Dark and Chewy Pumpkin Chocolate Chip Cookies 2023
Chewy and spicy pumpkin cookies. This makes 8 large cookies or 14 to 16 small. I use the weights, but the volume amounts should be accurate too. When baking, err on the side of overbaking rather than under with these. Pumpkin cookies are not good underbaked.
Servings 8 cookies
Cost 5
Ingredients
- ½ cup canned pumpkin (Libby's Brand) (132 grams before draining)
- 3 ½ tablespoons unsalted butter, cut into chunks (50 grams)
- 7 tablespoons granulated sugar (87 grams)
- 1 ½ tablespoons molasses (mild, not blackstrap) (30 grams)
- 2 tablespoons plus 2 teaspoons vegetable oil (the oil weighed about 28 grams)
- ⅜ teaspoon vanilla
- 1 cup all-purpose flour, weigh for best results. If you don't have a scale, stir the flour and aerate it, then spoon into the cup and level. (130 grams)
- 1 tablespoon cornstarch (8 grams)
- ⅜ teaspoon baking soda
- ¼ teaspoon salt, plus extra pinch (so about ⅜)
- ½ teaspoon cinnamon
- ⅜ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup mini chocolate chips or any small chocolate chips Add as many or few chips as you like
Instructions
- Spread the pumpkin in a circle on a 3 folded paper towels and blot dry. If you start with 132 grams, you should have a little under 90 once drained. May vary among brands.
- Meanwhile, in a microwave-safe mixing bowl, melt the butter. Add sugar to hot melted butter and stir until shiny. If it's not hot and shiny, you can heat it again for 15 seconds.
- Stir in the molasses, oil, vanilla and blotted-dry pumpkin (about 85-90 grams) into the butter mixture.
- Mix the flour, cornstarch, baking soda, salt and spices together, then add flour mixture to the pumpkin mixture. Stir to make a soft dough. Cover bowl and chill for about 30 minutes or until it is cool. Warm dough will melt the chips.
- Add the chocolate chips to the cooled dough. At this point you can shape and bake, or you can shape the dough into balls and keep the cold, portioned, dough balls covered until ready to bake.
- Preheat oven to 350 degrees F.
- Using a large cookie scoop, scoop up large balls of dough (a little over 2 oz each) and roll between the palms of your hands to make smooth. Arrange on a parchment lined baking sheet spacing 3 inches apart. For small cookies, make half the size.
- Bake large chilled pumpkin dough balls at 350 degrees F. for about 18 minutes. Bake the small ones for about 13 to 15 minutes. Let cool completely before eating.
