Pumpkin Chocolate Chip Cookies Recipe

Introduction

These pumpkin chocolate chip cookies are a delightful twist on a classic treat, combining the warm spices of autumn with rich chocolate chips. Soft and chewy with a hint of fall flavor, they make a perfect snack or dessert any time of the year.

Ingredients

• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
4. Step 4: Gradually stir the dry ingredients into the wet pumpkin mixture until just combined. Fold in the semi-sweet chocolate chips gently.
5. Step 5: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
6. Step 6: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a nuttier flavor, try adding ½ cup chopped walnuts or pecans to the dough along with the chocolate chips.
• Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter contrast.
• Make sure the butter is properly softened to achieve the best cookie texture.
• If you prefer spicier cookies, increase the cinnamon and nutmeg slightly or add a pinch of ground cloves or ginger.

Storage

Store pumpkin chocolate chip cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate the cookies for up to a week or freeze them for up to 3 months. When ready to enjoy, warm frozen cookies briefly in the microwave or oven for a freshly baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prepare it by baking or steaming pumpkin until soft, then pureeing it until smooth. Make sure it’s well-drained to avoid excess moisture in the dough.

Why are my cookies spreading too much?

Cookies may spread too much if the butter is too warm or if the dough is too thin. Make sure to use softened but not melted butter, and chill the dough briefly if needed before baking to help maintain shape.

Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

Delight in these moist and flavorful Pumpkin Chocolate Chip Cookies, a perfect blend of seasonal spices, rich pumpkin puree, and melty chocolate chips. Soft in the center with lightly crisp edges, these cookies are perfect for fall gatherings or anytime you crave a cozy, sweet treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Add-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the cookies.
3. Add Wet Ingredients: Mix in the pumpkin puree, then the egg, followed by the vanilla extract, beating well to combine everything into a consistent batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry Mixtures: Gently stir the dry ingredients into the wet pumpkin mixture just until combined, being careful not to overmix which can make cookies tough.
6. Fold in Chocolate Chips: Fold the semi-sweet chocolate chips evenly into the dough to ensure each cookie has a good amount of chocolate.
7. Form Cookies on Baking Sheet: Drop rounded tablespoons of dough onto the prepared parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10–12 minutes until the edges are set and the centers look slightly soft, indicating a chewy texture.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely, which helps them set properly and keeps them from breaking.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Softened butter is key for creaming properly but avoid melting it.
• Do not overmix after adding dry ingredients to keep cookies tender.
• Chocolate chips can be substituted with chopped nuts or white chocolate chips for variation.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a spicier twist, add a pinch of ground cloves or ginger.

Keywords: pumpkin cookies, chocolate chip cookies, fall cookies, spiced cookies, pumpkin chocolate chip recipe