These Pumpkin Chocolate Chip Cookies are the ultimate fall treat, combining the rich, spiced flavor of pumpkin with gooey semisweet chocolate chips. Soft and tender with a perfect blend of spices, these cookies are ideal for cozy gatherings and are sure to become a seasonal favorite.
Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 cups semisweet chocolate chips
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Serving Tips:
Warm or Room Temperature: Pumpkin Chocolate Chip Cookies are delicious both warm and at room temperature. For a cozy treat, warm them slightly in the microwave or oven before serving.
Pairings: These cookies go well with a variety of beverages. Try serving them with a cup of coffee, hot chocolate, or even a chai latte for a perfect fall pairing. They also complement vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Presentation: For a festive touch, consider arranging the cookies on a decorative plate or platter. Add some fall-themed decorations like small pumpkins or autumn leaves to enhance the presentation.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. This will keep them soft and fresh.
Refrigeration: If you need to store them for a longer period, you can refrigerate the cookies. Place them in an airtight container with parchment paper between layers to prevent sticking. They can last up to 2 weeks in the fridge.
Freezing: For longer storage, freeze the cookies. Place them in a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Reviving Freshness: If your cookies lose their softness, you can revive them by placing a slice of bread in the container with the cookies. The bread helps absorb excess moisture, keeping the cookies soft.
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FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use plain canned pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which can alter the flavor and texture of your cookies. If you use pumpkin pie filling, you may need to adjust the amount of sugar and spices in the recipe.
How can I make these cookies gluten-free?
To make gluten-free Pumpkin Chocolate Chip Cookies, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend you choose contains xanthan gum or guar gum, which helps provide structure and texture. Most gluten-free blends work well in cookie recipes, but be sure to check the specific blend’s guidelines for best results.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, you can bake the frozen dough straight from the freezer—just add a couple of extra minutes to the baking time.
What can I use instead of semisweet chocolate chips?
If you prefer, you can substitute semisweet chocolate chips with other types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. You can also use chopped chocolate bars or mix in other add-ins like nuts or dried fruit for a unique twist.
Conclusion:
These Pumpkin Chocolate Chip Cookies are a delightful fall treat, combining soft, spiced pumpkin with gooey chocolate chips for a deliciously comforting dessert. Perfect for cozy gatherings or a seasonal snack, they are sure to be a favorite. Enjoy them warm or at room temperature, and savor the taste of autumn in every bite!
📖 Recipe:
Print
Pumpkin Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
As the leaves turn and the air cools, there’s nothing quite like indulging in a warm, comforting cookie. These Pumpkin Chocolate Chip Cookies are a delightful blend of pumpkin’s rich flavor and chocolate’s sweet allure, making them a must-bake for the fall season.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
For a softer cookie, be careful not to overmix the dough.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Adjust the amount of spices to taste if you prefer a more pronounced spice flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
