These pumpkin chocolate chip cookies are soft, chewy, and filled with tasty chocolate bursts. The hint of pumpkin adds a cozy flavor that makes every bite special!
Trust me, they’re perfect for fall or any time you want a treat that feels like a warm hug. I love sharing them with friends—everyone always asks for the recipe! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here. If you have fresh pumpkin, you can use that too, just make sure to cook and mash it properly. I prefer canned for convenience!
Butter: Unsalted butter gives you control over the saltiness. If you’re in a pinch, you can use margarine or coconut oil, but the texture might slightly change.
Sugars: I mix granulated and brown sugars for the perfect sweetness balance. If you’re looking to cut sugar, consider using coconut sugar or a sugar substitute. Just note, this can affect taste and texture.
Spices: Cinnamon and nutmeg are classic autumn spices that elevate flavor. If you’re missing some, you could use allspice as a substitute. Cloves are optional but add a nice touch if you have them!
Chocolate Chips: I like semisweet chocolate chips, but you can switch to dark chocolate or even white chocolate for a different flavor! You can also use dairy-free chips for a vegan version.
How Do I Make Sure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture is key. Here are some tips:
- Don’t overmix the dough. Mix until just combined to keep cookies tender.
- Use room temperature ingredients. This helps create a light batter.
- Take them out of the oven when they look slightly underbaked. They’ll continue to cook on the baking sheet.
- Let them cool on the sheet for a few minutes before transferring to a wire rack. This helps them stay soft.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 12-15 minutes for baking. Don’t forget around 5 minutes to cool on the baking sheet—totally worth the wait for that delicious warm cookie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line your baking sheets with parchment paper or silicone baking mats. This will help your cookies not stick!
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. It should feel airy and sweet! Next, beat in the egg, followed by the pumpkin puree and vanilla extract, mixing until everything is well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps the spices mix evenly into the dough and avoids clumps.
4. Mix Everything Together:
Slowly add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix—this keeps the cookies nice and tender. Finally, gently fold in those delicious chocolate chips!
5. Form the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
6. Bake and Cool:
Pop the baking sheets into the preheated oven and bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Enjoy!
Serve these cookies warm and enjoy the delicious blend of pumpkin and chocolate! They’re perfect with a glass of milk or a nice cup of tea. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. One cup of fresh pumpkin equals one cup of canned pumpkin, and make sure to drain any excess moisture before using it in the recipe.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, you can freeze them! Just place the cookies in a freezer bag, separating layers with parchment paper, and they can last for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Look for blends that include xanthan gum for the best texture.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, a mashed banana, or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). This works well and keeps the cookies moist!