why make this recipe
Pumpkin Chocolate Chip Cookies are not only delicious but also a great treat for the fall season. They combine the warm flavors of pumpkin and spices with the sweetness of chocolate. This recipe is perfect for gatherings, holidays, or even just a cozy night at home. With their soft texture and delightful taste, these cookies are sure to become a family favorite.
how to make Pumpkin Chocolate Chip Cookies
Ingredients:
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Dark brown sugar
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Egg yolk (room temperature)
- 1 cup Semi-sweet chocolate chips
Directions:
- In a medium bowl, mix the flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Place the pumpkin puree on a plate. Press a paper towel on the pumpkin. Do this four times to take out excess moisture.
- Using a mixer, beat the melted butter, brown sugar, and white sugar together. Beat on high speed for 2 minutes.
- Add in the pumpkin puree, vanilla extract, and egg yolk. Mix on medium until well combined.
- Gradually add the dry ingredients and mix on low speed until just combined. Then, fold in the chocolate chips.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Let the cookie dough sit for 10 minutes before scooping.
- Use a large cookie scoop to place the dough on the cookie sheets. Space them out and flatten each dough ball slightly.
- Bake for 13-15 minutes or until the edges are golden brown. Let the cookies sit on the hot pan for 5 minutes before transferring them to a cooling rack. These cookies taste best when cold.
how to serve Pumpkin Chocolate Chip Cookies
Serve your Pumpkin Chocolate Chip Cookies with a glass of milk, a hot cup of coffee, or tea. They make a great snack or dessert during any time of the day. For a festive touch, consider adding a sprinkle of cinnamon or some whipped cream on top.
how to store Pumpkin Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them. Just place the cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can last up to three months in the freezer.
tips to make Pumpkin Chocolate Chip Cookies
- Make sure to remove extra moisture from the pumpkin puree. This will help your cookies maintain their texture.
- Let the dough sit before baking to help the flavors meld and create a better texture.
- If you like your cookies softer, reduce the baking time slightly. Keep an eye on them so they don’t overbake.
- You can add nuts or other spices to enhance the flavor even more.
variation
Try adding white chocolate chips or using a mix of dark and milk chocolate chips for a different flavor profile. You can also incorporate chopped nuts like pecans or walnuts for added crunch.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works great! Just make sure it’s pure pumpkin puree, not pumpkin pie filling.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check if it has xanthan gum, as it helps improve the texture.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.
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