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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Discover the ultimate Pumpkin Chocolate Chip Cookies recipe featuring soft, chewy, and slightly cakey cookies infused with rich pumpkin flavor and melty chocolate chips. Perfectly spiced with cinnamon, nutmeg, and cloves, these cookies bring cozy autumn vibes to every bite. Simple to make with pantry staples, they’re a versatile treat ideal for breakfast, snacks, or dessert throughout the fall season.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free baking blend, cup-for-cup)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 cup pumpkin puree (pure pumpkin, not pie filling)
  • 1/2 cup (1 stick) unsalted butter, softened (or vegan butter/coconut oil for vegan alternative)
  • 1 large egg (or flaxseed egg/mashed banana for vegan alternative)
  • 1 teaspoon vanilla extract

Sugars

  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips (or white chocolate chips as variation)

Instructions

  1. Prepare the wet ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer. Then, beat in the egg, vanilla extract, and pumpkin puree until smooth and well combined.
  2. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to ensure the spices are evenly distributed throughout the cookie dough.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or mixing on low speed just until a soft dough forms—avoid overmixing to keep cookies tender.
  4. Fold in chocolate chips: Gently fold in the chocolate chips, ensuring they are evenly distributed but not crushed, so you get gooey chunks in every bite.
  5. Chill the dough: Cover the dough and refrigerate it for at least 30 minutes; this step helps the dough firm up, preventing cookies from spreading too much while baking.
  6. Bake the cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough balls about 1.5 tablespoons each onto the sheet, spacing them adequately. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
  7. Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or to enjoy warm, gooey fresh from the oven!

Notes

  • Use pure pumpkin puree; avoid pumpkin pie filling that has added spices or sugar.
  • Don’t overmix the dough to keep cookies tender and moist.
  • Chill the dough to control spreading and enhance flavors.
  • Slightly underbake cookies for the softest, chewiest texture.
  • Use room temperature butter and egg for smooth blending and even dough.

Nutrition

Keywords: Pumpkin Chocolate Chip Cookies, Fall Cookies, Pumpkin Cookies, Soft Cookies, Chewy Cookies, Autumn Treats, Gluten-Free Cookies, Vegan Option

Find it online: https://sophiemelody.com/pumpkin-chocolate-chip-cookies/