These soft, cake-style cookies bring together pumpkin, warm spice and plenty of chocolate. Blotting the pumpkin removes a little excess moisture and helps the dough hold its shape. They are an easy fall bake for lunchboxes, coffee breaks or an autumn dessert tray.
Prep: 20 minutes · Cook: 14 minutes · Rest/chill: 30 minutes · Yield: About 24 cookies
Ingredients
- 3/4 cup canned plain pumpkin purée, not pie filling
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup semisweet chocolate chips
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