Pumpkin Chocolate Tahini Cookies

Soft-centered pumpkin chocolate chip cookies with nutty tahini and brown sugar, baked until set at the edges for an easy fall dessert.

Prep: 15 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 1 cup pumpkin puree
• 0.5 cup tahini
• 1 cup all-purpose flour
• 0.5 cup light brown sugar
• 0.5 cup semisweet chocolate chips
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment. (about 5 min) — 350°F
2. Whisk the pumpkin, tahini, brown sugar, and egg in a large bowl until smooth. (about 2 min)
3. Stir in the flour, baking soda, cinnamon, and salt until no dry flour remains. Fold in the chocolate chips. (about 3 min)
4. Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. (about 5 min)
5. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers remain soft. (about 13 min) — 350°F
6. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely. (about 10 min)