Today on Sugar Spun Run I'll be showing you how to make pumpkin chocolate chip cookies.
Hey everyone Sam here and today I am sharing a very easy
recipe for pumpkin chocolate chip cookies. Now there's no mixer required
for this recipe. Super easy perfect recipe for fall. One of Zach's
favorite cookies ever, but there are a few things that I want to share. They're
going to give you perfectly chewy, not cakey, pumpkin cookies. Now the first
critical point to getting nice chewy cookies is you want to start with melted
butter. This is one cup, or two sticks, of unsalted butter and I've melted it. Now
another important thing when working with melted butter, you want to let that
butter cool, so it's no longer hot or even warm to the touch, before we go any
further. This I just put my hand on the bottom of the bowl.
It doesn't feel warm. So we're good to go. Now the reason it's so important that
you let your butter cool before going any further is because the next thing we're
going to be adding is our sugar. If you add sugar to butter that's hot, what its
gonna do is it's gonna melt your sugar and you're just going to have a sloppy
runny mess that's not going to bake up into nice looking cookies. So this
butters had some time to cool. So add our sugar. You're going to need 1 cup of
brown sugar firmly packed and I like to use a blend of light and dark brown
sugar, but just a light brown sugar would work totally fine here. We're also going
to be adding 1 cup of granulated sugar and we'll stir these together until everything is nicely combined.
Now the next ingredient you need is 2/3 cup of
pumpkin puree. Now here's the problem when you're baking with pumpkin. Pumpkin
puree contains a lot of water. That water is what can make our pumpkin cookies too
cakey, and not nice and soft and chewy. So to combat this what I'm going to do is
I'm going to blot this pumpkin before I add it into my cookie dough. Now to blot
the pumpkin you are going to need to use a paper towel. I like to fold mine into
about quarters and we're just going to press this into the pumpkin,
And look at all that moisture that's coming out of there. We want to remove that and you're
going to repeat this with several paper towels until the paper towels are coming
away a lot drier than they're looking right here.
So after I've gone through about four or five paper towels
I'm usually picking up a lot less moisture. It's not soaking through the paper towel.
So I know this pumpkin that we've removed a lot of that water and we're ready to add it to our cookie dough
Now the next thing you need is one large egg, but again we're gonna do something a little different and we're
only going to be using the egg yolk. That is because egg white also contains a lot
of water. We've got plenty of water in this cookie dough so we're going to
eliminate that. You can toss out that egg white. I'll probably save mine to give to
the dogs as a snack later, but you do not need it. Don't add it to your cookie dough.
The next thing we're going to add is two teaspoons of pure vanilla extract.
And of course we're gonna stir everything together until it's really nicely combined.
Now set your pumpkin mixture aside and we're going to need a
separate bowl for our dry ingredients. We're going to start with three cups of
all-purpose flour. We're also going to add 1/2 teaspoon of baking powder, 1/2
teaspoon of baking soda ,and 3/4 teaspoon of salt.
Now of course since these are pumpkin cookies. We are going to be adding pumpkin spice, or pumpkin pie
spice. You can buy this in the store in your spice section, but I like to make
mine homemade, and I will leave a link to that recipe in the description below.
You're going to need 1 and 1/2 teaspoons of pumpkin spice for this recipe. Now
you'll just want to stir your dry ingredients together until everything is
really well combined. We'll stir these dry ingredients into our wet ingredients
until we have a nice well combined cookie dough.
I like to add just about 1/3 of the flour mixture at a time. It just makes it easier to stir everything together.
Of course we still need to add our chocolate chips. You will need one
and a half cups of chocolate chips for this recipe. I like to use a blend of
milk chocolate chips and semi-sweet. I just like those two flavors together, but
you can use your preferred type of chocolate chip. Rather than add all of my
chocolate chips into the cookie dough at this point, I do like to reserve about
1/4 cup or so to press on top when they're finished baking. This is optional.
It just makes the cookies look a little bit prettier. So that's why I like to do
it. Now I'm going to stir together everything until these
chocolate chips are well combined into this cookie dough.
Now because this is such a soft cookie dough we're not going to be able to put it in the oven right
away and bake it. What you're gonna want to do is we're gonna cover it with
plastic wrap, and we're gonna let it chill in the fridge for at least an hour.
This is also going to give all of the flavors in our cookie dough a chance to
really meld together and develop. Now once your dough is just about done
chilling and you're ready to bake your cookies, you'll want to pre-heat your
oven to 350 degrees Fahrenheit. I recommend waiting until your oven is
preheated before pulling your dough out of the fridge. Once your oven is ready
and your dough is chilled we're ready to begin scooping and baking. You'll want to
scoop your cookie dough into about 1 and 1/2 tablespoon sized portions. Now you
can drop this dough directly onto the baking sheet and bake it that way, but
personally I like to roll the dough between my palms just to have nice round
smooth looking cookies. You'll want to space your cookie dough at least 2
inches apart. Give it a little bit of room for the cookies to spread and then
we'll transfer this to our 350 degree Fahrenheit preheated oven where our
pumpkin chocolate chip cookies will need to bake for about twelve to fourteen minutes.
Now if you reserved some chocolate chips from earlier, now is when
you're going to want to add them to your cookies. I'm just going to nestle a few
gently into the tops of my cookies while they're still warm. You'll want to do
this about 1 to 2 minutes of the cookies coming out of the oven. Now make sure you
let your pumpkin chocolate chip cookies cool completely on the baking sheet
before enjoying. They're still going to be a little bit fragile while they're
warm. So you definitely want to let them cool all the way through and that is how
easy it is to make these cookies at home. Super simple and all of those tips I
shared with you are going to give you perfectly soft chewy, not at all cakey
cookies. I hope you guys enjoy today's recipe video and if you try this one out
please leave me a comment. I always love hearing from you. Thank you so much for
watching and I'll see you next time.
Look at how soft and chewy that is inside. These are not cakey cookies.
Hey if you guys enjoyed today's pumpkin chocolate chip cookie recipe video, I would really appreciate it if you
would give me a thumbs up and make sure to subscribe. Also if you enjoyed today's recipe
video, here are a few others you might enjoy as well.