These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of fall flavors! The mix of warm pumpkin and sweet chocolate makes each bite a little piece of happiness.
They’re perfect for sharing, but I have to admit, I usually keep a stash just for myself! 😉 Unlike regular cookies, these are also a great way to sneak in some veggies—pretty clever, right?
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pumpkin puree and not pumpkin pie filling, as the latter has added sugars and spices. If fresh pumpkins are available, you can roast and puree them instead. Just make sure to strain any excess liquid.
Granulated Sugar: Regular sugar works well here; however, you can substitute brown sugar for a deeper molasses flavor. Coconut sugar is another option for a lower glycemic index, but it may slightly alter the texture.
Vegetable Oil or Butter: Both work well for moisture, but melted butter will give a richer taste. If you’re dairy-free, stick with vegetable or coconut oil. Applesauce can also be used as a healthier substitute for oil in some recipes.
Spices: The spices like cinnamon, nutmeg, and ginger add wonderful flavors! Feel free to adjust according to your taste. If you don’t have all of them, you can use pumpkin pie spice as a substitute.
Chocolate Chips: Semi-sweet is classic, but you can also try dark or white chocolate chips. For a healthier option, use dark chocolate chips or even skip the chocolate and add nuts or dried fruit instead!
How Do I Get My Cookies Soft and Chewy?
Achieving soft and chewy cookies can be tricky, but there are a few tips to keep in mind:
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until incorporated. Overmixing can result in tougher cookies.
- Watch Your Baking Time: Pull the cookies out when the edges are set but the middle is still soft. They’ll continue to cook on the baking sheet as they cool.
- Store Properly: Once cooled, store cookies in an airtight container with a slice of bread. This helps keep them soft by adding moisture.
With these tips and ingredient insights, you’re all set to bake a batch of delicious Pumpkin Chocolate Chip Cookies! Enjoy your baking! 🍪
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
Extras:
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. After that, let the cookies cool for a bit. You’ll have warm, delicious cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly! Prepare your baking sheets by lining them with parchment paper or lightly greasing them.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil (or melted butter), the egg, and vanilla extract. Whisk everything together until it’s smooth and well mixed; you want a nice, creamy mixture without lumps!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This ensures all the dry ingredients are evenly mixed before combining with the wet ingredients.
4. Combine Wet and Dry Ingredients:
Now, gradually add your dry mixture into the wet mixture. Stir gently until just combined—be careful not to overmix! You want to keep those cookies nice and soft.
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips so they are evenly distributed throughout the cookie dough. This is where the magic happens—the moment those little chocolate morsels meet the pumpkin deliciousness!
6. Shape the Cookies:
Using rounded tablespoons of dough, drop the cookies onto your prepared baking sheets. Make sure to leave about 2 inches of space between each mound, as they will spread a little while baking.
7. Bake the Cookies:
Pop them in the oven and bake for 12-15 minutes. The edges will look set, but the centers should still feel slightly soft. This will keep them chewy!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Once cooled, these cookies are ready to be enjoyed! They should have a lovely warm orange-brown color and are packed with melty chocolate chips. Perfect for sharing with friends or keeping all to yourself!
Enjoy your delightful Pumpkin Chocolate Chip Cookies! 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a pumpkin, scoop out the flesh, and puree it until smooth. Make sure to strain any excess liquid for the best texture.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum for the best results in texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can add a slice of bread into the container to help maintain moisture.
Can I Freeze These Cookies?
Absolutely! After baking and cooling, freeze the cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a zip-top bag for up to 2 months. Thaw at room temperature before enjoying!
