Pumpkin Chocolate Chip Cookies Recipe

Introduction

These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and autumn spices with melty chocolate chips for a delightful treat. Perfect for fall gatherings or a cozy snack, they are soft, flavorful, and easy to make.

Ingredients

• 2 ½ cups all-purpose flour
• 1 Tbsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened to room temperature)
• ½ cup brown sugar
• ¾ cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups chocolate chips

Instructions

1. Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture, then beat until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
6. Step 6: Gently fold in the chocolate chips until evenly distributed.
7. Step 7: Drop 1 tablespoon of dough onto the prepared baking sheets about 2 inches apart. Add a few extra chocolate chips on top of each cookie.
8. Step 8: Bake for 10 to 12 minutes, or until the edges are set and lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra chewy cookies, slightly underbake by removing them from the oven when edges are set but centers still look soft.
• Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you don’t have the pre-made spice blend.
• Add chopped nuts like walnuts or pecans for added texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or let thaw at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.

Can I make these cookies dairy-free?

Yes, substitute the butter with a plant-based margarine or coconut oil to make these cookies dairy-free.

Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 139 reviews

• Author: anna
• Total Time: 27 minutes
• Yield: 50 cookies 1x

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Description

These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the warm spices of pumpkin pie with sweet chocolate chips. Soft, moist, and perfectly spiced, these cookies are easy to make and perfect for sharing during the autumn season or any cozy occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 Tbsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Wet Ingredients

• ½ cup unsalted butter (softened to room temperature)
• ½ cup brown sugar
• ¾ cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Add-ins

• 1 ½ cups chocolate chips

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
3. Cream butter and sugars: In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie.
4. Add wet ingredients: Mix in the pumpkin puree, large egg, and vanilla extract to the butter-sugar mixture, beating again until everything is thoroughly incorporated.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until smooth, being careful not to overmix to keep the cookies tender.
6. Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Portion the dough: Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Top each one with a few extra chocolate chips for a delicious finish.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
9. Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

Notes

• Make sure your butter is softened, not melted, for the best texture.
• Do not overmix the dough to prevent tough cookies.
• For extra flavor, consider adding a sprinkle of sea salt on top before baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze the cookie dough balls for up to 3 months; bake from frozen adding extra baking time.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, pumpkin spice, easy cookies, seasonal baking