High Altitude Pumpkin Chocolate Chip Cookies
An easy recipe for soft pumpkin chocolate chip cookies, loaded with dark chocolate chips, and spiced with cinnamon, ginger, nutmeg and cloves.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup (113g) unsalted butter, melted
- ½ cup (108g) granulated sugar
- ½ cup (80g) dark brown sugar, lightly packed
- 1 (55g) large egg
- 1 tsp (4g) vanilla extract
- 1 cup (244g) pumpkin (a little more than 1/2 of a 15-oz can)
- 2 ¼ cups (293g) all-purpose flour, spooned and leveled
- ½ tsp (2.5g) baking soda
- ¼ tsp (1g) baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- 1 cup (181g) chocolate chips
- ½ cup (108g) granulated sugar, for coating the cookies
Instructions
- Preheat the oven to 350 F, and line a baking sheet with parchment paper.
- In a large bowl, use a wooden spoon to stir together the melted butter, granulated sugar and brown sugar.
- Stir in the egg and vanilla until smooth, then stir in the pumpkin until well combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices. Add the dry ingredients, and stir just until moistened. Let the dough cool for 10 minutes (or the warmth of the butter will melt the chocolate chips).
- Stir in the chocolate chips. The dough will be thick and sticky.
- Fill a small bowl with the extra 1/2 cup of sugar for coating the cookies.
- Use a cupcake scoop (or ice cream scoop with a release lever) to scoop the dough, not filling it quite full. Release scoops of dough into the sugar, and roll it around in the sugar. Shape into a ball with your hands, then slightly flatten it on the baking sheet. Continue scooping dough and coating it in sugar, placing the flattened dough balls 3 inches apart on the baking sheet.
- Bake the cookies for about 12 - 12 1/2 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
This is not a cookie that you want to under-bake, since the raw batter is not appealing. When you break one open, you should see that it's baked all the way through, with no gooey batter.
Store leftover cookies in an airtight container. They will stay soft for days!
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/