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Soft and full of autumn spices, these Pumpkin Chocolate Chip Cookies mix the cozy taste of fall with chunks of melty chocolate. They're super soft, totally doable for beginners, and packed with all those seasonal flavors you can't get enough of.
What You'll Need
- Egg: 1 large, to hold everything together nicely.
- Vanilla Extract: 1 tablespoon, to boost the overall taste.
- Nutmeg: 1 teaspoon, for that warm holiday feeling.
- Granulated Sugar: 1/4 cup, to add just the right sweetness.
- Baking Soda: 1 teaspoon, to make them fluffy.
- Canola Oil: 1/2 cup, keeps everything moist and tender.
- All-Purpose Flour: 2 cups, the foundation of our cookies.
- Salt: 1/2 teaspoon, brings out all the other flavors.
- Brown Sugar: 1/2 cup packed, adds moisture and caramel notes.
- Cinnamon: 3 teaspoons, for that classic fall spice kick.
- Baking Powder: 2 teaspoons, helps them puff up nicely.
- Pumpkin Puree: 1 cup, brings moisture and that earthy pumpkin taste.
- Chocolate Chips: 1 1/4 cups, divided, for bursts of sweetness throughout.
- Chopped Walnuts (Optional): 1/2 cup, if you want some crunch.
How To Make Them
- Step 8:
- Move the cookies to a wire rack after letting them sit on the pan for 2-3 minutes to finish cooling.
- Step 7:
- Sprinkle the remaining chocolate chips on top and bake at 350°F for 10 minutes until the cookies are just set.
- Step 6:
- Put spoonfuls of the dough onto your lined baking sheet and gently flatten the tops with your finger or a spoon.
- Step 5:
- Mix in 1 cup of chocolate chips and the walnuts if you're using them.
- Step 4:
- Slowly add your dry ingredients to the wet pumpkin mixture, stirring until they're just combined.
- Step 3:
- In another bowl, mix the flour, baking powder, cinnamon, nutmeg, salt, and baking soda together.
- Step 2:
- Combine the pumpkin puree, both sugars, oil, egg, and vanilla in a big bowl and mix them well.
- Step 1:
- Get your oven hot at 350°F and put parchment paper or a silicone mat on your baking sheet.
Keeping Them Fresh
- Nothing beats eating these warm from the oven when the chocolate is all gooey and soft.
- They'll stay good in a sealed container at room temp for about 5 days.
- The dough freezes really well for up to 3 months. Just scoop it out, freeze it solid on a tray, then pop the frozen dough balls in a bag. When you're ready, bake them straight from frozen, just add a few more minutes to the cooking time.
Quick Suggestions
- Want them prettier? Just drop a few extra chocolate chips on top before they go in the oven.
- If you like crunchy cookies instead of soft ones, leave them in for 2-3 more minutes.
Pro Advice
- Dominique Ansel says pop the dough in the fridge for half an hour before baking and you'll get deeper flavors.
- Try mixing dark and milk chocolate chips together like Martha Stewart does for more complex taste.
- According to Ina Garten, using fresh pumpkin puree instead of canned makes everything taste way better.
Why They're So Good
- You'll get soft, chewy bites full of fall spices and gooey chocolate in every mouthful.
- The pumpkin keeps everything super moist and adds that subtle fall flavor that works so well with the spices.
- They don't take long to make and they're perfect for parties or just snacking on a lazy afternoon.
Mix It Up
- Throw in some dried cranberries or raisins for extra chewiness and natural sweetness.
- Make them a bit healthier by swapping half the white flour with whole wheat.
- Sprinkle in some pumpkin seeds or pecans if you want more crunch in each bite.