Pumpkin Chocolate Chip Cookies
Pumpkin chocolate chip cookies turn classic chocolate chip cookies into a seasonal fall dessert recipe. It is win win for all you cookie fans who also don’t want to miss anything pumpkin this fall season.
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From the second the first hint of autumnal air rolls in sometime in August, I have pumpkin on the brain.
Ok, full disclosure: according to my Amazon shopping preferences I like seasonal flavors year round.
Shocking, I know, for someone who runs a blog with the word “seasoned” in it.
And pumpkin is my favorite of all seasonal flavors.
So of course it belongs in chocolate chip cookies, which are the very best of cookies.
I said what I said, ok?
If you share these viewpoints, these pumpkin chocolate chip cookies are for you.
They are soft and sort of a cross between a muffin with a hint of warming cinnamon spices in the background of a rich chocolate chip cookie.
They are total fall goodness, a treat for pumpkin lovers everywhere and a must bake cookie the second the weather gets a little cool.
If you love baking fall cookies like Chai Cookies or Pumpkin Spice Cookies , you’ll love this treat!
Ingredients and Kitchen Supplies
Here’s what you need to make pumpkin chocolate chip cookies:
- Butter – This just makes the cookies so much better and richer.
- Sugars – You will need both granulated and brown sugars for the cookies to give them their sweetness.
- Flour – You want to use all purpose flour, not bread flour. You can also use substitutes, but it may affect the final cookies.
- Leavening Agents – You need both baking soda and baking powder.
- Salt – You need a very small amount to help bring out the flavors.
- Egg – These help bind the cookies and provide some structure to them.
- Vanilla Extract – This helps give the cookies a bit of traditional chocolate chip cookie flavor.
- Pumpkin Puree – The star of the pumpkin chocolate chip cookies, the pumpkin adds most of the moisture and a hint of pumpkin flavor.
- Spices – You will want to add a bit of cinnamon, apple pie spice mix, or pumpkin pie spice mix. These fall flavors help to give the cookies a more fall flavor.
- Chocolate Chips – You can use whatever brand or type of chocolate you prefer, or, if you live in a similar situation to us, your 5 year old tyrannt youngest child will demand using only Nestle brand semisweet chocolate chips as the store brand are “disgusting.” Sure, there is a bit of differnce in flavor, but disgusting is a bit harsh I think.
You are going to need the normal suspects:
- Cookie sheet
- Stand mixer
- Rubber spatula
- Spatula
- Parchment paper (optional)
- Measuring Cups and Spoons
- Cookie scoop (optional)
How to Make Pumpkin Chocolate Chip Cookies
1. Mix the dry and wet ingredients.
Before you get started doing anything, preheat your oven to 375.
Once you have that done, get out a mixing bowl and your stand mixer (or large bowl with a hand mixer).
Add the wet ingredients into the stand mixer’s bowl (eggs, pumpkin, vanilla, butter, and sugar).
Cream the wet ingredients together.
Mix the wet ingredients until they combine or about 1 to 2 minutes.
In the other bowl, add the dry ingredients (minus the chocolate chips) and whisk quickly to combine.
2. Combine the wet and dry mixes and then the chocolate chips.
Turn your mixer on medium or low and slowly add the dry ingredients to the wet ingredients.
Keep mixing until all the dry mix is added in and it has formed a thick batter.
Turn off the mixer and then add in the chocolate chips.
Using a sturdy rubber spatula or spoon (or mix on the lowest setting), fold the chocolate chips into the batter, mixing until combined.
3. Arrange and bake.
Use a spoon, cookie scoop, or measuring cup to make roughly evenly sized cookies.
Place them on a cookie sheet, leaving about 1 to 2 inches of space between each cookie.
You do not need to prepare the cookie sheet with any spray, but you can use parchment paper if you like.
You can also push additional chips into the top of each cookie if you like.
Place your cookies into the oven and bake for about 10 to 15 minutes or until the bottoms have started to turn golden brown and the centers have set.
Depending on your oven size and cookie sheet size, you may need to do more than one batch, following the same steps.
Remove the cookie sheet from the oven and let them cool for a few minutes before carefully transferring them to a cooling rack or plate to fully cool before serving.
Serving
These are pumpkin chocolate chip cookies, so you know you serve them as is.
Of course, they are always best fresh from the oven but are always good no matter when you eat them.
Our daughter likes to warm cookies in the microwave for a few seconds to give them a fresh from an oven feel.
You can also serve with ice cream, whipped cream, or with other treats, like more traditional chocolate chip cookies or brown butter oatmeal chocolate chip cookies.
Storing
To store, allow the cookies to cool to room temperature.
Place them carefully in an air tight container and store for about 5 to 7 days on the counter.
If you must freeze them, you probably can (honestly not sure who does this).
Place the airtight container in the freezer and freeze for up to 6 months of freshness.
If you want to store the batter, wrap it tightly or place in an airtight container and place in the fridge for up to 3 days.
Tips and Tricks
- Baking times are approximate due to differences in ovens and sizes of the cookies you make. Generally, the larger the cookie, the longer it takes to bake.
- Turn your stand mixer off while you add half of the dry ingredients to the bowl of the mixer. If you don’t do this or have a child who turns on the mixer as you are pouring in the dry ingredients *ahem* it will make a mess.
- You can add in different varieties of chocolate chips or even white chocolate chips.
- Using a spoon or cookie scoop can help ensure roughly the same size cookies. You do not want to bake obviously uneven sized cookies on the same cookie sheet as some will bake faster than others.
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Equipment
- 1 stand mixer or hand mixer
Ingredients
- 1/2 cup Butter
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1/2 cup Pumpkin Puree
- 1/2 cup Granulated Sugar
- 1/2 cup Packed Brown Sugar
- 1/4 teaspoon Salt
Dry Ingredients
- 1.75 cups All Purpose Flour
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spic
- 1 cup Semi Sweet Chocolate Chips
Instructions
- Preheat your oven to 375 degrees and allow your butter to come up to room temperature on the counter
- In the bowl of a stand mixer or large bowl, add the butter and mix with the egg.
- Add in the sugars and continue to mix to cream the butter, sugar, and egg together.
- Add in the vanilla extract and pumpkin puree and mix just to combine.
- In a medium bowl, whisk together the dry ingredients (except the chocolate chips).
- Slowly add and mix to combine the dry and wet ingredients until a thick batter forms and you have used all the flour.
- Pour in the chocolate chips and fold to combine.
- Using a spoon, cookie scoop, or ice cream scoop, create roughly evenly sized cookies and place them with about an inch to two between each cookie.
- Once you have a full cookie sheet, place in the oven and bake for about 10 to 15 minutes or until the bottoms have started to brown and the middles have set.
- Remove from your oven and allow to cool for a few minutes before removing the cookies from the sheet and allowing to fully cool on a plate or cookie rack.
- Serve fresh from the oven or store in an airtight container once they have cooled to room temperature.
