Pumpkin Chocolate Chip Cookies
A Sweet Treat to Arrive This Fall
There’s nothing quite like the aroma of warm, freshly baked Pumpkin Chocolate Chip Cookies wafting through your home. This soft batch recipe combines the rich flavors of pumpkin and spices with sweet chocolate chips, creating a delightful treat that’s perfect for any occasion. Whether you’re getting ready for a chilly autumn day or gearing up for the holidays, these cookies bring comfort and joy to your kitchen. Made with simple, wholesome ingredients, they are not just delicious but also easy to whip up—ideal for baking with kids or surprising guests.
Why You’ll Love This Dish
These Pumpkin Chocolate Chip Cookies aren’t just another dessert; they are a celebration of flavors that captures the essence of fall. With their soft, cake-like texture and rich chocolatey goodness, they quickly become a favorite. The addition of pumpkin adds moisture and flavor, transforming standard cookies into something special.
Perfect for cozy nights in or festive gatherings, these cookies are versatile enough to serve throughout the season. They can be enjoyed warm from the oven, with a cup of coffee or tea, or packaged up as homemade gifts. Plus, they’re a hit with both kids and adults, making them the ideal treat for family and friends.
"These cookies are incredible! Soft, chewy, and perfectly spiced—my kids devoured them in minutes!" – Happy Baker
Preparing Pumpkin Chocolate Chip Cookies (Soft Batch)
Making these cookies is a delightful process that anyone can enjoy. You’ll find this recipe straightforward, with simple steps that lead to delightful results. Begin by combining the dry ingredients, then mix the wet ones separately, and finally combine everything with the chocolate chips. It’s a sequence that builds flavor and ensures even mixing. Expect to spend about 30 minutes from start to finish, which makes it a fantastic option for a quick baking session!
What You’ll Need
Gather these items for the most delightful pumpkin chocolate chip cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup pure pumpkin puree (I recommend Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (mini chocolate chips work great too)
Feel free to substitute the chocolate chips for white chocolate if you’re feeling adventurous!
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C). Grease your baking sheet or line it with parchment paper—this prevents sticking and makes cleanup a breeze.
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In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. This mixing ensures an even distribution of dry ingredients.
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In a larger bowl, cream together the softened butter and granulated sugar until smooth. Then, add in your pumpkin puree, egg, and vanilla extract. Mix until you achieve a creamy batter.
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Gradually incorporate the dry flour mixture into the pumpkin batter, mixing gently until just blended; avoid over-mixing to keep your cookies soft.
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Finally, fold in the chocolate chips until equally distributed. Again, don’t over-mix—just until they’re in there.
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Use a medium-sized scoop to drop rounded tablespoons of dough onto your prepared baking sheet, leaving some room between them as they will spread a bit while baking.
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Bake in the preheated oven for about 15-18 minutes, until the edges are just golden and the cookies are firm to the touch.
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Once baked, remove them from the oven. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the sweet scent!
Best Ways to Enjoy It
These Pumpkin Chocolate Chip Cookies are best enjoyed slightly warm, showcasing their soft texture and melty chocolate goodness. Pair them with a warm drink like chai tea or a classic pumpkin spice latte for an extra cozy experience. You could also serve them at a festive gathering, alongside autumn-themed desserts like apple pie or pecan tarts, creating a delightful dessert table.
Keeping Leftovers Fresh
If you happen to have any cookies left after the baking frenzy (which is unlikely!), store them in an airtight container at room temperature. They will stay pleasantly soft for up to a week. If you want to keep them longer, consider freezing them. Just make sure to place them in a freezer-safe bag and separate layers with parchment paper to maintain freshness. When ready to enjoy, let them thaw at room temperature or gently reheat them in the microwave for a few seconds.
Helpful Cooking Tips
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For an extra punch of flavor, consider adding chopped nuts or toasting your pumpkin spice for a couple of moments before mixing.
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Ensure your pumpkin puree is well-drained to avoid excess moisture, which can affect cookie texture.
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Experiment with variations of chocolate; dark chocolate chips can give a richer flavor, while butterscotch chips can add a lovely sweetness.
Creative Twists
Feel free to get creative with this basic recipe. Add in some chopped candied ginger for a zingy kick, or substitute half the flour for oat flour for a heartier texture. You could also try incorporating different spices like cinnamon or nutmeg for a unique spin on the classic fall flavors.
Your Questions Answered
How long does it take to prepare these cookies?
The total time, from mixing to baking, is about 30 minutes, making these cookies a quick treat.
Can I use a different type of pumpkin puree?
Yes, any pure pumpkin puree will work, although I highly recommend using 100% pure pumpkin for the best flavor and texture.
Can I store the cookie dough to bake later?
Absolutely! You can refrigerate the raw dough for up to 3 days or freeze it for longer storage. Just allow it to thaw in the fridge before baking.
Enjoy your baking adventure with these delightful Pumpkin Chocolate Chip Cookies that embody the warmth of fall in every bite!
Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your baking sheet or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a larger bowl, cream together the softened butter and granulated sugar until smooth. Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.
- Gradually incorporate the dry flour mixture into the pumpkin batter, mixing gently until just blended.
- Fold in the chocolate chips until evenly distributed.
- Use a medium-sized scoop to drop rounded tablespoons of dough onto your prepared baking sheet.
- Bake in the preheated oven for about 15-18 minutes, until the edges are just golden and the cookies are firm to the touch.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
