These Pumpkin Chocolate Chip Cookies are a perfect blend of cozy pumpkin and sweet chocolate. Soft and chewy, they are a real treat for pumpkin lovers! 🎃🍪
I can’t resist the warm smell wafting through the kitchen when I bake these! They’re amazing with a cup of tea or coffee, perfect for sharing (or sneaking a few just for myself!).
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Canned pumpkin is super convenient, but you can also use homemade pumpkin puree if you have the time to roast and blend your pumpkin.
Granulated Sugar: This recipe calls for regular sugar, but you can try using brown sugar for a deeper flavor. If you need a sugar alternative, coconut sugar or maple syrup can work, but adjust your flour to balance the moisture.
Semisweet Chocolate Chips: I love using semisweet chocolate for a nice balance between sweetness and chocolatey flavor. If you prefer dark chocolate, go for it! You could even use white chocolate or mix in nuts for a twist.
Spices: The spices in this recipe add cozy warmth. Feel free to adjust them according to your taste. Add more cinnamon or throw in some pumpkin pie spice for an all-in-one flavor boost.
How Do I Get My Cookies to Be Soft and Chewy?
To achieve the perfect soft and chewy texture, the key is in the mixing and baking times. Here are some tips:
- Don’t overbeat the butter and sugar; just mix until fluffy.
- Avoid overmixing when adding dry ingredients. This keeps the cookies tender.
- Keep an eye on baking time. Take them out when they’re slightly underbaked; they will continue to set as they cool.
- Chilling the dough for at least 30 minutes can help maintain their shape and enhance flavor.
How to Make Delicious Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Extras:
- 1 cup semisweet chocolate chips
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and another 12-15 minutes for baking. Make sure to give them at least 5 minutes to cool on the baking sheet before transferring them to a rack. So in total, you’re looking at about 30-35 minutes to get these cookies from the kitchen to your cookie jar!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This should take just a couple of minutes!
3. Mix in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Mix everything together until well combined. You’ll love the sweet pumpkin aroma that fills your kitchen!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well mixed. This helps evenly distribute the leavening agents and spices throughout the flour.
5. Mix It All Together:
Slowly add the dry ingredients to the wet pumpkin mixture. Stir just until everything is incorporated; be careful not to overmix to keep your cookies soft!
6. Add the Chocolate Chips:
Gently fold in the semisweet chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
7. Scoop and Arrange on Baking Sheets:
Using a spoon or a cookie scoop, drop balls of dough onto the prepared baking sheets about 2 inches apart. The cookies will spread while baking, so give them some space!
8. Bake Your Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. Keep an eye on them until they’re set and lightly golden on the bottoms—these cookies are meant to be soft!
9. Cool Down:
Once you take them out, let the cookies cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience helps here, but it’ll be worth it!
10. Indulge and Enjoy:
Your pumpkin chocolate chip cookies are ready! Enjoy them warm or store them in an airtight container. They’re perfect for sharing with friends or enjoying with a cozy drink!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to roast and puree the pumpkin beforehand, aiming for about 1 cup of pumpkin puree once it’s blended. This will give you a fresh taste and the same texture!
What If My Dough Is Too Wet?
If your dough feels too wet, try adding a little more flour, one tablespoon at a time, until it reaches a good consistency. Just be careful not to add too much, or the cookies could turn out tough!
Can I Freeze the Cookie Dough?
Definitely! To freeze the cookie dough, scoop out the individual cookie portions and place them on a baking sheet. Freeze until solid, then transfer to an airtight bag or container. When you’re ready to bake, you can bake straight from frozen; just add a couple of extra minutes to the baking time!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, you can add a slice of bread to the container—this helps maintain moisture! If you want to keep them longer, consider freezing the cookies.
