Indulge in the warm, comforting flavors of pumpkin and chocolate with this delightful Pumpkin Chocolate Chip Cookies recipe. These cookies are soft, chewy, and packed with seasonal spices that evoke the essence of fall. Perfect for sharing or enjoying with a cup of tea, they will surely become a favorite in your home. Let’s dive into this deliciously easy recipe that even novice bakers can master with ease!
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 5g fat, 18g carbohydrates, 1g protein, and 1g fiber. This nutritional information is per cookie based on the recipe.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and pumpkin puree to the mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chocolate chips gently.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Alternative Ingredients
You can substitute pumpkin puree with applesauce for a different flavor. For a gluten-free option, use almond flour or a gluten-free flour blend in place of all-purpose flour.
Serving and Pairings
These cookies are delightful on their own but pair wonderfully with a warm cup of chai tea or a scoop of vanilla ice cream. They also make a great addition to fall dessert tables.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage. To reheat, simply warm them in the microwave for a few seconds until soft.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies, so mix just until combined.
- Ensure your butter is at room temperature for the best texture.
- Using too much pumpkin can make the cookies too wet; stick to the measurement.
- Don’t skip chilling the dough if you have time; it helps with flavor and texture.
- For crispy edges, bake a little longer but watch closely to avoid burning.
Helpful Tips
- Use a cookie scoop for uniform cookie sizes.
- Add chopped nuts for extra crunch and flavor.
- Experiment with spices like ginger or cloves for a unique taste.
- Make a double batch to share with friends and family!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before measuring.
Are these cookies soft or crispy?
These cookies are soft and chewy, thanks to the pumpkin puree which adds moisture.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans make a great addition for added texture.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers look slightly underbaked.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag.
Conclusion
Enjoy the comforting taste of autumn with these Pumpkin Chocolate Chip Cookies. They’re easy to make, deliciously soft, and perfect for any occasion. Bake a batch today and let the flavors of fall warm your home!
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and pumpkin puree to the mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chocolate chips gently.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
