Pumpkin Chocolate Chunk Cookies (+ GF and Dairy Free Options)

I am beyond confident that you'll LOVE these cookies.. Soft, chewy, rolled in cinnamon sugar, pumpkin pie flavor running through, oozing with chocolate chunks with every bite.. WHEW the smell of these baking in your kitchen will just set a whole fall vibe right away! 

I used melted butter to create a extra chewy cookie and pumpkin pie filling instead of pumpkin puree for that amazing flavor and added sweetness. Roll each dough ball into cinnamon sugar before baking and top these cookies with some flakey salt fresh out of the oven.. Mmm! 

Ting's Tips: Chill your dough before baking. Don't preheat the oven until your done making the dough so that your dough can chill for about 30 minutes to an hour before baking. This will prevent your cookies from spreading. Immediately out of the oven, you're going to lift the cookie sheet up and drop it on the counter about 5-10 times to flatten out your cookies. Yes, sounds weird.. but it makes for a perfectly round, wrinkly cookie. This is called "pan-banging." Just trust me on this one :)

Alriiiiiight, get your pumpkin and pan-banging on - 

 **See note at bottom for GF option**

Pumpkin Chocolate Chunk Cookies

Cinnamon Sugar

1/2 cup granulated sugar

2 tablespoons cinnamon

Cookie Dough

1 cup, melted and cooled, unsalted butter

     *for dairy free, use dairy free butter or coconut oil

1 cup brown sugar

1 cup granulated sugar

3/4 cup pumpkin pie mix, canned 

1/2 tablespoon pumpkin pie spice 

1 egg yolk

     *can substitute 1 tablespoon flaxseed + 3 tablespoons hot water and let steep for 5-10 mintues until thickened*

2 teaspoons vanilla extract

2 3/4 cup all purpose flour

     *see note at bottom for gluten free option

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt 

1-2 cups chocolate chunks 

1. Make the cinnamon sugar. In a small bowl, whisk together granulated sugar and cinnamon. Set aside. 

2. To make cookie dough, melt the butter and set aside to cool. Once cooled, add melted butter, brown and granulated sugars to a bowl or mixing bowl. If mixing by hand, use a wooden spoon to combine butter and sugars then with a fork or whisk, cream the butter and sugar together. You want to whisk until it becomes a light colored and uniform, fluffy texture. Should take about 3-5 minutes. If using a hand or stand mixer, mix on medium-high speed for about 2-3 minutes until it becomes a light colored and uniform, fluffy texture. 

3. Add in the pumpkin pie mix, pumpkin pie spice, egg yolk and vanilla. Mix until combined. 

4. Slowly add in flour one cup at a time, then baking soda, baking powder and salt. Mix until completely combined. Fold in chocolate chunks. Cover and set in the refrigerator while oven preheats. Chill for 30 minutes to 1 hour before baking. Preheat oven to 350F degrees.

5. After chilled, on a parchment paper lined baking sheet, scoop and roll cookies into balls. I recommend 3 tablespoons of dough per ball. Roll each ball in the cinnamon sugar mixture and place on the baking sheet. Repeat. Bake for 12-15 minutes. 

Ting's Tip: Work quickly so the cookie dough is still chilled before the oven. If you're questioning it, just stick the cookie sheet with rolled dough balls in the refrigerator for 10 minutes before it goes into the oven! 

6. Once cookies are baked, now it's time for pan-banging! :) Immediately after cookies come out of the oven, you're going to lift the cookie sheet up and carefully drop, or bang, it on the counter about 5-10 times. Use some muscle! This will help flatten out your cookies and make them the perfect shape! And, it's fun! 

7. Once your cookies are baked and banged, you're ready to enjoy! 

 

**For Gluten Free option:

For cookies, I like using a Cup4Cup or 1-to-1 Gluten Free Baking Flour. If you can not find these flours, check the ingredients to whichever Gluten Free Flour you're using, if there is no Xantham Gum then you can buy this separately. You should add 1/4 teaspoon per 1 cup flour. Xantham Gum helps with elasticity and binding for your dough. 

Ting’s Tips: My gluten free version of this recipe always turns out best when my dough is COLD before going into the oven. After shaping and rolling in cinnamon sugar, I stick my dough in the freezer for 1 or more hours, instead of the refrigerator. Next, I baked my cookies for an EXTRA 10-12 minutes. Baking also varies at different altitudes and with different ovens. Start with following the recipe and if you think your cookies need more time, keep them in longer! Another option is to make the cookies smaller than what’s recommended in the recipe.