Welcome to the quintessential autumn baking experience! These Pumpkin Chocolate Chip Cookies are not just a seasonal treat; they are a delightful fusion of classic comfort and festive fall flavors. Imagine the familiar warmth of a chocolate chip cookie, now infused with the subtle sweetness and earthy notes of pumpkin, perfectly spiced to evoke cozy evenings and crisp air. Prepare yourself for soft, chewy cookies that will become an instant favorite in your home, elevating your baking game to new heights with every aromatic batch.
THE IRRESISTIBLE MAGIC OF PUMPKIN CHOCOLATE CHIP COOKIES
There’s an undeniable charm when pumpkin and chocolate come together, creating a flavor profile that is both comforting and exciting. While chocolate chip cookies hold a special place in our hearts, these Pumpkin Chocolate Chip Cookies take that beloved classic and infuse it with the enchanting essence of autumn. We’ve discovered that the smooth, natural moisture of pumpkin puree is a secret weapon for achieving an incredibly soft and wonderfully chewy texture in cookies – a texture that keeps you reaching for just one more.
Forget complicated recipes or hard-to-find ingredients. This recipe is designed for simplicity, using common pantry staples to bring you bakery-quality cookies with minimal fuss. Whether you’re a seasoned baker or just starting out, you’ll find these cookies incredibly easy to whip up. We love them so much, we often make multiple batches to enjoy now and freeze some for later, ensuring a delightful treat is always within reach. If you, like us, believe that the combination of pumpkin and chocolate is a match made in culinary heaven, then these chewy, spiced, and chocolate-studded Pumpkin Chocolate Chip Cookies are an absolute must-bake this season!
WHY THESE PUMPKIN CHOCOLATE CHIP COOKIES WILL BECOME YOUR FALL FAVORITE
Beyond their mouthwatering flavor, these Pumpkin Chocolate Chip Cookies offer a myriad of reasons to fall in love. They are incredibly versatile, perfect for any occasion from casual family desserts to impressive holiday gatherings. The rich, golden hue from the pumpkin, dotted with dark chocolate chips, makes them visually appealing and undeniably festive. Each bite delivers a perfect harmony of sweet chocolate and the warm, aromatic notes of cinnamon and pumpkin pie spice, creating an experience that truly embodies the spirit of fall.
The addition of pumpkin puree doesn’t just impart flavor; it also contributes to an unparalleled moistness, ensuring that every cookie remains tender for days. This recipe is also forgiving, making it an excellent choice for bakers of all skill levels. Plus, the convenience of being able to prepare the dough ahead of time or freeze baked cookies means you can always be prepared for unexpected guests or spontaneous cravings. These aren’t just cookies; they’re a comforting hug in edible form, promising to fill your home with an aroma that signals autumn has truly arrived.
FREQUENTLY ASKED QUESTIONS:
No, it’s crucial to use plain pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is a pre-mixed product that contains added spices and sweeteners, and its texture is different from pure pumpkin. Using pie filling would drastically alter the flavor and texture of your cookies, likely resulting in an overly sweet and potentially watery dough that won’t bake correctly. Always double-check your can to ensure it says “100% Pure Pumpkin” or “Pumpkin Puree.”
To achieve an even chewier cookie texture, a great tip is to reduce the excess moisture from the pumpkin puree. Before adding the pumpkin puree to your wet ingredients, spread it out on a few layers of paper towels. Gently press down with more paper towels to absorb any extra liquid. Removing this moisture helps prevent the cookies from becoming too cake-like and instead promotes that desirable soft, chewy consistency.
Absolutely! This is a fantastic make-ahead recipe. You can prepare the cookie dough up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, remove the dough from the fridge and let it sit at room temperature for about 15-20 minutes to soften slightly. This will make it easier to scoop and ensure even baking.
Chilling the cookie dough is a critical step, especially in recipes like this one, as it helps to prevent the cookies from spreading too much during baking. When the dough is chilled, the fat (butter) solidifies. As the cookies bake, this solid fat melts more slowly, which allows the cookie structure to set before the fat fully liquefies. This results in thicker, chewier cookies with less spread. Chilling also allows the flavors to meld and deepen, leading to a more complex and delicious final product.
