Pumpkin Chocolate Chip Cookies Recipe
Introduction
These pumpkin chocolate chip cookies are a delightful fall treat that combines the warm flavors of pumpkin with rich chocolate chips. Perfectly soft and chewy, they make a great snack or dessert to enjoy any time of the year.
Ingredients
- 1 cup pumpkin puree
- 2 cups flour
- 1 cup chocolate chips
- 1 cup sugar
Instructions
- Step 1: In a large bowl, mix the pumpkin puree, flour, sugar, and chocolate chips together until a uniform dough forms.
- Step 2: Preheat your oven to 350°F (175°C). Place spoonfuls of dough on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until the cookies are soft and slightly golden around the edges.
Tips & Variations
- For extra warmth, add a teaspoon of cinnamon or pumpkin pie spice to the dough.
- Try using half brown sugar and half white sugar for a deeper flavor.
- To make these cookies gluten-free, substitute the flour with a gluten-free baking blend.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month. To reheat, warm in the microwave for 10–15 seconds or until soft.
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 what most home cooks typically use.
How can I make the cookies crispier?
Bake the cookies a few minutes longer and let them cool completely on a wire rack to achieve a crispier texture.
PrintPumpkin Chocolate Chip Cookies Recipe
These Pumpkin Chocolate Chip Cookies combine the warm, rich flavor of pumpkin puree with sweet chocolate chips to create a soft, moist cookie perfect for fall or any time you crave a comforting treat. Easy to prepare and bake, these cookies offer a delightful twist on classic chocolate chip cookies with the added moistness and subtle spice from pumpkin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup chocolate chips
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/4 teaspoon ground nutmeg (optional for warmth)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure a perfectly baked cookie texture.
- Prepare the dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Mix in the pumpkin puree thoroughly. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mix, stirring just until combined. Fold in the chocolate chips evenly throughout the dough.
- Form cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the cookies are set and a toothpick inserted in the center comes out clean. The cookies should be soft but not doughy.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect chewy texture.
Notes
- For extra spice flavor, add a pinch of cloves or allspice.
- Make sure pumpkin puree is pure and not pumpkin pie filling which is sweetened and spiced.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Adjust sugar to taste if you prefer a less sweet cookie.
Keywords: pumpkin chocolate chip cookies, pumpkin cookies, fall cookies, soft cookies, easy cookie recipe
