Irresistible Chewy Pumpkin Chocolate Chip Cookies Recipe

Baking delectable pumpkin chocolate chip cookies always sparks cozy autumn memories.

Crisp leaves dance outside while warm aromas fill the kitchen.

Soft seasonal spices blend perfectly with rich chocolate morsels.

Our classic recipe promises delightful textures that melt in your mouth.

Sweet pumpkin creates incredible moisture, ensuring each bite feels like a comforting embrace.

Mixing these ingredients becomes an enjoyable weekend adventure for anyone who loves homemade treats.

Snag your mixing bowl and let’s craft something magical together!

Why You’ll Love These Chewy Pumpkin Chocolate Chip Cookies

• Spice Up Your Baking: Dive into a world of warm, cozy flavors with this pumpkin chocolate chip cookie recipe that brings autumn vibes to your kitchen.
• Master Easy Baking: Perfect for beginners and seasoned bakers alike, this recipe requires simple mixing techniques and common pantry ingredients.
• Create Crowd-Pleasing Treats: Guaranteed to impress family and friends with its irresistible combination of soft pumpkin goodness and rich chocolate chips.
• Quick Comfort Dessert: Whip up these delightful cookies in under 30 minutes, making them an ideal solution for sudden sweet cravings or unexpected guests.

Essential Ingredients for Pumpkin Chocolate Chip Cookies

• All-Purpose Flour: A key base that provides structure and texture to the cookies.
• Baking Powder, Baking Soda: Leavening agents that help the cookies rise and become soft.
• Salt: Enhances the overall flavor of the cookies.

• Cinnamon, Nutmeg, Cloves, Ginger: Warm spices that create a classic autumn flavor profile for the pumpkin cookies.

• Butter: Provides richness and helps create a tender cookie texture.
• Granulated Sugar, Brown Sugar: Sweeteners that contribute to the chewy consistency and caramel-like flavor.
• Egg: Binds the ingredients and adds moisture to the cookie dough.
• Vanilla Extract: Adds depth and enhances the overall flavor of the cookies.
• Pumpkin Puree: Gives the cookies their signature pumpkin taste and moist texture.

• Semisweet Chocolate Chips: Adds sweet chocolate bursts that complement the warm pumpkin spice flavor.

Step-by-Step: Baking Chewy Pumpkin Chocolate Chip Cookies

Step 1: Prepare Baking Station

Set your oven to 350F (175C).

Cover baking sheets with parchment paper for easy cookie removal and clean-up.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Ground ginger

Step 3: Cream Butter and Sugars

In a separate large bowl, beat softened butter with granulated sugar and brown sugar until the mixture becomes light, fluffy, and pale in color.

Step 4: Add Wet Ingredients

Incorporate egg and vanilla extract into the butter-sugar mixture.

Blend until everything is smoothly combined.

Step 5: Introduce Pumpkin

Pour in pumpkin puree and mix until the batter looks uniform and silky.

Step 6: Combine Wet and Dry Mixtures

Slowly add the dry ingredient mixture to the wet ingredients.

Stir gently until just combined, being careful not to overmix.

Step 7: Fold in Chocolate Chips

Gently fold semisweet chocolate chips into the cookie dough, distributing them evenly throughout.

Step 8: Shape Cookies

Use a tablespoon to drop cookie dough onto prepared baking sheets.

Space each cookie about 2 inches apart to allow room for spreading.

Step 9: Bake to Golden Perfection

Slide the baking sheets into the preheated oven.

Bake for 12-14 minutes until cookie edges turn a light golden brown.

Step 10: Cool and Enjoy

Let cookies rest on baking sheets for 5 minutes.

Transfer to a wire rack and allow complete cooling before devouring these delectable treats.

Pro Tips for Perfect Pumpkin Chocolate Chip Cookies

• Leave butter at room temperature for 30-45 minutes before baking to ensure smooth, even mixing and a creamy texture.
• Use pure pumpkin puree, not pumpkin pie filling, to maintain the right moisture and flavor balance in your cookies.
• Refrigerate the cookie dough for 15-20 minutes before baking to prevent spreading and create a thicker, chewier cookie.
• Gently fold chocolate chips to prevent overmixing and ensure even chip placement throughout the cookie dough.
• Watch cookies closely during the last few minutes of baking, removing them when edges are golden but centers still look slightly soft for maximum chewiness.

