Mini Pumpkin Chocolate Chip Cookies
Recipe type: Dessert
Makes: 5 dozen cookies
These are the perfect pumpkin cookie. Crispy edges, chewy middle and lots of chocolate chips!
  • 170g (3/4 cup) unsalted butter, softened at room temperature
  • 81g (1/3 cup) canned pumpkin
  • 262g (~2 cups) all-purpose flour
  • 3g (½ teaspoon) baking soda
  • 5 grams (1 teaspoon) salt
  • 3g (1 ½ teaspoons) ground cinnamon
  • ½g (1/4 teaspoon) ground nutmeg
  • 234g (~1 cup, packed) light brown sugar
  • 106g (~1/2 cup) granulated sugar
  • 15 milliliters / 1 tablespoon vanilla extract
  • 215g (~1¼ cups) mini semi-sweet chocolate chips
  1. Melt butter and pumpkin in a saucepan over medium heat, stirring constantly; set aside to cool
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside
  3. In the large bowl of an electric mixer with a paddle attachment, beat butter mixture, sugars and vanilla for several minutes on medium speed or until well-combined
  4. Reduce speed to low and stir in flour mixture (do not overmix)
  5. Fold in chocolate chips
  6. Chill dough in refrigerator for at least 24 hours (you can do less chilling, but texture will not be as good)
  7. Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
  8. Scoop cookie dough with small cookie dough scoop (~1 tablespoon) onto prepared baking sheets so that cookies are spaced one inch apart
  9. Bake cookies 8-10 minutes or until brown around good portion of edges
  10. Set aside to cool
  11. Store cookies in an airtight container at room temperature up to a week (texture best first day or two) or freeze up to two months
Dough requires 24-48 hours of chilling time for best results
Recipe by Keep It Sweet Desserts at