Pumpkin Chocolate Chip Cookies
Hello friends. We are back with a cooking subject in solsarin. This is about “Pumpkin Chocolate Chip Cookies”. Please comment at the end of the text.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are amazingly soft, perfectly pumpkin-y, irresistibly spiced, and the decadent chocolate chips dotted throughout really take them over the top.
The Best Pumpkin Chocolate Chip Cookies
Chewy pumpkin cookies are becoming the new rage but in my opinion they just don’t have enough pumpkin flavor. I like these best, they’re just like the kind Grandma made!
They’re a soft, cakey, melt-in-your mouth kind of cookie. An original everyone will love and request and again! I know I can’t resist when they’re around.
They have a unique, incredible flavor and they’re an easy to make treat. Always a must on the fall baking list (or if you are like me you may just show up to the beach with them in the summer too, because why not?).
Soft Pumpkin Chocolate Chip Cookies
Pumpkin and chocolate are two of my favorite combinations. I can eat a whole loaf of Pumpkin Chocolate Chip Bread by myself. Good thing our recipe makes three loaves. I eat one and share the other two loaves:) Pumpkin Chocolate Chip Cookies don’t stand a chance against me either. I can’t stop eating them after I start! They are one of my favorite fall cookies!
I love these pumpkin cookies because they are easy to make and are the perfect chocolate chip cookie for fall. The pumpkin addition is SO delicious. The pumpkin makes the cookies super soft and chewy.
The spiced pumpkin cookies are also dotted with sweet chocolate chips! I like to use semi-sweet chocolate chips, but if you are a milk chocolate fan it won’t hurt my feelings if you invite them to the party instead. Do what you gotta do!
These Pumpkin Chocolate Chip Cookies Are
- Soft-baked, but not as soft as a piece of cake
- Chewy
- Egg-free
- Buttery
- Perfectly pumpkin spiced
- Relatively quick– only 30 minutes to chill the dough
This is Not a Cakey Pumpkin Cookie
I have appreciation for all pumpkin cookies, but I definitely prefer chewy pumpkin cookies over cakey pumpkin cookies. My regular pumpkin cookies taste like soft & cakey muffin tops. They’re obviously good, but sometimes you crave a pumpkin cookie that has the same dense & chewy texture as a regular chocolate chip cookie.
I call this the “cakey pumpkin cookie problem.” When I began recipe testing today’s cookies, I was desperate to find a solution that would help guarantee a denser texture. And guess what? I finally solved it. You see, pumpkin is soft, mushy, and full of moisture. In fact, pumpkin puree is approximately 90% water by mass. (That’s what helps make pumpkin bread so moist!) But for cookies, excessive moisture = cakey texture. Think about cake batter or muffin batter– it’s a lot more wet than cookie dough, right? We actually want cookie dough to be sturdier and drier to produce denser, chewier cookies.
Why you are going to love these Pumpkin Chocolate Chip Cookies!
- No rolling or chilling – just mix, scoop, and bake.
- Makes 3 dozen so there are plenty to share.
- They have a soft, cake-like texture that is truly irresistible.
Key Ingredients and Substitutions
- Pumpkin puree – Check the label carefully! You want plain puree not pumpkin pie filling which has added sugar and spices. Or, make our homemade version in the slow cooker instead.
- Flour – Basic, all-purpose flour is what you want for soft pumpkin chocolate chip cookies. If you prefer a chewier texture, try mixing equal parts all-purpose and cake flour instead.
- Cinnamon – This adds just a hint of spice, but feel free to add some nutmeg or pumpkin pie spice for a stronger flavor.
- Milk – Whatever you have on hand is perfect – whole, skim, or even plant-based milks like soy or oat can work.
- Chocolate Chips – Semi-sweet chips have a slight bitterness that helps balance the sweetness of the pumpkin cookies. Substitute dark chocolate chunks for more contrast or milk chocolate morsels if you are sensitive to tannins (which causes that bitter taste).
- Walnuts – These are entirely optional, but highly recommended! Pecans would also taste delicious, but the nutty flavor of walnuts will be much more pronounced.
