Pumpkin Chocolate Chip Cookies

Yield about 25 cookies
Prep Time 10 minutes Cook Time 1 hour Total Time 1 hr 10 mins


  • 1 1/2 cups (195 grams) bread flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup (75 grams) pumpkin puree
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.

    In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

    In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

    Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand.* Bake for 10-12 minutes, or until set and edges are lightly browned.

    Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.


Recipe Notes


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