Pumpkin Chocolate Chip Cookies are a perfect fall treat! These cookies are soft, spiced with warm cinnamon and nutmeg, and loaded with chocolate chips. The pumpkin puree adds moisture, making these cookies tender and delicious. With just the right amount of sweetness and a hint of spice, these cookies are perfect for autumn gatherings or as a sweet snack on a cozy day. Top them with extra chocolate chips for a decadent finish. Whether you add walnuts for a crunch or enjoy them as is, these cookies are sure to become a favorite in your home.
These Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining warm spices and rich chocolate in every bite. Soft and moist, these cookies are easy to make and packed with seasonal flavors.
INGREDIENTS
- Pumpkin Puree: 1 cup, for moisture and a rich pumpkin flavor.
- Brown Sugar: 1/2 cup packed, for sweetness and depth of flavor.
- Granulated Sugar: 1/4 cup, to balance the sweetness.
- Canola Oil: 1/2 cup, to keep the cookies soft and moist.
- Egg: 1 large, for binding and structure.
- Vanilla Extract: 1 tablespoon, for added flavor.
- All-Purpose Flour: 2 cups, for the base of the dough.
- Baking Powder: 2 teaspoons, to help the cookies rise.
- Cinnamon: 3 teaspoons, for warm spiced flavor.
- Nutmeg: 1 teaspoon, for extra warmth.
- Salt: 1/2 teaspoon, to enhance the flavors.
- Baking Soda: 1 teaspoon, for leavening and texture.
- Chocolate Chips: 1 1/4 cups, divided, for that rich, chocolatey goodness.
- Chopped Walnuts (Optional): 1/2 cup, for added crunch.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat (Silpat).
- Step 2:
- In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, oil, egg, and vanilla extract until well combined.
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
- Step 4:
- Gradually add the flour mixture to the pumpkin mixture, stirring until fully combined.
- Step 5:
- Stir in 1 cup of the chocolate chips and walnuts, if using.
- Step 6:
- Drop tablespoons of cookie dough onto the prepared baking sheet. Smooth the tops slightly with a spoon or your finger.
- Step 7:
- Top the dough with the remaining chocolate chips and bake for 10 minutes, or until the cookies are set.
- Step 8:
- Let the cookies cool on the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- These cookies are best enjoyed fresh out of the oven when the chocolate is still melty and gooey.
- To store, keep the cookies in an airtight container at room temperature for up to 5 days.
- You can also freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.
Helpful Notes
- For an even more festive touch, sprinkle a few extra chocolate chips on top of the dough before baking.
- If you prefer a crispier cookie, bake them for an extra 2-3 minutes.
Tips from Well-Known Chefs
- Chef Dominique Ansel recommends chilling the dough for 30 minutes before baking for a more developed flavor.
- Martha Stewart suggests using a mix of milk and dark chocolate chips for added depth of flavor.
- Ina Garten advises using fresh pumpkin puree for the best texture and flavor in pumpkin-based desserts.
WHY YOU'LL LOVE THIS RECIPE
- These cookies are soft, chewy, and loaded with warm fall spices and rich chocolate chips.
- The pumpkin puree keeps the cookies moist and adds a subtle autumn flavor that pairs perfectly with cinnamon and nutmeg.
- They’re quick and easy to make, perfect for holiday gatherings or an afternoon treat.
VARIATIONS
- Add a handful of dried cranberries or raisins for extra texture and sweetness.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Try adding pumpkin seeds or pecans for extra crunch.