Irresistible Pumpkin Chocolate Chip Cookies Recipe

There’s something about the scent of pumpkin chocolate chip cookies wafting through the air that instantly transports you to a cozy autumn day. Imagine sinking your teeth into a soft, chewy cookie, where sweet chocolate chips meet the warm spices of fall, creating an unforgettable flavor explosion. These cookies are not just desserts; they’re little pockets of happiness that evoke memories of family gatherings and laughter-filled kitchens.

As I recall the first time I baked these treats, my kitchen turned into a scene from a baking show—flour everywhere, chocolate chips rolling off the counter like they were auditioning for a part in my mouth. My friends couldn’t resist coming over when they caught wind of these delightful cookies fresh out of the oven. Whether it’s a chilly day or just an excuse to indulge, pumpkin chocolate chip cookies are always a hit.

Baking these cookies has become a cherished tradition in our home. Each batch brings smiles and happy bellies, especially when my kids take their first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade puree; both work wonders in adding moisture and flavor.

• All-Purpose Flour: This forms the base of your cookies; opt for unbleached flour for better texture.

• Sugar: A mix of white and brown sugar gives the perfect sweetness and chewiness to the cookies.

• Chocolate Chips: Semi-sweet or dark chocolate chips provide that sweet contrast to the spiced pumpkin flavor.

• Baking Powder: Ensures your cookies rise beautifully without becoming cakey.

• Cinnamon and Nutmeg: These spices bring out the warm flavors of fall; don’t skip them!

• Eggs: They bind everything together while adding richness to each bite.

• Vanilla Extract: A splash enhances all the flavors and adds depth to your cookies.

• Salt: Just a pinch elevates all other flavors in this delightful treat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). While waiting, line two baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until evenly combined. This ensures each cookie gets an equal flavor punch.

Create Your Cookie Batter: In another bowl, mix pumpkin puree with both sugars until smooth. Add eggs and vanilla extract; blend well before gradually incorporating dry ingredients until just combined.

Add Chocolate Chips: Gently fold in those glorious chocolate chips into your batter; be careful not to overmix—remember, we want chewy cookies!

Scoop and Bake!: Using a tablespoon or cookie scoop, drop rounded balls onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until edges are golden but centers remain soft.

Cool and Enjoy!: Allow cookies to cool on baking sheets for five minutes before transferring them to wire racks. Take a moment to savor that heavenly smell drifting through your kitchen!

These pumpkin chocolate chip cookies will have everyone asking for seconds—and maybe even thirds! They’re perfect as an afternoon snack or dessert after dinner. Enjoy with a glass of milk or curl up with your favorite book while indulging in these autumnal delights.

Perfecting the Cooking Process

Start by mixing your dry ingredients while preheating the oven to 350°F. After that, cream together butter and sugars before incorporating eggs and pumpkin puree for optimal texture.

Add Your Touch

Feel free to swap chocolate chips for nuts or dried fruit for a twist. You can also experiment with spices like nutmeg or ginger to elevate flavor.

Storing & Reheating

Store leftover cookies in an airtight container at room temperature for up to a week. For freshness, reheat them in the microwave for about 10 seconds before enjoying.

Baking these pumpkin chocolate chip cookies brings back memories of cozy autumn afternoons spent with my grandmother. Her secret ingredient? A sprinkle of love that made every batch unforgettable!

FAQ

Can I use canned pumpkin puree for these cookies?

Yes, canned pumpkin puree works perfectly in this recipe without compromising flavor.

How do I prevent my cookies from being too cakey?

Don’t overmix your batter; mix just until combined for a chewier texture.

Can I freeze pumpkin chocolate chip cookies?

Absolutely! Freeze them in an airtight container for up to three months for later enjoyment.

Print

Delightful Pumpkin Chocolate Chip Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the essence of autumn with these soft and chewy pumpkin chocolate chip cookies. Infused with warm spices and bursting with rich chocolate, each bite offers a perfect blend of sweetness and comfort. Easy to make, this recipe is ideal for cozy gatherings or a simple indulgence on a chilly day. Get ready to fill your kitchen with an irresistible aroma that evokes nostalgic memories of family baking traditions.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
4. Gradually mix dry ingredients into the wet mixture until just combined; fold in chocolate chips gently.
5. Scoop rounded tablespoons onto prepared baking sheets about two inches apart.
6. Bake for 12-15 minutes until edges are golden but centers remain soft. Cool for five minutes before transferring to wire racks.

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 130
• Sugar: 10g
• Sodium: 75mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg