Pumpkin Spice and Everything Nice: Irresistible Pumpkin Chocolate Chip Cookies!
If you’re craving the flavors of fall, this pumpkin chocolate chip cookie recipe is a must-try. These ultra-soft cookies are packed with pumpkin spice and loaded with gooey chocolate, making them the perfect autumn treat. With real pumpkin puree, they bake up fluffy and moist, giving you that irresistible cake-like texture. Whether for a quick dessert or a cozy weekend snack, these cookies are ready in just 40 minutes. Get ready to enjoy the ultimate blend of pumpkin and chocolate in every bite with this pumpkin chocolate chip cookie recipe!
Ingredients for Pumpkin Chocolate Chip Cookies
To make these pumpkin chocolate chip cookies, start by combining 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt in a bowl. In a separate bowl, cream together 1/2 cup of browned butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Add 1/2 cup of pumpkin puree, 1 egg, and 2 teaspoons of vanilla extract to the wet mixture, then slowly incorporate the dry ingredients. Fold in 1 cup of chocolate chips. Chill the dough in the freezer for 10 minutes, then bake at 350°F for 9-12 minutes. Allow the cookies to cool for 5 minutes before serving.
Brown the Butter
Melt the butter in a pan over medium heat, stirring occasionally until it turns a rich golden brown and releases a nutty fragrance. This process should take about 5-7 minutes. Once done, remove from heat, transfer the browned butter to a bowl, and allow it to cool slightly before using.
Blend the Wet Ingredients
To the cooled browned butter, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Stir the mixture until it’s smooth and well-blended, ensuring the ingredients are fully incorporated.
Combine the Dry Ingredients
Gradually add the flour, baking soda, pumpkin pie spice, and salt to the wet mixture. Stir gently until all the dry ingredients are fully combined, forming a cohesive dough.
Mix in the Chocolate Chips
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough for bursts of chocolate in every bite.
Shape the Cookies
Using a #20 scoop, form evenly sized dough balls and place them on a baking sheet. Pop the dough balls in the freezer for 10 minutes to help firm up the dough before baking.
Bake and Cool the Cookies
Once chilled, remove the dough balls from the freezer and use your hands to gently round them. Place the dough balls on the baking sheet, leaving enough space for spreading, and bake at 350°F (180°C) for 9-12 minutes, or until the edges are golden brown.
Substitutions and Variations
You can easily customize these pumpkin cookies with a few simple substitutions and variations. Adjust the amount of pumpkin pie spice or individual spices like cinnamon and nutmeg to suit your taste. For a twist, swap out the classic chocolate chips with white chocolate or butterscotch chips. If you enjoy a bit of crunch, mix in chopped pecans or sprinkle them on top before baking. Adding flakey sea salt after baking creates a sweet and salty contrast. Lastly, try a splash of almond extract for a nutty flavor or butterscotch extract for a caramelized touch.
Tips and Tricks on How To Make the Best Pumpkin Chocolate Chip Cookies
Make sure to use pumpkin puree, not pumpkin pie mix, to avoid overly sweet cookies. If you make your own puree, strain it if it’s too watery to ensure the cookies stay soft. Chilling the dough in the freezer prevents the cookies from spreading too much and allows you to store unbaked dough for future use. For even baking, use a #20 trigger ice cream scoop to portion the dough. Once baked, store the cookies in an airtight container on the counter for 3-4 days, or freeze them for up to 3 months.
