Pumpkin Chocolate Chip Cookies Recipe

Introduction

These pumpkin chocolate chip cookies are soft, spiced, and packed with rich chocolate flavor. Perfect for the fall season or any time you crave a cozy treat, they combine the warmth of autumn spices with the sweetness of chocolate chips.

Ingredients

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. Step 3: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until smooth. Add the egg, vanilla extract, and pumpkin puree, mixing until fully blended.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep cookies tender.
5. Step 5: Fold in the chocolate chips evenly throughout the dough.
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Step 7: Bake for 12 to 15 minutes, or until the edges are set and lightly golden but the centers remain soft.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using melted butter instead of vegetable oil.
• Add chopped nuts like pecans or walnuts for extra texture and taste.
• Use dark chocolate chips or white chocolate chips as an alternative to semi-sweet.
• Make the cookies a bit thicker by chilling the dough for 30 minutes before baking.
• If you prefer a spicier cookie, increase the cinnamon to 2 teaspoons and add a pinch of cayenne pepper.

Storage

Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To reheat, warm cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Yes, fresh pumpkin puree can be used, but make sure it is cooked, pureed, and drained well to avoid excess moisture that could alter the cookie texture.

Are these cookies gluten-free?

No, this recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute with a gluten-free all-purpose flour blend that includes xanthan gum.

Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 120 reviews

These Pumpkin Chocolate Chip Cookies combine the warm spices of fall with the rich flavors of chocolate chips in a soft, moist cookie. Perfect for autumn baking, these cookies feature a tender crumb thanks to pumpkin puree and a blend of cinnamon, ginger, nutmeg, and cloves. They make an ideal treat for holiday gatherings or cozy afternoons with a cup of coffee or tea.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spoon and level to measure)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree

Add-ins

• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.
3. Combine sugars and wet ingredients: In a separate bowl, whisk together the granulated sugar, light-brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
4. Add pumpkin puree: Stir the canned pumpkin puree into the wet ingredients until fully incorporated.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
6. Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the dough.
7. Scoop onto baking sheets: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and lightly golden while the centers remain soft.
9. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For a richer flavor, use melted butter instead of vegetable oil.
• Do not overmix the dough to ensure soft and tender cookies.
• You can substitute semi-sweet chocolate chips with dark chocolate chips or white chocolate chips if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To enhance the pumpkin flavor, consider adding a pinch of ground cardamom or allspice.

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, pumpkin chocolate chip cookies, spiced cookies