One of the things I adore about this Pumpkin Chocolate Chip Cookies recipe is how forgiving it is. Ran out of eggs? No worries, you can easily swap in some applesauce! My friend tried this recipe with applesauce when she was out of eggs, and honestly, the cookies were just as moist and delicious. And don’t even get me started on those chocolate chips – they add a little pop of joy with every bite. Adding them into the pumpkin-spiced batter feels almost like magic!
So whether it’s a holiday gathering, a weekend family hang, or just a Tuesday night that needs a little cheering up, try giving these pumpkin chocolate chip cookies a go. I promise they’ll bring a smile to anyone’s face, as they did with my family. Plus, it’s always fun to see the surprise in people’s eyes when they take that first bite and discover how well pumpkin and chocolate meld together. Here’s to hoping this baking story of mine inspires you to create your own delicious memories in the kitchen!
How to Make Pumpkin Chocolate Chip Cookies
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Ingredients:
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 large egg (or 1/4 cup applesauce)
- 1 1/3 cup semi-sweet chocolate chips
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup + 2 tablespoons canola oil (for fluffiness, you can skip 2 tablespoons)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon (or use pumpkin spice)
Directions:
- Start by setting your oven to preheat at 375°F, and line your baking trays with parchment paper or grease them lightly.
- In a big bowl, mix together the pumpkin puree, egg (or applesauce), both types of sugar, canola oil, vanilla extract, and cinnamon until well blended.
- In a separate bowl, stir together the salt, baking soda, baking powder, and flour until they’re evenly mixed.
- Slowly add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
- Fold in the chocolate chips, ensuring they are spread throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them as they’ll spread slightly. Aim for about 12 cookies on each sheet.
- Bake in the preheated oven for around 10-13 minutes, or until you notice the edges turning a light golden brown.
- After baking, transfer the cookies from the baking sheets to a wire rack to cool completely.
- Treat yourself and others, as these cookies are perfect for cozy evenings or fall gatherings.
Ingredient Substitutions:
For those with dietary needs, use applesauce instead of eggs to maintain the same delicious taste. You can swap canola oil with another vegetable oil. If you prefer a lighter flavor, replace some chocolate chips with chopped nuts or dried cranberries for a unique twist.
Serving Suggestions:
These cookies pair wonderfully with a hot cup of tea or coffee. Serve them warm with a scoop of vanilla ice cream, or alongside a tall glass of cold milk for a classic combo. Their cozy texture makes them perfect for an afternoon snack or dessert after a hearty meal.
Seasonal Variations:
The core recipe can be adapted through the seasons. Consider adding a sprinkle of nutmeg or allspice during winter for a deeper spice. In summer, use white chocolate chips for a lighter flavor. These changes keep the cookies fresh and exciting all year round.
Cooking Tips:
Make sure your dry ingredients, especially the baking powder and baking soda, are fresh to ensure the best rise for your cookies. Chill the dough for a bit to help it set before baking, which can create a chewier texture. Additionally, keep an eye on the cookies while baking to avoid overbaking.
Storing Suggestions:
Keep the cookies in an airtight container at room temperature for up to five days. If you wish to store them longer, individual cookies can be wrapped in plastic wrap and frozen for up to three months. Reheat them for a few seconds in the microwave for that fresh-baked taste.
FAQs:
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days before baking. This allows the flavors to meld beautifully. Alternatively, you can freeze the unbaked dough balls and bake them off as needed.
Why use pumpkin puree and not pumpkin pie filling?
Pumpkin puree is pure, without the added spices and sugars found in pumpkin pie filling, allowing you to control the flavor and sweetness. Using puree gives a cleaner, more consistent pumpkin taste to your cookies.
What can I do if my cookies turn out too soft?
If your cookies are too soft, you might have underbaked them slightly. Return them to the oven for a minute or two. Remember that cookies will firm up a bit more as they cool on the rack.
Can these cookies accommodate a gluten-free diet?
Certainly! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just make sure it contains xanthan gum for structure, or add it separately if necessary.
How do I prevent my cookies from spreading too much?
Chilling the dough helps prevent excessive spreading during baking. Also, ensuring that your baking powder and soda are active by checking their expiration dates can aid in keeping the cookies nicely shaped.
Can I use dark chocolate chips instead?
Yes, you can! Dark chocolate chips offer a richer flavor profile and work beautifully with the sweet pumpkin taste. They can provide a delightful balance of sweetness and bitterness, expanding the depth of flavor.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 large egg or 1/4 cup applesauce
- 1 1/3 cups semi-sweet chocolate chips
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup + 2 tablespoons canola oil for fluffiness, 2 tablespoons may be skipped
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon or pumpkin spice
Instructions
- Start by heating your oven to 375°F and lining the cookie sheets with parchment or greasing them.
- In a large bowl, blend together the pumpkin puree, egg, both sugars, canola oil, vanilla, and cinnamon until thoroughly mixed.
- In another bowl, whisk together the salt, baking soda, baking powder, and flour. Gradually add this dry mix to the pumpkin mixture, mixing until just incorporated.
- Carefully fold in the semi-sweet chocolate chips until they are evenly distributed in the dough.
- Using a scoop or spoon, drop dough balls onto the prepared sheets, leaving space between each to allow spreading.
- Bake for 10 to 13 minutes, or until the edges are a light golden color.
- After baking, take them off the tray and let them cool on a wire rack.
- Savor these scrumptious cookies, a perfect treat for chilly days or festive gatherings!
