Hey there, friend! If there’s one thing I absolutely adore about fall, it’s the warm, comforting scent of pumpkin treats wafting through my kitchen. And let me tell you, these Pumpkin Chocolate Chip Cookies are an absolute game-changer! They’re soft, chewy, and bursting with seasonal flavors that are oh-so-perfect for this time of year. I can guarantee you’ll be glad to whip up a batch (or two) and share them with loved ones—or just enjoy all by yourself!
Benefits of Pumpkin in Your Cookies
Did you know that pumpkin is not just delicious but also packed with nutrients? It’s a fantastic source of vitamin A, which is great for your eyes and skin, and it has lots of fiber, which can help keep your digestion in check. Plus, when you make cookies with pumpkin, you can often cut back on the fat because pumpkin adds moisture. Who doesn’t love cookies that are both tasty and a little healthier?
Adaptable Variations for Everyone!
- Gluten-Free Option: Swap out regular flour for gluten-free all-purpose flour. You can still enjoy these delicious cookies without any tummy troubles!
- Vegan Twist: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of an egg and replace butter with coconut oil or vegan butter. You won’t miss the dairy one bit!
- Spice It Up: Want to add a little extra kick? Try adding a pinch of ground ginger or nutmeg to your dough for a spicier flavor that screams autumn!
Delicious Pumpkin Chocolate Chip Cookie Recipe
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Serves 18–24 people
- Assuming 1 cookie per person → about 18–24 cookies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until creamy. Add in the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this helps keep your cookies soft and fluffy!
- Fold in the chocolate chips, making sure they’re evenly distributed in the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, leaving enough space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. You want them to be soft in the middle—trust me, they’ll firm up as they cool!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Practical & Valuable Tips
- If you prefer your cookies a little thicker, chill the dough for about 30 minutes before baking. It really helps with the texture!
- Store your cookies in an airtight container at room temperature for up to a week. They’ll stay nice and chewy!
- Feeling festive? Try decorating your cookies with a drizzle of vanilla icing or sprinkle some extra mini chocolate chips on top before baking!
Equipment Needed
To whip up these delightful cookies, here’s what you’ll need:
- A mixing bowl
- A whisk
- A spatula for folding in chocolate chips
- A baking sheet lined with parchment paper
- A cookie scoop or tablespoon for portioning the dough
- A wire rack for cooling
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Yes, but make sure to cook and puree it first for the best consistency!
- How do I make these cookies less sweet? You can reduce the amount of sugar by up to a quarter cup without losing the delicious texture.
- Could I use pumpkin pie spice instead of individual spices? Absolutely! Just use about 1 tablespoon of pumpkin pie spice instead.
- Can I freeze these cookies for later? Yes, you can freeze the dough balls! Just freeze them on the baking sheet for 30 minutes, then transfer to a zip-top bag. Bake directly from frozen, adding a minute or two to the bake time.
- What’s the best way to make these cookies fluffier? Ensure you don’t pack your flour down into the measuring cup, and consider adding an extra 1/4 teaspoon of baking powder for a little extra lift!
Once you whip up a batch of these Pumpkin Chocolate Chip Cookies, I’d love to hear what you think! Did you try any fun variations, or was there a favorite moment in making them? Let’s connect on Pinterest for more cozy recipes that make the season delightful!
