Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are a delightful fall treat that combines the warm flavors of pumpkin and spices with the sweetness of chocolate. These soft and chewy cookies are perfect for cozy gatherings or simply enjoying with a cup of coffee.

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1 tsp vanilla extract
1 cup chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Then add the pumpkin puree and vanilla extract, mixing well.
4. Gradually mix in the dry ingredients until fully combined. Fold in the chocolate chips.
5. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them apart.
6. Bake for 10-12 minutes or until the edges are lightly browned. Allow to cool on a wire rack.

Servings and Timing

This recipe makes about 24 cookies. The total time for preparation and cooking is approximately 25-27 minutes, with 15 minutes for prep and 10-12 minutes for baking.

Variations

• Nutty Addition: Add chopped walnuts or pecans for a crunchy texture.
• Spice It Up: Increase the cinnamon or add a pinch of cloves for more warmth.
• Frosted Version: Top with cream cheese frosting for an extra indulgent treat.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but be sure to cook and puree it until smooth.
2. What type of chocolate chips work best?
   Semi-sweet chocolate chips are commonly used, but you can experiment with milk or dark chocolate.
3. Can I make the dough ahead of time?
   Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months.
4. What if I don’t have nutmeg?
   You can omit it or substitute with additional cinnamon.
5. How do I know when the cookies are done?
   They should be lightly browned at the edges and set in the center.
6. Are these cookies suitable for shipping?
   Yes, they travel well if packed securely in an airtight container.
7. Can I add more pumpkin?
   Adding too much can affect the texture, but you can try adding an extra tablespoon or two.
8. Do I need to chill the dough?
   Chilling is not necessary, but it can help the cookies hold their shape better.
9. Can I use dairy-free alternatives?
   Yes, you can substitute butter with coconut oil and use dairy-free chocolate chips.
10. What goes well with these cookies?
    They pair wonderfully with coffee, tea, or a glass of milk.

Conclusion

Pumpkin Chocolate Chip Cookies are a delicious way to embrace the flavors of fall. With their soft texture and rich taste, these cookies are sure to become a favorite in your home. Bake a batch and share them with family and friends for a delightful seasonal treat!

Print