We typically prefer semi-sweet chocolate chips in this recipe because their mild bitterness provides a wonderful balance to the sweetness of the pumpkin and sugars. However, feel free to get creative! Milk chocolate chips will make them sweeter and creamier, dark chocolate chips will add a deeper, more intense cocoa flavor, and white chocolate chips offer a rich, milky contrast. Even cinnamon chips or a combination of different chocolate types would be absolutely delicious and highly recommended for customization.
Once baked, these delicious Pumpkin Chocolate Chip Cookies can be stored in an airtight container or a sealed bag at room temperature for up to one week, maintaining their freshness and chewiness. For longer storage, these cookies freeze beautifully. You can freeze unbaked cookie dough by forming balls, flash-freezing them on a baking sheet for an hour, then transferring them to a freezer-safe bag, separated by parchment paper. Bake directly from frozen, adding approximately 1 minute to the original baking time. Alternatively, you can freeze already baked cookies in an airtight freezer container or bag for up to 3 months. Simply let them defrost at room temperature before enjoying.
ESSENTIAL INGREDIENTS FOR YOUR PUMPKIN CHOCOLATE CHIP COOKIES
Crafting these heavenly pumpkin chocolate chip cookies requires a selection of readily available ingredients, each playing a crucial role in developing their exquisite flavor and perfect texture. We’ve outlined the key components below:
- Salted Butter: Melted butter contributes to the chewy texture and rich flavor. If using unsalted butter, remember to add ½ teaspoon of salt to your dry ingredients.
- Brown Sugar (packed): Adds moisture, depth of flavor, and contributes to the soft, chewy characteristic of the cookies.
- Granulated Sugar: Provides sweetness and helps with the spread and slight crispness around the edges.
- Vanilla Extract (pure): A fundamental flavor enhancer that brightens and rounds out all the other ingredients.
- Pumpkin Puree: The star ingredient, offering moisture, a delicate pumpkin flavor, and that lovely autumn hue. Ensure it’s 100% pure pumpkin, not pie filling.
- All-Purpose Flour: The structural backbone of our cookies. Proper measurement (spooned and leveled) is key.
- Baking Powder & Baking Soda: Our leavening agents that provide the perfect rise and help achieve that soft, slightly puffed texture.
- Ground Cinnamon: A warm spice that complements pumpkin beautifully, adding classic fall aroma.
- Pumpkin Pie Spice: A blend typically including cinnamon, nutmeg, ginger, and cloves, it amplifies the seasonal flavor profile.
- Semi-Sweet Chocolate Chips: The perfect companion to pumpkin, offering pockets of rich, melty chocolate goodness. Feel free to experiment with other types like milk, dark, or white chocolate.
These simple ingredients, when combined with care, transform into an unforgettable autumn delicacy that will have everyone asking for the recipe!
HOW TO BAKE PERFECT PUMPKIN CHOCOLATE CHIP COOKIES: STEP-BY-STEP
Making these delightful cookies is a straightforward process, but paying attention to each step will ensure you achieve the best possible results – soft, chewy, and bursting with flavor. Follow these detailed instructions to create your own batch of autumnal perfection.
Step 1: Combine Wet Ingredients
In a medium-sized mixing bowl, begin by whisking together the melted salted butter, packed brown sugar, and granulated sugar. Continue whisking diligently until all the sugars are thoroughly incorporated into the butter and no lumps of brown sugar remain. This creates a smooth, foundational mixture for your cookie dough.
Step 2: Incorporate Pumpkin and Vanilla
Next, pour in the pure vanilla extract and the pumpkin puree into the butter and sugar mixture. Ensure you’re using pure pumpkin puree and not pumpkin pie filling to maintain the correct texture and flavor balance. Give it another good whisk until the mixture is completely smooth and evenly combined. Set this vibrant orange wet mixture aside for a moment.
Whisk until smooth, ensuring a consistent texture. Then, set the bowl aside.
Step 3: Prepare Dry Ingredients
In a separate large mixing bowl, combine all your dry ingredients: the all-purpose flour, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Whisk these together thoroughly to ensure they are evenly distributed. This step is crucial for consistent leavening and flavor throughout your cookies.
Step 4: Combine Wet and Dry Mixtures
Pour the pumpkin mixture (wet ingredients) into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as overworking the dough can lead to tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
Step 5: Fold in Chocolate Chips
Once the dough is mostly combined, gently fold in your semi-sweet chocolate chips (or your preferred chocolate variety). Distribute them evenly throughout the dough with a few turns of the spatula.
