Description

These pumpkin spice chocolate chunk cookies are packed with both pumpkin puree and pumpkin spice for all the fall flavor, and loaded with dark chocolate and walnuts. Plus, they’re perfectly crisp on the edges, and chewy gooey in the center!

Ingredients

Scale

1/2 cup (100 g) melted butter or melted vegan butter
1 cup (150 g) coconut sugar
3 tbsp (60 g) pumpkin puree
2 tsp vanilla bean paste
2 tsp pumpkin spice*
1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups (185 g) spelt flour (sub with all-purpose flour)
1/2 cup (70 g) chopped dark chocolate
1/2 cup (50 g) chopped walnuts

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Instructions

Preheat your oven to 350°F and line a large and small baking sheet with parchment paper. The small baking sheet will be for freezing the cookie dough, so make sure it fits in your freezer.
Prep the mix-ins. Chop the dark chocolate and walnuts, and set aside.
Whisk the wet ingredients together. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add the pumpkin puree, vanilla paste, pumpkin spice, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
Fold the dough together. Dump the spelt flour and mix-ins into the batter and fold together until there are streaks of flour remaining. I like to add the mix-ins along with the flour to avoid over-mixing the dough.
Scoop and freeze the cookies. Scoop the cookie dough using a 3 tbsp scoop, place on the small prepared baking sheet (you’ll have ~8 cookies), and then freeze the scooped dough for 15 minutes. There’s no need to cover the dough, as it’s not sitting too long in the freezer.
Bake the cookies. Once the cookies are done chilling, place the cookies evenly spaced apart on the cookie sheet (recommend 4-6 cookies to a large baking sheet so they have room to spread). Bake the cookies in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 3-4 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with flaky salt for presentation.

Notes

*I highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and better than anything at the store. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.

If you’re looking for an extra crispy and thin pumpkin cookie, bang the cookies on the counter halfway through as well. This will encourage the cookies to spread even more as they bake, yielding a thinner, crispier cookie!