Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies were never on my radar until one crisp fall evening when I found myself with leftover pumpkin puree and a serious chocolate craving Instead of the usual loaf I thought why not cookies and I whipped up a batch using what I had on hand When I pulled them from the oven I couldn’t believe the texture soft chewy and filled with warm spices and melty chocolate chips

Now they’ve become a cozy-weather staple in my kitchen I love how they combine the earthy sweetness of pumpkin with rich chocolate in every bite These cookies disappear fast especially when I make them for gatherings or send them along in lunchboxes and they always bring a smile wherever they go

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Adds moisture and a subtle sweetness with that classic fall flavor
• All-purpose flour – Gives the cookies structure and helps them hold their shape
• Brown sugar – Deepens the flavor and keeps the cookies soft and chewy
• Granulated sugar – Balances the sweetness and helps with slight crispness on the edges
• Butter – Provides richness and a classic cookie texture
• Egg yolk – Helps bind the ingredients without making the dough too wet
• Vanilla extract – Enhances all the warm flavors
• Baking soda – Makes the cookies puff slightly and stay soft
• Ground cinnamon – Brings out the cozy fall notes
• Pumpkin pie spice – A blend of warming spices for that perfect autumn taste
• Salt – Balances out the sweetness and highlights the other flavors
• Chocolate chips – The melty rich bursts that make every bite irresistible

Tools You’ll Need

• Mixing bowls – One for dry and one for wet ingredients for easier blending
• Hand mixer or stand mixer – Makes creaming the butter and sugars a breeze
• Spatula – Helps fold in the chocolate chips and scrape the bowl clean
• Measuring cups and spoons – To ensure accurate ratios of every ingredient
• Baking sheet – Lined with parchment for even baking and easy cleanup
• Cookie scoop – Keeps the cookies uniform in size and helps with portioning
• Cooling rack – Essential for allowing cookies to cool evenly without overbaking

Instructions

Step 1: Prepare the Oven and Tray

I start by preheating my oven to 350°F and lining a baking sheet with parchment paper This makes cleanup easy and ensures the cookies don’t stick

Step 2: Cream the Butter and Sugars

In a large bowl I cream together the softened butter brown sugar and granulated sugar until light and fluffy This step gives the cookies that soft chewy texture

Step 3: Add Wet Ingredients

Next I mix in the pumpkin puree egg yolk and vanilla extract I make sure everything is fully combined before moving on

Step 4: Mix the Dry Ingredients

In another bowl I whisk together the flour baking soda cinnamon pumpkin pie spice and salt to evenly distribute all the dry components

Step 5: Combine Wet and Dry

I slowly add the dry ingredients to the wet mixture and stir until a soft dough forms I make sure not to overmix to keep the cookies tender

Step 6: Fold in the Chocolate Chips

Now for the best part I gently fold in the chocolate chips saving a few to press on top before baking for a pretty finish

Step 7: Scoop and Bake

Using a cookie scoop I drop rounded balls of dough onto the baking sheet with space in between Then I bake them for 10 to 12 minutes just until the edges are set

Step 8: Cool

I let the cookies cool on the tray for 5 minutes before moving them to a wire rack This helps them firm up without drying out

Tips

I always use just the egg yolk instead of the whole egg to prevent the cookies from becoming too cakey

If I want extra flavor I chill the dough for 30 minutes to intensify the spices

For added crunch I sometimes stir in chopped pecans or walnuts

If you like extra gooey centers underbake by a minute and let them finish on the hot tray

Ways to Serve

Serve warm with a glass of cold milk

Sandwich two with vanilla ice cream for a fun fall dessert

Pack them in a lunchbox or cookie tin for gifting

Crumble them over yogurt or ice cream as a sweet topping

Frequently Asked Questions

Can I use fresh pumpkin instead of canned in Pumpkin Chocolate Chip Cookies?

Yes but make sure it’s well-puréed and thick not watery I recommend straining it before use for best results

Why do my Pumpkin Chocolate Chip Cookies turn out cakey?

Using too much pumpkin or a whole egg can add too much moisture Stick to the yolk only and measure your puree carefully

How should I store Pumpkin Chocolate Chip Cookies?

I keep them in an airtight container at room temperature for up to 4 days They also freeze beautifully for up to 2 months

See You in the Kitchen

I hope you try these pumpkin chocolate chip cookies soon They’re simple soft and absolutely loaded with flavor and chocolate If you do bake a batch I’d love to hear how they turn out or see your version on social media

Happy Cooking!

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