Pumpkin Chocolate Chip Cookies
A warning first, so there is no disappointment: pumpkin cookies are never crisp. The purée carries a lot of water and turns the dough into something between a cookie and a small cake — soft, moist, domed. That is what people love them for. If you want less moisture, drain the purée in muslin for half an hour.
- Prep
- 25 min
- Cook
- 14 min
- Rest
- 30 min
- Total
- 1 h 9 min
- Servings
- 12
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
Dough
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What to use instead
Use 2 tsp of ready-made pumpkin pie spice in place of the cinnamon and nutmeg. Go easy on any cloves — they bury the pumpkin.
To finish
Makes: 24 cookies
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
175 °C · top and bottom heat, no fan
With a fan: 155 °C
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Step 1: Drain the purée
Spread the pumpkin purée on muslin folded in four and let it drain for 20–30 minutes. Optional, but it decides whether you get cookies or cake.
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Step 2: Mix the wet
Stir the melted butter into both sugars, then add the purée and vanilla. The mixture will be loose — there are no eggs here.
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Step 3: Mix the dry
Combine the flour, soda, cinnamon, nutmeg and salt separately. Sifting is optional, but break up any lumps of soda with your fingers.
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Step 4: Combine
Tip the dry into the wet and fold with a spatula just until no flour shows. No further: worked dough turns rubbery.
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Step 5: Add the chocolate
Fold in the chocolate, keeping a handful back to press into the tops on the tray — that way you can see it in the finished cookie.
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Step 6: Chill
Refrigerate the bowl for 30 minutes. Cold dough spreads less and the cookies stay tall.
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Step 7: Scoop and bake
Scoop 40 g portions 5 cm apart. Bake at 175°C for 12–14 minutes: the edges should set while the centres still feel soft.
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Step 8: Cool on the tray
Leave them where they are for 5 minutes — they finish cooking on the hot tray. Lifted hot, they simply break.
Tips & variations
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Tip
Homemade purée is wetter than canned. If the dough is very loose, add 20–30 g of flour, but no more or the cookies dry out.
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Variation
Swap half the chocolate for 100 g of walnuts: less sweet and far more interesting to eat.
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Swap
Use 2 tsp of ready-made pumpkin pie spice in place of the cinnamon and nutmeg. Go easy on any cloves — they bury the pumpkin.
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Storage
Three days in a sealed tin, softening each day. Frozen dough balls keep a month and bake from frozen with 2 minutes added.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 290 kcal | 3,480 kcal |
| Protein | 4 g | 48 g |
| Fat | 14 g | 168 g |
| Carbohydrates | 38 g | 456 g |
Approximate values calculated from standard ingredient data.
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