why make this recipe
Pumpkin Chocolate Chip Cookies are a delightful treat that brings together the warm flavors of fall in each bite. These cookies are not only soft and chewy but also packed with a rich pumpkin taste and sweet chocolate chunks. Perfectly suited for any occasion, they are a great choice for your family gatherings, holiday celebrations, or simply a cozy night at home. Making these cookies is easy, and they are sure to impress your friends and family!
how to make Pumpkin Chocolate Chip Cookies
Ingredients:
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips, divided
Directions:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a mixing bowl, whisk the melted butter and brown sugar together until fully combined.
- Add in the egg yolk, vanilla extract, and pumpkin puree. Mix until well blended.
- Add in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Using a wooden spoon or rubber spatula, mix just until combined. Fold in 3/4 cup of the chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop cookie dough 2-inches apart on the prepared cookie sheet. Press in a few of the reserved chocolate chips to the top of each cookie dough ball.
- Bake cookies for 11-13 minutes, until lightly browned on the edges. Remove and cool cookies completely on a wire cooling rack.
how to serve Pumpkin Chocolate Chip Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of coffee or tea. For a fun twist, try adding a scoop of vanilla ice cream on top of a warm cookie for an extra special dessert!
how to store Pumpkin Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will last for up to three months.
tips to make Pumpkin Chocolate Chip Cookies
- Make sure your butter is fully melted but not too hot when mixing with the sugar.
- Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too.
- Don’t overmix the dough after adding the flour; mix just until combined to keep the cookies tender.
- Feel free to add nuts, like walnuts or pecans, for extra crunch!
variation
You can try using white chocolate chips instead of semi-sweet chocolate chips for a different flavor profile. You can also add dried cranberries or raisins for a fruity twist.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It is best to use plain pumpkin puree, as pumpkin pie filling has added spices and sugar that may change the taste of the cookies.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a 1:1 substitution for the best results.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned. They may look a bit soft in the center, but they will firm up as they cool.
