Why Make This Recipe
Pumpkin Chocolate Chip Cookies are a delightful treat that combines the warm flavors of fall with the sweet richness of chocolate. They are a perfect snack for any time of the year, but especially enjoyable during cooler months when pumpkin is in season. These cookies are soft, chewy, and packed with chocolate, making them a favorite for both kids and adults. Plus, they’re easy to make and require simple ingredients you likely already have in your pantry.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon milk
- 1 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, and salt.
- In a large bowl, beat together pumpkin, sugar, vegetable oil, egg, and vanilla extract until combined.
- In a separate small bowl, dissolve baking soda in milk and add to the pumpkin mixture.
- Add in the flour mixture and mix until just combined. Stir in chocolate chips.
- Using a cookie scoop, place a scoop full of dough onto prepared sheets and bake for 10-12 minutes or until lightly brown and firm. Let cool completely on a wire rack.
How to Serve Pumpkin Chocolate Chip Cookies
Serve these Pumpkin Chocolate Chip Cookies warm or at room temperature. They make a great addition to lunchboxes, a cozy afternoon snack, or even as a dessert after dinner. Pair them with a glass of milk or a cup of coffee for a tasty treat.
How to Store Pumpkin Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container, and they’ll be good for up to three months. Thaw them at room temperature before enjoying.
Tips to Make Pumpkin Chocolate Chip Cookies
- Make sure to measure your flour correctly to avoid dry cookies. Spoon flour into the measuring cup and level it off.
- If you like your cookies with a bit more spice, consider adding some ginger or clove to the spice mix.
- For a sweeter twist, try adding a sprinkle of sea salt on top of the warm cookies right after they come out of the oven.
Variation
You can make these cookies even more fun by adding nuts like walnuts or pecans for extra crunch. Another option is to mix in white chocolate chips for a different flavor combination.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook it and puree it well to achieve the right consistency.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How do I know when the cookies are done?
The cookies are done when the edges are lightly browned, and they feel firm to the touch. They may look soft in the middle, but they will continue to firm up as they cool.
