These pumpkin chocolate chip cookies are soft, chewy, and absolutely yummy! The mix of cozy pumpkin spice and sweet chocolate chips makes every bite feel like a hug.
Plus, they’re super easy to whip up! I love making a batch for movie nights; they disappear faster than I can say “cookie monster!” 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not the pie filling. If you’re feeling adventurous, you can roast and puree a fresh pumpkin, which gives a slightly different taste and aroma.
Spices: The warmth of cinnamon, nutmeg, and ginger is what makes these cookies feel cozy. If you’re missing any, you can always use pumpkin pie spice as a substitute, which combines all those flavors.
Butter: Unsalted butter is best to control the salt level in cookies. If you’re dairy-free, try using coconut oil or a vegan butter alternative. This will subtly change the flavor, but still be delicious!
Chocolate Chips: Semisweet chocolate chips are classic for this recipe. If you want a darker chocolate flavor, consider using dark chocolate chips. You can also use white chocolate chips or even butterscotch chips for a twist!
How Can You Ensure Your Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, focus on the baking time and mixing method. Avoid overmixing once you combine wet and dry ingredients; this can lead to dense cookies.
- Keep an eye on the baking time. Remove the cookies when the edges are set, but the centers still look soft.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them firm up without drying out.
With these tips, you’ll have a batch of cookies that everyone will love – tender, flavorful, and just the right amount of sweet! Enjoy your baking! 🥳🍪
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Overall, you should set aside around 30 minutes, plus some time for cooling if you prefer your cookies not too warm to the touch. Perfect for a cozy afternoon in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This allows your cookies to bake evenly. Prepare your baking sheets by lining them with parchment paper or silicone mats.
2. Cream the Sugars and Butter:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important for getting those cookies nice and airy!
3. Mix in the Wet Ingredients:
Add in the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat it all together until it’s well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to ensure that the baking soda and spices are evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet ingredients. Stir just until everything is combined—be careful not to overmix, as this can make the cookies tougher.
6. Fold in the Chocolate Chips:
Gently fold the semisweet chocolate chips into the cookie dough, ensuring they are distributed evenly throughout.
7. Prepare to Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, giving them about 2 inches of space apart since they will spread a bit while baking.
8. Bake the Cookies:
Pop the baking sheets in the oven and bake for 10-12 minutes. You want the edges to be set and just beginning to turn golden, while the centers remain soft.
9. Cooling Time:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
10. Enjoy!
Once cool, serve your soft, chewy pumpkin chocolate chip cookies to family and friends or enjoy them all by yourself—no judgments here! These treats are sure to brighten anyone’s day!
Happy baking! 🎃🍪
img src=”https://foodiefiber.com/wp-content/uploads/2025/09/pumpkin-chocolate-chip-cookies.webp” alt=””>
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, then scoop out the flesh and puree it until smooth. You’ll need about the same volume as the canned pumpkin—about 1 cup.
How Do I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies! Just place them in a freezer-safe bag or container, and they’ll last for about 2-3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, or add some to help with texture. The cookies may turn out slightly differently but will still be delicious!
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. If needed, you can also add a little extra flour, a tablespoon at a time, until it reaches the desired consistency.
