
before serving. Baked cookies freeze for up to three months. Make ahead: scoop the whole batch onto a lined sheet, freeze until
solid (about an hour), then bag. The dough balls keep three months and
bake from frozen with a couple of extra minutes.