Indulge in the warm flavors of fall with these Classic Pumpkin Chocolate Chip Cookies! Soft, chewy, and bursting with pumpkin spice, these cookies are a delightful treat for any occasion. Rich chocolate chips melt in every bite, making them a perfect dessert for cozy gatherings or a simple sweet snack. Easy to make and irresistibly delicious, these cookies will quickly become a seasonal favorite!
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup pumpkin purée
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until well combined. This will create a smooth, creamy mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that the spices and leavening agent are evenly distributed.
Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies. Gently fold in the chocolate chips.
Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm and Fresh: For the best taste and texture, serve the cookies warm, straight from the oven. You can microwave them for about 10 seconds if they’ve cooled down and you want to enjoy that fresh-baked feel.
Pairing Suggestions: These cookies go wonderfully with a variety of beverages. Consider serving them with:
A hot cup of coffee or chai tea for a cozy afternoon treat.
A glass of cold milk, which complements the chocolate perfectly.
Warm apple cider or pumpkin spice latte for that extra seasonal touch.
Presentation: Arrange the cookies on a decorative platter or in a rustic basket lined with parchment paper for a charming display at gatherings or parties. Adding a sprinkle of cinnamon on top can enhance their visual appeal.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. This helps maintain their soft and chewy texture.
Refrigeration: If you prefer, you can store the cookies in the refrigerator to extend their freshness for about 2 weeks. Just make sure they are well-sealed to prevent them from drying out.
Freezing: For longer storage, these cookies freeze well. Place them in a single layer on a baking sheet to freeze them for a couple of hours. Once frozen, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
Thawing: To enjoy frozen cookies, simply remove them from the freezer and let them thaw at room temperature for about 15-20 minutes, or warm them in the microwave for a few seconds.
Reheating: If you want to bring back that fresh-out-of-the-oven experience, reheat the cookies in a preheated oven at 350°F (175°C) for 5-7 minutes. This will make them warm and gooey again!
Related Recipes:
- Chewy Pumpkin Cookies
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cookies with Cream Cheese Frosting
FAQs:
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin! To do this, you’ll need to cook and puree the pumpkin. Cut the pumpkin in half, remove the seeds, and roast it at 350°F (175°C) until tender (about 45-60 minutes). Once cooled, scoop out the flesh and blend until smooth. Just make sure to drain any excess moisture for the best results in your cookie recipe.
How can I make these cookies gluten-free?
To make gluten-free Classic Pumpkin Chocolate Chip Cookies, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help mimic the texture of traditional cookies. Always check the labels of your ingredients to ensure they are gluten-free.
Can I add other mix-ins to the cookie dough?
Absolutely! Feel free to customize your cookies by adding ingredients like chopped nuts (such as walnuts or pecans), dried fruits (like cranberries or raisins), or different types of chocolate chips (milk chocolate, white chocolate, or dark chocolate). Just keep in mind that adding too many extra ingredients can affect the cookie’s texture, so stick to about 1 to 1.5 cups total for best results.
What’s the best way to store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you want to keep them for a longer period, you can freeze them. Place the cookies in a freezer-safe bag or container, separating layers with parchment paper, and they will last for up to 3 months. Thaw them at room temperature or warm them in the microwave for a few seconds before serving for that fresh-baked taste.
Conclusion:
These Classic Pumpkin Chocolate Chip Cookies are the perfect way to embrace the flavors of fall. Whether enjoyed fresh out of the oven or packed up for a treat on the go, they’re sure to bring warmth and joy to your autumn days. So, gather your ingredients and enjoy the delightful process of baking these irresistible cookies today!
📖 Recipe:
Print
Classic Pumpkin Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
As the leaves turn and the air becomes crisp, there’s nothing quite like the warm, inviting aroma of freshly baked Classic Pumpkin Chocolate Chip Cookies wafting through your kitchen. These cookies are soft, chewy, and bursting with the rich flavors of pumpkin spice, perfectly complemented by sweet semi-sweet chocolate chips. Easy to make and a delightful addition to your fall baking repertoire, this recipe is sure to become a seasonal favorite for friends and family alike.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup pumpkin purée
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin purée, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, do not overmix the dough.
These cookies can be stored in an airtight container for up to 1 week or frozen for up to 3 months.
Experiment with different types of chocolate chips or add-ins like nuts or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: 140 kcal per cookie
