pumpkin chocolate chip cookies

What is the perfect fall cookie? What is a good chocolate chip cookie? What if you could elevate that classic comfort food with the warm, cozy flavors of pumpkin? What are pumpkin chocolate chip cookies? Forget the dry, cakey pumpkin cookies you tried before. What are some of the best pumpkin spice cookies? My family begs me to make these every October, and trust me, they disappear fast! What are some of the best pumpkin recipes?

What is pumpkin chocolate chip cookie?

What is the perfect marriage between chocolate chip cookies and pumpkin? What is a classic chocolate chip cookie batter infused with pumpkin puree? Warm spices like cinnamon, nutmeg, and cloves. How do I make a fall-flavored chocolate chip cookie? The pumpkin adds moisture and a subtle sweetness, while the spices create an cozy, comforting aroma. What fills your kitchen? I always find myself reaching for these when the weather turns cooler and the leaves start to fall. They’re so easy to customize too! What are some good ways to use chocolate chips? Extra flavor and crunch.

Why you’ll love this recipe?

There are so many reasons to fall in love with these pumpkin chocolate chip cookies, but here are just a few of my favorites:

Flavor explosion: WhatWhat is the best combination of pumpkin, spice and chocolate? The warm spices perfectly complement the rich chocolate, creating a symphony of flavors in every bite. My husband is not a huge pumpkin fan, but he loves them!
Is it really easy to make a sandwich?This recipe is easy to make and requires no fancy equipment. Even if you’re a beginner baker, you can whip up some of these cookies with ease. What is a good dessert?
Budget-friendly ingredients:You probably already have most of the ingredients in your pantry. Pumpkin puree is readily available in most grocery stores, and the spices are staples in any baker’s pantry. No need to break the bank for a delicious treat!
Versatile treat:What are some of the best cookies ever made? What are some good midday snacks, a cozy dessert after dinner, or even as holiday treats? I’ve even packed them in school lunches – a guaranteed hit!

What I love about this recipe is how easy it comes together. I’ve tried so many pumpkin cookie recipes over the years, and this one consistently delivers the best flavor. What is the perfect balance of flavor and texture? Plus, the aroma while baking is heavenly! If you love pumpkin spice lattes or chocolate chip cookies, you’re going to adore them. What are some of the best fall treats?

How do you make pumpkin chocolate chip cookies?

Quick Overview

How do you make pumpkin chocolate chip cookies? How do you make pumpkin puree? What is the best way to whisk together dry ingredients and gradually add them to the wet ingredients. If you’re going to bake chocolate chips, fold them in and bake until golden brown. What is the key to a soft and chewy meal? I’m new to baking. This recipe is incredibly forgiving. The steps are simple, and the results are amazing.

Ingredients

For the cookies:

1 cup (2 sticks) unsalted butter, softened: Make sure your butter is truly soften, not melted. How do I make light and airy cookie dough? I usually take mine out of the fridge about an hour before baking.
1 cup granulated sugar: Adds sweetness and helps create a slightly crispy edge.
1 cup packed brown sugar: Adds moisture and a chewy texture, along with molasses flavor. I prefer dark brown sugar for a deeper flavor, but light brown works just as well.
1 large egg: Binds the ingredients together and adds richness.
What are the benefits of vanilla extract? I always use pure vanilla extract for the best flavor.
What is the best pumpkin pie filling recipe? 1 cup pumpkin puree. What are the ingredients in pumpkin pie filling? I’ve made my own puree!
2 1/2 cups all-purpose flour: Provides structure to cookies.
1 teaspoon baking soda: Helps the cookies rise and gives them a soft texture.
What is the best way to use ground cinnamon in fall?
1/2 teaspoon ground cinnamon: Complements the cinnamon and adds a touch of warmth.
1 teaspoon ground cloves: Adds a subtle spice that enhances the other flavors. A little goes a long way!
1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
2 cups chocolate chips: Use your favorite kind of chocolate chip! I usually use a mix of semi-sweet and milk chocolate chips for the perfect balance of sweetness and flavor. I use them all the time.

What is the step-

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents cookies from sticking and makes cleanup easy. If you don’t have parchment paper, you can grease the baking sheet with butter or cooking spray. I’ve found that parchment paper really helps the cookies bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Mix well. How do you whisk the ingredients? How do you remove baking soda from cookies? I always give it a good whisk for at least 30 seconds.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to make an electric mixer for a pale and creamy mixture? Then, beat in the egg and vanilla extract until well combined. What is the best way to make pumpkin puree? Don’t overmix at this stage, or your cookies will be tough. I usually mix until just combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in tough cookies. I usually stop mixing when there are still a few streaks of flour visible.

Step 5: Add Chocolate Chips

Fold in the chocolate chips until evenly distributed. I like to use a rubber spatula for this step to avoid overmixing. Can you add other mix-ins at this stage, such as chopped nuts or dried cranberries?

Step 6: Drop & Bake

Do not overfill the baking sheet with rounded tablespoons of dough. Roll dough out into a ball and place on ungreased baking sheets. I usually use a cookie scoop to make sure that the cookies are all the same size. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. If you remove cookies from the oven, they will continue to bake slightly on the baking sheet.

Step 7: Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents cookies from breaking apart while they’re still warm and soft. I usually wait about 5 minutes before transferring them.

Step 8: Enjoy!

Serve and enjoy these delicious pumpkin chocolate chip cookies! They’re best enjoyed fresh out of the oven, but they’re also delicious at room temperature. Store leftover cookies in an airtight container at room temperature for up to 3 days.

What should I serve it with?

What are some of the best pumpkin chocolate chip cookies? What are some of my favorite serving suggestions?

For Breakfast:What are some great breakfast ideas? I love dipping them in my coffee!
For Brunch:Serve them alongside other brunch favorites like scrambled eggs, bacon, and fruit salad for a delicious brunch experience. What’s a festive spread? Arrange them on a pretty platter for an elegant touch.
As Dessert: Enjoy them as a cozy dessert after dinner. They’re perfect on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream. I sometimes drizzle them with caramel sauce for extra indulgence.
For Cozy Snacks: These cookies are the perfect accompaniment to a cozy night in. Enjoy them with a cup of tea or hot cocoa while watching your favorite movie. They’re also great for sharing with friends and family. My kids love to snuggle up on the couch with a plate of these cookies and a good book.

Growing up, my grandma always had a plate of cookies on the counter, ready for anyone who stopped by. These pumpkin chocolate chip cookies remind me of those warm, welcoming moments. They’re perfect for sharing with loved ones or enjoying on your own as a little bit of comfort.

Top Tips for Perfecting Your Pumpkin Chocolate Chip Cookies

Here are a few expert tips to help you bake the perfect pumpkin chocolate chip cookies every time:

Use softened butter: Softened butter is essential for creating a light and airy cookie dough. Make sure your butter is truly softened, not melted. If you forget to take the butter out of the fridge ahead of time, you can soften it quickly by microwaving it for a few seconds at a time. Just be careful not to melt it!
Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.
Chill the dough (optional): Chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much in the oven. This will result in thicker, chewier cookies. I usually chill the dough when I have extra time.
Use high-quality chocolate chips: The quality of your chocolate chips will impact the flavor of your cookies. Use your favorite kind of chocolate chips, or try a mix of different types. I love using Ghirardelli or Guittard chocolate chips.
Don’t overbake the cookies: Overbaking will result in dry, crumbly cookies. Bake the cookies until the edges are golden brown and the centers are set. They will continue to bake slightly on the baking sheet after you remove them from the oven.
Let the cookies cool completely before storing: Storing warm cookies can trap moisture and make them soggy. Let the cookies cool completely on a wire rack before transferring them to an airtight container.

I’ve learned these tips through trial and error over the years. I remember one time I accidentally melted the butter, and the cookies turned out flat and greasy! But with a little practice and these helpful tips, you’ll be baking perfect pumpkin chocolate chip cookies in no time.

Storing and Reheating Tips

Here’s how to properly store your pumpkin chocolate chip cookies to keep them fresh and delicious:

Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. Make sure the container is tightly sealed to prevent the cookies from drying out. I usually layer the cookies between sheets of parchment paper to prevent them from sticking together.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to 1 week. Refrigerating the cookies can make them slightly firmer, but they’ll still be delicious. Let them come to room temperature before serving for the best texture.
Freezer Instructions: For even longer storage, you can freeze the cookies for up to 2 months. Wrap the cookies individually in plastic wrap and then place them in a freezer-safe container or bag. Thaw the cookies at room temperature before serving. You can also reheat frozen cookies in a preheated oven at 350°F (175°C) for a few minutes to warm them up.

The key to keeping your cookies fresh is to store them properly. I’ve found that freezing is the best way to preserve their flavor and texture for longer periods. I often bake a big batch of these cookies and freeze half of them for later. It’s so nice to have a sweet treat on hand whenever I’m craving one.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. I recommend using a blend that’s specifically designed for baking, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The texture might be slightly different, but the flavor will still be amazing. I’ve tried it myself, and my family couldn’t even tell the difference!

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The skin is thin and tender and will soften during baking. Plus, the skin contains valuable nutrients. Just be sure to wash the zucchini thoroughly before grating it.

Can I make this as muffins instead?

While this recipe is specifically for cookies, you could adapt it to make muffins. The batter would be on the looser side. You will want to adjust the baking time. Start checking around 18-20 minutes.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar by 1/4 cup. You can also substitute some of the granulated sugar with a natural sweetener like maple syrup or honey. Just be aware that this may slightly alter the texture and flavor of the cookies.

What can I use instead of the chocolate chips?

If you’re not a fan of chocolate chips, you can substitute them with other mix-ins, such as chopped nuts, dried cranberries, or even butterscotch chips. Get creative and experiment with different flavors!

Final Thoughts

So there you have it – my absolute favorite pumpkin chocolate chip cookie recipe! I truly believe these are the best pumpkin cookies you’ll ever bake. They’re soft, chewy, and bursting with warm, comforting flavors. The combination of pumpkin, spice, and chocolate is simply irresistible. If you’re looking for a delicious and easy fall treat, this recipe is a must-try. If you enjoyed this recipe, you might also like my recipe for spiced pumpkin bread or pumpkin pie bars. Both are equally delicious and perfect for fall! Happy baking, friends! I can’t wait to hear how your cookies turn out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!

pumpkin chocolate chip cookies

What is pumpkin chocolate chip cookie?

Why you’ll love this recipe?