Pumpkin Chocolate Chip Cookies

Fall baking calls for cozy treats, and these pumpkin chocolate chip cookies deliver every time. Imagine biting into a soft cookie with warm pumpkin spice notes mingling with melty chocolate chips – pure comfort in every bite. You can whip them up for holiday gatherings, afternoon snacks, or just because. Readers adore this recipe for its simple steps and crowd-pleasing taste that screams autumn.

Recipe Overview

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These pumpkin chocolate chip cookies boast a tender, chewy texture with rich pumpkin flavor and pockets of gooey chocolate. Easy to prepare with pantry staples, they bake up in under 30 minutes total, making them ideal for beginner bakers or busy days.

Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch

Ingredients List

Gather these items for about 24 delicious pumpkin chocolate chip cookies. Each plays a key role in creating that perfect balance of moisture, spice, and sweetness.

• 1 cup canned pumpkin puree (not pumpkin pie filling – this keeps the cookies moist without extra sugar or spices overpowering the mix)
• 1/2 cup unsalted butter, softened to room temperature (ensures a creamy base for even mixing and tender crumb)
• 1 cup packed brown sugar (adds deep molasses notes for chewy texture)
• 1/2 cup granulated white sugar (provides crisp edges and balances sweetness)
• 1 large egg, at room temperature (binds everything smoothly for fluffy results)
• 1 teaspoon vanilla extract (enhances warm, aromatic flavors)
• 2 cups all-purpose flour (forms the sturdy structure while keeping things light)
• 1 teaspoon baking soda (helps with rise and soft interior)
• 1 teaspoon ground cinnamon (brings cozy spice warmth)
• 1/2 teaspoon ground nutmeg (adds subtle earthy depth)
• 1/2 teaspoon salt (sharpens all the flavors)
• 1 cup semi-sweet chocolate chips (melts into gooey pockets for that irresistible contrast)

Step-by-Step Instructions

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Follow these easy steps to bake your own batch of pumpkin chocolate chip cookies. I’ll guide you like we’re in the kitchen together, with tips to make it foolproof.

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even browning.
2. In a large bowl, cream the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides for even mixing – this incorporates air for chewy cookies.
3. Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Beat on low until fully combined, creating a smooth, orange-tinted batter with a fresh pumpkin scent.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. These dry ingredients distribute spices evenly for consistent flavor in every bite.
5. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender rather than tough.
6. Fold in the chocolate chips with a spatula, distributing them throughout the dough for melty surprises.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each slightly for even baking.
8. Bake for 10-12 minutes, until edges turn golden but centers stay soft. Rotate sheets halfway for uniform color. Let cool on the sheet for 5 minutes before transferring to a wire rack – this sets the texture perfectly.

Tips for Success

For the best pumpkin chocolate chip cookies, chill the dough for 30 minutes before baking if it feels too sticky – this makes scooping easier and enhances chewiness. Measure flour by spooning it into the cup and leveling off to avoid dense results. Test doneness by checking for set edges; the centers will firm up as they cool. If your kitchen runs warm, pop the baking sheets in the fridge between batches to prevent spreading.

Serving Suggestions

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Serve these pumpkin chocolate chip cookies warm from the oven with a glass of cold milk for that classic dunking experience, or pair them with hot apple cider to amplify fall vibes. Stack them on a rustic platter dusted with powdered sugar for a pretty presentation at parties, or crumble over vanilla ice cream for a quick dessert upgrade.

Storage Tips

Keep your pumpkin chocolate chip cookies fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week, though they taste best warmed slightly. Freeze baked cookies in a zip-top bag for up to 2 months – thaw at room temperature or microwave for 10 seconds to revive that fresh-baked softness.

FAQs

Can I substitute the pumpkin puree?
Yes, use mashed sweet potato or butternut squash for a similar moist texture and subtle sweetness.

What if I want gluten-free cookies?
Swap the all-purpose flour for a 1:1 gluten-free blend, and check your chocolate chips for certification.

My cookies spread too much – any fixes?
Chill the dough longer next time, or add an extra tablespoon of flour if the batter seems thin.

Can I add nuts or other mix-ins?
Absolutely, stir in 1/2 cup chopped walnuts or pecans for crunch alongside the chocolate chips.

How do I make them vegan?
Replace the butter with coconut oil, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and use dairy-free chocolate chips.

Conclusion

Dive into baking these pumpkin chocolate chip cookies today – you’ll love the cozy results. Share your batches with friends and tag us in your photos!