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These homemade pumpkin chocolate chip cookies are the ultimate fall treat. They are soft chewy and full of warm pumpkin spice flavor with gooey chocolate chips in every bite. Perfect for cozy days when you want your kitchen to smell like autumn.
I have been making these cookies every fall and my kids now look forward to them as soon as the pumpkins appear at the market.
Ingredients
- Pumpkin puree: gives the cookies their signature flavor and moisture choose pure pumpkin not pie filling
- All purpose flour: provides structure make sure to measure it correctly
- Egg: helps bind everything together and keeps the cookies tender
- Vanilla extract: adds warmth and depth of flavor
- Salt: balances sweetness and sharpens flavor
- Baking soda: gives a gentle rise to the cookies
- Baking powder: adds extra lift to make them soft and fluffy
- Pumpkin pie spice: gives the cookies their classic fall aroma use a fresh blend for best flavor
- Sugar: sweetens and also helps with texture
- Butter or neutral oil: keeps the cookies soft and rich
- Semi sweet chocolate chips: melt into gooey pockets you can also use milk or dark chocolate if you prefer
Step by Step Instructions
- Sift and Mix the Dry Ingredients:
- Combine flour baking soda baking powder pumpkin pie spice and salt in a bowl whisk until fully blended this ensures an even rise and balanced spice throughout the cookies
- Cream the Wet Ingredients:
- In a separate bowl mix sugar pumpkin melted butter vanilla and egg beat until smooth and creamy this creates the base that gives the cookies their chewy yet tender texture
- Combine and Fold:
- Gradually add the dry mixture into the wet mixture stirring gently until no flour streaks remain fold in the chocolate chips evenly to ensure every bite has gooey chocolate
- Shape and Bake:
- Drop spoonfuls of cookie dough onto a prepared baking sheet space them apart to allow for spreading top with extra chocolate chips bake at 350 degrees for 12 to 15 minutes until the edges are set but the centers look slightly soft
- Cool and Enjoy:
- Let cookies rest on the sheet for a few minutes before transferring to a wire rack they will stay soft and cakey even after cooling giving you melt in your mouth perfection
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Pumpkin is my favorite ingredient here not only for its natural sweetness but also for the memories it carries of baking with my kids during chilly weekends. These cookies always remind us of laughter in the kitchen and the start of the holiday season.
Storage Tips
Once cooled store cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage freeze them for up to 3 months and thaw at room temperature before enjoying.
Ingredient Substitutions
Use whole wheat pastry flour instead of all purpose for a nuttier flavor. For dairy free baking swap in vegan butter and dairy free chocolate chips. Cane sugar or white sugar both work equally well.
Serving Suggestions
Pair these cookies with a glass of cold milk or a hot mug of spiced tea. They are also delicious crumbled over vanilla ice cream for a fall inspired sundae.
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Cultural Context
Pumpkin desserts have long been a hallmark of American fall traditions. These cookies capture the spirit of pumpkin pie and the joy of chocolate chip cookies blending two classics into one nostalgic treat.
Frequently Asked Questions About Recipes
- → Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree only. Pumpkin pie filling contains added sugars and spices that will alter the cookie texture and sweetness balance.
- → How do I keep these cookies soft and chewy?
Don't overbake them. Remove when edges are set but centers still look slightly underdone. They'll continue cooking on the hot pan and stay perfectly soft.
- → Can I make these cookies dairy-free?
Yes, substitute vegan butter for regular butter and use dairy-free chocolate chips. The texture and flavor will remain virtually identical.
- → How long do these pumpkin cookies stay fresh?
Store in an airtight container for 2 days at room temperature or 4-5 days refrigerated. They also freeze well for 2-3 months.
- → What chocolate chips work best in pumpkin cookies?
Semi-sweet chocolate chips provide the perfect balance with the pumpkin's sweetness, but dark chocolate or mini chips work wonderfully too.
- → Can I substitute whole wheat flour in this baking?
Yes, whole wheat pastry flour works as a 1:1 substitute for all-purpose flour without significantly changing the texture or taste.