Indulge in the cozy flavors of fall with these pumpkin chocolate chip cookies. Soft, chewy, and packed with warm spices, these treats are perfect for sharing or enjoying with a cup of coffee. The combination of pumpkin and chocolate creates a delightful contrast that will leave you craving more. Whether it’s a chilly autumn day or a festive gathering, these cookies are sure to impress.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1 cup chocolate chips
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 15 minutes, and cooking time is 10-12 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 100 calories, 4g fat, 15g carbohydrates, 1g protein, and 1g fiber. This is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Add the pumpkin puree and mix until well combined.
4. Beat in the egg and vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the chocolate chips.
8. Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace some of the sugars for a different flavor profile. If you prefer a dairy-free version, use coconut oil instead of butter and non-dairy chocolate chips.
Serving and Pairings
These pumpkin chocolate chip cookies pair wonderfully with a warm cup of chai tea or a pumpkin spice latte. They also make a great addition to a dessert platter during fall gatherings and holidays.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer bag. To reheat, simply warm in the microwave for a few seconds until soft.
Cooking Mistakes
- Don’t overmix the dough; this can make the cookies tough.
- Ensure your butter is softened, not melted, for the right texture.
- Use fresh pumpkin puree for the best flavor.
- Don’t skip chilling the dough if it feels too sticky.
- Check the cookies at the lower end of the baking time to prevent overbaking.
Helpful Tips
- Add a pinch of cloves for extra spice.
- Use mini chocolate chips for more chocolate in every bite.
- Sprinkle a little sea salt on top before baking for a sweet-salty contrast.
- These cookies freeze well, so make a double batch!
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just ensure it’s pure pumpkin, not pumpkin pie filling.
What can I use if I don’t have chocolate chips?
You can substitute chocolate chips with chopped nuts, dried fruit, or even white chocolate chips for a different taste.
Are these cookies gluten-free?
You can make them gluten-free by using a gluten-free all-purpose flour blend.
How should I store leftover cookies?
Store them in an airtight container at room temperature or refrigerate for longer freshness.
Can I add more spices to the cookies?
Absolutely! Feel free to adjust the spices according to your taste preference. Ginger or allspice can add a nice touch.
Conclusion
These pumpkin chocolate chip cookies are a delightful treat that captures the essence of fall in every bite. Soft, chewy, and bursting with flavor, they are perfect for any occasion, whether it’s a cozy night in or a festive gathering. Enjoy these simple yet scrumptious cookies that are sure to become a family favorite!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree and mix until well combined.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a lined baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.