Pumpkin Chocolate Chip Cookies

$To make tasty pumpkin chocolate chip cookies, gather these simple ingredients: - 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Canned pumpkin puree is key. It brings moisture and flavor. The mix of brown and white sugars gives the cookies a nice sweetness. Unsalted butter adds richness, while the egg helps bind everything together. The dry ingredients include flour, baking soda, and baking powder. These create the cookie's fluffy texture. Spices like cinnamon and nutmeg add warmth and depth. Don't forget the salt; it enhances all the flavors! Lastly, the chocolate chips and walnuts add fun texture and taste. You can skip the nuts if you prefer a smoother bite. Now, you have everything you need to bake these delicious cookies! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This helps cookies bake evenly. 2. Line two baking sheets with parchment paper. This keeps the cookies from sticking. 3. In a large bowl, mix 1 cup of pumpkin puree, 1 cup of brown sugar, and 1/2 cup of granulated sugar. 4. Add 1/2 cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth. 5. In another bowl, sift together 2 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. 6. Gradually add the dry mix to the wet mix. Stir gently until just combined. Don’t overmix; this keeps the cookies soft. 7. Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts (if you like). 1. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. 2. Keep the dough balls about 2 inches apart. This gives them room to spread while baking. 3. Bake in the preheated oven for 10 to 12 minutes. Look for lightly golden edges and set centers. 4. When done, remove the sheets from the oven. Let the cookies cool on the sheets for about 5 minutes. 1. Transfer the cookies to a wire rack to cool completely. This keeps them from getting soggy. 2. For a lovely presentation, arrange the cookies on a festive plate. You can dust them with powdered sugar for extra charm. 3. Add a small pumpkin or autumn leaves around the plate for a seasonal touch. This makes serving special! How do I achieve the perfect cookie texture? To get that soft and chewy texture, be careful not to overmix your dough. Mix just until the flour disappears. Also, use room temperature butter and eggs to help the dough blend well. Baking at the right temperature, 350°F, is key for even cooking. What are common mistakes to avoid? A big mistake is using too much flour. Always measure flour correctly by spooning it into your cup and leveling it off. Also, don’t skip chilling the dough if it feels too soft. Chilling helps the cookies hold their shape. What essential tools do I need for cookie preparation? - Mixing bowls (large and medium) - Whisk for blending wet ingredients - Sifter for dry ingredients - Cookie scoop or tablespoon for even portions - Baking sheets lined with parchment paper - Wire rack for cooling the cookies How can I infuse extra spices? You can add a pinch of ginger or cloves to boost flavor. Mix these spices into the dry ingredients. This simple step adds warmth and depth to your cookies. How should I store leftover ingredients? Store canned pumpkin in an airtight container in the fridge. Use it within one week. For chocolate chips, keep them in a cool, dry place. A sealed bag works best to keep them fresh. Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin instead of canned for a more vibrant flavor. Roast and puree your own pumpkin for the best results. Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Experiment with Spices: Feel free to add additional spices like ginger or allspice for a more complex flavor profile that pairs well with pumpkin. Store Properly: Keep your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} Gluten-Free Pumpkin Chocolate Chip Cookies To make these cookies gluten-free, swap regular flour for a 1:1 gluten-free blend. Look for a mix with xanthan gum, which helps with texture. The taste remains rich, and the cookies stay soft and chewy. Vegan-Friendly Adaptations For a vegan version, replace the egg with a flaxseed egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until thick. Use coconut oil instead of butter. These swaps still give you tasty cookies! Adding Different Types of Chocolate Try mixing in dark chocolate chips or even white chocolate. This adds depth to the flavor. You could also use chocolate chunks for a different texture. Each type brings a unique twist to these sweet treats. Incorporating Dried Fruits or Nuts Add raisins, cranberries, or chopped apples for a fruity burst. Nuts like pecans or almonds can add a nice crunch. These additions bring extra flavor and nutrition, making your cookies even better. Spiced Pumpkin Cookies for Fall For a fall twist, increase the spices. Add more cinnamon, ginger, or cloves. This gives the cookies a warm, cozy flavor that fits right in with the season. Holiday-Inspired Additions During the holidays, try adding cranberries and pecans. These ingredients make the cookies festive and fun. They not only taste great but also look beautiful on your holiday table. Store your pumpkin chocolate chip cookies at room temperature. Use an airtight container to keep them fresh. This method helps maintain the cookie's softness. If you want to keep them longer, refrigeration is an option. Just remember that cold cookies may lose some of their warmth and charm. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. This way, you can enjoy fresh cookies later! When you're ready to eat, simply thaw them at room temperature. Pumpkin chocolate chip cookies stay fresh for about one week at room temperature. If stored in the fridge, they can last up to two weeks. Frozen cookies maintain their flavor for about three months. For the best taste, eat them fresh or thawed within this time frame. How long do pumpkin cookies last? Pumpkin cookies last about one week when stored in an airtight container. If you keep them in the fridge, they stay fresh even longer. Can I substitute fresh pumpkin for canned? Yes, you can use fresh pumpkin. Just cook and mash it until it's smooth. Canned pumpkin is easier and saves time, but fresh adds a nice taste too. What to do if the dough is too sticky? If your dough is sticky, add a little more flour. Start with one tablespoon at a time. Mix it well until the dough feels right. Can I make these cookies ahead of time? Absolutely! You can make the dough and chill it in the fridge. This step helps the flavors blend better. You can also bake the cookies, let them cool, and store them for later. We explored the key ingredients and steps to make delicious pumpkin chocolate chip cookies. You learned how to mix wet and dry ingredients, scoop the dough, and bake the cookies to golden perfection. Tips and variations helped you create your own versions, while storage advice keeps them fresh longer. In the end, this recipe is a simple joy for any occasion. Happy baking!$

Pumpkin Chocolate Chip Cookies

Deliciously soft and chewy cookies packed with pumpkin and chocolate chips, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup canned pumpkin puree
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Whisk until smooth and well combined.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips and walnuts (if using) until evenly distributed in the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, keeping them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive plate or wooden board, and dust with a sprinkle of powdered sugar for a charming finish. You can also place a small pumpkin or autumn leaves around the plate for a seasonal touch!

Keyword chocolate chips, cookies, fall, pumpkin