Pumpkin chocolate chip cookies are a delightful twist on the classic chocolate chip cookie, with the added warmth and flavor of pumpkin and autumn spices. These cookies are a fall favorite, often made during the cooler months when pumpkins are in season. Growing up, the scent of freshly baked pumpkin treats filled the house around Halloween and Thanksgiving. The combination of pumpkin and chocolate creates a rich and comforting dessert, perfect for family gatherings, potlucks, or even just a cozy night in. Many people associate these cookies with the warmth of home, as they bring back memories of festive times shared with loved ones.
Why You’ll Love This Recipe:
- Perfectly Soft and Chewy: These cookies offer a soft, pillowy texture thanks to the addition of pumpkin, making them a unique twist on the traditional cookie.
- Packed with Fall Flavors: The blend of cinnamon, nutmeg, and ginger pairs beautifully with the earthy sweetness of the pumpkin.
- Simple and Quick: This recipe requires no special equipment or techniques, making it easy for even beginner bakers to master.
- Crowd-Pleaser: Whether for a holiday gathering or an afternoon treat, these cookies are a guaranteed hit with both kids and adults alike.
Ingredients You’ll Need:
- All-Purpose Flour: Provides the structure for the cookies.
- Baking Soda: Helps the cookies rise.
- Baking Powder: Gives an extra lift to the cookies.
- Salt: Balances the sweetness and enhances flavors.
- Ground Cinnamon: Adds warmth and spice, perfect for fall baking.
- Ground Nutmeg: Gives the cookies a slightly sweet and nutty flavor.
- Ground Ginger: Adds a bit of spice to the flavor profile.
- Unsalted Butter: Adds richness and flavor to the cookies.
- Granulated Sugar: Sweetens the cookies and helps with the crisp edges.
- Brown Sugar: Adds moisture and a caramel-like sweetness.
- Egg Yolk: Adds richness and helps bind the ingredients.
- Vanilla Extract: Enhances the flavor of the cookies.
- Pumpkin Puree: Provides moisture and that signature pumpkin flavor.
- Semi-Sweet Chocolate Chips: The perfect complement to the sweet and spiced pumpkin flavor.
How to Make Pumpkin Chocolate Chip Cookies:
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and Bake: Scoop dough using a tablespoon or cookie scoop and place on the prepared baking sheets, spacing them about 2 inches apart. Flatten the cookies slightly with the back of a spoon, as they won’t spread much during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. Be careful not to overbake; they should remain soft in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Tips:
- Chill the Dough: If you want thicker cookies, chill the dough for about 30 minutes before baking. This will help prevent the cookies from spreading too much in the oven.
- Use Room Temperature Ingredients: Make sure your butter and egg yolk are at room temperature to ensure a smooth dough.
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that could throw off the recipe.
Helpful Tips:
- Pumpkin Substitutes: If you don’t have pumpkin puree on hand, you can substitute it with mashed sweet potatoes or butternut squash puree for a similar texture and flavor.
- Add-Ins: Feel free to customize these cookies by adding chopped nuts like walnuts or pecans for some added crunch.
- Softness: These cookies tend to stay soft for days due to the moisture from the pumpkin. Store them properly, and they’ll maintain their chewy texture.
Details:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
- Yield: 24-28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- These cookies can be stored at room temperature for up to 5 days in an airtight container. If you’d like to keep them for longer, you can freeze them for up to 3 months. To enjoy, thaw them at room temperature for about 30 minutes, or microwave them for 10-15 seconds for a freshly-baked taste.
Nutritional Information (per cookie):
- Calories: 130 kcal
- Carbohydrates: 20g
- Protein: 1.5g
- Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 75mg
- Fiber: 1g
- Sugar: 12g
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but be sure to cook and drain it well to remove excess moisture. Canned pumpkin tends to be thicker, so fresh pumpkin might result in slightly softer cookies.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, such as the baking powder, are gluten-free as well.
How can I make these cookies dairy-free?
To make these cookies dairy-free, substitute the butter with a plant-based alternative and use dairy-free chocolate chips.
Storage Instructions:
Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or zip-top bag. Thaw at room temperature when ready to enjoy.
Related Recipes:
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Conclusion:
Pumpkin chocolate chip cookies are a must-try for anyone who loves fall baking. With their soft texture, spiced pumpkin flavor, and sweet bursts of chocolate, these cookies will quickly become a favorite in your home. Perfect for sharing during the holiday season or simply enjoying with a warm beverage, they are the ultimate fall treat.
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Pumpkin Chocolate Chip Cookies
Description
Pumpkin chocolate chip cookies are a delightful twist on the classic chocolate chip cookie, with the added warmth and flavor of pumpkin and autumn spices. These cookies are a fall favorite, often made during the cooler months when pumpkins are in season. Growing up, the scent of freshly baked pumpkin treats filled the house around Halloween and Thanksgiving. The combination of pumpkin and chocolate creates a rich and comforting dessert, perfect for family gatherings, potlucks, or even just a cozy night in. Many people associate these cookies with the warmth of home, as they bring back memories of festive times shared with loved ones.
Ingredients
- All-Purpose Flour: Provides the structure for the cookies.
- Baking Soda: Helps the cookies rise.
- Baking Powder: Gives an extra lift to the cookies.
- Salt: Balances the sweetness and enhances flavors.
- Ground Cinnamon: Adds warmth and spice, perfect for fall baking.
- Ground Nutmeg: Gives the cookies a slightly sweet and nutty flavor.
- Ground Ginger: Adds a bit of spice to the flavor profile.
- Unsalted Butter: Adds richness and flavor to the cookies.
- Granulated Sugar: Sweetens the cookies and helps with the crisp edges.
- Brown Sugar: Adds moisture and a caramel-like sweetness.
- Egg Yolk: Adds richness and helps bind the ingredients.
- Vanilla Extract: Enhances the flavor of the cookies.
- Pumpkin Puree: Provides moisture and that signature pumpkin flavor.
- Semi-Sweet Chocolate Chips: The perfect complement to the sweet and spiced pumpkin flavor.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and Bake: Scoop dough using a tablespoon or cookie scoop and place on the prepared baking sheets, spacing them about 2 inches apart. Flatten the cookies slightly with the back of a spoon, as they won’t spread much during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. Be careful not to overbake; they should remain soft in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored at room temperature for up to 5 days in an airtight container. If you’d like to keep them for longer, you can freeze them for up to 3 months. To enjoy, thaw them at room temperature for about 30 minutes, or microwave them for 10-15 seconds for a freshly-baked taste.
