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If you’re craving a cozy autumn treat that feels like a warm hug in cookie form, this Pumpkin Chocolate Chip Cookies Recipe is exactly what you need. These cookies bring together the rich, comforting flavors of pumpkin pie spice and velvety chocolate chips, creating a perfect balance of sweet and spice with a tender, chewy texture. Whether you’re baking for a holiday gathering or just a quiet night in, these cookies are a guaranteed crowd-pleaser that’s both nostalgic and delightfully irresistible.
Ingredients You’ll Need
Every ingredient in this pumpkin chocolate chip cookie recipe plays an essential role in building the perfect bite. From the aromatic pumpkin pie spice that gives warmth, to the luscious pumpkin puree that keeps the cookies moist and tender, these simple components come together to create a delightfully rich and flavorful treat.
- All-purpose flour (5 cups): Provides structure and chewiness to your cookies, forming a perfect base for all the flavors.
- Pumpkin pie spice (2 tbsp): This blend of cinnamon, nutmeg, and cloves infuses the cookies with that iconic fall flavor vibe.
- Baking soda (3 tsp): Helps the cookies rise and spread just right for a tender, soft texture.
- Kosher salt (2 tsp): Enhances and balances the sweetness, bringing out the deep flavors beautifully.
- Unsalted butter (2 cups): Adds rich creaminess and contributes to that perfectly tender crumb.
- Granulated sugar (3½ cups): Sweetens the cookies and helps achieve a slight crisp edge.
- Large eggs (2): Binds the ingredients together while adding moisture and richness.
- Pumpkin puree (3 cups): The star of the show, it brings vibrant color, natural sweetness, and moistness to every bite.
- Vanilla extract (4 tbsp): Amplifies all the flavors and adds a lovely aromatic depth.
- Chocolate chips (2 to 3 cups): Choose your favorite size or mix for pockets of melty, indulgent chocolate in each cookie.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This quick prep ensures your cookies bake evenly and come off effortlessly once finished.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt. Whisking these together guarantees that every bite will have an even spread of that warm, spiced flavor.
Step 3: Cream Butter and Sugar
Using a mixer, cream the unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key to incorporating air, so your cookies have that perfect soft and tender texture.
Step 4: Mix in Eggs, Pumpkin, and Vanilla
Add the eggs one at a time, then blend in the pumpkin puree and vanilla extract. This combination brings richness, moisture, and that distinctive pumpkin flavor that makes these cookies sing.
Step 5: Combine Dry Ingredients and Fold in Chocolate Chips
Gradually add your dry flour mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix! Finally, fold in the chocolate chips gently so each cookie will be bursting with chocolate goodness.
Step 6: Scoop and Bake
Scoop the cookie dough onto your prepared sheets, spacing them evenly. Bake for 12 to 15 minutes until the edges are lightly golden but the centers remain soft. Let the cookies cool on wire racks, allowing them to set perfectly without losing their tender texture.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
To give your pumpkin chocolate chip cookies a delightful visual boost, try sprinkling a light dusting of powdered sugar or a few extra chocolate chips on top just before serving. A tiny drizzle of melted white chocolate can also add an elegant contrast.
Side Dishes
These cookies pair beautifully with cozy drinks—think a steaming cup of chai tea, café au lait, or a glass of cold milk. For an indulgent twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the spice and richness.
Creative Ways to Present
Surprise your guests by stacking the cookies into a rustic tower tied with a festive ribbon, or arrange them on a pretty platter surrounded by autumn leaves and mini pumpkins for a seasonal centerpiece. You can also sandwich two cookies together with cream cheese frosting for an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your pumpkin chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about 5 days, perfect for munching throughout the week.
Freezing
If you want to make your Pumpkin Chocolate Chip Cookies Recipe ahead of time, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. This locks in freshness for up to 3 months without losing any of that homemade charm.
Reheating
To bring back that fresh-baked feel, simply warm the cookies in the oven at 300°F (150°C) for about 5 minutes or pop them in the microwave for 15 to 20 seconds. The chocolate chips will soften perfectly and the pumpkin flavors will be wonderfully aromatic.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually what most bakers use for convenience and consistent flavor. Just be sure it’s pure pumpkin and not pumpkin pie filling.
What type of chocolate chips should I use?
You can use semi-sweet, milk chocolate, or even a mix of white and dark chocolate chips—whatever you love most. Different chips add unique flavor notes, so feel free to get creative!
Are these cookies soft or crispy?
This Pumpkin Chocolate Chip Cookies Recipe produces cookies that are soft, tender, and slightly chewy around the edges, thanks to the pumpkin puree and creaming method. They’re not overly crisp, making them the perfect comforting bite.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be sure your baking soda and pumpkin pie spice are gluten-free too.
How should I store cookie dough if I want to bake later?
You can refrigerate the dough overnight in an airtight container or bowl covered with plastic wrap. This actually enhances the flavor by allowing the spices to meld! When ready, scoop and bake as usual.
Final Thoughts
There’s something truly magical about baking these Pumpkin Chocolate Chip Cookies Recipe from scratch—the way your kitchen fills with cozy spice and sweet chocolate scents is pure joy. Whether you’re making them for family, friends, or a well-deserved treat just for yourself, these cookies are sure to become a beloved classic you’ll turn to every fall season. So roll up your sleeves and get baking—you’re going to love every bite!
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Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfect for fall and holiday gatherings. Combining the warm spices of pumpkin pie seasoning with the rich sweetness of chocolate chips, these cookies offer a comforting treat with a tender, moist texture.
Ingredients
Dry Ingredients
- 5 cups all-purpose flour
- 2 tbsp pumpkin pie spice
- 3 tsp baking soda
- 2 tsp kosher salt (or 1 tsp table salt)
Wet Ingredients
- 2 cups unsalted butter
- 3½ cups granulated sugar
- 2 large eggs
- 3 cups pumpkin puree
- 4 tbsp vanilla extract
Mix-ins
- 2 to 3 cups chocolate chips (your choice of size or mix)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined, ensuring an even distribution of the leavening and spices.
- Cream Butter and Sugar: In a separate large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This step is crucial for the texture of the cookies.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to combine. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Carefully fold in 2 to 3 cups of chocolate chips, distributing them evenly throughout the dough.
- Scoop and Bake: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the centers appear just firm.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely for best texture.
Notes
- You can adjust the amount of chocolate chips according to your preference; mixing different sizes adds texture variation.
- Using fresh pumpkin puree rather than canned makes for a fresher flavor, but canned is an excellent convenient substitute.
- Ensure the butter is softened, not melted, for proper creaming with sugar.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free option, substitute butter with a plant-based margarine or coconut oil.
