Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly captures the flavors of autumn. These soft and chewy cookies combine the warm spices of pumpkin pie with rich chocolate chips, making them a favorite for fall gatherings, Thanksgiving, or simply enjoying with a cup of tea or coffee. Easy to make and irresistibly delicious, these cookies are sure to become a staple in your baking repertoire!

Ingredients

For the Cookies:

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or milk chocolate)

Timing

Preparing Pumpkin Chocolate Chip Cookies takes about 15 minutes of prep time and 10-12 minutes of baking time. Total time is approximately 25-30 minutes.

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix Wet Ingredients

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Mix in the pumpkin puree, egg, and vanilla extract until well combined.

Step 3: Combine Dry Ingredients

1. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Step 4: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2. Gently fold in the chocolate chips until evenly distributed.

Step 5: Bake the Cookies

1. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Step 6: Cool and Serve

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Enjoy your delicious pumpkin chocolate chip cookies with a glass of milk or your favorite beverage!

Nutritional Information

Here’s a quick glance at the nutritional profile of Pumpkin Chocolate Chip Cookies (per cookie, assuming 24 cookies):

Nutrient	Amount per Cookie
Calories	120
Protein	1g
Fat	5g
Carbohydrates	18g
Fiber	1g

Healthier Alternatives for the Recipe

• Use whole wheat flour instead of all-purpose flour for added fiber.
• Substitute half of the butter with unsweetened applesauce for a lower-fat option.
• Reduce the sugar by 1/4 cup for less sweetness, or use a sugar substitute.

Serving Suggestions

• A warm cup of cider or pumpkin spice latte.
• Vanilla ice cream for a delicious dessert sandwich.
• A side of fresh fruit for a balanced snack.

Common Mistakes to Avoid

• Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Mix until just combined to keep the cookies tender and chewy.
• Use the spoon and level method to avoid packing too much flour.

Storing Tips for the Recipe

Store the cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months; thaw at room temperature before enjoying.

Conclusion

In just about 25-30 minutes, you can enjoy delicious Pumpkin Chocolate Chip Cookies that are perfect for any autumn occasion. These soft and chewy cookies are a delightful treat that will warm your heart and satisfy your sweet tooth!

FAQs

Can I use fresh pumpkin?

Yes! You can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture.

Can I add nuts to the cookies?

Absolutely! Chopped walnuts or pecans make a great addition for extra crunch.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.

What can I do if my dough is too sticky?

If the dough is too sticky, chill it in the refrigerator for about 30 minutes before baking.