- 1.25 cups All-Purpose Flour
- 3 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- 0.5 teaspoon Sea Salt
- 2 teaspoons Pumpkin Spice
if you do not have pumpkin spice, use:
- 1 teaspoon ground Cinnamon
- 0.5 teaspoon ground Nutmeg
- 0.5 teaspoon ground Ginger
- 0.25 teaspoon ground Cloves
- 8 Tablespoons Butter (I use vegan butter)
- 0.5 cup Sugar (I use Pure Cane Sugar)
- 0.25 cup Light Brown Sugar
- 0.25 cup Pure Pumpkin Puree
- 1 cup Dark Chocolate Chunks
- Maldon Sea Salt
Pumpkin spice and everything nice with chocolate in a cookie!
Who knew there was another way to level up a classic chocolate chunk cookie?
These pumpkin spice chocolate chunk cookies not only taste like the fall and holiday season but are also so easy to make!
You won’t need a fancy standing mixer for this recipe. Just a fork to cream together the butter and sugar!
Not only are the warm spices so good in this cookie, we are adding real pumpkin puree as well for richness and a hint of that orange color!
Make a big batch, scoop and freeze the raw cookie dough balls and have cookies ready in just minutes.
To keep these cookies vegan, I am using vegan butter and dairy free dark chocolate chunks.
However, any butter and chocolate will work!
As one does, I’ve been spending a good amount of food tiktok and recently learned about the power of corn starch in cookies!
Corn starch not only thicken sauces and mixtures, but it can be used in baked goods such as cookies or cakes, too.
The combination of corn starch and flour, results in a more soft and tender cookie! It’s baking science magic!
Soften The Butter
Get Two Bowls, a Fork and A Spatula
Add all of the dry ingredients to your first bowl and whisk to combine.
Add the sugars and softened butter to the second bowl. Use a fork to mash and cream the ingredients until no more butter streaks are visible.
Next, add the pumpkin puree and mix to combine.
Measure 1 cup of chocolate chips or chunks then place the onto a chopping board and give them a rough chop with a knife.
This will results in having chocolate chunks and shreds throughout your cookies.
Add the dry ingredients to the wet and mix about half way before adding the chocolate chunks and shreds.
Continue mixing until all of the dry bits have been fully absorbed.
Scoop and Bake
Using an ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough then place onto a parchment lined baking sheet giving them some room to spread out.
Place 6 large cookie dough balls or 9 small per baking sheet.
Bake the larger cookies for 13-15 minutes and smaller cookies for 11-13 minutes.
Cool and Eat!
Once the cookies come out of the oven, bang the cookie sheet on your kitchen counter a couple of times to flatten the cookies slightly.
Next, sprinkle each cookie with a bit of maldon sea salt then allow to cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool for another 5-10 minutes.
You can keep the raw cookie dough in an air-tight container in your refrigerator for up to 4 days.
Another option is to scoop and freeze the cookie dough balls. Scoop the cookie dough balls then place them on a parchment lined plate or sheet and freeze them in a single layer for 3 hours before moving them to a freezer bag. The raw cookie dough balls can be kept in the freezer for up to 9 months!
Baked cookies are best stored at room temperature in a glass or plastic container with a lid for up to 4 days.