- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light or dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup semi-sweet chocolate chips
1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves.
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips.
4. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is required.
5. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
6. Roll the dough into balls, about 1.5 tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired.
7. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Cookies stay soft, moist, and chewy when stored at room temperature for up to 1 week.
The dough was gooey, didn’t firm up after refrigeration. I didn’t want to wait so I only refrigerated for about 1-1.5 hours – maybe it needed to be chilled longer. Regardless, these cookies taste great! Pumpkin can be found in giant cans during the fall, and if you buy one of these, you’ll be able to make a ton of these cookies! Otherwise, you’ll have a lot of canned pumpkin leftover. If I knew these cookies would be so amazing, I would’ve made a bigger batch!