Chewy Pumpkin Chocolate Chip Cookies Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer a richer flavor with less sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Whisk melted butter and dark brown sugar in a bowl.

Add egg yolk. Whisk again until incorporated.

Add pumpkin puree and vanilla extract. Mix until smooth.

In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Fold the flour mixture into the wet mixture using a silicone spatula.

Mix in the chocolate chips.

Cover with plastic wrap and move the dough to the fridge to chill for 1 hour.

Preheat the oven to 350 F.

Line a baking tray with parchment paper.

Scoop the chilled dough using a 2-inch-diameter cookie dough scoop.

Place the balls about 2 inches apart from one another, as they will spread when cooking.

Bake on the middle rack for 10–12 minutes.

Take the cookies out of the oven. Let them cool for a few minutes, then transfer them to a cooling rack to cool completely. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens