Imagine the sweet aroma of spices wafting through your kitchen as golden pumpkin chocolate chip cookies bake to perfection.
These delightful treats are incredibly easy to whip up, offering a cozy warmth that makes them a fall favorite.
Watch as the simple ingredients meld into soft, chewy cookies with pockets of melted chocolate.
Ready to savor these autumn-inspired delights? Let’s bring this mouthwatering recipe to life.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
Ingredients
- 1 cup canned 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 baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while preparing and baking Pumpkin Chocolate Chip Cookies, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe and gathering all the necessary equipment and ingredients.
- Make sure you have everything ready to start.
- Mixing Ingredients (10 minutes)
- In the large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until smooth.
- In the medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Combining Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in the vanilla extract and chocolate chips until evenly distributed.
- Preheat Oven and Prepare Baking Sheet (5 minutes)
- Preheat your oven to 350°F (175°C) if not already done.
- Line a baking sheet with parchment paper.
- Scooping Dough and Baking (12 minutes)
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes or until the edges of the cookies start to turn golden brown.
- Resting on Baking Sheet (5 minutes)
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes.
- Cooling on Rack (25 minutes)
- Transfer the cookies to a cooling rack and allow them to cool completely for about 25 minutes.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until smooth.
In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Stir in the vanilla extract and chocolate chips until evenly distributed.
Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 minutes or until the edges of the cookies start to turn golden brown.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Allow the cookies to cool completely on the rack for about 25 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a classic dessert pairing.
- Hot Chocolate: Enjoy these cookies with a mug of hot chocolate for a comforting fall treat.
- Whipped Cream: Top the cookies with a dollop of whipped cream to add a creamy texture.
- Caramel Drizzle: Drizzle some caramel sauce over the cookies for an extra layer of sweetness.
- Pumpkin Spice Latte: Pair the cookies with a pumpkin spice latte to enhance the autumnal flavors.
Storage
To maintain freshness, store Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to five days.
For longer storage, freeze them in a sealed container.
Freezing
To freeze Pumpkin Chocolate Chip Cookies, place them in a single layer on a baking sheet to freeze initially.
Then transfer to an airtight container.
Thaw at room temperature before serving.
Reheating
To reheat Pumpkin Chocolate Chip Cookies, warm them in the oven at 300°F for a few minutes.
This revives their softness and enhances the chocolate’s meltiness.
Alternatively, microwave them briefly.
Final Thoughts
Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly capture the essence of fall.
Their soft, chewy texture combined with the warm flavors of pumpkin and cinnamon make them irresistible.
Whether you’re enjoying them as a dessert or a snack, these cookies are sure to please everyone.
Remember to store leftovers in an airtight container to maintain their freshness.
Happy baking!
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
You can substitute fresh pumpkin for canned puree by roasting, pureeing, and draining the fresh pumpkin to achieve a similar consistency. Confirm the puree isn’t too watery, or it’ll alter the dough’s texture when baking.
What Can I Use Instead of Vegetable Oil in the Recipe?
You can substitute vegetable oil with melted coconut oil or unsalted butter in equal amounts. These alternatives will provide a richer texture and flavor, while maintaining the moisture. Make certain they’re fully melted and cooled before mixing.
Are There Any Gluten-Free Alternatives for the Flour?
Replace the all-purpose flour with a gluten-free flour blend. Make certain it contains xanthan gum for binding. Maintain the same quantity. Mix carefully for a smooth batter. The cookies will retain their delightful texture and flavor.
Can I Use Dark Chocolate Chips Instead of Semi-Sweet?
You can use dark chocolate chips instead of semi-sweet. They’ll add a richer flavor and enhance the cookie’s depth. Just make certain they’re evenly mixed for consistent taste. Enjoy the balance of pumpkin spice and dark chocolate!
How Long Do the Cookies Last at Room Temperature?
At room temperature, the cookies stay fresh for up to 5 days. Store them in an airtight container to maintain their soft texture. Consider adding a slice of bread inside the container to prevent them from drying out.
Pumpkin Cookies with Chocolate Chip
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
Ingredients
- 1 cup canned 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 baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until smooth.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Stir in the vanilla extract and chocolate chips until evenly distributed.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 minutes or until the edges of the cookies start to turn golden brown.
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Allow the cookies to cool completely on the rack for about 25 minutes before serving.
Notes
