As the leaves start to change and the air turns crisp, there’s nothing quite like the aroma of freshly baked pumpkin chocolate chip cookies wafting through the house. I’m excited to share my favorite recipe for these irresistible treats that perfectly capture the essence of autumn.
These cookies are soft, chewy, and packed with the warm flavors of pumpkin and spices, complemented by rich chocolate chips. Let’s dive into this easy-to-follow recipe that’s sure to become a seasonal staple in your home.
Ingredients List
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Kitchen Essentials You’ll Need
Before we start mixing our fall-inspired cookie dough, gather these essential tools to ensure a seamless baking experience:
Large mixing bowl
Electric mixer (hand or stand)
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cooling rack
Cookie scoop or spoon
Whisk or fork for dry ingredients
With everything within reach, you’ll find the process much more enjoyable and efficient.
Creating Your Perfect Cookie Dough
The foundation of these irresistible pumpkin chocolate chip cookies lies in properly preparing the dough. This crucial step determines whether your cookies will have that ideal soft, chewy texture and balanced flavor profile that makes them so special.
Step-by-Step Mixing Instructions
- In a medium bowl, I like to whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
- In a large bowl or the bowl of a stand mixer, I cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Next, I add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. I beat these ingredients together until well combined, scraping down the sides of the bowl as needed.
- Gradually, I add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. It’s important not to overmix at this stage to avoid tough cookies.
- Finally, I fold in the chocolate chips by hand using a spatula. This ensures even distribution without overworking the dough.
Why Chilling Makes All The Difference
After mixing, I always chill the dough for at least 30 minutes, or up to overnight if time allows. This step is crucial because:
It allows the flavors to meld together, intensifying the pumpkin and spice notes.
The chilled dough is easier to handle and scoop.
Chilling helps prevent excessive spreading during baking, resulting in thicker, chewier cookies.
Preheating And Preparation
While the dough is chilling, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper or silicone mats. This preparation ensures I’m ready to bake as soon as the dough is properly chilled.
Shaping and Baking the Cookies
Now that our dough is perfectly chilled, it’s time to shape and bake these delicious pumpkin chocolate chip cookies. This part of the process is where we’ll see our efforts come to life!
Shaping the Cookies
I remove the chilled dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly.
- Using a cookie scoop or a tablespoon, I portion out the dough into balls, about 1.5 inches in diameter. This ensures uniform size and even baking.
- I place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- For a neat appearance, I like to press a few extra chocolate chips onto the top of each dough ball.
Baking Process
I slide the baking sheets into the preheated 350°F (175°C) oven.
I bake the cookies for 12-15 minutes, rotating the baking sheets halfway through for even browning.
The cookies are done when the edges are lightly golden and the centers are set but still soft. They may look slightly underbaked, but they’ll continue to set as they cool.
I remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes.
Using a spatula, I transfer the cookies to a wire rack to cool completely.
Tips for Perfect Cookies
- For softer cookies, I err on the side of underbaking slightly. They’ll firm up as they cool.
- If I want flatter cookies, I gently press down on the dough balls before baking.
- For a more intense pumpkin flavor, I sometimes add an extra 1/4 teaspoon of pumpkin pie spice to the dry ingredients.
By following these steps, I ensure that each batch of pumpkin chocolate chip cookies comes out perfectly baked, with a soft center and slightly crisp edges, ready to be enjoyed!
How To Serve Your Pumpkin Chocolate Chip Cookies
Now that our pumpkin chocolate chip cookies are baked to perfection, it’s time to enjoy them and ensure they stay fresh for as long as possible.
Serving Suggestions
I love serving these cookies in various ways:
Warm and fresh: There’s nothing quite like a warm cookie straight from the oven. I often serve them about 10 minutes after they’ve cooled on the rack.
With a glass of milk: The classic combination of cookies and milk is unbeatable, especially with these pumpkin-spiced treats.
As an ice cream sandwich: I sometimes sandwich a scoop of vanilla ice cream between two cooled cookies for an indulgent dessert.
With coffee or tea: These cookies make a perfect accompaniment to a hot beverage, especially on a chilly autumn day.
Storage Instructions
To keep my pumpkin chocolate chip cookies fresh and delicious, I follow these storage tips:
Room temperature: I store the cookies in an airtight container at room temperature for up to 5 days. I place a slice of bread in the container to help keep the cookies soft.
