Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies strike the ideal balance: soft, chewy centers with slightly crisp edges and rich chocolate morsels that complement the warm pumpkin spice flavors. Whether you're a seasoned baker or trying your hand at fall baking for the first time, this foolproof recipe delivers consistently delicious results.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened (substitute with coconut oil for dairy-free option)
- ¾ cup packed brown sugar light or dark both work beautifully
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup pure pumpkin puree not pumpkin pie filling
Mix-ins
- 1½ cups semi-sweet chocolate chips use dairy-free chips for a vegan version
- ½ cup chopped walnuts or pecans optional, for added texture
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until completely incorporated. Then add the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Gently fold in the chocolate chips (and nuts if using) with a rubber spatula. For picture-perfect cookies, reserve about ¼ cup of chocolate chips to press into the tops of the dough balls before baking.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 1½ inches in diameter) onto the prepared sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes, until the edges are set but the centers still look slightly underdone. Rotate your baking sheets halfway through cooking for even browning.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For healthier alternatives:
- Replace half the all-purpose flour with whole wheat flour
- Reduce sugar to ½ cup brown sugar and omit white sugar, compensating with ¼ teaspoon of stevia
- Use dark chocolate chips (70% cacao or higher)
- Substitute unsweetened applesauce for half the butter
- Add 2 tablespoons of ground flaxseed Storage tips:
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 1 week with parchment paper between layers
- Freeze baked cookies for up to 3 months
- Freeze portioned dough balls to bake fresh (add 2-3 minutes to baking time)
- Replace half the all-purpose flour with whole wheat flour
- Reduce sugar to ½ cup brown sugar and omit white sugar, compensating with ¼ teaspoon of stevia
- Use dark chocolate chips (70% cacao or higher)
- Substitute unsweetened applesauce for half the butter
- Add 2 tablespoons of ground flaxseed Storage tips:
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 1 week with parchment paper between layers
- Freeze baked cookies for up to 3 months
- Freeze portioned dough balls to bake fresh (add 2-3 minutes to baking time)
Nutrition
Calories: 145kcalCarbohydrates: 20gProtein: 1.5gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 75mgFiber: 1gSugar: 13gVitamin A: 15IU
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