Pumpkin Chocolate Chip Cookies: The Ultimate Fall Treat
Pumpkin chocolate chip cookies have a special magic in my kitchen, making them one of my all-time favorites. No matter what the season is or how I'm feeling, these cookies always hit the spot when I'm craving something sweet.
Among all the joys of fall, pumpkin chocolate chip cookies really stand out. The combination of rich, spiced pumpkin with sweet, gooey chocolate chips makes them everything you could want on a chilly day.
You might think pumpkin and chocolate chips are an unusual pair, but they actually complement each other perfectly. The pumpkin adds moisture and a nice earthy flavor, while the chocolate chips bring bursts of sweetness and creaminess. The result? A rich and comforting cookie that balances warmth and indulgence.
Here’s a recipe that brings the best of both worlds together: soft, chewy cookies with a delightful hint of pumpkin spice and melty chocolate chips. Enjoy!
Ingredients:
1 c. unsalted butter, melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla extract
2/3 c. canned pumpkin
3 c. all-purpose flour
4 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 c. semi-sweet chocolate chips
Directions
In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and pumpkin until well combined.
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Add the butter mixture to the dry ingredients and stir with a spatula until just combined. Gently fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into roughly one ½-tablespoon portions and roll them into balls. Place the dough balls about 1 ½ inches apart on the prepared baking sheets. Use the palm of your hand or the bottom of a round glass to flatten the tops of each dough ball slightly.
Bake the cookies for 11 to 13 minutes or until the edges are set and dry. The centers will remain soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.
Tips for Perfect Cookies
Use Room-Temperature Ingredients: Make sure your butter is softened but not melted. Room-temperature ingredients mix more evenly, resulting in a better texture.
Don’t Overmix: Once you add the dry ingredients to the wet mixture, mix until combined. Overmixing can lead to dense cookies.
Adjust for Texture: If you prefer a chewier cookie, you can slightly underbake them. For a crisper texture, bake a little longer.
Add a Touch of Salt: A tiny pinch of sea salt sprinkled on the cookies before baking can enhance the flavor and balance the sweetness.
Pairing and Storage
These cookies are delightful and pair beautifully with a warm cup of apple cider or a cozy chai latte. Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Pumpkin chocolate chip cookies are the perfect fall treat! They’re all about the flavors of the season, and whether you’re munching on them alone or sharing with your pals, they definitely bring the cozy vibes. So, put on that apron, preheat your oven, and whip up a batch of these delicious cookies. Your taste buds will totally love you for it! And hey, once you’ve made them, drop a comment to let me know how they turned out!
