Freshly baked Pumpkin Chocolate Chip Cookies on a cooling rack.

Pumpkin Chocolate Chip Cookies

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Why Make This Recipe

Pumpkin Chocolate Chip Cookies are a delightful treat that blend the warmth of fall spices with the sweetness of chocolate. They are perfect for cozy evenings, holiday gatherings, or just a simple snack at home. The pumpkin adds moisture and a hint of flavor, while the chocolate chips bring a rich sweetness that everyone loves. This recipe is easy to follow and results in soft, chewy cookies that are sure to please family and friends.

How to Make Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until everything is well combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
  5. Gently fold in the chocolate chips.
  6. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them out evenly.
  7. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Chocolate Chip Cookies

Serve these cookies warm or at room temperature. They are great on their own but can also be served with a glass of milk or a cup of coffee. For a fun twist, try adding a scoop of vanilla ice cream on top of a warm cookie for a delicious dessert.

How to Store Pumpkin Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe bag and they can last for up to three months. Just thaw them at room temperature before enjoying.

Tips to Make Pumpkin Chocolate Chip Cookies

  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
  • Be careful not to overbake the cookies; they should be soft in the center.
  • If you like a little crunch, add chopped nuts like walnuts or pecans to the dough.
  • For added flavor, try mixing in a pinch of cloves or ginger.

Variation

If you’re looking for a healthier option, you can substitute some of the all-purpose flour with whole wheat flour. You can also replace some of the sugar with honey or maple syrup for a different sweetness profile. Adding dried cranberries or raisins instead of chocolate chips can offer a fruity twist.

FAQs

1. Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for making these cookies. Just make sure it’s pure pumpkin, not a spiced pie filling.

2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend includes a binding agent like xanthan gum.

3. Can I omit the chocolate chips?
Absolutely! If you prefer a more pumpkin-forward flavor, you can leave out the chocolate chips. You might consider adding nuts or spices instead for extra flavor.

Pumpkin Chocolate Chip Cookies

Delicious and chewy cookies that blend pumpkin puree with rich chocolate chips, perfect for fall gatherings and cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour For a healthier option, substitute some with whole wheat flour.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips For a fruity twist, consider using dried cranberries or raisins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until everything is well combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
  5. Gently fold in the chocolate chips.
Baking
  1. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them out evenly.
  2. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Great with milk or coffee. Consider adding a scoop of vanilla ice cream for a treat.