Why Make This Recipe
Pumpkin Chocolate Chip Cookies (Soft Batch) are a delightful treat that combines the warm, cozy flavors of pumpkin with the sweet richness of chocolate. Perfect for fall or any time of year, these cookies are soft, chewy, and incredibly satisfying. They are easy to make and will fill your home with an inviting aroma that makes everyone feel comfortable and happy. Plus, who can resist the combination of chocolate and pumpkin?
How to Make Pumpkin Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (softened)
- 1 cup pure pumpkin puree (I use Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (mini chocolate chips or regular)
Directions:
- Preheat your oven to 350 degrees F. Grease baking sheet(s) or line them with parchment paper.
- In a medium-sized bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar until well blended. Then add the pumpkin, egg, and vanilla extract. Mix until the batter is smooth.
- Slowly add the flour mixture to the pumpkin batter, stirring until just blended. Be careful not to overmix.
- Fold in the chocolate chips until evenly mixed. Again, do not overmix.
- Drop rounded tablespoon-sized portions of cookie dough onto the prepared baking sheet (a medium-size scoop works well).
- Bake on the middle rack of the oven for approximately 15-18 minutes, until the edges are slightly golden brown and the cookies feel firm.
- Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to a cooling rack to finish cooling. Enjoy!
How to Serve Pumpkin Chocolate Chip Cookies
These cookies are best enjoyed warm, right out of the oven. Serve them as a snack, dessert, or with a hot cup of coffee or tea. They also make a wonderful treat for gatherings, parties, or cookie exchanges.
How to Store Pumpkin Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just place the cookies in a freezer-safe bag or container, and they will stay fresh for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or warm them up in the microwave for a few seconds.
Tips to Make Pumpkin Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Use mini chocolate chips for a more chocolatey experience or regular chips if you prefer.
- Don’t overmix the batter after adding flour; this keeps the cookies soft.
- For extra flavor, consider adding chopped nuts or dried cranberries to the dough.
Variation
You can also make these cookies by substituting white chocolate chips for the semi-sweet chocolate chips. Or, for a spiced kick, add a pinch of cinnamon or nutmeg to the batter.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin, but make sure it is pureed and not too watery. Canned pumpkin is often more convenient.
Q: Can I substitute brown sugar for granulated sugar?
A: Yes, using brown sugar will give your cookies a richer flavor and a slightly chewy texture.
Q: What if my cookies come out too dry?
A: Make sure to measure the flour accurately and avoid overbaking. If the cookies are dry, try adding a little more pumpkin puree next time.
Pumpkin Chocolate Chip Cookies (Soft Batch)
- Total Time: 33 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful soft and chewy cookies combining pumpkin and chocolate flavors, perfect for fall or any time of year.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (softened)
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease baking sheet(s) or line with parchment paper.
- In a medium bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, beat softened butter with granulated sugar until well blended. Add pumpkin, egg, and vanilla; mix until smooth.
- Slowly add the flour mixture to the pumpkin batter, stirring gently until just blended.
- Fold in chocolate chips until evenly mixed.
- Drop rounded tablespoon-sized portions onto prepared baking sheets.
- Bake for 15-18 minutes until edges are golden brown and cookies feel firm.
- Cool on baking sheet for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American