Sweet, Spiced, and Oh-So-Delicious!
Ever taken a bite of a warm, soft cookie that transports you to a cozy autumn afternoon? The inviting aroma of pumpkin and chocolate wafts through the air, wrapping you in a blanket of comfort. These Pumpkin Chocolate Chip Cookies are more than just a tasty treat— they are your new favorite go-to for a quick and delightful baking experience. With a handful of easy-to-find ingredients, you’ll whip these up in no time!
Why Make This Recipe
Why will you absolutely love these cookies? First off, they come together in a flash—perfect for when that cookie craving sneaks up on you. Plus, the use of pumpkin puree means they stay super moist and delicious, with a flavor that dances on your taste buds. And can you really resist the combo of pumpkin and chocolate? I think not!
Ingredients
You don’t need fancy stuff—just these basics! Gather up:
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chocolate chips
Directions
Time to get that oven preheating! Follow these steps for deliciousness:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
How to Make Pumpkin Chocolate Chip Cookies (Overview)
Making these cookies is almost as easy as dreaming about them! Start by creaming your butter and sugars until they get that light and fluffy vibe. Add your pumpkin, egg, and vanilla—trust me, it smells divine. In a separate bowl, whisk up your dry ingredients (hello, cinnamon and nutmeg!). Mix everything together, add the chocolate chips because why not, and plop that dough onto baking sheets.
Pro tip: Don’t mix too much once you add the flour, or your cookies might end up tougher than a brick!
How to Serve Pumpkin Chocolate Chip Cookies
These cookies are perfect for any occasion. Serve them straight out of the oven for that gooey, melt-in-your-mouth experience, or pair with a scoop of vanilla ice cream for an awesome dessert. The vibrant orange color from the pumpkin and the luscious chocolate bits make them as stunning as they are tasty. Imagine the cozy aroma filling your kitchen—who could resist?
How to Store Pumpkin Chocolate Chip Cookies
Got leftovers? First off, congratulations! These cookies will stay fresh in an airtight container at room temperature for about 5 days. You can also pop them in the fridge to extend that freshness to about a week. And if you want to freeze them, they’ll hold up for about 3 months. Just reheat in the microwave for a few seconds, and they’ll taste like they just came out of the oven!
Tips to Make Pumpkin Chocolate Chip Cookies
Want to take your cookie game to the next level? Here are a few insider tricks:
- Use fresh pumpkin puree if you have it! It will elevate the flavor.
- If you think your dough is too runny, chill it for about 30 minutes before baking.
- Consider adding nuts for some crunch or a sprinkle of sea salt for that sweet-and-salty contrast.
- Make sure your butter is softened but not melted; this ensures the right texture.
- Experiment with white chocolate chips—they pair beautifully with pumpkin!
Variations
Feeling adventurous? You can easily tweak this recipe! For a vegan version, swap the egg for a flax egg and use coconut oil instead of butter. If you want to switch up the flavors, toss in a handful of dried cranberries or even some oats for added texture. The possibilities are endless!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just make sure you’re careful with the moisture content!
2. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for a day or two before baking!
3. How can I freeze these cookies?
Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container.
Now, go on and bake up a storm with these mouthwatering Pumpkin Chocolate Chip Cookies! 🥳
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use fresh or canned
- 1/2 cup butter, softened Ensure it's softened, not melted
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg Can be substituted with flax egg for vegan option
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Add-ins
- 1 cup chocolate chips Consider using white chocolate chips for variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of cookie dough onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
Printable Recipe Card
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