Pumpkin chocolate chip cookies are a delightful treat that combines the warm, comforting flavors of pumpkin and spices with rich, melty chocolate chips. These cookies are soft, chewy, and perfect for fall or any time you crave a cozy, sweet snack. Easy to make and full of flavor, they’re sure to become a favorite in your cookie repertoire.
Why You’ll Love This Recipe
You’ll love pumpkin chocolate chip cookies for their soft and chewy texture, and the perfect blend of pumpkin spice and chocolate. The pumpkin puree adds moisture, making these cookies irresistibly tender, while the spices provide a warm, autumnal flavor. These cookies are easy to make and perfect for sharing with family and friends.
Expert Tips and Tricks
- Use pure pumpkin puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Room temperature ingredients: Bring your butter and eggs to room temperature for easier mixing and better texture.
- Do not overmix: Mix the dough just until the ingredients are combined to keep the cookies soft and tender.
- Chill the dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much.
- Measure flour correctly: Use the spoon and level method to measure flour to avoid dense cookies.
Recipe Variations and Possible Substitutions
- Spice variations: Adjust the spices to your taste or add a pinch of nutmeg and allspice for extra warmth.
- Different chips: Substitute some or all of the chocolate chips with white chocolate, butterscotch, or cinnamon chips.
- Gluten-free option: Use a gluten-free flour blend suitable for baking.
- Dairy-free option: Use dairy-free butter and chocolate chips.
Serving and Pairing Suggestions
Serve pumpkin chocolate chip cookies with a glass of cold milk, a cup of hot coffee, or a mug of spiced tea. These cookies are perfect for holiday gatherings, fall celebrations, or as a sweet snack any time of day.
Storage and Reheating Tips
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: Keep in the refrigerator for up to a week to extend freshness.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Enjoy the cookies at room temperature or slightly warmed in the microwave for a few seconds.
Recipe FAQs
What if my dough is too sticky? Chill the dough for a bit longer or add a tablespoon of flour at a time until the dough is easier to handle.
Can I use fresh pumpkin? Yes, but make sure to cook and puree it until smooth. You’ll need to drain excess moisture if necessary.
Why are my cookies cakey? Overmixing or using too much flour can cause the cookies to be cakey. Measure ingredients carefully and mix just until combined.
Can I double the recipe? Yes, you can easily double the ingredients to make a larger batch.
Pumpkin Chocolate Chip Cookies
Perfect Pumpkin Chocolate Chip Cookies recipe! Soft, spiced, and loaded with semi-sweet morsels.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Mix in the pumpkin puree.
- In another bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes or until lightly browned.
- Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g
