If you’re looking for a cookie that combines the best of fall flavors with gooey chocolate chips, these Pumpkin Chocolate Chip Cookies are a must-try. They’re soft, chewy, and perfectly spiced, making them the ideal treat for pumpkin lovers. Whether you’re baking for a fall gathering or just to satisfy a sweet tooth, these cookies are sure to be a hit.
Ready to make your kitchen smell like autumn? Let’s bake!
Pumpkin Chocolate Chip Cookies
Ingredients
Pumpkin Chocolate Chip Cookies
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup canned pumpkin purée not pumpkin pie filling
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cups semi-sweet chocolate chips
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts for crunch
- A sprinkle of flaky sea salt for a sweet-salty finish
Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute butter with coconut oil or vegan butter and use dairy-free chocolate chips.
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the Chocolate Chips
- Gently fold the chocolate chips into the dough.
- If using nuts or other add-ins, mix them in at this stage.
Scoop and Bake
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are set and the tops look slightly puffed.
- The cookies will firm up as they cool.
Cool and Serve
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these Pumpkin Chocolate Chip Cookies warm with a glass of milk or hot cocoa!
Notes
Nutritional Information (Per Cookie):
- Calories: 120-140
- Carbohydrates: 18g
- Protein: 1g
- Fat: 6g
- Saturated Fat: 3g
- Sodium: 80mg
- Fiber: 1g
- Sugar: 12g
Notes/Advice:
- Additions/Subtractions:
- If you prefer less sweetness, reduce the granulated sugar by 2 tablespoons.
- For a chewier texture, chill the dough for 30 minutes before baking.
- Add a pinch of cardamom for a unique spice flavor.
Variations:
- Pumpkin Spice Latte Cookies: Add 1/2 tsp espresso powder to the dough for a coffee-infused twist.
- Double Chocolate Pumpkin Cookies: Replace 1/4 cup of flour with cocoa powder for a chocolaty base.
- Cranberry-Pumpkin Cookies: Swap half the chocolate chips for dried cranberries for a fruity twist.
Suggestions:
- Serving Ideas: These cookies are perfect with a cup of coffee, tea, or a pumpkin spice latte. They’re also great for sharing at fall gatherings or enjoying as a cozy dessert.
- Make It Ahead: You can refrigerate the dough for up to 24 hours before baking for even more flavorful cookies. Let the dough come to room temperature slightly before scooping.
- Storage Tips: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Final Thoughts:
And there you have it—Pumpkin Chocolate Chip Cookies that are soft, spiced, and utterly delicious! These cookies are a must-bake for fall, combining the warm flavors of pumpkin and spices with melty chocolate in every bite. Whether you’re making them for a festive treat or just to satisfy a sweet craving, these cookies are sure to delight. So grab your ingredients, preheat the oven, and bake up a batch of autumn bliss!