Pumpkin Chocolate Chip Cookies: The Ultimate Cookie Recipe
Introduction to Pumpkin Chocolate Chip Cookies
Imagine a warm, gooey cookie filled with the comforting flavors of pumpkin, spices, and chocolate. Pumpkin chocolate chip cookies are the perfect treat to enjoy during the fall season or any time you crave something sweet and cozy. These cookies are a delightful twist on the classic chocolate chip cookie, offering a rich, moist texture and a hint of seasonal spice that will leave you wanting more.
A Personal Story Behind My Pumpkin Chocolate Chip Cookies Journey
Growing up, my grandmother would always bake pumpkin cookies during the autumn months. The aroma that filled the house was simply irresistible! Her recipe was passed down through generations, and it holds a special place in my heart. I’ve made some tweaks to her original recipe to create these delicious pumpkin chocolate chip cookies, which are now a family favorite. They remind me of those cozy days spent in the kitchen with her, and I hope they bring you the same joy!
What Makes This Pumpkin Chocolate Chip Cookies Recipe Special?
This recipe stands out for its unique blend of flavors and textures. The pumpkin puree not only enhances the cookie’s moisture but also adds a subtle sweetness that complements the rich chocolate chips perfectly. The combination of warm spices like cinnamon and pumpkin pie spice makes each bite a delightful experience. Plus, they are incredibly easy to make and can be stored for days, making them a perfect treat for gatherings or a cozy night in.
The Full Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons (86g) pumpkin puree
- 1 and 1/2 cups (188g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping
Instructions
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and pumpkin puree, whisk until well combined. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Make sure to break up any clumps in the flour for a smooth dough.
- Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula until just combined. Be careful not to overmix! Fold in 1/2 cup of chocolate chips.
- Cover the dough and chill for at least 30 minutes, up to 3 days. Chilling the dough helps the flavors meld and improves the texture of the cookies.
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheets. Flatten the tops slightly for even baking.
- Bake for 11-12 minutes until the edges are set. The center will still be soft, which is perfect for that chewy texture. If cookies don’t spread much, flatten them with a spoon after baking.
- Optional: Press a few chocolate chips into the warm cookies for decoration. This adds a lovely touch!
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For best flavor and texture, let them sit uncovered for a few hours or overnight.
- Store cookies covered at room temperature for up to 1 week. They taste even better the next day!
Serving Suggestions and Variations for Pumpkin Chocolate Chip Cookies
These cookies are delicious on their own, but you can elevate them even further! Here are some serving suggestions:
– Serve them warm with a scoop of vanilla ice cream for an indulgent dessert.
– Pair with a cup of hot coffee or spiced tea for a cozy afternoon treat.
– Add nuts like walnuts or pecans for an extra crunch.
– Try using dark chocolate chips or white chocolate chips for a different flavor profile.
Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until smooth before using.
How do I store leftover cookies? Keep them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Can I make the dough ahead of time? Yes! You can chill the dough for up to three days or freeze it for up to three months. Just thaw in the refrigerator before baking.
What can I substitute for pumpkin puree? If pumpkin puree isn’t available, you can use applesauce for a different flavor, but the texture may vary.
Now that you have this delightful recipe in hand, it’s time to bake a batch of these scrumptious pumpkin chocolate chip cookies and create some wonderful memories!
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 57 minutes
Calories per Serving: 150
Servings: 18 cookies
Pumpkin Chocolate Chip Cookies
Equipment
- Mixing bowls
- Baking sheets Line with parchment paper.
- Whisk
- Spoon or spatula
Ingredients
Main Ingredients
- 0.5 cup unsalted butter melted and slightly cooled
- 0.25 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- 1.5 cups all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 0.5 cup semi-sweet chocolate chips
- extra chocolate chips for topping, optional
Instructions
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and pumpkin puree, whisk until well combined. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Make sure to break up any clumps in the flour for a smooth dough.
- Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula until just combined. Be careful not to overmix! Fold in 1/2 cup of chocolate chips.
- Cover the dough and chill for at least 30 minutes, up to 3 days. Chilling the dough helps the flavors meld and improves the texture of the cookies.
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Scoop 1.5 tablespoons of dough per cookie, roll into balls, and place them 3 inches apart on the baking sheets. Flatten the tops slightly for even baking.
- Bake for 11-12 minutes until the edges are set. The center will still be soft, which is perfect for that chewy texture. If cookies don't spread much, flatten them with a spoon after baking.
- Optional: Press a few chocolate chips into the warm cookies for decoration. This adds a lovely touch!
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For best flavor and texture, let them sit uncovered for a few hours or overnight.
- Store cookies covered at room temperature for up to 1 week. They taste even better the next day!