Pumpkin and Chocolate Chip Cookies

There’s Nothing Like Pumpkin and Chocolate Chip Cookies in Fall

As leaves start to change and the crisp autumn air settles in, few treats capture the season quite like pumpkin and chocolate chip cookies. I remember the first time I baked these delightful cookies; the sweet aroma of warm spices wafted through my kitchen, instantly transporting me to cozy fall afternoons. This recipe has quickly become a staple in my household, and for good reason. It’s the perfect blend of rich pumpkin, warm spices, and gooey chocolate chips, creating a delightful treat that is hard to resist.

What Makes This Recipe Special

There are plenty of cookie recipes out there, but this one stands apart. Not only does it combine the comforting flavors of fall, but it also offers a moist, chewy texture that makes each bite a joy. Plus, it’s incredibly easy to whip up, making it a fantastic choice for an after-school snack or a last-minute dessert for guests. You’ll find that it requires minimal ingredients, is budget-friendly, and—most importantly—everyone loves it, from kids to adults.

“I made these pumpkin chocolate chip cookies for a potluck, and they vanished in minutes! So soft and flavorful.”

Your Easy Cooking Guide

Making these irresistible pumpkin and chocolate chip cookies is a breeze! Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. The process is straightforward: whisk, mix, and bake your way to cookie heaven. You’ll be snacking in no time!

Ingredients You’ll Need

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: 1/2 cup chopped pecans or walnuts (for added crunch)

Feel free to experiment with different types of chocolate chips or nuts according to your taste preferences!

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
4. Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.
5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips (and nuts if you’re using them).
7. Drop spoonfuls of the dough onto your prepared baking sheets.
8. Bake for 10-12 minutes or until the edges are set.
9. Let the cookies cool on wire racks before serving.

Serving Ideas

These cookies are best enjoyed warm, with melted chocolate chips oozing out in each bite. Consider serving them with a glass of cold milk or a warm cup of spiced chai. If you’re feeling adventurous, pair them with a scoop of vanilla ice cream for an indulgent dessert. For gatherings, arrange them on a decorative plate and tie a rustic ribbon around it for an inviting presentation.

Storage Tips

To keep your pumpkin and chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Just place them in a single layer in a freezer-safe bag or container, and they’ll stay fresh for up to three months. Make sure to let them cool completely before freezing!

Pro Chef Tips

• Use room temperature butter for a creamier texture. Softened butter blends more thoroughly with the sugars, leading to a better dough consistency.
• Don’t overmix when combining wet and dry ingredients; this will keep your cookies tender.
• If you want an extra pop of flavor, consider adding a pinch of sea salt on top before baking to enhance the sweetness.

Creative Twists

Feel free to customize your cookies! Swap out some of the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile. You can also add raisins or dried cranberries for a chewy delight. For a more nutritious version, substitute half of the all-purpose flour with whole wheat flour.

Your Questions Answered

What’s the prep time for these cookies?
Prep time is about 15 minutes, and baking takes another 10-12 minutes.

Can I make these gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.

How can I ensure my cookies stay soft?
Make sure not to over-bake the cookies—take them out when the edges are set, as they will continue to firm up as they cool.

Making these pumpkin and chocolate chip cookies is not only a fun baking activity but also a wonderful way to embrace the flavors of autumn. You’ll find that once you bake a batch, they might just become your go-to treat for the season!

Pumpkin and Chocolate Chip Cookies

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• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delightful pumpkin and chocolate chip cookies infused with warm spices, perfect for fall.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: 1/2 cup chopped pecans or walnuts

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Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
4. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips (and nuts if using).
7. Drop spoonfuls of the dough onto the prepared baking sheets.
8. Bake for 10-12 minutes or until the edges are set.
9. Let the cookies cool on wire racks before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: pumpkin cookies, chocolate chip cookies, fall desserts, baking recipes