If you’re searching for a cozy treat to brighten your day, this Classic Pumpkin Chocolate Chip Cookies Recipe is an absolute must-try. Imagine soft, tender cookies bursting with the warm, inviting flavors of pumpkin and spiced cinnamon, balanced perfectly by melty pockets of semi-sweet chocolate chips. These cookies embody the essence of fall comfort in every bite, making them perfect for sharing with family, friends, or simply savoring with a cup of tea. Easy to whip up and utterly delicious, this recipe will quickly become your go-to when the craving for something both sweet and seasonal calls.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this Classic Pumpkin Chocolate Chip Cookies Recipe’s ingredients – each component plays a crucial role in delivering that perfect balance of flavor and texture. From the creamy butter to the fragrant spices, these ingredients come together to create cookies that are soft yet sturdy with just the right amount of sweetness and warmth.
- Unsalted butter (1/2 cup, softened): Adds richness and helps create a tender crumb.
- Granulated sugar (1/2 cup): Provides sweetness and helps with slight crisp edges.
- Brown sugar (1/2 cup, packed): Brings moisture and a subtle molasses flavor to deepen the overall taste.
- Pumpkin purée (1/2 cup): The star ingredient that adds softness, moisture, and that unmistakable fall flavor.
- Large egg (1): Binds the dough while adding a bit of richness.
- Vanilla extract (1 teaspoon): Enhances the sweetness and layers of flavor.
- All-purpose flour (1 1/2 cups): Provides the structure needed for the cookies to hold their shape.
- Baking soda (1 teaspoon): Helps the cookies rise just right for a tender yet cake-like texture.
- Ground cinnamon (1 teaspoon): Brings classic warmth and a hint of spice.
- Ground nutmeg (1/2 teaspoon): Adds an aromatic depth to complement the pumpkin.
- Ground cloves (1/4 teaspoon): A little goes a long way enhancing the cozy spice profile.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies the flavors.
- Semi-sweet chocolate chips (1 cup): Little bursts of melted chocolate that make every bite irresistible.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures your cookies bake evenly and come off the sheet effortlessly when done.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air and creates the perfect base for your cookie dough.
Step 3: Add the Pumpkin, Egg, and Vanilla
Mix in the pumpkin purée, large egg, and vanilla extract until fully combined. The pumpkin adds moisture and a soft texture while the egg helps bind everything together, and vanilla boosts the sweetness.
Step 4: Whisk Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This helps evenly distribute spices and leavening to ensure each cookie is perfectly spiced.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet pumpkin mixture, stirring carefully just until combined. Overmixing can toughen cookies, so stop as soon as you see no more flour. Next, fold in the chocolate chips, distributing them evenly throughout the dough.
Step 6: Scoop the Dough
Drop spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. This ensures your cookies bake into nicely shaped rounds rather than merging together.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes or until the edges are golden and the centers appear set. The timing here is key to achieving that perfect soft texture without being underdone.
Step 8: Cool Before Enjoying
Allow your cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies firm up just enough for the perfect bite.
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For a simple yet delightful touch, sprinkle a light dusting of powdered sugar or cinnamon on the cookies before serving. You can also top a warm cookie with a dollop of whipped cream or a drizzle of caramel sauce to amplify the indulgence.
Side Dishes
These pumpkin chocolate chip cookies pair wonderfully with a cold glass of milk, a cozy cup of chai tea, or even a bold cup of coffee. Their sweet-spiced flavor makes them a great companion for any afternoon or evening treat.
Creative Ways to Present
Try sandwiching two cookies together with a bit of cream cheese frosting or marshmallow fluff for a decadent twist. Alternatively, serve them on a festive platter surrounded by cinnamon sticks, mini pumpkins, and autumn leaves for a stunning seasonal presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Classic Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4 days, making them perfect for snacking throughout the week.
Freezing
If you want to enjoy these cookies later, you can freeze the baked cookies by placing them in a freezer-safe container or zip-top bag. They freeze beautifully for up to 3 months; just thaw at room temperature before serving.
Reheating
To warm your cookies and restore their freshly baked softness, pop them in the microwave for about 10-15 seconds or heat gently in a low oven for a few minutes. Enjoy them warm to get that melty chocolate chip experience all over again.
FAQs
Can I substitute canned pumpkin with fresh pumpkin purée?
Absolutely! Fresh pumpkin purée can work great but be sure to cook and puree the pumpkin properly to get the right texture and moisture level. Canned pumpkin is convenient and consistent, which is why it’s often recommended.
Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend, preferably one that includes xanthan gum to help with texture. The cookies may be slightly different in texture, but they will still be delicious.
Is it possible to make these cookies vegan?
To make this recipe vegan, try replacing butter with a plant-based margarine, use a flax egg instead of a chicken egg, and ensure your chocolate chips are dairy-free. The pumpkin flavor will still shine through wonderfully.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for about 30 minutes before baking. This helps the cookies hold their shape better during baking.
Can I add nuts to this Classic Pumpkin Chocolate Chip Cookies Recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch and complement the pumpkin and chocolate flavors beautifully. Just fold in about 1/2 cup along with the chocolate chips.
Final Thoughts
There’s something truly magical about the warm spices and comforting flavor of pumpkin combined with rich chocolate chips, and this Classic Pumpkin Chocolate Chip Cookies Recipe brings it all together in one easy, delightful treat. Whether you’re baking for a holiday gathering or just to brighten a regular day, these cookies will fill your kitchen with inviting aromas and your heart with joy. So go ahead, grab those simple ingredients and treat yourself to a batch of these irresistible cookies today. I promise you won’t regret it!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Classic Pumpkin Chocolate Chip Cookies combine the cozy flavors of pumpkin spice with sweet chocolate chips for a perfect fall treat. Soft and chewy with a hint of warm spices, these cookies are ideal for autumn gatherings or a comforting snack any time of year.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Mix in the pumpkin purée, egg, and vanilla extract until you have a smooth, well-combined batter that brings moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring until just combined to avoid over-mixing, which can toughen the cookies. Gently fold in the chocolate chips for a chocolatey burst in every bite.
- Shape Cookies: Drop spoonfuls of dough approximately 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them onto a wire rack to cool completely, which helps them firm up and prevents breaking.
Notes
- Make sure the butter is softened, not melted, for proper creaming with sugars.
- Use fresh pumpkin purée for the best flavor; canned pumpkin also works well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, sprinkle a little sea salt on top before baking.
- To make the cookies dairy-free, substitute butter with a plant-based alternative.