Chef’s Tip –
Use room temperature ingredients for smooth, well blended batters and doughs. Before you start on the recipe, measure out the milk. Place it on the counter with the egg for about 30 minutes.
Special supplies needed
- Parchment Paper – Prevent sticking and enjoy easy clean up with this simple kitchen staple. Scoop the dough onto each sheet, and slide them right onto your pans or reuse the same ones for larger batches.
- Medium Cookie Scoop – This keeps your hands clean and creates perfect, evenly sized rounds with very little effort. Use it for all kinds of desserts or even to shape meatballs!
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
These easy pumpkin spice cookies come together quickly with just one bowl and a mixer. Just mix, scoop, and bake these easy cookies.
- Mix together the sugars and oil in a large bowl until it looks like wet sand.
- Add in the pumpkin puree, egg, and vanilla and beat again.
- Stir together the flour, spices, baking powder, salt, and baking soda. Slowly mix the dry ingredients into the sugar mixture.
- Add chocolate chips to the cookie batter gently.
- Use a tablespoon or cookie scoop to drop cookie batter onto baking sheets lined with parchment or a Silpat.
- Use the back of the spoon or your finger to smooth the tops out slightly.
- Press a few chocolate chips into the tops of the batter before baking. Bake for 10 minutes.
- Let the pumpkin cookies cool on the pan for two minutes. They will look soft and under baked when they come out of the oven, but they will continue to bake on the hot sheet pan.
- Gently move the cookies to a wire rack to cool completely.
VARIATIONS
- Use different spices such as pumpkin pie spice, all spice, or cloves to give the pumpkin cookies a different spice flavor.
- Add ½ cup of your favorite chopped nuts to the cookie batter before baking.
- Change it up and use a mixture of different baking chips. Butterscotch chips are also really delicious in these pumpkin spice cookies.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Use canned pumpkin not fresh for best consistency.
- DON’T use canned “pumpkin pie filling”, it has added sweeteners and spices.
- Substitute mini chocolate chips if desired.
- Line baking sheets with parchment paper, don’t grease or cookies will spread and brown too much.
- Careful not to over-mix dough. Once you add the flour don’t overdue it or the cookies will be flatter.
- Expect a sticky dough. That’s why we just drop the dough instead of rolling it.
- Watch that you don’t under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft and moist.
Nutrition Facts
Frequently Asked Questions
Which size of canned pumpkin will I need?
The recipe calls for 1 cup. A 15oz can will give you more than enough.
Can I use olive oil instead of canola or vegetable oil?
We wouldn’t recommend it. Olive oil has a much stronger flavor that will impact the overall flavor of the pumpkin cookies.
My pumpkin chocolate chip cookies are dry and/or tough. What went wrong?
You most likely left them in the oven too long. Another culprit is overmixing the dough – this activates too many proteins in the gluten, resulting in a tough or overly chewy texture.
Can the dough be refrigerated overnight?
Yes – that should be fine. Be sure to bring the dough back to room temperature before baking for best results.
What is the best way to store soft pumpkin chocolate chip cookies?
Place them in an airtight container and store at room temperature. Add a layer of parchment between stacked layers if needed, so they don’t stick together.
Can these cookie be frozen?
Yes! Freeze in a single layer on a baking sheet to prevent sticking. Then transfer to a storage bag or container. Use within 2 to 3 months for best results.
Will this recipe work with gluten free flour?
While we haven’t tested it ourselves, several readers have had success using all-purpose 1:1 gluten free flour.
Can I Use Pumpkin Pie Spice Instead?
If you don’t have all the spices here you can definitely use pumpkin pie spice instead. Omit cinnamon, nutmeg, ginger and cloves and use 2 1/2 tsp pumpkin pie spice.
Can I Substitute with Butter?
If you are looking for a butter based pumpkin cookie use my other recipe HERE, fold in chocolate chips and omit the frosting.
Can They be Frozen?
Yes, these cookies freeze well for up to 2 months. The only thing is that the chocolate chips may frost over a bit and the color may change slightly so if you are going for best appearance then don’t freeze.
