Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the rich, comforting flavors of pumpkin with the sweetness of chocolate chips. Soft, chewy, and packed with warm spices, these cookies are ideal for satisfying your sweet cravings while celebrating the flavors of the season.

Why You’ll Love This Recipe

Pumpkin Chocolate Chip Cookies are everything you love about fall baking. The addition of pumpkin puree gives the cookies a soft, moist texture, while the cinnamon and pumpkin pie spice bring the cozy flavors of autumn. The chocolate chips melt perfectly in every bite, creating a sweet contrast to the spiced dough. Whether you’re baking for a gathering, a cozy snack, or just for yourself, these cookies are sure to become a fall favorite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 egg
• 1 ½ cups chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
3. In a separate bowl, beat the butter and sugar together until creamy. Add the pumpkin puree, vanilla extract, and egg, and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies

Variations

• Add Nuts: Add chopped walnuts or pecans for a little crunch and texture.
• Pumpkin Spice Drizzle: Drizzle a little cream cheese glaze or melted white chocolate over the cookies for an extra touch of sweetness.
• Vegan Version: Use dairy-free butter and an egg substitute (like a flax egg) to make this recipe vegan-friendly.
• Darker Chocolate Chips: Swap regular chocolate chips for dark chocolate chips for a richer taste.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer shelf life.
• Reheating: Reheat cookies in the microwave for about 10-15 seconds to enjoy them warm.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly for this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling.

2. Can I use a different type of flour?

If you want to make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the texture and consistency before baking.

3. Can I freeze these cookies?

Yes, these cookies freeze well. After baking and cooling, place the cookies in a freezer-safe container or bag, and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.

4. How can I make the cookies softer?

To make the cookies even softer, slightly reduce the baking time or add a little extra pumpkin puree to the dough.

5. Can I make this dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking. Just allow it to come to room temperature before scooping and baking.

6. How do I know when the cookies are done?

The cookies should be golden around the edges and slightly set in the middle. You can also check with a toothpick – it should come out with just a few crumbs.

7. Can I use mini chocolate chips instead?

Yes, mini chocolate chips will work just as well in this recipe and may even distribute more evenly throughout the dough.

8. Can I make these cookies without an egg?

Yes, you can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as an egg substitute to make this recipe egg-free.

9. Can I add more spices to the dough?

Yes, feel free to experiment with adding a pinch of nutmeg or ginger for an additional warming, spiced flavor.

10. How can I make the cookies more festive?

For a fun touch, sprinkle a little cinnamon or sugar on top of the dough balls before baking, or add colorful sprinkles for a holiday-themed treat.

Conclusion

Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the cozy flavors of pumpkin and warm spices with the sweetness of chocolate chips. They’re soft, chewy, and full of comforting flavors that make them ideal for fall baking. Whether you’re sharing them with loved ones or enjoying them by yourself, these cookies will definitely satisfy your sweet tooth and become a staple of your autumn baking!

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