Pumpkin Chocolate Chip Cookies
32 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
These pumpkin chocolate chip cookies are soft, cake-like, and full of cozy fall flavor in every bite.
They come together with simple pantry staples and canned pumpkin, so you can bake them anytime a craving hits.
Bring a batch to game day, a potluck, or a fall movie night, and watch them disappear fast.
Ingredients (24 servings)
Ingredients:
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How to Make Pumpkin Chocolate Chip Cookies
-
Preheat the oven and prep the pan
Preheat your oven to 350°F, and line two baking sheets with parchment paper or silicone baking mats.
Set the prepared pans aside while you mix the cookie dough.
-
Cream the butter and sugars
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy.
Use a hand mixer on medium speed or a stand mixer with the paddle attachment.
-
Add pumpkin, egg, and vanilla
Blot the canned pumpkin puree lightly with paper towels to remove excess moisture, then add it to the bowl.
Add the egg and vanilla extract, then beat again until the mixture looks smooth and well combined.
-
Whisk together dry ingredients
In a separate medium bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly mixed.
Breaking up any flour lumps now helps keep the cookies tender and light.
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Combine wet and dry ingredients
Pour the dry ingredients into the pumpkin mixture, then mix on low speed just until no dry streaks remain.
Scrape down the bowl with a spatula to catch any flour on the sides or bottom.
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Fold in chocolate chips and chill
Fold in the semisweet chocolate chips with a spatula until they are evenly distributed through the dough.
If the dough feels very soft or sticky, chill it in the refrigerator for 20 to 30 minutes.
-
Scoop the dough
Use a tablespoon or small cookie scoop to portion the dough into mounds about 2 tablespoons each.
Place the dough mounds on the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake and cool the cookies
Bake one sheet at a time for 11 to 13 minutes, until the tops look set and edges feel just firm.
The centers should still look slightly soft, which keeps the cookies moist after they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
Substitutions
- Replace semisweet chocolate chips with dark chocolate chunks
- Dark chocolate chunks add a deeper, less sweet chocolate flavor that contrasts nicely with the sweet pumpkin dough. They also create bigger gooey pockets of chocolate, which feel extra special in these soft cookies.
- Replace butter with coconut oil
- Use refined coconut oil in place of butter for a subtle coconut note and naturally dairy-free cookies. Chill the dough well, since coconut oil softens faster than butter at room temperature.
- Replace pumpkin pie spice with your own spice blend
- Mix ground cinnamon, ginger, nutmeg, and a pinch of cloves if you do not have pumpkin pie spice. Adjust the spices to taste for a stronger or milder fall flavor in the cookies.
Tips
- Blot the pumpkin for better texture
- Excess moisture in canned pumpkin can make the cookies gummy, so blotting keeps the texture soft yet not soggy.
- Measure flour correctly
- Spoon flour into the measuring cup and level it, rather than scooping, to prevent dense, dry cookies.
- Do not overmix the dough
- Once you add the dry ingredients, mix only until combined, or the cookies can turn tough and rubbery.
- Use parchment for easy cleanup
- Lining your pans with parchment prevents sticking and helps cookies bake more evenly, especially with moist pumpkin doughs.
- Customize the size and baking time
- For smaller cookies, use 1 tablespoon of dough and start checking at 9 minutes for doneness. For larger bakery-style cookies, use 3 tablespoons and bake closer to 14 minutes, watching the edges.
Nutrition Facts *
| Energy | 140 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies turn out fluffy and cake-like?
- Pumpkin adds a lot of moisture, which naturally creates a more cake-like texture in cookies. If you want them slightly chewier, blot the pumpkin very well and chill the dough longer. You can also bake them a little less, so the centers stay softer.
- My cookies spread too much on the pan; what went wrong?
- Warm, very soft dough can spread more in the oven, especially with pumpkin in the mix. Next time, chill the dough until firm and be sure your butter was not melted. You can also add 1 to 2 extra tablespoons of flour if the dough seems loose.
- How do I know when pumpkin cookies are done baking?
- Look for edges that feel set and lightly firm, while the tops no longer look glossy or wet. The centers should still feel soft, but not raw, since they continue cooking on the hot pan. If unsure, bake one test cookie first and adjust the time for the rest.
- Can I make the dough ahead of time?
- Yes, you can chill the dough tightly covered for up to 24 hours before baking. Let it sit at room temperature for 10 to 15 minutes if it feels too firm to scoop. You can also scoop balls of dough, freeze them, and bake from frozen with a few extra minutes.
Serving Suggestions
These pumpkin chocolate chip cookies bring cozy fall flavor to coffee breaks, bake sales, and weeknight desserts.
Serve them slightly warm with vanilla ice cream or a drizzle of caramel sauce for an easy, crowd-pleasing dessert.
Try adding toasted pecans or a sprinkle of flaky salt on top for extra texture and contrast.
More pairings:
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