why make this recipe
Soft Pumpkin Chocolate Chip Cookies are a delightful treat that combine the flavors of pumpkin and chocolate in a chewy, soft cookie. Perfect for fall gatherings or a cozy night at home, these cookies are easy to make and will fill your kitchen with a warm, sweet aroma. They are a great choice for anyone looking to enjoy a sweet dessert while celebrating the season’s flavors.
how to make Soft Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow to cool on a wire rack before enjoying.
how to serve Soft Pumpkin Chocolate Chip Cookies
Serve these soft cookies warm with a glass of milk or a cup of hot chocolate. They can also be accompanied by a scoop of vanilla ice cream for an extra special dessert. Storing some for later is easy, as they taste just as good the next day!
how to store Soft Pumpkin Chocolate Chip Cookies
Once the cookies have cooled, store them in an airtight container at room temperature. They will stay fresh for up to five days. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just thaw them at room temperature when you want to enjoy them again.
tips to make Soft Pumpkin Chocolate Chip Cookies
- For best results, use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars.
- Make sure your butter is softened to room temperature for easier mixing.
- If you want a hint of extra spice, feel free to add a pinch of cloves or ginger to the dough.
- Don’t overmix the dough; just combine until you see no dry flour to keep the cookies soft.
variation
You can easily customize your Soft Pumpkin Chocolate Chip Cookies. Try adding chopped nuts, like walnuts or pecans, for extra crunch. You can also replace half of the chocolate chips with white chocolate chips or butterscotch chips for a different flavor profile.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just roast and mash the pumpkin until smooth, then measure out one cup for the recipe.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are lightly browned. They may seem soft in the middle, but they’ll firm up as they cool.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend, ensuring that your baking powder and other ingredients are also gluten-free.
Soft Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow to cool on a wire rack before enjoying.