why make this recipe
Pumpkin Chocolate Chip Cookies (Soft Batch) are a delicious treat that brings together the cozy flavors of fall and the sweetness of chocolate. These cookies are soft, chewy, and packed with flavor. With the addition of pumpkin puree, they not only taste great but also have a beautiful orange hue, making them perfect for the autumn season. Whether you’re baking for a special occasion or just for yourself, these cookies are sure to please everyone.
how to make Pumpkin Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (softened)
- 1 cup pure pumpkin puree (I use Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (mini chocolate chips or regular)
Directions:
- Preheat your oven to 350 degrees F. Grease your baking sheet(s) or line them with parchment paper.
- In a medium-sized bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
- In a separate large bowl, beat the softened butter and granulated sugar until they are well blended. Then add in the pumpkin puree, egg, and vanilla extract, mixing until the batter is smooth.
- Slowly add the flour mixture to the pumpkin mixture, mixing until just combined. Be careful not to over-mix.
- Finally, add the chocolate chips and mix gently until evenly distributed, without over-mixing.
- Drop rounded tablespoon-sized balls of dough onto the prepared baking sheet (you can use a medium-sized scooper for this).
- Bake on the middle rack of the oven for approximately 15-18 minutes, or until the edges turn a slight golden brown and have a firm texture.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. After that, move them to a cooling rack to cool completely. Enjoy!
how to serve Pumpkin Chocolate Chip Cookies
These cookies are delightful a perfect snack with a glass of milk or a cup of coffee. You can also serve them warm directly from the oven for an extra special touch. They make a great treat for gatherings, bake sales, or simply enjoying at home.
how to store Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can stay good for up to a week. If you want to keep them longer, consider freezing them. Place cooled cookies in a single layer in an airtight container and freeze them. They can last for up to three months in the freezer.
tips to make Pumpkin Chocolate Chip Cookies
- Make sure your butter is softened but not melted for the best texture.
- For an even more festive flavor, you can add chopped nuts or dried cranberries.
- Use mini chocolate chips for smaller bites, or try different types of chocolate for variation.
- Don’t overmix the batter after adding the flour to keep the cookies soft and fluffy.
variation
You can easily switch things up by adding spices like cinnamon or nutmeg for extra warmth. Another variation could be substituting the chocolate chips with butterscotch chips or white chocolate for a different flavor experience.
FAQs
Q: Can I use fresh pumpkin puree?
A: Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained to avoid excess moisture.
Q: Can I make these cookies gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
Q: How do I know when the cookies are done baking?
A: The cookies are done when the edges are slightly golden and they feel firm to the touch. They may look a bit soft in the center, but they will firm up as they cool.
Q: Can I add nuts to the recipe?
A: Yes, you can add walnuts or pecans for some crunch and extra flavor. Just fold them in with the chocolate chips.
Pumpkin Chocolate Chip Cookies (Soft Batch)
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy pumpkin chocolate chip cookies combine the cozy flavors of fall with the sweetness of chocolate, making them a perfect treat for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (softened)
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking sheet(s) or line them with parchment paper.
- In a medium-sized bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
- In a separate large bowl, beat the softened butter and granulated sugar until well blended. Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Slowly add the flour mixture to the pumpkin mixture, mixing until just combined. Be careful not to over-mix.
- Add the chocolate chips and mix gently until evenly distributed.
- Drop rounded tablespoon-sized balls of dough onto the prepared baking sheet.
- Bake for approximately 15-18 minutes, or until the edges turn a slight golden brown and are firm to the touch.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For best texture, ensure your butter is softened but not melted. You can add nuts or dried cranberries for variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
