Experience the irresistible blend of autumn flavours with these Pumpkin Chocolate Chip Cookies. These soft, chewy, and cake-like textured treats are infused with rich pumpkin puree, warm spices, and a generous dose of semi-sweet chocolate chips. Perfect for cozy autumn days, they’re a delightful blend of sweet and spiced goodness that will have everyone reaching for seconds. Easy to make and impossible to resist, these cookies are a must-try for any pumpkin and chocolate lover.
- Pumpkin Chocolate Chip Cookies
- Pumpkin puree dessert
- Homemade pumpkin cookies
- Fall baking recipes
- Soft and chewy cookies
- Pumpkin spice treats
- Chocolate chip desserts
- Easy cookie recipe
- Autumn flavors
- Delicious sweet treats
- Baking with pumpkin
- Nutmeg and cinnamon cookies
- Classic chocolate chip cookies
- Pumpkin dessert ideas
- Holiday cookie recipes
- Seasonal baking
- Simple cookie dough
- Vanilla extract in cookies
- Semi-sweet chocolate chip treats
- Baking tips for beginners
- easy dessert
- fall baking
- fall desserts
- autumn desserts
- autumn baking
- thanksgiving dessert
- thanksgiving recipe
- easy dessert recipe
- pumpkin spice
- pumpkin recipe
This post may contain affiliate links, please see Vic Eat’s privacy policy for details.
MY INSPIRATION BEHIND THIS RECIPE
I love pumpkin and I love chocolate chip cookies so I thought what a fantastic idea to put those two flavours together! These cookies are soft, chewy and have a cake-like texture. I love to make a hot chocolate, coffee or tea to enjoy with these Pumpkin Chocolate Chip Cookies. I am a lover of all things fall so I was so excited to share this recipe with you guys! 🎃
WHY YOU'LL LOVE THESE VEGETARIAN STUFFED PEPPERS
- Soft & Chewy Texture: These Pumpkin Chocolate Chip Cookies offer a delightful twist with their soft and cake-like texture, thanks to the addition of luscious pumpkin puree. They practically melt in your mouth.
- Warm, Spiced Comfort: Indulge in the comforting embrace of autumn with the harmonious blend of cinnamon, nutmeg, cloves, and allspice. These spices infuse each bite with cozy, seasonal flavours.
- Effortless Homemade Goodness: This easy-to-follow recipe ensures that you can whip up these delectable cookies with minimal fuss. Perfect for both seasoned bakers and beginners looking for a quick and rewarding treat, made in 30 minutes or less!
SIGN UP FOR VIC EATS EMAIL NEWSLETTER!
INGREDIENTS NEEDED
- Canned Pumpkin Puree: The heart of the recipe, lending moisture, pumpkin flavor, and a delightful orange hue to the cookies.
- Unsalted Butter: Provides rich, buttery goodness that adds flavour and a tender crumb to the cookies.
- Granulated Sugar: Sweetens the dough, contributing to the cookies’ overall sweetness and texture.
- Brown Sugar: Enhances moisture and imparts a subtle molasses flavour, elevating the cookie’s depth.
- Egg: Acts as a binding agent, holding the dough together while also adding structure.
- Vanilla Extract: Elevates the cookies with a fragrant, aromatic note.
- All-Purpose Flour: Serves as the foundation, binding the ingredients together and forming the cookie’s structure.
- Baking Powder: Leavens the cookies, helping them rise and achieve a soft, cake-like texture.
- Baking Soda: Promotes rising and spreading, preventing the cookies from becoming overly dense.
- Salt: Balances flavors, intensifying the other ingredients’ taste.
- Pumpkin Spice: Infuses the cookies with warm, autumnal spices like cinnamon, nutmeg, cloves, and allspice, creating that quintessential fall flavour.
- Semi-Sweet Chocolate Chips: Introduces pockets of luscious chocolate, providing a delightful contrast to the pumpkin and spices, making each bite a chocolatey delight.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large mixing bowl, using a hand mixer or by hand, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes
Add the egg and vanilla extract. Mix until well combined. Mix in the pumpkin puree until the batter is smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix; overmixing can make cookies tough.
Gently fold in the semi-sweet chocolate chips until evenly distributed.
Drop spoonfuls of cookie dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Slightly press the cookie dough balls down with a spoon. You can use an ice cream scoop or two spoons for this. If desired, you can press a few extra chocolate chips onto the tops of the cookies for a nice appearance.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy! 🙂
VIC'S QUICK TIPS FOR PUMPKIN CHOCOLATE CHIP COOKIES
- Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Don’t Rush Creaming: Take your time when creaming the butter and sugars; the light and fluffy texture achieved in this step is crucial for the cookie’s tenderness.
