Are you ready for a delicious fall treat? These Pumpkin Chocolate Chip Cookies are soft, chewy, and filled with rich chocolate flavor. Perfect for family gatherings or cozy evenings at home. Let’s jump into it!
Why Make This Recipe
These cookies are super easy to make and a fantastic way to enjoy the flavors of pumpkin spice. They’re perfect for sharing with friends and family or enjoying on a chilly day. Plus, who can resist the combo of pumpkin and chocolate?
How to Make Pumpkin Chocolate Chip Cookies
Making Pumpkin Chocolate Chip Cookies is a fun and straightforward process. Follow these simple steps to whip up a batch that will impress everyone!
Ingredients:
- 160 grams pumpkin puree
- 219 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin spice
- 113 grams unsalted butter (room temperature)
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 egg (room temperature)
- 2 teaspoons vanilla bean paste or vanilla extract
- 90 grams semi-sweet chocolate (chopped)
- 90 grams milk chocolate (chopped)
Directions:
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Spread the pumpkin puree on a plate in a smooth layer. Take paper towels and gently press against it to soak up the liquid. Repeat until you have around 75-80 grams of drier pumpkin.
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In a bowl, whisk the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin spice together. Set this aside.
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In another bowl, beat the room temperature butter, brown sugar, and granulated sugar until creamy. Then mix in the egg and vanilla. Finally, add the dried pumpkin puree and mix until combined.
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Stir in the dry ingredients and chopped chocolate to the wet mixture until a dough forms. Cover the bowl and let it chill in the fridge for at least one hour.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop out the dough with a large cookie scoop (about 80-85 grams or 1/4 cup per cookie). Place them a few inches apart on the baking sheet and bake for 12-15 minutes until the edges are golden but the centers are still soft.
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Allow the cookies to cool on the pan for 5 minutes before moving them to a cooling rack.
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Enjoy your delicious cookies! Store them in an airtight container at room temperature.
How to Serve Pumpkin Chocolate Chip Cookies
Serve these cookies warm with a glass of milk or a cup of coffee. They are great for dessert or as a special snack throughout the day. Perfect for sharing or enjoying all by yourself!
How to Store Pumpkin Chocolate Chip Cookies
Keep your cookies in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze them for longer storage—just make sure to store them in a freezer-safe container!
Tips to Make Pumpkin Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip chilling the dough; it helps the cookies maintain their shape during baking.
- Use a mix of semi-sweet and milk chocolate for a balanced sweetness.
Variation
Feel free to add nuts, like pecans or walnuts, for added crunch. You can also try using white chocolate to switch up the flavor!
FAQs
Q: Can I use homemade pumpkin puree?
A: Yes! Just make sure to dry it out like the recipe says.
Q: How can I make these cookies healthier?
A: You can substitute some of the sugar with maple syrup or use whole wheat flour instead of all-purpose flour.
Q: What if I don’t have pumpkin spice?
A: You can make your own mix with cinnamon, nutmeg, and ginger! Just combine those spices to get a similar flavor profile.
Enjoy making your Pumpkin Chocolate Chip Cookies!
Pumpkin Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 160 grams pumpkin puree Make sure to dry it out before using.
- 113 grams unsalted butter (room temperature) For easy mixing.
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 egg (room temperature)
- 2 teaspoons vanilla bean paste or vanilla extract
Dry Ingredients
- 219 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons pumpkin spice
Chocolate
- 90 grams semi-sweet chocolate (chopped)
- 90 grams milk chocolate (chopped)
Instructions
Preparation
- Spread the pumpkin puree on a plate in a smooth layer. Take paper towels and gently press against it to soak up the liquid. Repeat until you have around 75-80 grams of drier pumpkin.
- In a bowl, whisk the all-purpose flour, baking soda, baking powder, sea salt, and pumpkin spice together. Set this aside.
- In another bowl, beat the room temperature butter, brown sugar, and granulated sugar until creamy. Then mix in the egg and vanilla. Finally, add the dried pumpkin puree and mix until combined.
- Stir in the dry ingredients and chopped chocolate to the wet mixture until a dough forms. Cover the bowl and let it chill in the fridge for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out the dough with a large cookie scoop (about 80-85 grams or 1/4 cup per cookie). Place them a few inches apart on the baking sheet.
- Bake for 12-15 minutes until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the pan for 5 minutes before moving them to a cooling rack.
