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Pumpkin Chocolate Chip Cookies

A fabulous fall twist on the classic chocolate chip cookie.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies

Ingredients

  • 3/4 cup of salted butter, melted
  • 1 egg yolk
  • 2 tablespoons of honey
  • 1 1/4 cup of brown sugar, packed
  • 2 teaspoons of vanilla extract
  • 1/2 cup of pumpkin puree
  • 1 3/4 cups of all purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 teaspoons of pumpkin spice
  • 1/2 teaspoon of ground cinnamon
  • 1 cup chocolate chips
  • 1/2 cup of granulated sugar (optional)
  • 1/2 teaspoon of ground cinnamon (optional)

Instructions

  • Preheat your oven to 350 degrees
  • Combine 1/2 cup of granulated sugar and 1/2 teaspoon of ground cinnamon in a shallow dish and set aside for now
  • Line a small bowl with paper towels and add 1/2 cup of pumpkin puree into the bowl. Set it aside for a few minutes to allow the paper towels to soak up the excess moisture from the puree
  • Combine 3/4 cup (12 tablespoons) of melted butter with 2 tablespoons of honey, 1 1/4 cups of brown sugar, 1 teaspoon of vanilla extract and an egg yolk in a mixing bowl
  • Add the pumpkin puree and whisk until fully incorporated
  • Add 1 3/4 cups of all purpose flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 2 teaspoons of pumpkin spice and 1/2 teaspoon of ground cinnamon and whisk until just combined
  • Add 1 cup of chocolate chips and mix until they have been evenly distributed throughout the cookie dough
  • Use a greased cookie dough scoop to transfer balls of cookie dough into the cinnamon sugar mixture
  • Use a fork to gently roll the cookie dough in the cinnamon sugar and then transfer onto a non-stick or parchment lined baking sheet
  • Bake the cookies for 8-9 minutes in a preheated 350 degree oven
  • Once the cookies have lightly set edges, pull them out of the oven and bang the baking sheet onto your counter top a few times to deflate the cookies
  • Allow the cookies to cool for about 5 minutes on the cookie sheet and then transfer them directly onto a cooling rack
  • Store cookies in an airtight container at room temperature