There is something special about the air when autumn arrives. The mornings feel crisp, and the leaves start to turn those beautiful shades of orange and red. Honestly, it is my favorite time of year to be in the kitchen. When the weather cools down, I immediately start craving warm spices and comforting treats. That is exactly when these Pumpkin Chocolate Chip Cookies come into the picture.
If you have ever found yourself waiting in line for a bakery treat, you know how satisfying a giant, soft cookie can be. This recipe captures that same magic right in your own home. These cookies are incredibly soft, almost like a muffin top, and they are packed with rich chocolate chips. They truly rival the popular Crumbl Pumpkin Chocolate Chip cookies that everyone raves about during the season.
You do not need any fancy equipment to make these. In fact, this recipe is wonderfully simple. It comes together quickly, filling your home with the scent of cinnamon, ginger, and vanilla. Whether you are an experienced baker or just looking for fun Fall Cookies Recipes to try with the family, this one is a winner. Let’s get baking and fill that cookie jar with something delicious.
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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 off, the texture is delightful. Unlike crispy or chewy cookies, these have a soft, pillowy crumb that melts in your mouth. The pumpkin puree adds so much moisture, ensuring they stay tender for days. It is one of those Pumpkin Dessert Recipes that feels like a warm hug.
Another great thing is the flavor balance. The combination of dark brown sugar and pumpkin pie spice creates a deep, warm sweetness that is not overpowering. The chocolate chips cut through the spice with rich bursts of cocoa, making every bite interesting. If you enjoy Pumpkin Baked Goods, this recipe hits all the right notes without being too heavy.
Convenience is huge here too. You do not need to wait for butter to soften because this recipe uses melted butter. This means you can decide to bake and have cookies ready in under thirty minutes. It is hassle free and perfect for those spontaneous baking urges. Plus, no electric mixer is required. A simple whisk and spatula will do the trick nicely.
Ingredients
To make these delicious Pumpkin Chocolate Chip Cookies, you will need a few pantry staples along with your canned pumpkin. Here is everything required to get started.
- 1/2 cup butter (melted and cooled down)
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 cup AP flour
- 2 tsp baking powder
- 1 & 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Step-By-Step Instructions
Making these cookies is a straightforward process. Follow these steps to ensure you get that perfect bakery style rise and flavor.
Step 1: Prep The Oven And Pan
Start by preheating your oven to 350F (180C). This ensures the oven is at the right temperature when your dough is ready. Take a large baking sheet and line it with parchment paper or a silicone baking mat. Setting this up first makes the whole process smoother.
Step 2: Whisk The Wet Ingredients
Grab a large mixing bowl. Pour in the melted butter, pumpkin puree, dark brown sugar, granulated sugar, egg, and vanilla extract. Whisk everything together vigorously until the mixture is completely smooth. You want the sugars to dissolve slightly and the egg to be fully incorporated.
Step 3: Add Dry Ingredients
Now, gently add the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt directly into the wet mixture. Switch to a spatula and fold the ingredients together. Be careful not to overmix. Stop as soon as the flour streaks disappear. Overworking the dough can make the cookies tough.
Step 4: Fold In Chocolate
Pour in the semisweet chocolate chips. Gently fold them into the batter so they are evenly distributed. The dough will be soft and sticky, which is exactly what we want for moist Pumpkin Chocolate Chip Cookies.
Step 5: Scoop And Bake
Use a large cookie scooper to portion out 12 equally sized dough balls. Place them on your prepared baking sheet with some space in between. Since these don’t spread much, you need to help them out.
Spray the back of a spoon or your clean hands with nonstick cooking spray. Gently flatten the tops of the dough balls until they are about 2/3 inch thick. This shape ensures they bake evenly.
Place the baking sheet in the oven and bake for 15 to 16 minutes. They should look set around the edges. Remove them from the oven and let them cool on the baking sheet for at least 10 minutes. They are very soft when hot and need this time to firm up before you move them to a cooling rack.
How To Store Leftovers
These cookies are incredibly moist, which means they store very well. To keep them fresh, place them in an airtight container. If you leave them out in the open air, they might become sticky or dry out on the surface.
You can keep them at room temperature for about three to four days. If your kitchen is particularly warm or humid, you might want to store them in the refrigerator. They taste delicious cold, almost like a fudgy pumpkin bar. In the fridge, they will last for up to a week.
Freezing is also an option. Wrap each baked cookie individually in plastic wrap and place them in a freezer safe bag. They can be frozen for up to three months. When you are ready to eat one, just let it thaw on the counter for an hour. It is a great way to have Pumpkin Dessert Recipes on hand whenever a craving strikes.
Tips
Measuring your flour correctly is crucial. If you scoop the measuring cup directly into the flour bag, you might pack it down and end up with too much flour. This can lead to dry cookies. Instead, spoon the flour into your cup and level it off with a knife. This keeps the dough light and fluffy.
Do not skip the spices. The combination of pumpkin pie spice, ginger, and cinnamon gives these cookies their signature autumn taste. If you do not have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, cloves, and allspice. Adjust the amounts to suit your preference.
Let the butter cool down after melting. If the butter is hot when you add the egg, it could scramble the egg or melt the sugars too quickly. You want the butter to be liquid but barely warm to the touch. This helps create the right consistency for the batter.
Be patient with the cooling process. Because these Pumpkin Chocolate Chip Cookies are cakey and soft, they are fragile right out of the oven. If you try to lift them too soon, they might break apart. Letting them sit on the hot baking sheet helps them finish cooking gently and set properly.
