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Chewy Pumpkin Chocolate Chip Cookies
Sally · sallysbakingaddiction.com · Original Recipe
I'm confident you'll love these pumpkin chocolate chip cookies! Omitting the egg, using melted butter, and blotting the pumpkin guarantee a chewier texture.
3
chewiness
4
crispiness
1
cakeyness
2
thickness
2
spread
3
richness
2
sweetness
2
complexity
crispy
Ingredients
unsalted butter(8 Tbsp; 113g, melted & slightly cooled)0.5 cup (114g)
packed light(50g)0.25 cup (35g)
granulated sugar(100g)0.5 cup (100g)
pure vanilla extract1 tsp (4g)
pumpkin puree (see note)(86g)6 tbsp (54g)
all-purpose flour(188g)1 each (125g)
salt0.25 tsp (1g)
baking powder0.25 tsp (1g)
baking soda0.25 tsp (2g)
ground cinnamon1 each (30g)
pumpkin pie spice1 tsp (3g)
semi-sweet chocolate chips(90g, plus a few extra for the tops)0.5 cup (85g)
Total dough weight553g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.10 (15th percentile)
Flour:Sugar1.25 (47th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.68 (36th percentile)
Fat %20.5 (86th percentile)
Sugar %18.1 (40th percentile)
Hydration0 (8th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
1.25
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0.68
Fat %
20.5
Sugar %
18.1
Flour %
22.6
Hydration
0