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 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.
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?).
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!
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.
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.
These easy pumpkin spice cookies come together quickly with just one bowl and a mixer. Just mix, scoop, and bake these easy cookies.
The recipe calls for 1 cup. A 15oz can will give you more than enough.
We wouldn’t recommend it. Olive oil has a much stronger flavor that will impact the overall flavor of the pumpkin cookies.
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.
Yes – that should be fine. Be sure to bring the dough back to room temperature before baking for best results.
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.
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.
While we haven’t tested it ourselves, several readers have had success using all-purpose 1:1 gluten free flour.
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.
If you are looking for a butter based pumpkin cookie use my other recipe HERE, fold in chocolate chips and omit the frosting.
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.
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