Conclusion
There is no better way to celebrate the season than with a batch of these soft, spiced cookies. They bring together everything we love about autumn baking into one simple treat. The warm spices, the sweet pumpkin, and the rich chocolate create a flavor combination that is hard to beat.
Whether you are making these for a Halloween party, a Thanksgiving dessert table, or just a Tuesday night snack, they are sure to be a hit. They really do capture that Crumbl Pumpkin Chocolate Chip experience at a fraction of the cost and effort. Plus, the smell in your kitchen alone is worth baking them.
I hope you give this recipe a try. It is one of those Fall Cookies Recipes that you will likely come back to year after year. Grab a glass of milk, get cozy, and enjoy your homemade pumpkin treats.
FAQ
Can I Use Fresh Pumpkin Puree?
Yes, you can use fresh pumpkin puree. However, fresh pumpkin often holds more water than the canned variety. You should strain the fresh puree through a cheesecloth or paper towel to remove excess moisture before measuring. If the puree is too watery, the cookies might turn out too gummy.
Why Are My Cookies Spreading Too Much?
These cookies actually tend not to spread much, which is why we flatten them before baking. If yours are spreading, the butter might have been too hot, or the dough was not measured correctly. Ensure your oven is fully preheated so they set quickly upon entering the heat.
Can I Add Nuts?
Absolutely! Walnuts or pecans make a fantastic addition to Pumpkin Baked Goods. You can add about half a cup of chopped nuts along with the chocolate chips. They add a nice crunch that contrasts well with the soft texture of the cookie.
Pumpkin Chocolate Chip Cookies
These soft, comforting Pumpkin Chocolate Chip Cookies capture the magic of bakery treats right in your home. They are incredibly tender, almost like a muffin top, packed with rich chocolate chips, and perfect for fall baking.
Requirements
Ingredients
Instructions
- Start by preheating your oven to 350F (180C). Take a large baking sheet and line it with parchment paper or a silicone baking mat.
- Grab a large mixing bowl. Pour in the melted butter, pumpkin puree, dark brown sugar, granulated sugar, egg, and vanilla extract. Whisk everything together vigorously until the mixture is completely smooth. You want the sugars to dissolve slightly and the egg to be fully incorporated.
- Now, gently add the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt directly into the wet mixture. Switch to a spatula and fold the ingredients together. Be careful not to overmix. Stop as soon as the flour streaks disappear. Overworking the dough can make the cookies tough.
- Pour in the semisweet chocolate chips. Gently fold them into the batter so they are evenly distributed. The dough will be soft and sticky, which is exactly what we want for moist Pumpkin Chocolate Chip Cookies.
- Use a large cookie scooper to portion out 12 equally sized dough balls. Place them on your prepared baking sheet with some space in between. Since these don’t spread much, you need to help them out. Spray the back of a spoon or your clean hands with nonstick cooking spray. Gently flatten the tops of the dough balls until they are about 2/3 inch thick. This shape ensures they bake evenly. Place the baking sheet in the oven and bake for 15 to 16 minutes. They should look set around the edges. Remove them from the oven and let them cool on the baking sheet for at least 10 minutes. They are very soft when hot and need this time to firm up before you move them to a cooling rack.
Notes
These cookies are incredibly moist, which means they store very well. To keep them fresh, place them in an airtight container. If you leave them out in the open air, they might become sticky or dry out on the surface.
You can keep them at room temperature for about three to four days. If your kitchen is particularly warm or humid, you might want to store them in the refrigerator. They taste delicious cold, almost like a fudgy pumpkin bar. In the fridge, they will last for up to a week.
Freezing is also an option. Wrap each baked cookie individually in plastic wrap and place them in a freezer safe bag. They can be frozen for up to three months. When you are ready to eat one, just let it thaw on the counter for an hour. It is a great way to have Pumpkin Dessert Recipes on hand whenever a craving strikes.
Measuring your flour correctly is crucial. If you scoop the measuring cup directly into the flour bag, you might pack it down and end up with too much flour. This can lead to dry cookies. Instead, spoon the flour into your cup and level it off with a knife. This keeps the dough light and fluffy.
Do not skip the spices. The combination of pumpkin pie spice, ginger, and cinnamon gives these cookies their signature autumn taste. If you do not have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, cloves, and allspice. Adjust the amounts to suit your preference.
Let the butter cool down after melting. If the butter is hot when you add the egg, it could scramble the egg or melt the sugars too quickly. You want the butter to be liquid but barely warm to the touch. This helps create the right consistency for the batter.
Be patient with the cooling process. Because these Pumpkin Chocolate Chip Cookies are cakey and soft, they are fragile right out of the oven. If you try to lift them too soon, they might break apart. Letting them sit on the hot baking sheet helps them finish cooking gently and set properly.
Yes, you can use fresh pumpkin puree. However, fresh pumpkin often holds more water than the canned variety. You should strain the fresh puree through a cheesecloth or paper towel to remove excess moisture before measuring. If the puree is too watery, the cookies might turn out too gummy.
These cookies actually tend not to spread much, which is why we flatten them before baking. If yours are spreading, the butter might have been too hot, or the dough was not measured correctly. Ensure your oven is fully preheated so they set quickly upon entering the heat.
Absolutely! Walnuts or pecans make a fantastic addition to Pumpkin Baked Goods. You can add about half a cup of chopped nuts along with the chocolate chips. They add a nice crunch that contrasts well with the soft texture of the cookie.
Nutrition
Calories
Sugar
Fat
Carbs
