Soft Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies are crispy on the edges, and soft and chewy in the centre! The perfect fall cookie!
Weight Watchers Smart Points: 5 per cookie!
Weight Watchers Smart Points: 5 per cookie!
Servings: 24
Ingredients
- ½ cup (4 oz | 125 g) stick butter, melted
- ¾ cup packed light brown sugar
- ¼ cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
- 2 tablespoons golden syrup*
- 2 teaspoons pure vanilla extract
- 1 egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)**
- 1 2/3 cups all purpose or plain flour***
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup chocolate chips , divided
Instructions
- Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Combine the butter, brown and white sugar/s together in a bowl; beat until creamy and paler in colour and the sugar has dissolved. Whisk in the syrup, vanilla and the egg until mixed through. Whisk in the pumpkin puree
- Add the flour, cinnamon, nutmeg, cloves, baking soda, and salt, mixing until just combined (the dough will be very very soft because of the pumpkin, Don't be tempted to add any more flour). Fold in half of the chocolate chips.Cover bowl with cling wrap and refrigerate for an hour for easier handling.
- Using a cookie scoop or a tablespoon, scoop out 1 1/2 tablespoons worth of dough and drop onto prepared cookie sheet lined with parchment paper. Lightly flatten each cookie with the palm of your hand and press in the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
*Coconut syrup, agave, rice malt syrup, corn syrup, maple syrup or honey may be substituted
**For mu Aussie followers, I get pumpkin puree from USA Foods here in Melbourne. They have an online store and deliver. :)
***As mentioned in this cookie recipe: when measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!
Adapted from this Easy Soft Chewy Chocolate Chip Cookie Recipe
**For mu Aussie followers, I get pumpkin puree from USA Foods here in Melbourne. They have an online store and deliver. :)
***As mentioned in this cookie recipe: when measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!
Adapted from this Easy Soft Chewy Chocolate Chip Cookie Recipe