Soft, chewy, and loaded with warm pumpkin spice flavors, these Pumpkin Chocolate Chip Cookies are the ultimate fall cookie! Packed with chocolate chips and a hint of pumpkin, these cookies are perfect for cozy afternoons, family gatherings, or as a sweet treat with your favorite hot drink.
Introduction
Pumpkin season is here, and there’s no better way to celebrate than with these delicious Pumpkin Chocolate Chip Cookies. Combining the rich, earthy flavors of pumpkin with the sweetness of chocolate chips, these cookies are the best of both worlds. The pumpkin adds a lovely moisture and softness to the dough, while the spices give them that signature fall flavor. Every bite is packed with gooey chocolate chips, making these cookies a hit with both kids and adults alike!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips (semisweet or dark)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Next, add the egg, vanilla extract, and pumpkin puree, mixing until well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Add the Chocolate Chips
Gently fold in the chocolate chips, being careful not to overmix the dough.
Step 5: Shape the Cookies
Scoop about 1 ½ tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet, leaving enough space between each cookie.
Step 6: Bake
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cooking Note
For a crispier cookie, bake a minute or two longer, until the edges are more browned. If you prefer, you can also substitute dark chocolate chips for an even richer flavor.
Serving Suggestions
These Pumpkin Chocolate Chip Cookies are perfect on their own or served with:
- A hot cup of coffee, tea, or hot cocoa
- A scoop of vanilla ice cream for an indulgent dessert
- A drizzle of caramel sauce for an extra sweet touch
Tips
- If you want extra flavor, try adding a teaspoon of nutmeg to the dough for an even more spiced taste.
- For storage, keep the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Nutritional Information (per cookie)
- Calories: 150
- Protein: 2g
- Sugars: 12g
- Carbohydrates: 22g
- Fats: 6g
Storage and Leftovers
To store leftover cookies, place them in an airtight container and keep them at room temperature for up to 5 days. If you want to freeze them, place the baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. To reheat, simply let them thaw at room temperature or warm them in the oven for a few minutes.
Conclusion
These Pumpkin Chocolate Chip Cookies bring together the comforting flavors of fall with the sweetness of chocolate chips. Perfect for snacking, gifting, or enjoying with family and friends, these cookies are sure to become a seasonal favorite! The combination of soft pumpkin dough and melty chocolate chips is irresistible, making every bite a delightful experience.
FAQ
Can I use fresh pumpkin instead of canned?
Yes! Just make sure to use pureed fresh pumpkin that’s been cooked and drained well to remove excess moisture.
How can I make the cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend includes xanthan gum to help with texture.
Can I use white chocolate chips instead?
Absolutely! White chocolate chips pair beautifully with pumpkin and add a touch of sweetness.
Pumpkin Chocolate Chip Cookies 🎃🍫 – The Perfect Fall Treat!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips semisweet or dark
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Next, add the egg, vanilla extract, and pumpkin puree, mixing until well combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Add the Chocolate Chips
- Gently fold in the chocolate chips, being careful not to overmix the dough.
Step 5: Shape the Cookies
- Scoop about 1 ½ tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet, leaving enough space between each cookie.
Step 6: Bake
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
If you’re looking to expand your culinary repertoire, click here to discover a curated selection of delicious recipes that cater to every taste. From simple, time-saving dishes to more intricate creations, you’ll find the perfect inspiration to elevate your meals and enhance your cooking journey