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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Strain the pumpkin puree using a fine mesh strainer lined with a coffee filter. Let it sit for 10-15 minutes, then press out the moisture with paper towels.
Preheat the oven to 375F (190C).
Cream the butter and sugars in a stand mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Add the eggs, strained pumpkin, and vanilla; mix until smooth. Scrape down the bowl again.
Add the pumpkin pie spice, cinnamon, nutmeg, baking soda, and salt; mix briefly to combine.
Gradually add the flour, scraping the bowl to avoid dry pockets.
Mix in the chocolate chips on low speed until evenly distributed.
Scoop the dough onto parchment-lined baking sheets.
Press each mound down slightly with two fingers to flatten.
Bake for 10-12 minutes, until the edges are golden and the centers are just set.
Cool on a cooling rack and enjoy.
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Straining the pumpkin ensures a chewy texture instead of cake-like cookies.
Cream the butter and sugars thoroughly to build structure.
Pressing the dough before baking helps achieve the perfect cookie shape.
For crispy cookies, bake 13-14 minutes. For smaller cookies, bake about 8 minutes; for large bakery-style, 13-14 minutes.
If your cookies come out cakey, the pumpkin was not strained enough or the dough was overmixed.
Fresh pumpkin works - roast and puree it first, then strain thoroughly.
Why is straining the pumpkin important?
Straining the pumpkin prevents cake-like cookies and maintains a chewy texture.
Can I use fresh pumpkin?
Yes, roast and puree it first, then strain thoroughly as homemade puree holds more moisture.
How can I make the cookies crispier?
Bake them for 13-14 minutes for a crispier texture.
What if my cookies are cakey?
Ensure the pumpkin is strained enough and avoid overmixing the dough.
Can I add nuts to the cookies?
Yes, you can add 1/2 cup chopped pecans or walnuts for variation.
