Pumpkin Chocolate Chip Cookies are a delicious twist on a classic cookie. With the warm flavors of pumpkin and spices combined with rich chocolate chips, these cookies are perfect for any occasion, especially in the fall. They are soft, chewy, and oh-so-yummy!
Why Make This Recipe
You should try making Pumpkin Chocolate Chip Cookies because they are easy to prepare, and the ingredients are usually found in your pantry. These cookies are not just tasty; they also bring that cozy autumn vibe to your home. Whether you are having a family gathering, a bake sale, or just want a sweet treat, this recipe is sure to please everyone!
How to Make Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the canned pumpkin, brown sugar, granulated sugar, melted butter, egg, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Chocolate Chip Cookies
Enjoy these cookies warm or at room temperature. They go great with a glass of milk or a hot cup of coffee or tea. You can also sprinkle a little powdered sugar on top for an extra touch.
How to Store Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Pumpkin Chocolate Chip Cookies
- Make sure to use pure canned pumpkin, not pumpkin pie filling, for the best flavor.
- You can adjust the spices to your liking; if you love cinnamon, feel free to add more!
- Flatten the dough slightly before baking to help them spread evenly.
Variation
For a fun twist, try adding nuts like walnuts or pecans, or switch the chocolate chips for white chocolate or butterscotch chips. You could also add a sprinkle of sea salt on top before baking for a sweet and salty combo.
FAQs
Q: Can I use fresh pumpkin in this recipe?
A: Yes, you can use fresh pumpkin, but make sure to cook and puree it first. Canned pumpkin is easier for most people.
Q: How do I know when the cookies are done?
A: The cookies are ready when the edges are lightly golden and the centers look set. They will continue to cook a bit as they cool.
Q: Can I make these cookies gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes a binding agent.
Enjoy making and sharing these delicious Pumpkin Chocolate Chip Cookies!
Pumpkin Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup canned pumpkin Use pure canned pumpkin, not pumpkin pie filling.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon Adjust to taste.
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Mix-Ins
- 1 cup chocolate chips Can substitute with white chocolate or butterscotch chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the canned pumpkin, brown sugar, granulated sugar, melted butter, egg, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
