These Pumpkin Chocolate Chip Cookies are the perfect treat for fall! They are soft, chewy, and packed with warm pumpkin spice flavors topped off with delightful chocolate chips.
Honestly, I can’t resist the combo of pumpkin and chocolate! I always have a batch ready for chilly evenings—because who doesn’t love a warm cookie with a cozy drink? 😋
Key Ingredients & Substitutions
Canned Pumpkin Puree: Unsweetened pumpkin puree is the star of this recipe, providing moisture and flavor. If you can’t find it, homemade pumpkin puree works too—just steam and blend fresh pumpkin until smooth!
Butter: Unsalted butter helps control the saltiness in your cookies. If you need to keep it dairy-free, consider using coconut oil or a vegan butter alternative. I like the richness butter brings, but each option has its charm.
Granulated & Brown Sugar: The combination adds sweetness and chewiness. You can swap out brown sugar for coconut sugar for a deeper flavor. Brown sugar can also be replaced with a sugar substitute suitable for baking, but double-check the conversion!
Spices: Ground cinnamon, nutmeg, ginger, and cloves bring warmth. If you don’t have them all, you can use pumpkin pie spice instead for a convenient blend that works great in these cookies.
Chocolate Chips: Semi-sweet chocolate chips are perfect for a balanced sweetness. Dark chocolate or even white chocolate can be used as alternatives. If you’re feeling adventurous, try adding nuts or dried fruit too!
How to Get the Perfect Cookie Texture?
The texture of these cookies can be a bit tricky, so here are some tips to ensure they turn out just right! The goal is to have soft, chewy cookies with a slight crisp on the edges.
- Make sure the butter is softened but not melted. Creaming it properly with sugars helps to trap air, keeping the cookies light.
- Don’t overmix after adding dry ingredients; this prevents the cookies from becoming tough. Just mix until everything is combined!
- Keep an eye on the baking time. Ovens vary; pull them out when the edges are set and the centers still look soft to ensure perfect chewiness.
- Let them cool a bit on the baking sheet so they can firm up without becoming overly hard.
By following these tips, you’ll enjoy perfectly soft and delightful pumpkin chocolate chip cookies every time! Happy baking! 🍪
Delicious Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (240 ml) canned pumpkin puree (unsweetened)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups (350 g) semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes to prep, plus an additional 12-14 minutes for baking. Don’t forget to let the cookies cool for a few minutes after baking! In total, you should plan for around 40 minutes from start to finish to enjoy these heavenly treats.
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Together The Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula to cream them together until it’s nice, light, and fluffy. This step is essential for a soft texture in the cookies!
3. Mix In The Egg and Pumpkin:
Now, beat in the large egg. Once that’s mixed in well, add the pumpkin puree and vanilla extract. Stir everything together until you achieve a smooth, creamy mixture.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients ensures the flavors are evenly distributed throughout your cookie dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix! The dough should be thick but still soft.
6. Fold In The Chocolate Chips:
Gently fold in the semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough so that every cookie gets a tasty chocolate surprise!
7. Form The Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart to give them room to spread while baking.
8. Bake Them Up:
Pop the baking sheets into the oven and let them bake for 12-14 minutes. You’ll know they’re done when the edges are set and lightly browned, but the centers should still look soft! Trust me, that’s the key to chewy cookies.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help them firm up a bit while keeping that soft interior.
10. Serve and Savor:
Now it’s time to enjoy those delicious, spiced pumpkin chocolate chip cookies! Pair them with a warm cup of coffee or tea, and let that delightful flavor dance on your taste buds!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just cook and puree it until smooth. Make sure to remove any excess moisture to keep your cookies from becoming too wet. One cup of fresh pumpkin will work perfectly in this recipe!
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). Both options will help bind the ingredients while keeping your cookies moist.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Add Nuts or Other Mix-Ins?
Yes! Feel free to add chopped nuts, dried fruit, or even swapped-out chocolate chips for a twist. Just make sure to keep the total volume close to 2 cups to maintain the balance of the dough.