Step 6: Chill the Dough
Cover the cookie dough bowl with plastic wrap and refrigerate it for at least 30 minutes. This step is non-negotiable for perfectly textured cookies, as it prevents excessive spreading and allows the flavors to deepen. While the dough is chilling, preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper for easy cleanup and consistent baking.
Step 7: Scoop and Bake
Remove the chilled dough from the refrigerator. Using a spoon or a spring-loaded cookie scoop (approximately 1.5 tablespoons of dough per cookie), scoop generous portions onto the prepared baking sheet, leaving ample space between each cookie. Gently flatten the tops of the scooped dough with the back of the spoon if you prefer a slightly flatter cookie.
Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden, but the centers still appear soft and slightly underbaked. This ensures a wonderfully chewy interior. Remove the baking sheet from the oven and let the cookies cool directly on the sheet for about 10 minutes. This crucial cooling period allows them to firm up without becoming brittle.
Step 8: Final Cooling
After the initial cooling on the baking sheet, carefully transfer the cookies to a wire rack to let them cool completely. Enjoy these warm, spiced, and chocolate-filled pumpkin treats as a delightful dessert or a comforting snack!
PRO TIPS FOR PUMPKIN CHOCOLATE CHIP COOKIE PERFECTION
To ensure your Pumpkin Chocolate Chip Cookies turn out absolutely perfect every time, consider these expert tips that go beyond the basic instructions:
- Accurate Flour Measurement: Always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry, crumbly cookies.
- Don’t Overmix the Dough: Once the wet and dry ingredients are combined, mix just until no dry streaks of flour remain. Overmixing develops the gluten in the flour, resulting in tough, less tender cookies.
- Quality Ingredients Matter: Use good quality vanilla extract and fresh spices for the best flavor. The difference is noticeable in the final taste.
- Uniform Cookie Size: Use a cookie scoop to ensure all your cookies are the same size. This promotes even baking and helps prevent some cookies from burning while others are undercooked.
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper not only prevents sticking but also helps the cookies bake more evenly and makes cleanup a breeze.
- Cooling Time is Key: Don’t rush the cooling process. Letting cookies cool on the baking sheet for 10 minutes allows them to finish baking slightly from residual heat and set properly, making them easier to transfer without breaking.
- Customize Your Spices: While cinnamon and pumpkin pie spice are classic, feel free to add a pinch of ground ginger, nutmeg, or cloves for an extra layer of warmth and complexity.
WANT MORE DELICIOUS FALL RECIPES?
- Pumpkin Pie Dip
- Pumpkin Chocolate Chip Bars
- The Best Pumpkin Pie (+Video)
- Pumpkin Chocolate Chip Cake
- Frosted Soft Pumpkin Cookies
- Mrs. Fields Chocolate Chip Cookies
- Pumpkin Patch Cookies
- Pumpkin Crinkle Cookies
- Carrot Cake Cookies
- Pumpkin Honey Bun Cake
- 40 Best Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
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Ingredients
- ½ cup salted butter melted
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup semi-sweet chocolate chips
Instructions
- In a medium size bowl whisk together the melted butter, brown sugar, granulated sugar until well incorporated and no brown sugar lumps remain.
- Add in the vanilla extract and pumpkin puree and whisk until smooth. Set aside.
- In a large mixing bowl mix the flour, baking powder, baking soda, cinnamon and pumpkin pie spice.
- Add the pumpkin mixture to the dry ingredients and combine with a rubber spatula. Fold in the chocolate chips.
- Cover the dough and chill for at least 30 minutes. Don’t skip this step.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and scoop it on the baking sheet using either a spoon or an ice cream scoop. Around 1.5 spoons equivalent to dough. Flatten the tops with the back of the spoon.
- Bake for 10-12 minutes or until the edges of the cookie are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Then transfer the cookies to a wire rack and let them cool completely.
Notes
- Do not forget to chill your dough, this is essential to help keeping the cookies from spreading.
- To make them chewier, pat dry your pumpkin with some paper towels.
- These can be frozen, see my tips above.
- We like semi-sweet chocolate chips in this but any flavor will work fine.
- If using unsalted butter, you’ll need to add a 1/2 teaspoon of salt to the batter.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.