There is something special about the arrival of autumn. The air turns crisp, the leaves change color, and the kitchen starts to smell like warm spices. It is the time of year when we crave comfort food that warms us from the inside out. If you are looking for a recipe that captures all those cozy feelings, these Pumpkin Chocolate Chip Cookies are exactly what you need.
Many of us love keeping a jar of cookies on the counter during the cooler months. It makes the house feel welcoming and ensures a sweet treat is always within reach. These cookies combine the earthy sweetness of pumpkin with the rich taste of dark chocolate. They use wholesome ingredients like oats and maple syrup, making them a satisfying snack for any time of day.
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Why You’ll Love This Recipe
You might wonder why you need another pumpkin cookie recipe. The answer lies in the texture and simplicity. Unlike many Pumpkin Baking Recipes that turn out overly cakey or fluffy, these cookies have a lovely chewiness thanks to the oats. They strike a balance between a breakfast cookie and a dessert. You get the heartiness of a granola bar with the indulgence of a classic cookie.
Another reason to love these Pumpkin Chocolate Chip Cookies is how easy they are to make. You do not need a stand mixer or any fancy equipment. A couple of bowls and a whisk are all you require. This makes cleanup fast and simple. It is a great recipe for getting kids involved in the kitchen since there is no raw egg to worry about and the steps are very straightforward.
The sweetness in this recipe comes from pure maple syrup rather than refined white sugar. This adds a depth of flavor that pairs beautifully with cinnamon and nutmeg. The result is a treat that tastes like fall without being overly sugary. It is one of those Fall Cookies Recipes you will find yourself making on repeat because it feels good to eat and share.
Ingredients
The ingredients for these cookies are simple pantry staples. You likely have most of them in your kitchen right now. Here is what you will need to bake a batch of these delicious Pumpkin Baked Goods.
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat flour or gluten free flour mixture
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- ¾ cup (183g) pumpkin purée
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 2 tbsp (28g) dark chocolate chips
- 1 tbsp (14g) miniature chocolate chips
- Preheat your oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium mixing bowl, whisk together the instant oats, flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, and salt until well combined.
- In a separate bowl, whisk the melted coconut oil, pumpkin purée, and vanilla extract until smooth. Stir in the pure maple syrup.
- Pour the dry oat mixture into the wet ingredients. Stir gently with a spatula or large spoon until just combined, avoiding overmixing. Gently fold in the dark chocolate chips and about half a tablespoon of the miniature chocolate chips.
- Drop 15 rounded scoops of cookie dough onto the prepared baking sheet. Use a spatula or spoon to flatten each scoop to your desired thickness and width. Gently press the remaining miniature chocolate chips into the tops of the cookies.
- Bake for 11 to 14 minutes at 325°F, or until the cookies feel set to the touch. Let them cool on the baking pan for at least 10 minutes before transferring to a wire rack to cool completely.
It is important to use instant oats rather than old fashioned rolled oats for this specific recipe. Instant oats are cut finer and absorb moisture more quickly. This helps hold the cookie together and creates a softer texture. If you only have rolled oats, you can pulse them briefly in a blender to break them down slightly.
For the pumpkin component, make sure you grab pure canned pumpkin purée. Do not buy pumpkin pie filling by mistake. Pie filling comes pre loaded with sugar and spices which would throw off the balance of this recipe. You want 100% pure pumpkin to control the flavor and sweetness yourself.
Step-By-Step Instructions
Making these Pumpkin Chocolate Chip Cookies is a breeze. Follow these simple steps to ensure your cookies turn out soft, flavorful, and perfectly baked.
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F. This lower temperature allows the cookies to bake evenly without drying out the edges too fast. While the oven heats up, line a baking sheet with a silicone baking mat or a sheet of parchment paper. This prevents sticking and ensures easy cleanup later.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl. Add the instant oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt. Use a whisk to combine everything thoroughly. You want to make sure the spices and baking powder are distributed evenly throughout the flour and oats. This ensures every bite has that warm autumn flavor.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil, pumpkin purée, and vanilla extract. Once those are smooth, stir in the pure maple syrup. The mixture should look glossy and smell fragrant. If your coconut oil solidifies a bit when it hits the cold pumpkin, do not panic. Just keep whisking until it is relatively smooth.
Step 4: Combine and Fold
Pour the dry oat mixture into the bowl with the wet ingredients. Stir gently with a spatula or large spoon. You want to mix just until you no longer see streaks of flour. Overmixing can make the texture tough, so stop as soon as it comes together. Gently fold in the dark chocolate chips and about half a tablespoon of the miniature chocolate chips.
Step 5: Scoop and Shape
Drop the cookie dough into 15 rounded scoops onto your prepared baking sheet. These cookies do not spread much in the oven, so you need to shape them now. Use your spatula or the back of a spoon to flatten each scoop to your desired thickness and width. Gently press the remaining miniature chocolate chips into the tops of the cookies for a pretty finish.
Step 6: Bake and Cool
Place the baking sheet in the oven and bake at 325°F for 11 to 14 minutes. You are looking for the cookies to feel set to the touch. Remove them from the oven and let them cool directly on the pan for at least 10 minutes. This resting time is crucial as it allows the structure to firm up. After 10 minutes, transfer them to a wire rack to cool completely.
