These Pumpkin Chocolate Chip Cookies are soft and chewy, bringing together the warm flavors of fall with sweet chocolate bits. They’re like a cozy hug in cookie form!
I find myself making these whenever I want a little treat. Plus, the pumpkin adds a nice twist that means I can eat more, right? 😊
They’re super easy to whip up. Just mix the ingredients, scoop, and bake! Perfect for sharing or keeping all to yourself! Enjoy a warm cookie with a glass of milk!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for its rich flavor and convenience. If you prefer, you can make your own by baking and mashing a fresh pumpkin, but it takes more time.
Brown Sugar: This adds moisture and a deep sweetness. If you’re out, you can substitute with granulated sugar, but the flavor will be less complex.
Butter: Unsalted butter is best for control over saltiness. If you need a dairy-free option, try coconut oil or vegan butter for a similar texture.
Flour: All-purpose flour works great, but you can use a 1:1 gluten-free blend if you have dietary restrictions. Just ensure it’s a well-mixed baking blend.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives these cookies their warm flavor. Feel free to adjust to your taste or use a pumpkin spice blend for convenience!
How Do I Ensure My Cookies Turn Out Perfectly Soft and Chewy?
To get that soft and chewy texture, measuring ingredients accurately is important. Over-mixing the dough can lead to tough cookies, so mix just until combined. Additionally, keep an eye on baking time; underbaking slightly will give you that soft center!
- Make sure the butter is softened but not melted.
- Don’t overmix after adding in the dry ingredients; just combine until no flour is visible.
- Remove the cookies from the oven when the edges are set but the centers look soft.
Delicious Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take you about 15 minutes for preparation and another 12-15 minutes for baking. Make sure to let the cookies cool for a bit before diving in. Total time: approximately 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven is heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened unsalted butter and packed brown sugar. Mix until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Pumpkin, Egg, and Vanilla:
Next, add in the pumpkin puree, a large egg, and vanilla extract to the creamed butter and sugar. Beat the mixture until everything is fully combined—smooth and creamy!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well mixed. This helps ensure that your spices and leavening are evenly distributed throughout the cookies.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the pumpkin mixture. Mix carefully just until combined—be sure not to overmix, as this can result in tough cookies.
6. Stir in the Chocolate Chips:
Now, gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.
7. Prepare for Baking:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. You’ll want to take them out when the edges are set and the tops look dry, but the centers might still appear a bit soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
10. Enjoy:
Now, grab a cookie (or two) and enjoy these delicious, chewy pumpkin chocolate chip cookies! They pair wonderfully with a glass of cold milk or your favorite hot beverage. Perfect for sharing or indulging!
These cookies are tender and moist, bursting with flavor from the warm autumn spices and delicious chocolate chips. Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to cook and mash it until smooth. You’ll need about 1 medium-sized pumpkin to yield 1 cup of puree. Make sure to drain any excess moisture for the best cookie texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed container or freezer bag for up to 3 months. Just thaw at room temperature or microwave briefly before enjoying!
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Look for brands that include xanthan gum for better texture and binding.
What Can I Do If My Cookies Turn Out Too Dry?
If your cookies are too dry, it could be due to overbaking or measuring flour inaccurately. To prevent this, start checking the cookies a minute or two before the recommended baking time. Make sure to also spoon and level your flour for accurate measurements!
