Kneader's Pumpkin Chocolate Chip Cookies
These Kneader's Pumpkin Chocolate Chip Cookies are a cozy fall favorite, blending rich pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. The dough comes together quickly in a stand mixer, then gets scooped into soft, puffy mounds studded with sweet chocolate chips. Baked until golden and cooled to perfection, they’re the ultimate seasonal treat for sharing or savoring solo.
Servings 34 servings
Calories 231kcal
Ingredients
- 1 ½ cup butter softened
- 1 ½ cups brown sugar
- 2 eggs
- 16 oz can pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp ginger
- 2 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer, cream together butter and brown sugar with paddle attachment on medium speed. Cream until butter starts to lighten and the mixture becomes fluffy.
- Add in the eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl. Mix again for one minute.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and ginger.
- Add the dry ingredients to the wet mix on low speed for one more minute until incorporated. Fold in the chocolate chips.
- Using a large cookie scoop or a spoon, scoop into 2-inch balls. Place on a baking sheet lined with parchment paper.
- Bake for 13-17 minutes, until the outside edges of the cookies are brown.
- Remove from the oven and let sit on the pan for 10 minutes to finish baking, then allow to cool completely on cooling racks.
Nutrition
Serving: 1 serving | Calories: 231kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 145mg | Potassium: 133mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2347IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg