These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of cozy flavors! With pumpkin puree and chocolate chips, they’re a perfect treat for fall or any time you crave something sweet.
Whenever I bake these, my kitchen smells amazing! They disappear fast, so I always make an extra batch (just in case!). Enjoy them with a warm drink for the best experience.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but fresh puree works great too. Just steam and blend pumpkins! If you’re short on pumpkin, mashed sweet potatoes or butternut squash can work as a tasty substitute.
Sugars: Brown sugar gives the cookies moisture and a rich flavor, while granulated sugar adds sweetness. If you want to reduce sugar, you can swap some for coconut sugar or a sugar alternative like erythritol.
Flour: All-purpose flour is typical, but you can try a gluten-free blend if needed. I often use a mix of almond flour and coconut flour for a different texture!
Spices: The combination of cinnamon, nutmeg, ginger, and optional cloves brings warmth to the cookies. Feel free to add a pinch of allspice or cardamom for an interesting twist!
Chocolate Chips: Semi-sweet chocolate chips are classic, but dark chocolate or even white chocolate can be delicious too. For a healthier option, try adding dark chocolate chips for extra antioxidants.
How Do You Get the Perfect Texture in Your Cookies?
Achieving the right texture is key for these cookies! Here are some tips to ensure your cookies come out soft and chewy:
- **Room Temperature Ingredients:** Make sure your butter and egg are at room temperature for easier mixing and better incorporation.
- **Don’t Overmix:** Once you add the dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
- **Chill the Dough (Optional):** If you have time, chilling the dough for 30 minutes helps the flavors meld and can prevent spreading.
- **Watch the Baking Time:** Remove the cookies when they’re set but still soft in the center. They’ll firm up as they cool, creating that ideal chewy texture.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh, unsweetened)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This delightful Pumpkin Chocolate Chip Cookies recipe will take about 20 minutes to prepare and then around 12 minutes to bake. Including cooling time, you should set aside about 40 minutes in total before enjoying these tasty cookies!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to make cleanup easier and prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until it becomes light and fluffy, which should take about 2 minutes.
3. Add Egg and Pumpkin:
Next, add in the egg, pumpkin puree, and vanilla extract. Beat everything together until it’s well combined and smooth. You want to make sure the pumpkin is evenly mixed in!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). This helps to evenly distribute the leavening agents and spices.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to your pumpkin mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are still a few bits of flour visible!
6. Fold in the Chocolate Chips:
Now, gently fold in the semi-sweet chocolate chips until they’re evenly dispersed throughout the cookie dough. You can use a spatula for this to avoid breaking up the chips.
7. Place Dough on Baking Sheet:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 10-12 minutes. The cookies are done when the edges are set, but the centers look slightly soft. This will ensure they stay chewy!
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now that your delicious cookies are ready, grab a cold glass of milk or your favorite warm beverage and enjoy these soft, chewy pumpkin chocolate chip cookies! They’re perfect for sharing but beware—they might just disappear quickly!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just cook the pumpkin until tender, mash it, and allow it to cool before using. Make sure it’s pureed well to avoid any chunks in your cookies.
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup similarly. Just be sure it contains xanthan gum for binding, or add a teaspoon if needed.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months; just make sure to layer them with parchment paper to prevent sticking!
What Can I Use Instead of Chocolate Chips?
If you’d like to switch it up, feel free to use white chocolate chips, butterscotch chips, or even chopped nuts like pecans or walnuts for added crunch!