Refrigerator: For longer storage, I keep them in the refrigerator for up to a week. I always bring them to room temperature before serving.
Freezer: These cookies freeze well. I place them in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months. To thaw, I leave them at room temperature for about an hour.
Dough storage: If I want to prepare the dough in advance, I shape it into balls and freeze them on a baking sheet. Once frozen, I transfer the dough balls to a freezer bag. They can be baked directly from frozen, adding a couple of minutes to the baking time.
By following these serving and storage tips, I ensure that my family and friends can enjoy these delightful pumpkin chocolate chip cookies for days after baking. The combination of pumpkin, warm spices, and chocolate makes these cookies a perfect treat for fall, but honestly, they’re so good that I find myself making them year-round!
Conclusion
To wrap up our delightful journey through the world of pumpkin chocolate chip cookies, I can’t help but feel a sense of warmth and satisfaction. These cookies are more than just a treat; they’re a celebration of fall flavors and cozy moments. The combination of pumpkin, warm spices, and rich chocolate chips creates a cookie that’s not only delicious but also perfectly captures the essence of autumn.
Whether you’re baking these for a family gathering, a Halloween party, or just to enjoy with your afternoon tea, these pumpkin chocolate chip cookies are sure to be a hit. They’re easy to make, wonderfully versatile, and can be customized to suit your taste preferences. Plus, with the storage tips I’ve provided, you can enjoy these cookies for days after baking.
Remember, baking is as much about the experience as it is about the end result. So take your time, enjoy the process, and don’t be afraid to experiment with different spice combinations or chocolate types. The aroma of these cookies baking in your oven is sure to create a warm, inviting atmosphere in your home.
So go ahead, preheat that oven, and get ready to indulge in the perfect autumn treat. Happy baking, and enjoy every bite of your homemade pumpkin chocolate chip cookies!
PrintPumpkin Chocolate Chip Cookies
Perfectly soft and chewy cookies with warm pumpkin spice flavors and melty chocolate chips in every bite. These fall-inspired treats have a cake-like texture, subtle pumpkin flavor, and just the right amount of sweetness. They’re ideal for autumn gatherings, Halloween parties, or Thanksgiving dessert tables!
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Cuisine: American
Ingredients
For the Cookie Dough:
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1½ cups semi-sweet chocolate chips, plus extra for topping
For the Optional Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
- Pinch of cinnamon
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and beat until incorporated. Mix in the vanilla extract and pumpkin puree until well combined. The mixture might look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix. The dough will be softer and more cake-like than traditional cookie dough.
Gently fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. For a more polished look, press a few additional chocolate chips on top of each cookie dough ball.
Bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers still look soft. The cookies should spring back slightly when touched. For chewier cookies, bake for the shorter time.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together the powdered sugar, milk, vanilla extract, and cinnamon in a small bowl until smooth. Drizzle over completely cooled cookies and allow to set.
Serve these cookies with a glass of cold milk, hot apple cider, or pumpkin spice latte for the ultimate fall treat. They also pair wonderfully with vanilla ice cream as a cookie sandwich or crumbled over a bowl of ice cream.
Notes
Pro Tips:
- Chill the Dough: For thicker cookies that spread less, refrigerate the dough for 30 minutes before baking.
- Pumpkin Puree Tip: Blot the pumpkin puree with paper towels to remove excess moisture for a chewier texture.
- Mix Up the Chips: Try using a combination of semi-sweet, milk, and white chocolate chips for more variety.
- Spice Customization: Adjust the spices to your preference or substitute 2¾ teaspoons of pumpkin pie spice for the individual spices.
Common Mistakes to Avoid:
- Using Pumpkin Pie Filling: Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.
- Overmixing the Dough: This can make the cookies tough; mix just until the ingredients are combined.
- Overbaking: These cookies should be soft; they will firm up as they cool, so remove them from the oven when they still look slightly underdone.
- Making Cookies Too Large: The batter is wetter than traditional cookie dough, so smaller cookies will bake more evenly.
Storage Instructions:
Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a piece of bread in the container to help keep the cookies soft.
For longer storage, place cookies in an airtight container with parchment paper between layers and refrigerate for up to a week.
These cookies freeze exceptionally well! Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Enjoy your Pumpkin Chocolate Chip Cookies!
