Baking these pumpkin chocolate chip cookies is like wrapping yourself in a warm, spicy hug. Perfect for autumn gatherings or just because, they’re a delightful mix of soft, pumpkin-spiced goodness and melty chocolate chips.
Why This Recipe Works
- The combination of pumpkin puree and spices creates a moist, flavorful base that’s irresistibly soft.
- Chocolate chips add a sweet contrast to the spiced cookie, making each bite a perfect balance.
- Simple ingredients come together quickly, meaning you’re never more than 30 minutes away from cookie heaven.
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth. This mixture is the base of your cookies, so make sure it’s well combined.
Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, cinnamon, and salt. Gradually add this to the wet ingredients, stirring until just combined. Overmixing can lead to tough cookies.
Add Chocolate Chips
Fold in the chocolate chips gently. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips and Tricks
For the best results, use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can throw off the balance of your recipe. If you’re a fan of extra spice, consider adding a pinch of nutmeg or cloves to the dry ingredients. And for those who love a bit of texture, try mixing in some chopped nuts with the chocolate chips.
Recipe Variations
- Swap chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Add a cream cheese frosting drizzle for an extra decadent treat.
- Incorporate oats into the dough for a chewier texture.
- Use gluten-free flour to make this recipe accessible to everyone.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, you can puree it and use it in place of canned. Just make sure it’s smooth and not too watery to keep the cookie dough’s consistency right.
How do I store these cookies?
These cookies keep well in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer before transferring to a freezer bag.
Can I make these cookies vegan?
Yes, you can substitute the egg with a flax egg and use dairy-free chocolate chips to make this recipe vegan-friendly.
Summary
These pumpkin chocolate chip cookies are a must-try for anyone who loves the cozy flavors of fall. Easy to make and even easier to love, they’re sure to become a staple in your baking repertoire.