How To Store Leftovers
These Pumpkin Chocolate Chip Cookies are incredibly moist, which means storage is important to keep them fresh. Because of the high moisture content from the pumpkin, they can become sticky if left out in a humid environment for too long.
For the best results, store your leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to a week. The cold temperature also gives them a fudgy texture that many people enjoy. If you prefer them room temperature, just let a cookie sit on the counter for a few minutes before eating.
You can also freeze these cookies for later. Place the cooled cookies in a freezer safe bag or container with parchment paper between the layers. They will keep well in the freezer for up to three months. When the craving strikes, you can thaw one out quickly or warm it up in the microwave for a few seconds for that fresh from the oven experience.
Tips
Making Pumpkin Dessert Recipes can sometimes be tricky due to the water content in vegetables. Here are a few tips to ensure your batch comes out tasty every time.
First, measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Dipping the cup directly into the flour bag packs it down, which leads to dry cookies. Since this recipe relies on the balance of wet pumpkin and dry oats, accurate measuring helps keep the texture soft.
If you enjoy a bit more crunch, consider adding chopped nuts. Walnuts or pecans pair wonderfully with pumpkin and spices. You can add a handful when you fold in the chocolate chips. It adds a nice contrast to the soft texture of the cookie.
Do not skip the cooling step. These Pumpkin Chocolate Chip Cookies are very soft when they first come out of the oven. If you try to move them too soon, they might fall apart. Giving them ten minutes on the hot baking sheet allows the bottoms to set properly so they hold their shape.
Finally, feel free to adjust the spice level. If you love cinnamon, add a pinch more. If you prefer things less spicy, you can dial back the ginger. The beauty of homemade Pumpkin Baking Recipes is that you can tweak the flavor profile to match your personal preference.
Conclusion
There is no better way to celebrate the season than with a batch of warm, homemade cookies. These Pumpkin Chocolate Chip Cookies offer everything you want in a fall treat. They are soft, spiced just right, and dotted with rich chocolate. Plus, they are simple enough to whip up on a busy weeknight.
Whether you are looking for new Pumpkin Dessert Recipes to share with friends or just want a healthy snack for your family, this recipe delivers. The combination of oats and pumpkin keeps them wholesome, while the maple syrup and chocolate make them feel special. It is a recipe that proves baking does not have to be complicated to be rewarding.
So grab your can of pumpkin and preheat your oven. Once you smell the cinnamon and nutmeg filling your kitchen, you will be glad you took the time to bake these. Enjoy every bite of these delightful Pumpkin Baked Goods!
FAQ
Can I Make This Gluten Free?
Yes, you can easily make this recipe gluten free. Simply ensure you are using certified gluten free instant oats and a certified gluten free all purpose flour blend. The measurements remain the same. This makes it a great option for those with dietary restrictions who still want to enjoy Fall Cookies Recipes.
Can I Use Fresh Pumpkin?
You can use fresh pumpkin purée, but it often holds more moisture than the canned variety. If you use fresh pumpkin, you might want to blot it with a paper towel to remove some excess liquid before measuring. This prevents the dough from becoming too wet and the cookies from being too spongy.
Why Are My Cookies Cakey?
Pumpkin is naturally very moist, which tends to create a cake like texture in baking. These cookies are designed to be soft rather than crisp. If they seem too fluffy, you might have measured the flour with a heavy hand. Using the spoon and level method helps avoid this. Also, using instant oats helps absorb moisture better than rolled oats, contributing to a better chew.
Can I Substitute the Sweetener?
This recipe calls for pure maple syrup, which is a liquid sweetener. Swapping it for a dry sugar like brown sugar will change the consistency of the dough significantly. If you need to swap, honey or agave nectar are better alternatives as they have a similar viscosity to maple syrup.
Pumpkin Chocolate Chip Cookies
These soft, spiced Pumpkin Chocolate Chip Cookies combine wholesome oats, pure pumpkin, and rich dark chocolate chips for a cozy fall treat that’s easy to make. Perfect for cooler months, they offer a chewy texture and balanced sweetness from maple syrup.
Requirements
Ingredients
Instructions
Notes
Making Pumpkin Dessert Recipes can sometimes be tricky due to the water content in vegetables. Here are a few tips to ensure your batch comes out tasty every time.
Measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Dipping the cup directly into the flour bag packs it down, which leads to dry cookies. Accurate measuring helps keep the texture soft.
If you enjoy a bit more crunch, consider adding chopped nuts like walnuts or pecans when you fold in the chocolate chips for a nice textural contrast.
Do not skip the cooling step. These Pumpkin Chocolate Chip Cookies are very soft when they first come out of the oven. Giving them ten minutes on the hot baking sheet allows the bottoms to set properly so they hold their shape.
Feel free to adjust the spice level. If you love cinnamon, add a pinch more. If you prefer things less spicy, you can dial back the ginger. You can tweak the flavor profile to match your personal preference.
For best results, store leftovers in an airtight container in the refrigerator for up to a week. The cold temperature also gives them a fudgy texture. Alternatively, freeze cooled cookies in a freezer-safe bag with parchment paper between layers for up to three months.
Nutrition
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