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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

5.2 from 16 reviews

Pumpkin Chocolate Chip Cookies are a soft, moist, and flavorful treat that combines the natural sweetness and moisture of pumpkin puree with the rich taste of semi-sweet chocolate chips and warm autumn spices. These cookies are perfect for cozy gatherings, seasonal festivities, or any time you crave a comforting, cakey cookie with a nostalgic fall twist.

Ingredients

Scale

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 and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy cookie removal and even baking.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  3. Add Pumpkin, Egg, and Vanilla: Beat in the canned pumpkin puree, followed by the large egg and vanilla extract, mixing until fully combined and smooth.
  4. Combine 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. Mix Dry into Wet: Gently fold the dry ingredients into the wet pumpkin mixture until just combined to avoid overmixing, which can toughen the cookies.
  6. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and fold them into the dough evenly for pockets of melted chocolate in each cookie.
  7. Portion Dough: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for expansion.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain slightly soft, ensuring they stay moist and cakey.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up without drying out.

Notes

  • Chilling the dough before baking helps prevent spreading and results in thicker, softer cookies.
  • Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
  • Use parchment paper or silicone baking mats for even browning and easy cleanup.
  • For a dairy-free version, substitute butter with coconut oil or vegan margarine, and use flax eggs instead of chicken eggs.
  • Gluten-free flour blends can be used to accommodate gluten intolerance without sacrificing texture.
  • Optional add-ins include chopped walnuts, pecans, or a sprinkle of sea salt on top before baking for enhanced flavor.
  • Do not overbake; cookies should be removed when centers are still soft as they firm up during cooling.
  • Cookies freeze well; store in an airtight container and reheat gently to refresh softness.

Nutrition

Keywords: Pumpkin cookies, Chocolate chip cookies, Autumn desserts, Fall treats, Soft cookies, Spiced cookies, Holiday baking

Find it online: https://ellaeatsdaily.com/pumpkin-chocolate-chip-cookies-recipe/