- Gentle Folding: When incorporating the chocolate chips into the dough, fold them in gently to ensure even distribution without overworking the dough.
- Consistent Cookie Sizes: Use an ice cream scoop or spoons to portion out the cookie dough. This ensures uniform cookies that will bake evenly.
- Golden Edges, Soft Centres: Keep an eye on the cookies while baking. Remove them from the oven when the edges are golden, and the centres are slightly soft to achieve that perfect texture.
SERVING SUGGESTIONS & STORING
- Enjoy Freshly Baked: These Pumpkin Chocolate Chip Cookies are best when enjoyed fresh out of the oven, with the chocolate chips still gooey and warm.
- Pair with Milk: Serve with a glass of cold milk to balance the sweetness and enhance the overall cookie experience.
- Room Temperature: Store fully cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness and freshness.
- Freezing: To store for a longer duration, freeze the cookies in an airtight container or freezer bag. Place parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months.
- Reheating: When ready to enjoy frozen cookies, simply let them thaw at room temperature or warm them in a preheated oven at 350°F (175°C) for a few minutes to regain their freshness and slightly melty chocolate chips.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Option: For a vegan version of these cookies, replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). Also, substitute the butter with vegan butter or coconut oil, and use dairy-free chocolate chips.
- Gluten-Free Alternative: To make gluten-free pumpkin chocolate chip cookies, replace the all-purpose flour with a gluten-free flour blend. Ensure the other ingredients like baking powder and baking soda are also gluten-free.
- Dairy-Free Twist: If you’re avoiding dairy, opt for dairy-free butter or margarine to replace the unsalted butter. Ensure the chocolate chips are dairy-free as well, which can be found in most grocery stores.
- Healthier Options: For a healthier twist, use whole wheat flour or a blend of whole wheat and all-purpose flour. You can also reduce the sugar content by using coconut sugar or a sugar substitute like stevia.
- Add-Ins: Experiment with different mix-ins like chopped nuts, dried cranberries, or white chocolate chips to create your unique flavour combinations.
RECIPE FAQ
Yes, you can use fresh pumpkin puree. Simply roast or steam pumpkin, then puree it until smooth. Be sure to drain any excess liquid to achieve a similar consistency to canned puree.
Certainly, you can substitute softened coconut oil or a dairy-free butter alternative for a healthier twist. Keep in mind that it may slightly alter the flavor and texture.
To achieve soft and chewy cookies, be careful not to overbake them. Remove them from the oven when the edges are golden but the centres are still slightly soft; they will continue to firm up as they cool.
Yes, you can freeze the cookie dough. Shape it into individual cookie portions and freeze them on a baking sheet. Once they’re solid, transfer them to a freezer bag. When ready to bake, you can place them directly in the oven without thawing, just add a few extra minutes to the baking time.
You can reduce the sugar slightly without a drastic flavour change. Experiment with decreasing both granulated and brown sugar by up to 25% if you prefer a less sweet cookie. Instead of using 1 cup of granulated sugar, try using 1/2 cup of sugar for a less sweet taste.
OTHER YUMMY RECIPES FROM OTHER CREATORS THAT I LOVE!
MORE BAKED GOODS RECIPES YOU WILL LOVE
FOLLOW ME!! ♡
WHAT RECIPE DO YOU WANT TO SEE NEXT?
Submit your feedback below! 👇🏼
jump
Equipment:
- Hand Mixer
Ingredients:
- 1 Cup Pumpkin Puree
- ½ Cup Unsalted Butter, softened
- 1 Cup Granulated Sugar
- ½ Cup Brown Sugar
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 ½ Tablespoons Pumpkin Spice
- 1 ½ Cups Semi Sweet Chocolate Chips
Instructions:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, using a hand mixer or by hand, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes½ Cup Unsalted Butter,, 1 Cup Granulated Sugar, ½ Cup Brown Sugar
- Add the egg and vanilla extract. Mix until well combined. Mix in the pumpkin puree until the batter is smooth.1 Egg, 2 Teaspoons Vanilla Extract, 1 Cup Pumpkin Puree
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.2 ½ Cups All Purpose Flour, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, ½ Teaspoon Salt, 1 ½ Tablespoons Pumpkin Spice
- Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix; overmixing can make cookies tough.
- Gently fold in the semi-sweet chocolate chips until evenly distributed.1 ½ Cups Semi Sweet Chocolate Chips
- Drop spoonfuls of cookie dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Slightly press the cookie dough balls down with a spoon. You can use an ice cream scoop or two spoons for this. If desired, you can press a few extra chocolate chips onto the tops of the cookies for a nice appearance.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy! 🙂
Video
Nutrition
jump2
