These pumpkin chocolate chip cookies are the perfect treat for fall! They’re soft, chewy, and filled with warm pumpkin spice and delicious chocolate chips.
What’s better than chocolate with a hint of pumpkin? I love making these with my kids—it’s a great way to enjoy some quality baking time together. Yum!
These cookies are super easy to whip up, and they smell amazing while baking. Plus, they make your kitchen feel like a cozy autumn day! Enjoy them warm with a glass of milk!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices. If you want a fresh twist, you can make your own pumpkin puree by roasting and blending pumpkin.
Brown Sugar: Brown sugar gives cookies their rich flavor and moisture. If you’re out, you can use white sugar, but consider adding a tablespoon of molasses for that depth of flavor.
Vegetable Oil: This keeps the cookies soft. If you prefer, you can use melted coconut oil or unsweetened applesauce for a healthier option that will yield slightly different textures.
Spices: I love using cinnamon, nutmeg, and ginger, but feel free to adjust them based on your tastes! If you don’t have clove, you can skip it or use a pinch of allspice instead.
Chocolate Chips: Semi-sweet chips are perfect here, but you can swap them for dark chocolate, milk chocolate, or even white chocolate to mix things up. You could even toss in some nuts or dried cranberries if you’re feeling adventurous!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve soft and chewy cookies, pay attention to the mixing and baking times. Here are some helpful tips:
- Do not overmix the dough once the dry ingredients are added; mix until just combined to keep it tender.
- Take the cookies out when they are set but still soft in the center. They will continue to cook slightly on the baking sheet.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set while retaining moisture.
By following these tips, your pumpkin chocolate chip cookies will come out perfectly soft and delicious every time! Enjoy!
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup packed brown sugar
- 2/3 cup vegetable oil
- 2 tsp vanilla extract
- For the Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- For the Chocolate:
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the dough and then around 12-15 minutes to bake the cookies. After baking, let them cool for about 5 minutes on the baking sheets. Overall, plan for about 30-40 minutes total to make and enjoy these delightful cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, go ahead and preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone mats to make sure the cookies don’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract. Whisk everything together until it’s smooth and creamy. Take a moment to admire that beautiful orange color!
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients separately will help them blend better into the dough later on.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps. We want to keep the cookies soft!
5. Fold in Chocolate Chips:
Now, it’s time to fold in the chocolate chips! Gently mix them through the dough until they’re evenly distributed but still keep that soft texture.
6. Scoop the Dough:
Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop. They will spread a little as they bake, so give them room to grow!
7. Bake the Cookies:
Place the cookie sheets in the preheated oven and bake for 12-15 minutes. The cookies should be set and lightly golden on the edges but still soft in the center. Don’t worry—they’ll firm up as they cool!
8. Cool and Enjoy:
Once they’re done baking, let the cookies cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely. Get ready—your kitchen is about to smell heavenly!
9. Serve and Enjoy:
These cookies are perfect for sharing, or you can keep them all to yourself! They’re soft, moist, and filled with warm spices and chocolate chips. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor until smooth. Make sure to measure out 1 cup for the recipe.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag and store them in the freezer for up to 3 months. Just bake them straight from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them to extend their shelf life or freeze them for up to 3 months.
Can I Substitute the Chocolate Chips?
Yes, feel free to substitute the semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate chips. You can also mix in nuts or dried fruits like cranberries for added texture and flavor!