Pumpkin Chocolate Chip Cookies are soft, moist, and irresistibly delicious cookies that are the embodiment of autumn coziness, bringing together the rich flavors of pumpkin and the indulgence of chocolate chips.
Why I Loved This Recipe
Baking these cookies with my mom when the weather got cool and the leaves changed colors is a cherished childhood memory.
The sweet smell of cinnamon, the fun of adding chocolate chips, and sharing warm cookies with family made it special.
Even as an adult, they still bring comfort and nostalgia.
Why You’ll Love This Recipe
▪️ Ease and Convenience: This recipe is simple and quick, using everyday ingredients, making it perfect for your spontaneous cookie cravings.
▪️ Irresistible Flavor: Enjoy the familiar yet extraordinary taste of pumpkin, warm spices, and gooey chocolate chips in every bite.
▪️ Versatility: Whether it’s a casual snack or a cozy gathering, these cookies are a crowd-pleaser for both kids and adults.
▪️ Seasonal Delight: Embrace the fall spirit with these cookies that encapsulate the essence of pumpkin spice, bringing the season to your table.
Helpful Kitchen Tools
▪️ All-Purpose Flour (2 ½ cups): Forms the cookie’s structure.
▪️ Baking Soda (1 teaspoon) and Baking Powder (½ teaspoon): Make the cookies soft and fluffy.
▪️ Salt (½ teaspoon): Balances sweetness and enhances flavors.
▪️ Ground Cinnamon (1 teaspoon), Nutmeg (½ teaspoon), and a Pinch of Cloves: Add warm, cozy, fall flavor.
▪️ Unsalted Butter (1 cup): Provides richness and a buttery taste.
▪️ Granulated Sugar (¾ cup) and Brown Sugar (¾ cup): Make the cookies sweet and chewy.
▪️ Egg (1): Holds everything together and adds softness.
▪️ Vanilla Extract (1 teaspoon): Adds a sweet touch.
▪️ Pumpkin Puree (1 cup): Brings moisture and pumpkin goodness.
▪️ Semi-Sweet Chocolate Chips (1 ½ cups): Gooey pockets of chocolate happiness.
Making Of Pumpkin Chocolate Chip Cookies
STEP 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and non-stick cookies.
STEP 2: In a bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of ground cloves. These spices are the heart of our cookies.
STEP 3: In another bowl, combine 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar. Mix until creamy and happy.
STEP 4: Crack in 1 egg and add 1 teaspoon of vanilla extract. These buddies will hold the cookies together and add great flavor.
STEP 5: Add 1 cup of pumpkin puree to the buttery mix. It might get messy, but that’s the pumpkin’s charm. Mix until smooth.
STEP 6: Gradually add the dry ingredients to the pumpkin mix, stirring gently until combined.
STEP 7: Now, the fun part – add 1 ½ cups of semi-sweet chocolate chips for delightful surprises in every bite.
STEP 8: Using a spoon or ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space for them to spread while baking.
STEP 9: Slide the baking sheet into your preheated oven and bake for 10-12 minutes, until they turn a lovely golden color.
STEP 10: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Now, it’s time to enjoy the fruits of your labor!
Tips and Techniques
▪️ Chill the dough for extra chewy cookies, giving it a spa day in the fridge for 30 minutes.
▪️ Mix ingredients with care, just enough to bring them together without overmixing.
▪️ Let butter and eggs hang out at room temperature for a harmonious dough.
▪️ Use a cookie scoop for bakery-perfect cookies of the same size.
▪️ Keep a close watch in the oven; golden edges mean they’re ready, but avoid overbaking.
▪️ Cool cookies briefly on the baking sheet, then on a wire rack to maintain texture.
▪️ Give cookies space on the baking sheet to spread and get cozy while baking.
This recipe makes about 24 medium-sized cookies. That’s around 24 delicious cookies in total. So whether you’re sharing with friends or enjoying a cozy treat all to yourself, you’ll have plenty of these Pumpkin Chocolate Chip Cookies to savor.
▪️ Dip warm cookies into cold milk for a comforting taste sensation.
▪️ Create mini ice cream sandwiches with vanilla ice cream between two cookies.
▪️ Enjoy them with coffee or your favorite hot drink for a sweet snack.
▪️ Serve on a festive platter for fall gatherings, adding to the cozy atmosphere.
▪️ Add chopped walnuts or pecans for a nutty crunch.
▪️ Swap chocolate chips with raisins for natural sweetness and chewiness.
▪️ Roll dough balls in cinnamon sugar for a crispy exterior.
▪️ Surprise with a hidden cream cheese filling.
▪️ Spice it up with ground ginger or allspice.
▪️ Enhance texture and comfort with rolled oats in the dough.
Store your cookies at room temperature in an airtight container for 3 to 4 days to keep them soft and delicious. If you want to save some for later, freeze them in a freezer-safe container or a zip-top bag, and they’ll be good for up to 2 months. When you’re ready to enjoy them, simply let them thaw at room temperature, and they’ll be as tasty as ever.
Q. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Simply cook mash, and cool the fresh pumpkin before using it in the recipe.
Q. Can I reduce the sugar to a less sweet version?
Absolutely. You can adjust the sugar to suit your taste preferences, but keep in mind that it might affect the texture slightly.
Q. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Pumpkin Chocolate Chip Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of ground cloves
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups semi-sweet chocolate chips
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl.
- Beat butter, granulated sugar, and brown sugar in another bowl until creamy.
- Add egg and vanilla to the butter mixture and beat until well combined.
- Mix in pumpkin puree until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, and mix until just combined.
- Gently fold in chocolate chips.
- Use a cookie scoop to drop spoonfuls of dough onto the baking sheet.
- Bake for 10-12 minutes or until edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- For an eggless version, use a flax egg or applesauce instead of an egg.
- To make gluten-free cookies, use a gluten-free flour blend.
- Add chopped nuts like walnuts or pecans for a crunchy twist.
- Try using raisins instead of chocolate chips for a fruity flavor.
- Drizzle cookies with a simple maple glaze for extra sweetness.
- Enjoy these cookies on their own, with a warm cup of chai tea, or a glass of cold milk. They’re also great for gatherings and parties.
- Chill the cookie dough for about 30 minutes before baking for better texture.
- Mix the dry and wet ingredients until just combined; overmixing can make cookies tough.
- Use room temperature ingredients for better mixing.
- Keep cookies in an airtight container at room temperature for 3-4 days.
- To store longer, freeze in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.