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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe
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★★★★★

4.8 from 9 reviews

These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with the warm flavors of pumpkin and pumpkin pie spice, combined with sweet semi-sweet chocolate chips. Perfect for fall or any time you crave a cozy, festive treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • ¾ cup unsalted butter (room temperature)
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice

Add-ins

  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Reduce Pumpkin Puree: In a small saucepan over medium heat, cook the pumpkin puree for about 10 minutes until it reduces to approximately 2/3 to 3/4 cup. This concentrates the flavor and removes excess moisture. Let the pumpkin puree cool completely before using.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, mix in the cooled pumpkin puree and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and pumpkin pie spice to ensure an even distribution of leavening and spices.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips evenly throughout the dough.
  5. Chill the Dough: Using a cookie scoop or spoon, form the dough into balls and place them onto a lined baking sheet. Chill the dough balls in the freezer for at least 30 minutes to firm up, which helps maintain their shape during baking.
  6. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled dough balls for 10-12 minutes, or until the edges are set and lightly golden.
  7. Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring a soft and chewy texture.

Notes

  • Reducing the pumpkin puree helps prevent soggy cookies by reducing excess moisture.
  • If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves.
  • Chilling the dough is important to help the cookies hold their shape and develop better texture.
  • For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cookies, chocolate chip cookies, fall desserts, pumpkin chocolate chip, soft cookies

Find it online: https://thedishspot.com/pumpkin-chocolate-chip-cookies-recipe/