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When making Chocolate Chip Pumpkin Cookies, you'll need these simple ingredients: - 1 cup canned pumpkin purée - ½ cup unsalted butter, softened - ½ cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - 1 cup chocolate chips - ½ cup chopped pecans (optional) Each ingredient plays a role in creating the perfect cookie. The canned pumpkin purée gives moisture and a rich flavor. The unsalted butter adds creaminess, while both sugars provide sweetness and depth. The egg binds everything together, ensuring a soft texture. The flour, baking soda, and pumpkin pie spice work together to create the right structure and flavor. The chocolate chips add delightful bursts of sweetness, and the pecans give a nice crunch if you choose to add them. Gathering these ingredients is the first step to baking these tasty cookies. Make sure to have everything ready before you start mixing! {{ingredient_image_1}} - Preheating the Oven Start by preheating your oven to 350°F (175°C). This sets the stage for perfect baking. - Creaming Butter and Sugars In a large bowl, combine ½ cup of softened unsalted butter with ½ cup of brown sugar and ½ cup of granulated sugar. Use a mixer or a spatula to blend them until the mixture is light and fluffy. This helps to create a nice texture. - Mixing in Wet Ingredients Next, add 1 cup of canned pumpkin purée, 1 large egg, and 1 teaspoon of vanilla extract. Mix these ingredients until they are fully combined. The mixture should look smooth and creamy. - Whisking the Dry Components In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Mixing these dry ingredients well ensures even distribution. - Incorporating Dry into Wet Mixture Gradually add the dry mixture into the wet ingredients. Use a spatula to fold gently until just combined. Do not overmix. This keeps your cookies soft and chewy. - Dropping Dough on Baking Sheet Using a tablespoon or cookie scoop, drop spoonfuls of dough onto a lined baking sheet. Leave a couple of inches between each cookie. This allows room for spreading. - Baking Time and Temperature Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes. The edges should be lightly golden, and the centers should look set. - Cooling Process Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps the cookies firm up nicely. Avoiding Overmixing To get soft and chewy cookies, mix just until the dough comes together. Overmixing adds air and makes cookies tough. Gently fold in chocolate chips and nuts. Adjusting Baking Time Baking times can vary based on your oven. Start with 12 minutes. If the edges are golden, they are done. Remember, cookies continue to cook after you take them out. Adding Spices or Extracts Try adding a pinch of nutmeg or a splash of maple extract for extra warmth. These will amplify the fall flavors in your cookies. Just a little can go a long way! Swapping Ingredients Feel free to swap chocolate chips for white chocolate or butterscotch chips. You can also use almond flour instead of all-purpose flour for a nutty twist. Storing and Displaying Cookies Store cookies in an airtight container to keep them fresh. You can stack them neatly or place them in a fun jar for display. Ideal Pairings These cookies go great with coffee or tea. The warmth of the drinks enhances the flavors. You can even serve them with a scoop of vanilla ice cream for a tasty treat! Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin instead of canned for a richer flavor and better texture. Chill the Dough: Chilling the cookie dough for at least 30 minutes can help prevent spreading and enhance the flavors. Experiment with Mix-ins: Try adding different nuts, dried fruits, or even white chocolate for a unique twist on the classic recipe. Check for Doneness: Cookies may look underbaked in the center, but they will continue to cook on the baking sheet after removing from the oven. {{image_2}} For those needing a gluten-free option, you can easily swap the all-purpose flour. - Recommended Flour Substitutes Use a gluten-free all-purpose flour blend. This works well in most recipes. You can also try almond flour or coconut flour. Adjust the amounts slightly, as these flours act differently. - Adjusting Other Ingredients You might need to add a bit more liquid or fat to keep the dough moist. This helps achieve the right texture. Add a touch of milk or an extra egg if needed. If you want a vegan version, making this recipe is simple and fun. - Egg Alternatives Replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This acts as a great binder. - Dairy-Free Options Use vegan butter in place of unsalted butter. You can also look for dairy-free chocolate chips. Many brands offer tasty options that melt beautifully. Get creative with your cookies by adding different flavors and textures. - Nuts, Dried Fruits, or Seeds Chopped nuts, like walnuts or pecans, add crunch. Dried cranberries or raisins can give a sweet surprise. Seeds, like pumpkin or sunflower seeds, can bring a nice crunch too. - Other Flavor Combinations Want to mix it up? Try using white chocolate chips instead of regular chocolate. You can also add a dash of cinnamon or nutmeg for more warmth. Each variation brings a new twist to the classic cookie. Store your chocolate chip pumpkin cookies in a cool, dry place. They taste best at room temperature. If you live in a humid area, consider refrigeration. It helps to keep them fresh longer. Always use airtight containers for storage. This prevents cookies from becoming hard or stale. You can freeze both the dough and the baked cookies. To freeze unbaked dough, scoop the cookie dough onto a baking sheet. Make sure to leave space between each scoop. Freeze the sheet for a few hours. Once solid, transfer the dough balls to a freezer bag. This method saves space and keeps the dough fresh. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap. Place the wrapped cookies in an airtight container. You can also layer them with parchment paper. They will stay fresh for about three months in the freezer. Freshly baked chocolate chip pumpkin cookies last about five days at room temperature. After that, they may start to lose their softness. If you store them in the fridge, they can last up to a week. Signs of spoilage include a dry texture or a strange smell. If you see mold, do not eat them. Always trust your senses when checking for freshness. Enjoy your cookies while they are still tasty! Yes, you can use fresh pumpkin. To prepare fresh pumpkin, start by selecting a small sugar pumpkin. Cut it in half and scoop out the seeds. Roast the halves in the oven at 400°F (200°C) for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. This fresh pumpkin puree can replace canned pumpkin in the recipe. It may add a bit more moisture, so watch your dough consistency. If you don’t have brown sugar, you can use white sugar instead. To mimic the flavor, add a tablespoon of molasses for every cup of white sugar. You can also use coconut sugar or maple sugar as alternatives. Both bring a similar depth of flavor. Honey or agave syrup are options too, but they might change the dough's moisture. Adjust your flour if needed. To keep your cookies soft, do not overmix the dough. Mix until just combined. Use a scoop for uniform cookie size; this helps them bake evenly. Remove cookies when the edges are golden but the centers look soft. Let them cool on the baking sheet for five minutes before moving them to a wire rack. This helps retain moisture. Store in an airtight container to keep them fresh longer. This blog post covers how to make delicious chocolate chip pumpkin cookies. We explored key ingredients, detailed step-by-step instructions, and helpful tips for the perfect cookie. You can experiment with variations for gluten-free and vegan options. We also discussed storage best practices and answered common questions. Cookies can be a fun and tasty treat. Enjoy making these pumpkin cookies and share them with friends!

Pumpkin-Chocolate Chip Delight Cookies

Delicious cookies combining pumpkin and chocolate chips for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup canned pumpkin purée
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 cup chocolate chips
  • 0.5 cup chopped pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin purée, egg, and vanilla extract to the butter-sugar mixture. Mix well until fully combined.
  • In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and chopped pecans (if using) until evenly distributed.
  • Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving a couple of inches between each cookie.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers appear set.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Optional pecans can be added for extra crunch.
Keyword chocolate chip, cookies, pumpkin