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Pumpkin Chocolate Chip Cookies

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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!

Ingredients

Scale

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

1. Prepare Your Space:

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.

3. Cream the Butter and Sugars:

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.

4. Add Wet Ingredients:

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.

5. Combine Wet and Dry Ingredients:

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.

6. Fold in Chocolate Chips:

Gently fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.

7. Scoop the Cookies:

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.

8. Bake the Cookies:

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.

9. Cool the Cookies:

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

10. Make Optional Glaze:

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.

Serving Suggestions:

 

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:

  1. Chill the Dough: For thicker cookies that spread less, refrigerate the dough for 30 minutes before baking.
  2. Pumpkin Puree Tip: Blot the pumpkin puree with paper towels to remove excess moisture for a chewier texture.
  3. Mix Up the Chips: Try using a combination of semi-sweet, milk, and white chocolate chips for more variety.
  4. Spice Customization: Adjust the spices to your preference or substitute 2¾ teaspoons of pumpkin pie spice for the individual spices.

Common Mistakes to Avoid:

  1. Using Pumpkin Pie Filling: Make sure to use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.
  2. Overmixing the Dough: This can make the cookies tough; mix just until the ingredients are combined.
  3. 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.
  4. 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! 

Find it online: https://bakesbliss.com/pumpkin-chocolate-chip-cookies/