These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of autumn flavors! With pumpkin puree and sweet chocolate chips, they’re perfectly comforting and tasty.
I love how easy these cookies are to make. Just mix, scoop, and bake! They always bring smiles, especially when enjoyed warm with a glass of milk. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here. It gives the cookies moisture and flavor. You can use homemade pumpkin puree as a substitute if you prefer, just make sure it’s well-drained.
Butter: Unsalted butter helps control the saltiness. If you need a dairy-free option, coconut oil or vegan butter works well too!
Sugars: The mix of granulated and brown sugar gives a nice sweetness and moisture. You can substitute coconut sugar for a less refined option, but keep in mind this may slightly alter the flavor and texture.
Flour: All-purpose flour is typical for cookies. For a gluten-free option, consider using a 1:1 gluten-free flour blend. Just check for a good combination of starches.
Spices: Ground cinnamon, nutmeg, and ginger are key to that cozy flavor. Feel free to add a pinch of allspice or cloves if you enjoy more spice, too!
How Do I Ensure My Cookies Stay Soft and Chewy?
To get those perfect soft and chewy cookies, there are a few important steps to remember:
- Don’t overmix the dough when adding dry ingredients; just combine until you see no flour. This helps keep the cookies tender.
- Be careful with the baking time. Remove the cookies when they look slightly underbaked in the center, as they will continue to firm up while cooling.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set without becoming hard.
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 baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 12-15 minutes for baking. Allow an additional 5-10 minutes for cooling on the baking sheet. In total, you’ll have warm, delicious cookies ready in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat them together until the mixture is creamy and smooth. This means the butter and sugars are well combined and fluffy!
3. Mix in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract to your butter mixture. Mix everything together until it is fully combined and looks nice and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps distribute the ingredients evenly.
5. Mix It All Together:
Gradually add the dry ingredients to the pumpkin mixture and stir gently until just combined. It’s important not to overmix; you want your cookies to stay soft and chewy!
6. Fold in the Chocolate Chips:
Using a rubber spatula, fold in the chocolate chips so that they’re evenly dispersed throughout the cookie dough.
7. Scoop the Dough:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake the Cookies:
Pop the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them; you want them to be set and lightly golden on the edges but still soft in the center.
9. Cool Down:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
These soft, pumpkin-spiced cookies are delicious when warm or at room temperature. Grab a glass of milk and dig in!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth, then drain any excess moisture. This will ensure your cookies don’t end up too wet.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for about a week or freeze them for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that it contains xanthan gum or add it separately for better texture.
What Can I Substitute for Chocolate Chips?
If you’re looking for a different flavor, you can substitute chocolate chips with white chocolate chips, butterscotch chips, or even chopped nuts for a crunchy twist! You could also leave them out entirely for plain pumpkin cookies.
