Name: Pumpkin Chocolate Chip Cookies: A Fall Favorite
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24
Ingredients: 2 cups All-purpose flour; 1 tsp Baking soda; 2 tsp Pumpkin pie spice; 1/2 tsp Salt; 1/2 cup Unsalted butter, softened; 3/4 cup Granulated sugar; 1/4 cup Brown sugar; 1 cup Canned pumpkin puree; 1 large Egg; 1 tsp Vanilla extract; 1 cup Semi-sweet chocolate chips

These cookies are a good source of vitamin A thanks to the pumpkin

As the leaves start to change and the air turns crisp, there’s nothing quite like the aroma of pumpkin spice wafting through the kitchen.

These pumpkin chocolate chip cookies are my go-to recipe for cozy autumn evenings, bake sales, and family gatherings. They’re the perfect blend of comfort and indulgence, with a soft, chewy texture that’ll have you reaching for seconds (or thirds!).

Why This Recipe Is Special

There’s something magical about the combination of pumpkin and chocolate. It’s like fall decided to give us a warm hug in cookie form! These cookies are special because they’re not just tasty – they’re a sensory experience.

The moment you bite into one, you’re greeted with the warmth of pumpkin pie spices, the richness of chocolate, and a texture that’s perfectly soft and chewy.

What’s great about these cookies is that they’re not just delicious – they’re also a bit healthier than your average cookie. Pumpkin is packed with vitamins and fiber, so you can feel a little less guilty about indulging. Plus, the pumpkin keeps the cookies moist without needing tons of butter, making them a bit lighter than traditional chocolate chip cookies.

Recipe Overview

Cuisine Type: American
Course: Dessert
Difficulty Level: Easy
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Estimated Cost: $10-$12
Equipment Needed: Mixing bowls, electric mixer, baking sheets, parchment paper, cooling rack

Ingredients

Here’s what you’ll need to whip up these delightful treats:

Ingredient	Amount (US)	Amount (Metric)
All-purpose flour	2 cups	240g
Baking soda	1 tsp	5g
Pumpkin pie spice	2 tsp	10g
Salt	1/2 tsp	2.5g
Unsalted butter, softened	1/2 cup	113g
Granulated sugar	3/4 cup	150g
Brown sugar	1/4 cup	50g
Canned pumpkin puree	1 cup	240g
Egg	1 large	1 large
Vanilla extract	1 tsp	5ml
Semi-sweet chocolate chips	1 cup	175g

Optional ingredients:

1/2 cup (60g) chopped nuts (walnuts or pecans work great)
1/4 cup (30g) dried cranberries for extra fall flavor

Allergen information: Contains wheat, dairy, and eggs. May contain traces of nuts if using optional ingredients.

Substitutions:

For gluten-free cookies, use a 1:1 gluten-free flour blend
For vegan cookies, use vegan butter, replace the egg with a flax egg, and ensure your chocolate chips are dairy-free
If you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice

Step-by-Step Instructions

Preheat and prep: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will take about 5 minutes.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside. This should take about 2 minutes.
Cream butter and sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. The mixture should look pale and creamy.
Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1-2 minutes. The mixture might look a bit curdled, but don’t worry – that’s normal!
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – we want tender cookies! This step should take about 2 minutes.
Fold in chocolate chips: Gently fold in the chocolate chips (and nuts or dried cranberries if using) with a spatula. The dough will be quite soft and sticky.
Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly browned and the tops are set.
Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will be very soft when they first come out of the oven but will firm up as they cool.

Notes and Variations

For extra-pretty cookies, press a few additional chocolate chips onto the tops of the dough balls before baking.
Try swapping out half of the chocolate chips for white chocolate chips for a fun twist.
These cookies freeze beautifully! Store them in an airtight container or freezer bag for up to 3 months.
To reheat frozen cookies, pop them in a 300°F (150°C) oven for 5-7 minutes, or until warmed through.
The dough can be made ahead and refrigerated for up to 3 days before baking.

Chef’s Tips and Tricks

Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
Use room temperature ingredients: This helps everything blend together smoothly and evenly.
Chill the dough: If you find your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Rotate the baking sheets: Halfway through baking, rotate your baking sheets from top to bottom and front to back for even baking.
Let them rest: These cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for a few minutes to firm up before moving them.
The pumpkin puree trick: Make sure to use pure pumpkin puree, not pumpkin pie filling. If your puree seems watery, drain it in a fine-mesh sieve for 30 minutes before using.

Serving Suggestions

These pumpkin chocolate chip cookies are delicious on their own, but here are some fun ways to serve them:

Pair them with a glass of cold milk or a warm cup of chai tea for the ultimate cozy treat.
Sandwich two cookies with a scoop of vanilla ice cream for a festive ice cream sandwich.
Serve them alongside a pumpkin spice latte for the ultimate fall indulgence.
Crumble them over yogurt or oatmeal for a sweet breakfast treat.

For a pretty presentation, stack the cookies on a rustic wooden board and sprinkle with a little extra cinnamon or pumpkin pie spice. Add a few small pumpkins or autumn leaves around the plate for a festive touch. 🍂🎃

Nutritional Information

Here’s a breakdown of the approximate nutritional value per cookie (based on 24 servings):

Nutrient	Amount
Calories	140
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	15mg
Sodium	75mg
Total Carbohydrates	21g
Dietary Fiber	1g
Sugars	13g
Protein	2g

These cookies are a good source of vitamin A thanks to the pumpkin, and the chocolate chips provide a small amount of antioxidants. While they’re still a treat, they’re a bit more nutritious than your average cookie!

Conclusion: Savoring the Memories

I hope you’ll give this recipe a try and create your own memories with it. Maybe you’ll bake them for a cozy night in, or perhaps they’ll become your go-to contribution for fall potlucks. However you choose to enjoy them, I’d love to hear about your experience. Did you try any variations? How did your family react? Drop a comment below and let me know!

Remember, baking is all about having fun and spreading joy. So don’t stress if your cookies aren’t perfectly round or if you sneak a bit too much dough while baking (we’ve all been there!). The most important ingredient is the love you put into them. Happy baking, and may your autumn be filled with the sweet aroma of pumpkin and chocolate! 🍪🧡

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