Description
Soft, cakey, and filled with warm fall flavors — these pumpkin chocolate chip cookies are the ultimate autumn treat!
Every bite is perfectly spiced, cozy, and sweet with melting chocolate goodness.
Ingredients:
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1 cup chocolate chips
Instructions:
Preheat & Prepare (5 mins)
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Wet Ingredients (5 mins)
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well-blended.
Add Egg (1 min)
Mix in the egg until fully incorporated.
Combine Dry Ingredients (3 mins)
In another bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
Form the Dough (4 mins)
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
Scoop & Bake (10-12 mins)
Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each. Bake for 10–12 minutes or until the edges are set and lightly golden.
Cool & Serve (5 mins)
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Prep Time: 10 mins | Cooking Time: 12 mins | Total Time: 22 mins
Servings: 24 cookies | Calories: ~150 kcal per cookie
#PumpkinCookies #FallBaking #ChocolateChipDelight #AutumnTreat
Step-by-Step Guide
Follow these detailed steps for perfect cookies. First, ensure your pumpkin puree is not watery; blot it with a paper towel if needed. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, vigorously whisk the pumpkin puree, granulated sugar, brown sugar, oil, and vanilla for 2-3 minutes until fully emulsified and smooth. Beat in the egg until uniform. In a separate bowl, thoroughly whisk the flour, baking powder, cinnamon, baking soda, and salt to evenly distribute the leavening agents. Add the dry ingredients to the wet in two batches, stirring until just combined and no dry flour remains. Gently fold in the chocolate chips. Using a cookie scoop or tablespoon, portion dough onto sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are set and tops look dry. The centers will be soft.
Serving Suggestions
These cookies are versatile. For a decadent dessert, serve them warm with a scoop of vanilla ice cream. For a festive touch, drizzle with a simple cream cheese glaze. They pair wonderfully with a hot cup of coffee, chai tea, or apple cider. For a gift, stack them in a clear cellophane bag tied with rustic twine for a charming homemade present.
How-to Summary
Blot pumpkin puree. Whisk wet ingredients (pumpkin, sugars, oil, vanilla, egg). Whisk dry ingredients (flour, baking powder, cinnamon, baking soda, salt). Combine wet and dry, then fold in chocolate chips. Scoop onto parchment-lined sheets. Bake at 350°F for 10-12 minutes. Cool before serving.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, but homemade puree must be cooked, drained, and blended until very smooth. It often contains more water, so thorough draining or cooking it down is crucial to avoid soggy cookies.
Why are my cookies cakey instead of chewy?
The pumpkin and baking powder naturally create a cake-like texture. For a slightly denser cookie, reduce baking powder to 1 1/2 teaspoons and ensure you’re not over-mixing the dough after adding flour.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough, covered, for up to 48 hours. Chilling will result in slightly thicker cookies. Let it sit at room temperature for 15 minutes before scooping.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. Thaw at room temperature.
Can I use other mix-ins besides chocolate chips?
Absolutely! Try white chocolate chips, chopped pecans or walnuts, dried cranberries, or even butterscotch chips for a different flavor profile.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of plain pumpkin puree.
- Over-mixing the dough after adding the flour, which leads to tough cookies.
- Not spacing the dough balls adequately, causing them to bake into each other.
- Overbaking. Remove them when the edges are set, even if the center looks soft.
- Adding the chocolate chips while the dry ingredients are still being mixed in, which can cause overworking.
Conclusion
These pumpkin chocolate chip cookies perfectly capture the essence of fall baking. Their soft, cake-like texture and warm spiced flavor, punctuated by melty chocolate, make them an irresistible treat. By following the detailed guide and avoiding common pitfalls, you can consistently achieve bakery-quality results. Whether for a cozy family snack, a holiday gathering, or a homemade gift, this recipe is sure to become a seasonal favorite. Happy baking!