Easy Pumpkin Chocolate Chip Cookies
There’s nothing quite like the aroma of freshly baked cookies wafting through your home, and when it comes to a delightful twist on a classic treat, our Easy Bakery-Style Pumpkin Chocolate Chip Cookies are an absolute must-try. Packed with the rich flavors of pumpkin and dotted with chocolate chips, this recipe perfectly captures the essence of fall baking. It’s a foolproof way to satisfy your sweet tooth cravings while embracing seasonal flavors.
I remember the first time I made these cookies with my grandmother during a cool autumn evening. We had just returned from a local pumpkin patch, our baskets brimming with freshly picked pumpkins. The warmth of the kitchen and the comforting blend of pumpkin spices made for a day I cherish dearly. Since then, this recipe has become a family favorite, bringing back lovely memories with each bite.
Why You’ll Love This Recipe
This recipe is sure to become a staple in your baking repertoire and for good reasons! First, the combination of pumpkin and chocolate is truly a match made in heaven, offering both flavor and texture that’s irresistible. The cookies are soft, chewy, and stay moist for days, making them a perfect make-ahead treat. Additionally, they require only a few basic ingredients, meaning you can easily whip them up whenever the craving strikes.
Ingredients Notes
To bring this recipe to life, you will need the following ingredients: canned pumpkin, sugar, brown sugar, eggs, flour, baking soda, salt, cinnamon, nutmeg, and chocolate chips. Canned pumpkin makes this recipe quick and easy, but make sure to drain any excess liquid for the best texture. For those seeking an alternative, apple sauce works as a substitute and adds a unique flavor profile. Freshly ground nutmeg enhances the taste, but pre-ground works fine too.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and reduce cleanup afterward.
Step 2
In a large mixing bowl, combine the canned pumpkin, sugar, and brown sugar. Stir well until all the ingredients are thoroughly blended. This is crucial for the sweetness and moisture of the cookies.
Step 3
Add in the eggs, one at a time, mixing well after each addition. This process helps to create a batter with the right consistency before adding the dry ingredients.
Step 4
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually incorporate the dry mixture into the wet ingredients, ensuring no lumps form.
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Step 5
Fold in the chocolate chips gently, distributing them evenly throughout the batter. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes or until the edges are golden brown.
Storage Options
Your cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a zip-lock bag. When you’re ready to enjoy, thaw them at room temperature or reheat them in the oven for a few minutes to regain their freshly-baked texture.
Variations & Substitutions
For a healthier twist, consider using whole wheat flour instead of all-purpose, or swap chocolate chips with dark chocolate chunks for a sophisticated flavor. Those following a vegan diet can replace eggs with flax eggs, and vegan chocolate chips work just as well.
Serving Suggestions
These cookies are perfect for any occasion! Serve them warm with a tall glass of milk for an afternoon snack, or pair them with your favorite hot beverage as a cozy after-dinner treat. They also make a wonderful addition to any holiday dessert table.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, you can substitute fresh pumpkin for canned by roasting and mashing it. However, ensure it’s properly drained to avoid excess moisture in the dough.
How can I make sure my cookies are soft? Keep an eye on baking time to prevent overbaking, which can dry out the cookies. Also, ensure the dough is not too dry and follow the ingredient measurements accurately.
Are there any nuts that pair well with these cookies? Absolutely! Pecans or walnuts add a lovely crunch and flavor. Make sure they are chopped and can be mixed into the dough along with the chocolate chips.
Whether shared with friends over tea or enjoyed solo on a quiet afternoon, these cookies are sure to become a cherished part of your fall baking traditions. They’re easy to make and even easier to love, promising sweet memories with every single bite.
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Easy Pumpkin Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 tsp vanilla extract
- 0.5 cup pumpkin puree
- 1 cup chocolate chips semi-sweet
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat the butter, granulated sugar, and brown sugar together until creamy.
- Mix in the vanilla extract and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheet.
- Bake in preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
