There is something magical about the arrival of autumn. The air gets crisp and the leaves start to change color. It is finally time to turn on the oven and fill the house with warm spices. My favorite way to celebrate the season is by baking a fresh batch of Pumpkin Chocolate Chip Cookies.
These cookies are the ultimate comfort food. They bridge the gap between summer fun and winter holidays. You get the warm flavor of pumpkin pie spice mixed with the classic joy of chocolate chips. It is a combination that never fails to make people smile.
If you have been looking for the perfect addition to your list of Fall Cookies Recipes then you are in the right place. This recipe is simple and reliable. It delivers soft and flavorful cookies every single time.
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Why You’ll Love This Recipe
You are going to fall in love with these cookies for so many reasons. First of all the texture is incredible. Many pumpkin cookies turn out too fluffy or like cake. These strike a lovely balance. They are soft and tender but they still feel like a cookie.
Another great thing is how easy they are to make. You do not need a fancy mixer. You do not need to chill the dough for hours. You can have warm Pumpkin Chocolate Chip Cookies ready to eat in under 30 minutes. That is perfect for busy weeknights.
This recipe is also very budget friendly. It uses pantry staples like flour and sugar and oil. You probably have most of the ingredients in your kitchen right now. It is a great way to use up leftover pumpkin puree too.
Finally the flavor is just right. It is not overpowering. You get a gentle hit of cinnamon and nutmeg from the spice blend. The chocolate adds a rich sweetness that pairs perfectly with the pumpkin. It is better than anything you can buy at the store.
Ingredients
Here is what you need to make these delicious treats. Everything is simple and easy to find at your local grocery store.
- 1 ½ cups all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 cup chocolate chips
Let’s talk about a few of these key ingredients. The pumpkin puree is the star here. Make sure you use pure pumpkin and not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe.
The vegetable oil is important for texture. It keeps the cookies extremely moist and soft. Butter is great but oil ensures these stay tender for days. It is a secret weapon in many Pumpkin Baked Goods.
For the chocolate chips you can use semi sweet or milk chocolate. It depends on your preference. Semi sweet chips balance the sweetness of the cookie dough really well. Milk chocolate makes them extra rich.
Step-By-Step Instructions
Making these cookies is a breeze. Follow these simple steps to get perfect results. You will have a warm batch ready in no time.
Step 1: Prepare The Oven
Start by preheating your oven to 350° F. This ensures the oven is at the right temperature when your dough is ready. It helps the cookies bake evenly from the start.
Step 2: Mix Dry Ingredients
Grab a medium bowl. Combine the flour and pumpkin pie spice and baking soda and salt. Whisk them together gently. This breaks up any clumps in the flour. It also ensures the spices are spread evenly throughout the dough later.
Step 3: Mix Wet Ingredients
In a separate large bowl you will mix the wet ingredients. Combine the vegetable oil with the granulated sugar and brown sugar. Add the egg and vanilla extract. Beat everything together until the mixture is smooth and creamy.
Step 4: Add The Pumpkin
Now stir in the pumpkin puree. The mixture will turn a beautiful orange color. It will smell like fall already. Mix it until the pumpkin is fully incorporated into the sugar and oil mixture.
Step 5: Combine And Fold
Gradually add the dry ingredients into the wet ingredients. Mix until just combined. Do not overmix or the gluten will develop too much. Fold in the chocolate chips gently so they are evenly distributed.
Step 6: Bake The Cookies
Drop spoonfuls of dough onto a baking sheet. You can line it with parchment paper for easy cleanup. Bake for 9 to 11 minutes. Look for the edges to turn a light golden brown.
Step 7: Cool And Serve
Let the cookies cool on the baking sheet for a few minutes. They will be very soft when they first come out. Transfer them to a wire rack to cool completely. Now enjoy your homemade Pumpkin Chocolate Chip Cookies.
How To Store Leftovers
Storing these cookies correctly is key to keeping them fresh. Because they contain pumpkin they are moister than regular cookies. You need to handle them with a little care.
Place the completely cooled cookies in an airtight container. If you stack them put a sheet of wax paper or parchment paper between the layers. This prevents them from sticking together. They will stay soft and delicious on the counter for about three days.
If you want them to last longer you can store them in the fridge. They will keep for up to a week in the refrigerator. Some people actually prefer the texture when they are chilled. It makes them a bit denser and fudgier.
You can also freeze these cookies. Place the cooled cookies in a freezer safe bag. They will last for up to three months. When you are ready to eat one just let it thaw on the counter for an hour.
Tips
Here are a few tips to make sure your Pumpkin Chocolate Chip Cookies turn out perfect. Small details can make a big difference in baking.
Measure your flour carefully. The best way is to spoon the flour into the measuring cup and level it off with a knife. If you scoop directly from the bag you might pack too much flour in. This can make the cookies dry or heavy.
Do not overbake them. Pumpkin cookies can dry out if left in the oven too long. Pull them out when the edges are just set and golden. They will continue to firm up as they cool on the baking sheet.
If you love the style of a Crumbl Pumpkin Chocolate Chip cookie you can make these larger. Use a big ice cream scoop for the dough. You might need to add a minute or two to the baking time.
Feel free to customize the recipe. You can add chopped nuts like walnuts or pecans for a nice crunch. White chocolate chips are also a fantastic alternative if you want a different flavor profile.
Make sure your spices are fresh. If your pumpkin pie spice has been sitting in the cupboard for years it might have lost its punch. Fresh spices give you that warm and cozy aroma that fills the whole house.
Conclusion
These Pumpkin Chocolate Chip Cookies are truly the best way to welcome the season. They are soft and flavorful and incredibly easy to make. You do not need to be a professional baker to get amazing results with this recipe.
Whether you are baking for a party or just for yourself these cookies are a winner. They capture all the best flavors of autumn in one bite. I hope this becomes one of your go to Fall Cookies Recipes for years to come.
FAQ
Why are my pumpkin cookies cakey?
Pumpkin puree contains a lot of water. This extra moisture often creates a texture that is more like cake than a chewy cookie. This recipe uses oil to help keep them tender but they will naturally be softer than a standard chocolate chip cookie.
Can I use fresh pumpkin instead of canned?
Yes you can use fresh pumpkin. However fresh pumpkin often has more water content than canned puree. You should strain or blot the fresh pumpkin puree with paper towels to remove excess moisture before adding it to the dough.
Can I make this recipe gluten free?
Absolutely. You can substitute the all purpose flour with a high quality gluten free 1 to 1 baking flour blend. The texture might vary slightly but they will still be delicious.
Do I need to chill the dough?
No chilling is required for this recipe. You can bake the cookies immediately after mixing the dough. This makes them one of the fastest Pumpkin Baked Goods you can make.
Pumpkin Chocolate Chip Cookies
These soft and flavorful Pumpkin Chocolate Chip Cookies are the ultimate autumn comfort food. This no-fuss recipe is ready in under 30 minutes, delivering a tasty and comforting fall treat every time.
Requirements
Ingredients
Instructions
- Preheat your oven to 350° F.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate large bowl, beat together the vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Stir in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 9 to 11 minutes, or until the edges are light golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store completely cooled cookies in an airtight container with parchment paper between layers for up to 3 days.
Measure flour carefully by spooning it into the cup and leveling it, not scooping directly from the bag, to prevent dry cookies.
Do not overbake. Pull them from the oven when the edges are just set and golden. They will firm up as they cool.
Nutrition
Calories
Sugar
Fat
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