These soft and chewy pumpkin chocolate chip cookies are a treat you won’t want to miss! They mix the warm flavors of pumpkin with sweet chocolate bits, making every bite simply delightful.
Honestly, who can resist the smell of these cookies baking? I love enjoying them with a cup of warm tea—they just scream cozy vibes! Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! Make sure to use pure pumpkin puree, not pumpkin pie filling. If you want to make your own, roast some fresh pumpkin and blend it. It adds a wonderful flavor!
Sugars: A mix of granulated and brown sugar lends sweetness and moisture to the cookies. You can substitute coconut sugar or use all brown sugar for a deeper flavor. If you’re cutting down on sugar, try using a sugar substitute like stevia.
Butter: Unsalted butter keeps the flavor in check. You could use coconut oil or vegan butter for a dairy-free version. I find that room temperature butter mixes more easily with sugar.
Spices: The warm spices (cinnamon, nutmeg, ginger, cloves) make these cookies festive. You can adjust the spice amounts to your taste. If you like it spicier, add a pinch more!
Chocolate Chips: Semi-sweet chips are great, but feel free to swap in dark chocolate or even white chocolate chips. For a healthier twist, consider using chocolate chunks or mini chips for more chocolate in every bite.
How Do I Make Sure My Cookies Are Soft and Chewy?
To achieve the ultimate soft and chewy pumpkin chocolate chip cookies, you should pay attention to a few key steps:
- Don’t overmix the dough. Mixing just until combined helps keep the cookies tender.
- Don’t skip the chilling step. Letting the dough sit in the fridge for 30 minutes can improve the texture.
- Keep an eye on baking time. Remove cookies from the oven when they are just set; they’ll continue to firm up while cooling.
- Store them in an airtight container to preserve softness. You can also add a slice of bread to keep them moist.
Delicious Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 1/2 cups semi-sweet chocolate chips
Time Needed:
This tasty recipe will take you around 15 minutes to prepare and about 12-15 minutes to bake, plus a little cooling time afterward. Overall, you should have these delicious cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone mats. This helps prevent the cookies from sticking and makes for an easier cleanup!
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or a whisk. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes. This step helps incorporate air, making your cookies light and tender!
3. Mix in the Wet Ingredients:
Next, beat in the egg, canned pumpkin puree, and vanilla extract into the sugar mix. Stir until everything is well combined and smooth. The pumpkin will add moisture and a delightful flavor to your cookies!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps ensure even distribution of all your dry ingredients.
5. Bring It All Together:
Gradually add your dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies!
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips. Make sure they’re evenly spread throughout the dough so every cookie is chocolatey and sweet!
7. Scoop and Bake:
Using a cookie scoop or a standard tablespoon, drop mounds of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each mound to give them room to spread. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers feel set.
8. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up a bit before you dig in!
9. Serve and Savor:
Now, the best part—enjoy your delightful pumpkin chocolate chip cookies! These are perfect for sharing with family and friends or savoring all by yourself. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting a small pumpkin until soft and pureeing it. Just make sure to measure out 1 cup for the recipe, as fresh pumpkin can be a bit more watery than canned.
What If I Don’t Have All the Spices?
No worries! If you’re missing some spices, you can simply use pumpkin pie spice as a substitute. About 2 teaspoons should replace the combined amounts of cinnamon, nutmeg, ginger, and cloves in the recipe.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them or freeze them for up to 2 months—just make sure to wrap them well so they don’t get freezer burn!
Can I Add Nuts or Dried Fruit?
Definitely! Feel free to mix in some chopped walnuts, pecans, or dried cranberries for added texture and flavor. Just be sure to keep the total amount of mix-ins similar to the chocolate chips used—around 1-1.5 cups in total.