Delicious Twists on Pumpkin Chocolate Chip Cookies

• Gluten-Free Pumpkin Chocolate Chip Cookies: Replace all-purpose flour with gluten-free flour blend, ensuring a celiac-friendly version without compromising taste or texture.
• Vegan Autumn Cookies: Substitute butter with coconut oil, use flax egg instead of regular egg, and select dairy-free chocolate chips for a plant-based alternative.
• Keto-Friendly Pumpkin Cookies: Swap regular flour with almond flour, replace sugar with erythritol, and use sugar-free chocolate chips to create a low-carb option.
• Nut-Infused Pumpkin Chocolate Chip Cookies: Add chopped pecans or walnuts to the batter for extra crunch and a rich, nutty flavor profile.

Serving Ideas for Pumpkin Chocolate Chip Cookies

• Autumn Harvest Dessert Plate: Arrange cookies alongside whipped cream, sprinkle cinnamon, and add candied pecans for a festive fall presentation.
• Cozy Milk Pairing: Serve warm cookies with cold glasses of creamy milk or spiced chai tea for a comforting treat that enhances the pumpkin flavor.
• Gift-Worthy Cookie Package: Stack cookies in clear cellophane bags tied with rustic twine, perfect for homemade holiday gifts or autumn potlucks.
• Coffee Shop Experience: Create a café-style moment by placing cookies on a wooden board with espresso or cappuccino for a delightful afternoon snack.

Best Practices for Storing Pumpkin Chocolate Chip Cookies

• Store cookies in an airtight container layered between parchment paper for up to 5 days, keeping their soft texture and preventing crumbling.
• Wrap individual cookies tightly in plastic wrap, place in freezer bags, and store for 2-3 months; thaw at room temperature for best taste and texture.
• Keep cookies in sealed container with tight lid at room temperature for 3-4 days, away from direct sunlight and heat sources.
• Warm cookies briefly in microwave for 10-15 seconds or place in preheated oven at 275F for 3-5 minutes to restore original chewy consistency.

FAQs

• Why are my pumpkin chocolate chip cookies cakey?

The extra moisture from pumpkin puree can make cookies softer and more cake-like. To prevent this, use less pumpkin or drain excess liquid from the puree beforehand.

• Can I use different types of chocolate chips?

Absolutely! You can swap semisweet chips for milk, dark, or even white chocolate chips depending on your preference and flavor profile.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking. This helps solidify the butter and prevents excessive spreading during baking.

• Are these cookies gluten-free?

No, the recipe uses regular flour. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Chewy Pumpkin Chocolate Chip Cookies Recipe

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4.6 from 22 reviews

• Total Time: 34 minutes
• Yield: 24 1x

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Description

Homemade pumpkin chocolate chip cookies deliver autumn’s warmest comfort in one delectable treat. Spiced dough with rich chocolate creates irresistible seasonal sweetness you will crave again and again.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree
• 1 large egg
• 1 cup unsalted butter, softened
• 2 cups semisweet chocolate chips

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Spices:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract

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Instructions

1. Heat oven to 350F (175C) and prepare baking sheets with parchment paper, ensuring even surface coverage.
2. Combine all dry ingredients – flour, baking powder, baking soda, salt, and warm spices (cinnamon, nutmeg, cloves, ginger) in a mixing bowl, whisking thoroughly to distribute evenly.
3. In a separate large bowl, cream butter with granulated and brown sugars until the mixture becomes light, airy, and pale in color.
4. Incorporate egg and vanilla extract into the butter-sugar mixture, blending until smooth and uniform.
5. Gently fold in pumpkin puree, stirring until the mixture achieves a consistent texture and color.
6. Gradually introduce dry ingredient blend into the wet ingredients, stirring minimally to prevent overmixing and maintain cookie tenderness.
7. Delicately fold semisweet chocolate chips throughout the dough, ensuring even distribution.
8. Scoop rounded tablespoon-sized portions onto prepared baking sheets, maintaining approximately 2 inches between each cookie.
9. Bake for 12-14 minutes, watching for lightly golden edges as a sign of perfect doneness.
10. Allow cookies to rest on baking sheets for 5 minutes to set, then transfer to wire rack for complete cooling and texture development.

Notes

• Use room temperature ingredients to ensure even mixing and a consistent cookie texture.
• Chill the dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
• Substitute gluten-free flour for a celiac-friendly version, maintaining the same measurements.
• Experiment with different chocolate variations like dark chocolate, white chocolate, or butterscotch chips for unique flavor combinations.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150 kcal
• Sugar: 12 g
• Sodium: 85 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 21 g
• Fiber: 1.5 g
• Protein: 2 g
• Cholesterol: 20 mg