Let’s Bake Chewy Pumpkin Chocolate Chip Cookies!
Hey there! Are you ready to bake something that screams fall? I absolutely love making these chewy pumpkin chocolate chip cookies! They’re soft, flavorful, and perfect for cozy gatherings or just a sweet treat after a long day. Plus, they’re super easy to whip up. Trust me, once you take your first bite, you’ll be hooked!
Why You’ll Love These Cookies
First of all, these cookies are not just any regular treat; they bring together the wonderful flavors of pumpkin, warm spices, and chocolatey goodness. The pumpkin makes them wonderfully soft and chewy, while the chocolate chips add that decadent sweetness we all crave. On top of that, using pumpkin puree means you’re sneaking in some extra nutrients, such as fiber and vitamins, which we can all benefit from, right?
Nutritional Benefits of Pumpkin
You might not think about it, but adding pumpkin to your cookies is a fantastic way to boost their nutritional content! Pumpkin is rich in antioxidants, particularly beta-carotene, which can be really great for your skin and overall health. Plus, it’s full of fiber, which helps with digestion—a real win-win! So, you can enjoy a cookie (or two) while knowing that you’re giving your body something good!
Delicious Variations
One of the best parts of baking at home is that you can easily adjust the recipe to fit your preferences or dietary needs. Here are a few fun ideas:
- Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free flour mix, and your cookies will still be just as delicious!
- For Extra Spice: Add a pinch of ginger or cloves along with the cinnamon and nutmeg for a spicier kick!
- Nut Lovers: Fold in some chopped walnuts or pecans with the chocolate chips for an added crunch.
Your Easy Chewy Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 cup (240g) canned pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups (440g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
These pumpkin chocolate chip cookies make about 36 cookies, depending on how large you scoop them.
Step-by-Step Instructions
- Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This makes cleanup a breeze!
- In a large mixing bowl, combine the softened butter with brown sugar and granulated sugar. Beat them together with an electric mixer until it’s nice and creamy.
- Next, add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Keep mixing until everything is smooth and well blended.
- Grab another bowl and whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This helps make sure your dry ingredients are evenly distributed.
- Now it’s time to gradually add the dry ingredients to the wet mixture. Mix until just combined—no need to overmix!
- Gently fold in those delicious chocolate chips. You want them evenly distributed but be careful not to overwork the dough.
- Using a cookie scoop or a tablespoon, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit while baking!
- If you like, sprinkle a tiny pinch of flaky sea salt on top of each cookie for a bit of extra flavor.
- Bake your cookies in the preheated oven for about 10-12 minutes. You want them to be golden around the edges but still a little soft in the center.
- Once they’re out of the oven, let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy them warm, or store in an airtight container for up to a week. I bet they won’t last that long, though!
Handy Baking Tips
- If you prefer chewier cookies, make sure not to overbake them—the centers should look slightly underbaked when you take them out.
- These cookies tend to keep well, but to maintain their softness, store them in a container lined with bread. The bread helps retain moisture!
- If you want even more pumpkin flavor, you can add more pumpkin spice to taste!
Equipment You’ll Need
Before you get started, gather these essentials:
- A large mixing bowl
- An electric mixer (a good ol’ whisk works too, but it will take a little longer!)
- Two baking sheets lined with parchment paper
- A cookie scoop or tablespoon
- A wire rack for cooling
- A whisk for dry ingredients
Frequently Asked Questions
- Can I use pumpkin pie filling instead of pumpkin puree? It’s best to use plain pumpkin puree to control the sweetness and spices in your cookies.
- How do I know when the cookies are done baking? The edges should be golden brown, and the centers will look slightly soft. They will continue setting as they cool.
- Can I freeze these cookies? Yes! You can freeze the dough or the baked cookies. Just make sure they’re sealed tightly to prevent freezer burn.
- Could I use white chocolate chips instead? Absolutely! White chocolate adds a lovely sweetness that pairs wonderfully with the pumpkin.
- How long will these cookies stay fresh? When stored in an airtight container, they will remain fresh for up to a week—if they last that long!
Wrap It Up!
I hope you enjoy making these chewy pumpkin chocolate chip cookies as much as I do! They make the perfect treat for those chilly fall nights or for sharing with friends. Don’t forget to let me know how your cookies turned out! I’d love to see your creations, so snap a pic and share it on Pinterest!
