Introduction:
These Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of fall with the rich, melty goodness of semi-sweet chocolate chips. Soft and chewy, they’re the ultimate seasonal cookie, perfect for a cozy night in or as a delightful treat to share with friends and family. The pumpkin purée adds moisture, keeping these cookies irresistibly soft, while the blend of spices like cinnamon, nutmeg, and cloves brings warmth with every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar together using a hand mixer or stand mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Step 3: Add Wet Ingredients
Add the pumpkin purée, egg, and vanilla extract to the creamed butter and sugar mixture. Beat until everything is well combined and smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices and leavening agents are evenly distributed throughout the dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tougher texture.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough. The combination of chocolate with pumpkin spice creates the perfect flavor balance.
Step 7: Scoop Dough
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets. Space the cookies about 2 inches apart to allow room for spreading.
Step 8: Bake Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies may appear slightly soft in the center but will firm up as they cool.
Step 9: Cool and Serve
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful, soft, and chewy cookies with your favorite fall beverage.
Cooking Note:
- For a fun twist, you can add white chocolate chips or chopped nuts like pecans or walnuts.
- If you prefer a slightly crispier texture, bake the cookies for an additional minute or two.
Serving Suggestions:
- Serve these Pumpkin Chocolate Chip Cookies warm with a glass of cold milk or a pumpkin spice latte for the ultimate fall indulgence.
- They also make a great gift! Pack them in a festive tin or gift box to share with friends and family.
Tips:
- Be sure to use pure pumpkin purée, not pumpkin pie filling, as it contains added sugar and spices that could alter the taste and texture of the cookies.
- If your dough is too soft to handle, refrigerate it for 15-20 minutes before scooping to make it easier to work with.
Prep Time:
15 minutes
Cook Time:
12-15 minutes
Total Time:
30 minutes
Servings:
24 cookies
Nutritional Information (per cookie):
- Calories: 150 kcal
- Protein: 2 grams per cookie
- Sodium: 90 mg per cookie
Conclusion:
These Pumpkin Chocolate Chip Cookies are the perfect blend of fall spices and rich chocolate, creating a cookie that’s soft, chewy, and completely irresistible. Whether you’re making them for a Halloween party, Thanksgiving dessert, or just as a cozy snack, these cookies are sure to be a hit with everyone!
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Pumpkin Chocolate Chip Cookies
- Total Time: 30 minutes
Description
These Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of fall with the rich, melty goodness of semi-sweet chocolate chips. Soft and chewy, they’re the ultimate seasonal cookie, perfect for a cozy night in or as a delightful treat to share with friends and family. The pumpkin purée adds moisture, keeping these cookies irresistibly soft, while the blend of spices like cinnamon, nutmeg, and cloves brings warmth with every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar together using a hand mixer or stand mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Step 3: Add Wet Ingredients
Add the pumpkin purée, egg, and vanilla extract to the creamed butter and sugar mixture. Beat until everything is well combined and smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices and leavening agents are evenly distributed throughout the dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tougher texture.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough. The combination of chocolate with pumpkin spice creates the perfect flavor balance.
Step 7: Scoop Dough
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets. Space the cookies about 2 inches apart to allow room for spreading.
Step 8: Bake Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies may appear slightly soft in the center but will firm up as they cool.
Step 9: Cool and Serve
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful, soft, and chewy cookies with your favorite fall beverage.
Notes
Cooking Note:
- For a fun twist, you can add white chocolate chips or chopped nuts like pecans or walnuts.
- If you prefer a slightly crispier texture, bake the cookies for an additional minute or two.
Serving Suggestions:
- Serve these Pumpkin Chocolate Chip Cookies warm with a glass of cold milk or a pumpkin spice latte for the ultimate fall indulgence.
- They also make a great gift! Pack them in a festive tin or gift box to share with friends and family.
Tips:
- Be sure to use pure pumpkin purée, not pumpkin pie filling, as it contains added sugar and spices that could alter the taste and texture of the cookies.
- If your dough is too soft to handle, refrigerate it for 15-20 minutes before scooping to make it easier to work with.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
- Sodium: 90 mg per cookie
- Protein: 2 grams per cookie