These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of fall flavors! Combining the richness of pumpkin with warm spices and gooey chocolate chips, these cookies are perfect for cozy afternoons or fall celebrations. They’re easy to make and are sure to become a seasonal favorite!
Ingredients:
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Step-by-Step Instructions:
- Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside. - Cream the Butter and Sugars:
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This will take about 3-4 minutes. - Add the Pumpkin and Egg:
Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a bit curdled, but that’s okay! - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough. - Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough. - Chill the Dough:
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking. - Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. - Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store for later!
Additional Tips (Serving & Storage):
- Serving: These cookies are best served warm with a glass of cold milk or a hot cup of coffee. They make for a great treat any time of the day!
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for later use.
FAQs About Pumpkin Chocolate Chip Cookies:
- Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to drain excess liquid from the puree to avoid watery dough. - Can I make these cookies without chilling the dough?
While you can skip the chilling step, it’s highly recommended as it helps control the spread and enhances the cookie texture. - Can I add other mix-ins?
Absolutely! You can add nuts, white chocolate chips, or even dried cranberries to the dough for added texture and flavor. - Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend to make these cookies gluten-free. - How can I make the cookies extra soft?
The combination of pumpkin puree and softened butter already makes these cookies soft, but to enhance the softness, slightly underbake them and let them finish setting on the baking sheet.
Conclusion: These Pumpkin Chocolate Chip Cookies are the perfect blend of chocolatey goodness and seasonal pumpkin spice flavors. Soft, chewy, and packed with chocolate chips, they’re ideal for enjoying during the fall months and beyond. Make a batch today and savor the taste of autumn!
