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Pumpkin Chocolate Chip Cookies

These soft, cake-like cookies are something different. They’re full of pumpkin flavor and make for a great fall treat.

Yield: About 2 dozen cookies


2 1/4 cups (315 g) Cup4Cup Multipurpose flour
1 teaspoon (4 g) baking soda
1 teaspoon (5 g) salt
2 teaspoons (4 g) ground cinnamon
1 teaspoon (2 g) ground ginger
¼ teaspoon (0.5 g) ground nutmeg
4 tablespoons (55 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
¾ cup (160 g) brown sugar
2 large eggs, at room temperature
1 teaspoon (5 g) vanilla extract
2 cups (425 g) canned pumpkin puree
2 cups (240 g) semisweet chocolate chips


  1. Preheat oven to 375°F.
  2. In a bowl whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until well combined, about 2-3 minutes.
  4. Add in the eggs and mix until homogenous. Add in the pumpkin puree and vanilla extract and mix until combined. Scrape down the sides and the bottom of the bowl.
  5. Add in the dry ingredients and mix on low until just combined. Stir in the chocolate chips. The cookie dough will be very wet.
  6. Wrap the bowl and refrigerate the cookie dough for 30 minutes.
  7. Line 4 sheet trays with parchment paper. Using a 1.5 ounce cookie scoop, scoop cookies onto the lined trays leaving about 2 inches of space in between each cookie. Using very wet fingers (to prevent sticking) press each cookie into a disc that is about 1/3 inch thick and 2 ½ inches wide in diameter.
  8. Bake for about 15-18 minutes and until the tops of the cookies spring back when pressed with a finger. Cool on trays to room temperature.