Fall is officially here, and that means pumpkin spice season is in full swing! One of my favorite ways to enjoy the flavors of fall is with a batch of Pumpkin Chip Cookies. These cookies are soft, chewy, and bursting with the warm flavors of pumpkin, cinnamon, and nutmeg. And as if that weren’t enough, they’re packed with gooey chocolate chips for the ultimate sweet treat. If you’re looking for a seasonal cookie that’s easy to make and guaranteed to impress, you’ve come to the right place!
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Why You’ll Love These Pumpkin Chip Cookies
- Soft and Chewy: These cookies are moist and soft, thanks to the pumpkin, with just the right amount of chewiness.
- Perfect for Fall: Full of cozy spices like cinnamon and nutmeg, these cookies capture the essence of autumn in every bite.
- Chocolate Lovers Rejoice: The combination of pumpkin and chocolate chips creates a delicious contrast that will satisfy any sweet tooth.
- Easy to Make: You don’t need any fancy techniques or equipment to whip up a batch of these cookies—just mix, bake, and enjoy!
What Do These Cookies Taste Like?
These cookies have the warmth of a classic pumpkin pie, thanks to the spices, but in a soft, chocolate-filled cookie form. The pumpkin adds a subtle sweetness and keeps the cookies moist, while the cinnamon and nutmeg bring a cozy, autumnal flavor. The chocolate chips add a rich, melty sweetness that complements the pumpkin perfectly. The result? A cookie that’s soft, flavorful, and incredibly satisfying.
Ingredients You’ll Need
Here’s what you’ll need to make these delicious Pumpkin Chip Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Possible Ingredient Additions and Substitutions
Feel free to customize these cookies based on your preferences:
- Add Nuts: Mix in a cup of chopped walnuts or pecans for some added crunch.
- Try White Chocolate: Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier twist.
- Spice it Up: Add a pinch of ground ginger or allspice for an extra layer of flavor.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
How to Make Pumpkin Chip Cookies
Follow these simple steps for perfect Pumpkin Chip Cookies every time!
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 2: Scoop and Bake
- Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops of the cookies are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Enjoy!
Once cooled, it’s time to dig in! These Pumpkin Chip Cookies are best enjoyed with a cold glass of milk or a hot cup of coffee.
What to Serve with These Cookies
These cookies are perfect on their own, but here are a few ideas for elevating your cookie experience:
- Hot Apple Cider: The spiced cider will complement the warm flavors of the pumpkin and cinnamon in the cookies.
- Pumpkin Spice Latte: If you’re all about pumpkin everything, pair these cookies with a pumpkin spice latte for the ultimate fall treat.
- Vanilla Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies for a delicious fall-inspired ice cream sandwich.
Tips for Making the Best Pumpkin Chip Cookies
- Don’t Overmix: Be sure to mix the dough just until the dry ingredients are incorporated to avoid tough cookies.
- Room Temperature Butter: Using softened butter ensures the cookies are light and fluffy. Cold butter won’t mix as well, and melted butter can make the dough too runny.
- Drain Excess Pumpkin: If your pumpkin puree seems watery, drain it with a paper towel before adding it to the dough to avoid overly moist cookies.
Storage Instructions
Store your Pumpkin Chip Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. For longer storage, you can freeze the cookies for up to 3 months. Thaw them at room temperature or warm them up in the microwave for a few seconds to enjoy that fresh-baked taste.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, roast or steam the pumpkin, then puree it until smooth. Just make sure to drain any excess water from the puree before using it in the recipe.
Why are my cookies cakey?
Pumpkin can sometimes make cookies more cakey than chewy because of the added moisture. If you prefer a chewier texture, you can reduce the amount of pumpkin to ¾ cup.
Can I freeze the dough?
Absolutely! You can scoop the cookie dough into balls, freeze them on a baking sheet, and then store the frozen dough balls in a freezer-safe bag. When you’re ready to bake, pop them directly into the oven and add 1-2 minutes to the baking time.
Conclusion
There you have it—Pumpkin Chip Cookies that are soft, chewy, and packed with all the flavors of fall! Whether you’re baking them for a holiday gathering, sharing with friends, or keeping them all to yourself (no judgment!), these cookies are sure to be a hit.
I hope you give this recipe a try and love it as much as I do! If you make them, don’t forget to leave a comment below or share your photos on Pinterest—I’d love to see how they turn out!
Nutritional Information (per cookie)
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 10g
More Recipes to Try
If you enjoyed these Pumpkin Chip Cookies, be sure to check out these other fall-inspired treats:
- Pumpkin Spice Muffins: A soft, spiced muffin perfect for breakfast or snack time.
- Cinnamon Apple Crisp: A warm, comforting dessert that pairs beautifully with ice cream.
- Maple Pecan Cookies: A sweet, nutty cookie that’s perfect for autumn.
Happy baking! 🎃🍪
Pumpkin Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops of the cookies are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, it’s time to dig in! These cookies are best enjoyed with a cold glass of milk or a hot cup of coffee.
