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To make Chocolate Chip Pumpkin Cookies, gather these simple ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 3/4 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pecans (optional) Each ingredient plays a key role in the flavor and texture of the cookies. The canned pumpkin puree adds moisture and a subtle sweetness. The butter gives richness, while the sugars create a lovely balance of flavors. The egg binds everything together, and the vanilla adds warmth. The flour provides structure, while the baking soda and baking powder help the cookies rise. The spices, especially cinnamon and nutmeg, bring that cozy, fall flavor. Chocolate chips offer a delightful sweetness, and pecans add crunch if you choose to include them. With these ingredients, you can create soft and chewy cookies that are perfect for sharing or enjoying yourself. {{ingredient_image_2}} 1. Preheat oven and prepare baking sheet Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps cookies not stick. 2. Creaming butter and sugars In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a wooden spoon. Beat them until the mix is light and fluffy. 3. Mixing in pumpkin, egg, and vanilla Now, add the pumpkin puree, egg, and vanilla extract. Beat these together until you have a smooth mixture. This step adds moisture and flavor. 4. Combining dry ingredients In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure they mix well. This creates the dry base for your cookies. 5. Incorporating chocolate chips and pecans Gradually add the dry mix to the wet pumpkin mixture. Stir gently until just combined. Don’t overmix; this keeps your cookies soft and chewy. Then fold in the chocolate chips and pecans if you want some crunch. Following these steps will help you make delightful Chocolate Chip Pumpkin Cookies. Enjoy the process, and get ready for a tasty treat! - Ensuring the right texture: You want your cookies soft and chewy. Mix until just combined. Overmixing will make them tough. - Proper dough spacing on the baking sheet: Leave about 2 inches between each cookie. This gives them room to spread as they bake. - How to tell when cookies are done: Look for lightly golden edges. The centers should look soft but not raw. They will firm up as they cool. - Alternatives for pumpkin puree: You can use sweet potato puree or butternut squash puree. Both will work well in this recipe. - Butter substitutes: If you need a dairy-free option, use coconut oil or vegan butter. These will keep the cookies rich and flavorful. - Different chocolate options: Try using dark chocolate chips or milk chocolate chips. Each will offer a unique taste to your cookies. Pro Tips Chill the Dough: If your cookie dough feels too sticky, refrigerate it for 30 minutes. This will make it easier to handle and help the cookies maintain their shape while baking. Use Fresh Spices: For the best flavor, make sure your spices, especially cinnamon and nutmeg, are fresh. Old spices can lose their potency and affect the taste of your cookies. Check for Doneness: Since ovens can vary, keep an eye on your cookies during the last few minutes of baking. They should be lightly golden around the edges but still soft in the center. Experiment with Mix-Ins: Feel free to customize your cookies by adding different mix-ins like white chocolate chips, dried cranberries, or walnuts for a unique twist on the classic recipe. {{image_4}} You can make these chocolate chip pumpkin cookies even more exciting. Here are two fun ideas: - Adding white chocolate chips: Swap some semi-sweet chips for white chocolate. This adds a sweet creaminess that pairs well with pumpkin. - Incorporating dried fruits or oats: Mix in dried cranberries or raisins for a fruity twist. You can also add oats for a chewy texture. This will give your cookies a new depth of flavor. If you have dietary needs, you can still enjoy these cookies. Here are some simple adjustments: - Dairy-free options: Replace the butter with coconut oil or a dairy-free butter. Use dairy-free chocolate chips. This makes the cookies safe for those avoiding dairy. - Gluten-free adjustments: You can use a gluten-free flour blend in place of all-purpose flour. Just ensure it has a good binding agent to keep the cookies soft. These variations let you customize your cookies to fit your taste and diet. Enjoy experimenting with these options! To keep your chocolate chip pumpkin cookies fresh, use the right container. An airtight container works best. You can also use a cookie jar with a tight seal. Store cookies at room temperature for up to one week. If you live in a humid area, refrigeration may help them last longer. However, cold storage can change the texture. If you want the cookies to stay soft, room temperature is ideal. You can freeze both unbaked and baked cookies. To freeze unbaked cookies, scoop the dough onto a baking sheet. Freeze them for about two hours until firm. After that, transfer the balls into a zip-top bag. They will keep well for up to three months. For baked cookies, let them cool completely first. Then, layer them with parchment paper in a container. This prevents sticking and keeps them fresh. They can also be frozen for up to three months. When you're ready to enjoy, thaw them at room temperature. For a quick treat, warm baked cookies in the microwave for a few seconds. Unbaked cookies can go straight into the oven without thawing. Just add a minute or two to the baking time. How long do Chocolate Chip Pumpkin Cookies last? Chocolate chip pumpkin cookies stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft and chewy. If you want them to last longer, you can freeze them. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. This option may change the cookie's texture slightly, but it adds a fresh taste. What can I do if my cookies turn out too dry? If your cookies are too dry, try adding a bit more pumpkin puree. You can also add a tablespoon of milk to the dough. Both options make the cookies softer and chewier. Can I add more spice to enhance the flavor? Absolutely! Feel free to add more cinnamon or nutmeg for extra warmth. You might also try adding ginger or cloves for a unique twist. This article covered how to make Chocolate Chip Pumpkin Cookies. We went over the key ingredients, including pumpkin puree and spices. Next, we detailed the steps for preparation and baking. I also shared tips to get the right texture, storage, and variations for your cookies. Remember, baking is about fun and creativity. Don't hesitate to experiment with flavors and textures. Enjoy each bite and share your treats with others!

Chocolate Chip Pumpkin Cookies

Delicious and soft cookies made with pumpkin puree and chocolate chips, perfect for the fall season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup unsalted butter, softened to room temperature
  • 3 4 cup packed brown sugar
  • 1 4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use an electric mixer or a wooden spoon to cream them together until the mixture becomes light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat together until they are fully integrated and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly mixed.
  • Gradually incorporate the dry ingredients into the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the cookie's texture.
  • With a rubber spatula or a wooden spoon, fold in the semi-sweet chocolate chips and chopped pecans (if using) until they are evenly distributed throughout the dough.
  • Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, ensuring there is adequate space between each ball to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes. Look for the edges of the cookies to become lightly golden; the centers might appear soft, but they will firm up as they cool down.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, use a spatula to transfer them to a wire rack, where they should cool completely.

Notes

To serve, arrange the cookies in a delightful dessert tower. Consider drizzling them with melted chocolate or garnishing with pumpkin seeds.
Keyword chocolate chip, cookies, fall, pumpkin