Easy and delicious, these pumpkin chocolate chip cookies are a perfect blend of sweet pumpkin and rich chocolate, making them a cozy fall favorite.
These pumpkin chocolate chip cookies are my favorite fall baking recipe. They’re packed with warm, comforting flavors that make them perfect for the season. The combination of sweet pumpkin and rich chocolate chips is so delicious and satisfying, making these cookies an irresistible treat for any occasion. Whether you’re enjoying them with a cup of tea on a chilly evening or sharing them with friends and family, these cookies always hit the spot.
These pumpkin chocolate chip cookies call for simple ingredients, like canned pumpkin, butter, and chocolate chips, making them easy to whip up whenever the craving strikes. And you can add extras like chopped nuts or a dash of extra cinnamon if you like a bit more texture and spice. You’ll love how soft, chewy, and flavorful these cookies are—perfect for satisfying your sweet tooth!
Are Pumpkin Chocolate Chip Cookies Healthy?
Pumpkin Chocolate Chip Cookies can be a healthier option compared to traditional cookies, primarily because pumpkin is a nutritious ingredient. Pumpkin is rich in vitamins A and C, fiber, and antioxidants. However, the overall healthiness of the cookies also depends on other ingredients like sugar, butter, and chocolate chips.
To make a healthier version, you can reduce the amount of sugar, use whole wheat flour, and opt for dark chocolate chips. You can also substitute some or all of the butter with healthier fats like coconut oil or use a sugar substitute. While they can be made healthier, they are still a treat and should be enjoyed in moderation.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 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
- 2 cups semisweet chocolate chips
How to make Pumpkin Chocolate Chip Cookies
Step 1:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Step 2:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
Step 3:
Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.
Step 4:
Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed.
Step 5:
Drop tablespoon-sized dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6:
Bake in the oven for 12-15 minutes, or until the edges are set and the tops are slightly golden. The cookies may look a bit soft in the center, but they will firm up as they cool.
Step 7:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Make sure your butter is softened to room temperature before you begin mixing. This ensures it creams well with the sugars, leading to a smoother dough and evenly textured cookies.
- Once you add the dry ingredients to the wet mixture, mix until just combined. Overmixing can result in tough cookies instead of the soft, tender texture you want.
- Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make your cookies dense and dry.
- If you have time, chilling the dough for 30 minutes can help prevent the cookies from spreading too much while baking. This will give you thicker, more evenly shaped cookies.
- Feel free to adjust the spice levels to your taste. If you love a spicier cookie, add a bit more cinnamon or even a pinch of ginger to enhance the fall flavors.
What to Serve with Pumpkin Chocolate Chip Cookies
My favorite way to enjoy these Pumpkin Chocolate Chip Cookies is with a warm chai tea latte and a dollop of whipped cream. It’s perfect for cozying up on a chilly evening, but you can try pairing them with a glass of cold apple cider if you like a refreshing contrast or a scoop of vanilla ice cream for an extra indulgent treat.
How to store
To store your Pumpkin Chocolate Chip Cookies, place them in an airtight container at room temperature. They’ll stay fresh for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks, or freeze the cookies for up to 3 months.
To keep them soft, add a slice of bread to the container—the bread will absorb excess moisture and keep the cookies tender. When ready to enjoy, simply let the cookies come to room temperature or warm them briefly in the microwave.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked, pureed, and well-drained to avoid adding extra moisture to the dough.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute for best results.
What type of chocolate chips work best in this recipe?
Semisweet chocolate chips are most commonly used, but you can also try dark chocolate or even white chocolate chips for a different flavor profile.
Why are my cookies cakey?
Pumpkin adds moisture, which can make cookies cakey. If you prefer a chewier texture, try reducing the amount of pumpkin puree slightly or adding a bit more flour.
Can I add nuts to this recipe?
Yes, you can add chopped nuts like walnuts or pecans to the dough for added texture and flavor. About 1/2 cup should be enough.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help the cookies hold their shape better and prevent excessive spreading.
Conclusion
These pumpkin chocolate chip cookies offer a delightful twist on a classic treat, combining the warmth of pumpkin with the indulgence of chocolate. They’re easy to make, perfect for fall, and sure to be a hit whether you’re baking for yourself or sharing with others.
Pumpkin Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy25
cookies15
minutes15
minutes30
minutesEasy and delicious, these pumpkin chocolate chip cookies are a perfect blend of sweet pumpkin and rich chocolate, making them a cozy fall favorite.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
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
2 cups semisweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl.
- Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed.
- Drop tablespoon-sized dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the oven for 12-15 minutes, or until the edges are set and the tops are slightly golden. The cookies may look a bit soft in the center, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is softened to room temperature before you begin mixing. This ensures it creams well with the sugars, leading to a smoother dough and evenly textured cookies.
