Fall is here, and what better way to celebrate than with homemade pumpkin chocolate chip cookies? These simple pumpkin chocolate chip cookies are a family favorite in my house. I remember one chilly October afternoon when my son, Jake, insisted we bake cookies to share with our neighbors. The smell of pumpkin and chocolate filled the air, and it turned into a delightful day of laughter and sweetness.
Why You’ll Love It
- They’re soft and chewy, perfect for cozy evenings.
- The combination of pumpkin and chocolate is simply irresistible.
- They're easy to make and perfect for sharing with friends and family.
Pure Comfort
These cookies are pure comfort food. They remind me of crisp autumn days and warm gatherings. Plus, they’re a great way to use up that pumpkin puree you might have left over from Halloween.
What You Need
- 1 cup 1 cup pumpkin puree – Canned or homemade works well.
- 1/2 cup 1/2 cup unsalted butter, softened – Substitute with coconut oil for a dairy-free option.
- 1 cup 1 cup brown sugar, packed – You can use coconut sugar for a healthier alternative.
- 1/2 cup 1/2 cup granulated sugar – Adjust to taste if you prefer less sweetness.
- 1 1 large egg – For a vegan option, use a flax egg.
- 1 tsp 1 teaspoon vanilla extract – Pure vanilla extract gives the best flavor.
- 2 cups 2 cups all-purpose flour (240 g) – Use gluten-free flour for a gluten-free version.
- 1 tsp 1 teaspoon baking soda – This helps the cookies rise.
- 1 tsp 1 teaspoon ground cinnamon – Feel free to add nutmeg for extra warmth.
- 1/2 tsp 1/2 teaspoon salt – Balances the sweetness.
- 1 cup 1 cup chocolate chips – Dark chocolate chips add a nice contrast.
Time to Cook
Prep: 15 minutes | Cook: 12-15 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough and refrigerate it for up to 3 days.
Steps to Make It
- Preheat your oven to 350 °F. This is an important step to ensure even baking. You want that oven nice and toasty before the cookies go in.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it's light and fluffy. This should take about 3 minutes. You’ll know it’s ready when the mixture looks pale and airy.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until everything is well combined. The batter should be smooth and slightly thick, making it feel cozy already.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to evenly distribute the dry ingredients. It should look like a fluffy cloud of goodness.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want those cookies to be soft and tender.
- Fold in the chocolate chips with a spatula. You should see little pockets of chocolate peeking through the dough, making it look irresistible.
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread a bit while baking, so give them some room to breathe.
- Bake in the preheated oven for 12 to 15 minutes. They’re done when the edges are lightly golden but the centers still look soft. Trust me, they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up nicely while still being warm and gooey.
Make It Perfect
- For extra flavor, try adding a pinch of nutmeg or cloves to the spice mix.
- If your dough is too sticky, chill it for 30 minutes before baking.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Mix It Up
- Add chopped nuts like walnuts or pecans for a crunchy twist.
- Try using white chocolate chips instead of dark chocolate for a sweeter flavor.
Perfect Partners
- Serve with a warm cup of apple cider.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
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FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days.
How do I store leftovers?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
What can I substitute for pumpkin puree?
You can use applesauce or mashed bananas, but the flavor will change.
Why are my cookies flat?
They might be flat if the butter is too warm or if you didn’t add enough flour. Make sure to measure accurately.
Conclusion
These homemade pumpkin chocolate chip cookies are a delightful treat for fall. With their soft texture and rich flavor, they’re sure to become a family favorite just like they are in mine. So gather your loved ones, bake a batch, and enjoy the cozy vibes of the season.
Homemade Pumpkin Chocolate Chip Cookies for Fall
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Spatula
Ingredients
Main
- 1 cup pumpkin puree Canned or homemade works well.
- 1/2 cup unsalted butter Softened; substitute with coconut oil for dairy-free option.
- 1 cup brown sugar Packed; can use coconut sugar.
- 1/2 cup granulated sugar Adjust to taste.
- 1 large egg For vegan option, use flax egg.
- 1 tsp vanilla extract Pure vanilla extract preferred.
- 2 cups all-purpose flour 240 g; gluten-free flour can be used.
- 1 tsp baking soda Helps cookies rise.
- 1 tsp ground cinnamon Optional: add nutmeg for extra warmth.
- 1/2 tsp salt Balances sweetness.
- 1 cup chocolate chips Dark chocolate chips recommended.
Instructions
- Preheat your oven to 350 °F.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract; mix until well combined and smooth.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips with a spatula.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet about 2 inches apart.
- Bake in the oven for 12 to 15 minutes until edges are lightly golden but centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.