Are you tired of choosing between pumpkin spice and chocolate chip cookies during the fall? You’re not alone! Finding the perfect balance of warm spices and gooey chocolate can be a challenge, especially when so many pumpkin cookies end up cakey.
Imagine biting into a cookie that’s too soft and lacking that chewy texture you crave. It’s disappointing, right? Pumpkin’s moisture can make things tricky, leaving you with something more like a muffin top than a cookie.
But fear not! This Chocolate Chip Pumpkin Cookies recipe blends the best of both worlds—rich chocolate chips and perfectly spiced pumpkin, all in a chewy, soft-baked bite. Whether you’re a fall flavor fanatic or a cookie lover looking for something new, this recipe is sure to be a hit!
Why You’ll Love These Cookies
These chocolate chip pumpkin cookies strike a perfect balance between sweet and spicy. The pumpkin flavor shines through, complemented by the classic warmth of cinnamon and nutmeg. Here’s why you’ll love them:
- Chewy Texture: Unlike many pumpkin cookies, which can end up cakey, this recipe focuses on creating a chewy, dense texture, much like traditional chocolate chip cookies.
- Egg-Free: Pumpkin puree naturally replaces the need for eggs, making these cookies a great option for those with egg allergies or for vegan adaptations.
- Quick & Easy: With just a 30-minute chill time for the dough, you’ll have delicious cookies ready to enjoy in no time.
- Pumpkin Spice Flavor: Each bite bursts with a blend of cinnamon, nutmeg, and cloves, making these cookies perfect for fall.
Ingredients You’ll Need
To make these chocolate chip pumpkin cookies, you’ll need the following ingredients. Make sure to gather them before starting to ensure a smooth process:
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ¼ cup (50g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons (86g) pumpkin puree, blotted to remove excess moisture
- 1½ cups (188g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or homemade blend—see below)
- ½ cup (90g) semi-sweet chocolate chips
Homemade Pumpkin Pie Spice
If you can’t find pumpkin pie spice at the store or prefer a homemade version, here’s a simple blend to make your own:
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- 1½ teaspoons cinnamon
Mix these spices together, and you’ve got a fresh, fragrant pumpkin pie spice blend.
The Importance of Blotting the Pumpkin Puree
One common issue with pumpkin in baking is its high moisture content, which can lead to cakey or soggy cookies. To ensure the perfect chewy texture, it’s essential to blot the pumpkin puree before mixing it into the dough. Here’s how:
- Take a paper towel and place it over a bowl.
- Add the pumpkin puree onto the paper towel.
- Gently press down with another paper towel to absorb excess moisture.
- Repeat until the pumpkin is thick and less watery. You should end up with about 6 tablespoons of blotted puree.
This simple step makes a huge difference in the final cookie texture, ensuring they’re chewy and dense, not soft and cake-like.
Step-by-Step Instructions
1. Prepare the Wet Ingredients
Start by melting the butter and allowing it to cool slightly. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and free of lumps. Next, whisk in the vanilla extract and blotted pumpkin puree until the mixture is well-combined.
2. Mix the Dry Ingredients
In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. This ensures the spices are evenly distributed throughout the dough for consistent flavor in every bite.
3. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring with a large spoon or spatula. The dough will be quite soft, but don’t worry—that’s what you want! Gently fold in the semi-sweet chocolate chips.
4. Chill the Dough
Chilling the dough is critical for these cookies. Not only does it prevent them from spreading too much during baking, but it also allows the flavors to meld. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. If you can chill it longer (up to 24 hours), the flavors and texture will improve even more.
5. Preheat the Oven
When you’re ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
6. Shape the Cookies
After the dough has chilled, remove it from the fridge. Using a cookie scoop or tablespoon, scoop out about 1½ tablespoons of dough for each cookie. Roll the dough into balls and place them on the prepared baking sheets, spacing them about 3 inches apart. Slightly flatten each ball with the back of a spoon.
7. Bake the Cookies
Bake the cookies for 11-12 minutes, or until the edges appear set. The centers will still look slightly soft, but they’ll firm up as the cookies cool. If your cookies didn’t spread much, you can gently press them down with the back of a spoon when they come out of the oven.
8. Cool and Enjoy!
Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack. This cooling period is important, as it allows the cookies to develop a chewy texture. The cookies will taste even better the next day, so if you have the patience, leave them uncovered on the cooling rack overnight.
Troubleshooting Common Issues
- Cookies Are Too Soft or Cakey: If your cookies are turning out too soft or cake-like, it’s likely due to excess moisture in the pumpkin puree. Make sure you’re blotting it thoroughly before adding it to the dough.
- Cookies Spread Too Much: This can happen if the dough wasn’t chilled long enough. Make sure to chill for at least 30 minutes, and if needed, let it sit in the fridge for up to 24 hours.
- Cookies Don’t Spread Enough: If the cookies don’t spread, try flattening the dough balls slightly before baking. You can also adjust the oven temperature slightly higher to encourage spreading.
Customizing Your Chocolate Chip Pumpkin Cookies
Add-Ins and Variations
Once you’ve mastered the basic recipe, feel free to experiment with different flavor combinations. Here are a few ideas to make these cookies your own:
- Nutty Twist: Swap the chocolate chips for chopped pecans or walnuts to add a crunchy texture.
- White Chocolate Chips: For a sweeter variation, replace semi-sweet chocolate chips with white chocolate chips.
- Pumpkin Snickerdoodles: Roll the cookie dough balls in cinnamon sugar before baking to create a pumpkin snickerdoodle hybrid.
- Dried Cranberries: Add ¼ cup of dried cranberries for a festive holiday twist.
Storing and Freezing Tips
Storing
These cookies stay fresh at room temperature for up to one week. Keep them in an airtight container to maintain their chewy texture. If you prefer a firmer cookie, you can leave them uncovered for several hours.
Freezing
Pumpkin chocolate chip cookies freeze beautifully! You can either freeze the baked cookies or the unbaked cookie dough balls:
- Baked Cookies: Let the cookies cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready to enjoy, thaw the cookies at room temperature or heat them in the oven for a few minutes.
- Unbaked Cookie Dough: Scoop and roll the dough into balls, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake for an extra minute or two.
Conclusion
These chewy chocolate chip pumpkin cookies are a fall favorite for good reason. With the perfect blend of spices, rich chocolate, and a chewy texture, they’re sure to become a staple in your kitchen during pumpkin season. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to deliver delicious results.
Feel free to experiment with add-ins and variations to make these cookies your own, and don’t forget to blot that pumpkin for the perfect chewy texture. Happy baking!