These Pumpkin Chocolate Chip Cookies are a tasty blend of fall flavors! Soft, chewy, and loaded with chocolate chips, they’re a perfect treat for any time of the year.
I can’t help but make a big batch because they disappear so fast! đđȘ Plus, theyâre super simple to whip up. Just mix, scoop, and bakeâeasy as pie, or should I say, cookie!
Key Ingredients & Substitutions
Butter: I use unsalted butter for better control over saltiness. If you’re dairy-free, coconut oil works well, just melt and let it cool a bit before adding.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you’d rather use fresh, just roast a small pumpkin, scoop out the insides, and puree until smooth.
Baking Soda & Baking Powder: Both are essential for fluffy cookies. If youâre out of baking powder, just use one extra teaspoon of baking soda and add a bit of acid (like vinegar or lemon juice) to your wet mixture.
Spices: The warmth of cinnamon, nutmeg, ginger, and cloves makes these cookies extra special. If you’re missing one, simply add more of another, or use a pumpkin spice blend for convenience!
Chocolate Chips: Semisweet chocolate is my go-to. You can swap in dark chocolate or white chocolate if you prefer. For a healthier option, choose dark chocolate chips with higher cocoa content.
How Do I Get the Perfect Cookie Texture?
Getting the right texture in cookies can be tricky but follow these tips for success. Start by creaming your butter and sugars wellâthey should become light and fluffy to create air pockets, which helps the cookies rise.
- Combine wet and dry ingredients gently; overmixing can lead to tough cookies.
- Use a cookie scoop or spoon to keep the size uniform. This ensures even baking!
- Avoid overbaking; they should look slightly soft in the center to stay chewy when cooled.
- Let them rest on the baking sheet for a few minutes since they’ll continue cooking from residual heat.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Add-Ins:
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 12-15 minutes for baking. So in about 30 minutes, you can have warm, delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be nice and hot when your cookies are ready to bake! Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a sturdy wooden spoon to beat them together until the mixture is light and fluffy. This will help your cookies rise and be soft!
3. Mix in the Wet Ingredients:
Add the canned pumpkin puree, large egg, and vanilla extract to the butter-sugar mix. Continue to mix until everything is well combinedâthis will give your cookies their delicious flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This ensures that everything is evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmixâthe less you mix, the softer the cookie will be!
6. Fold in the Chocolate Chips:
Now, fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. Yum!
7. Scoop the Cookies:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Bake the Cookies:
Place them in the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set and the tops are slightly golden. Your kitchen will smell amazing!
9. Cool and Enjoy:
Once baking is complete, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
10. Serve Them Up:
Enjoy your soft, chewy pumpkin chocolate chip cookies with a cold glass of milk or your favorite warm beverageâperfect for sharing or enjoying all by yourself!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, itâs best to use plain canned pumpkin puree, as pumpkin pie filling contains added sugars and spices that could affect the cookie’s texture and flavor. Stick with the puree for the best results!
Can I Substitute the Butter with Coconut Oil?
Yes, you can substitute melted coconut oil for the unsalted butter. Just make sure to let the oil cool slightly before mixing it with the sugars to avoid melting your sugars.
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to save them longer, you can freeze them in a single layer, then store them in a freezer-safe bag for up to 2 months.
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based butter alternative. Make sure your chocolate chips are dairy-free, too!
