Pumpkin Chocolate Chip Cookies {Honey-Sweetened}
These soft and tender pumpkin chocolate chip cookies have a delicious melt-in-your-mouth texture that really can stand in competition with the best of their kind. Honey-sweetened with options for including whole-grain flour, these cookies are pretty much amazing in every way.
Ingredients
- 1 cup (2 sticks) butter softened
- ¾ cup (9 ounces) raw honey
- 2 teaspoon pure vanilla extract
- 1 cup (9 ounces) pumpkin puree see note
- 2 tablespoons water see note
- 2 ½ cups (12.5 ounces) all purpose flour see note
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon all spice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- 1 ½ cups (9 ounces) chocolate chips
Instructions
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Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
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In a large bowl with an electric mixer or the bowl of a stand mixer with paddle attachments, cream together softened butter and raw honey 2-3 minutes until light and fluffy. Add vanilla, pumpkin puree, and water and mix until combined.
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In a separate medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk until combined.
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Add the dry ingredients to the wet ingredients and the chocolate chips on top. Stir to combine just until the flour is mixed in, being careful not to overmix.
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Scoop the soft dough with a spoon in heaping tablespoonfuls (I use a #40 cookie scoop) onto the parchment-lined baking sheet.
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Bake in preheated oven for 10-11 minutes or until edges of cookies are set but cookies are still soft in the center. Let them cool for 3-4 minutes on baking sheet before removing to wire rack to cool completely. If cookies bake too long they will still be good but have a little bit more of a cakey texture.
Recipe Notes
1. Pumpkin can be a tricky ingredient to use in recipes because there is such a different consistency brand to brand. I've based this recipe off of homemade pumpkin puree which is usually more runny than store-bought canned pumpkin puree and what I usually use. I don't add any water when I use homemade pumpkin puree in this recipe. I have tested the recipe with canned purees as well and I've found that it comes out equally delicious as long as the canned puree gets "watered" down a bit. Using Libby's as a standard for the canned varieties, I've found that if you add 2 tablespoons of water along with the canned pumpkin puree, the texture of these cookies came out similar to when I made this recipe with homemade pumpkin puree. If you are using other brands of pumpkin puree keep in mind you may get slightly different results. Add more or less water, as needed depending on the pumpkin puree consistency. You know you have enough water in the batter if the cookies flatten just a bit when they are cooled.
2. I've made this recipe with half whole-grain flour (I used equal parts of spelt, brown rice, and barley) and they turned out delicious.
3. My preferred chocolate chips in this recipe are the Ghirardelli brand of dark chips but you can try any kind you like.