Pumpkin Chocolate Chip Cookies are a seasonal favorite, combining the warmth of pumpkin spice with the sweetness of chocolate chips. These cookies have a soft, cake-like texture that makes them irresistible and perfect for cooler weather. With pumpkin puree, cinnamon, nutmeg, and rich chocolate chunks, these cookies bring together the best of fall flavors in each delightful bite. They’re easy to make and ideal for sharing, whether you’re baking for Halloween, Thanksgiving, or a cozy weekend treat.
Equipment:
- Mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional, for added warmth)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chunks (semi-sweet or dark chocolate work best)
Instructions:
- Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside. - Mix Wet Ingredients
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add the pumpkin puree and vanilla extract, and whisk again until fully combined. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can make the cookies tough. - Add Chocolate Chips
Fold in the chocolate chips or chunks, ensuring they’re evenly distributed throughout the dough. - Scoop and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie dough ball with the back of a spoon, as they won’t spread much during baking. - Bake
Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers may look soft, but they’ll firm up as the cookies cool. - Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Presentation Ideas:
- Arrange cookies on a decorative plate and sprinkle with a light dusting of cinnamon for extra flair.
- Serve alongside a hot cup of coffee or spiced tea for the perfect fall pairing.
- For a special touch, drizzle the tops of the cookies with melted chocolate.
Tips:
- Make sure to use pumpkin puree, not pumpkin pie filling, as the latter is pre-sweetened and spiced.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- If you prefer a more intense spice flavor, feel free to add an extra pinch of cinnamon or nutmeg.
These Pumpkin Chocolate Chip Cookies are the ultimate fall treat, blending soft, pumpkin-spiced cookie dough with the sweet richness of chocolate chips. Simple, cozy, and bursting with flavor, they’re ideal for sharing or indulging on a chilly day. Bake a batch, and savor the flavors of autumn in every bite!
Pumpkin Chocolate Chip Cookies Recipe
These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with cozy pumpkin spice flavor. Perfectly sweetened with rich chocolate chips, they’re the ultimate fall treat!
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger optional, for added warmth
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chunks semi-sweet or dark chocolate work best
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Mix Wet Ingredients
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add the pumpkin puree and vanilla extract, and whisk again until fully combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can make the cookies tough.
- Add Chocolate Chips
- Fold in the chocolate chips or chunks, ensuring they’re evenly distributed throughout the dough.
- Scoop and Bake
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie dough ball with the back of a spoon, as they won’t spread much during baking.
- Bake
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers may look soft, but they’ll firm up as the cookies cool.
- Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
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