Indulge in the warm, comforting flavors of fall with these pumpkin chocolate chip cookies. They are soft, chewy, and bursting with the goodness of pumpkin and spices. Perfect for snacking, dessert, or even as a lunchtime treat, these cookies will quickly become a favorite in your household. The combination of rich chocolate chips and spiced pumpkin creates a delightful harmony that will keep you coming back for more.
Ingredients
– 1 cup pumpkin puree
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1 cup chocolate chips
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 150 calories, 6g fat, 22g carbohydrates, 1g protein, and 10g sugar. This is based on a standard serving size of one cookie.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine pumpkin puree, brown sugar, and granulated sugar.
3. Add vegetable oil, egg, and vanilla extract, mixing well until smooth.
4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes.
10. Transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Coconut oil can replace vegetable oil, and you can use maple syrup in place of granulated sugar for a healthier option.
Serving and Pairings
These pumpkin chocolate chip cookies pair wonderfully with a glass of milk, a hot cup of coffee, or even a scoop of vanilla ice cream for an indulgent dessert.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, place them in a microwave for a few seconds or warm them in an oven.
Cooking Mistakes
– Avoid overmixing the dough to keep cookies soft.
– Ensure your baking powder and soda are fresh for the best rise.
– Don’t skip cooling on the baking sheet; it helps the cookies set.
– Measure pumpkin accurately for the right texture.
– Bake in batches to prevent overcrowding the oven.
Helpful Tips
– Use a cookie scoop for uniform cookies.
– Add extra chocolate chips on top before baking for a more appealing look.
– Experiment with spices like ginger or cloves for added flavor.
– Adjust the sugar based on your sweetness preference.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and mashed to a smooth consistency.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week for the best texture.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop it onto a baking sheet, freeze until firm, then transfer to a bag.
What can I substitute for eggs in this recipe?
You can use a flax egg or applesauce as a substitute for eggs to make the recipe vegan-friendly.
Are these cookies suitable for kids?
Yes, these cookies are a great treat for kids, combining nutritious pumpkin with the fun of chocolate chips!
Conclusion
These pumpkin chocolate chip cookies are a delightful treat that combines the warm flavors of fall with the sweetness of chocolate. Easy to make and perfect for any occasion, they are sure to be a hit with family and friends. Enjoy baking and sharing these delicious cookies!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, brown sugar, and granulated sugar.
- Add vegetable oil, egg, and vanilla extract, mixing well until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
