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These soft pumpkin chocolate chip cookies are all about cozy fall flavors and plenty of gooey chocolate in every bite. The combination of real pumpkin puree and warming spices creates an irresistible cookie that stays melt in your mouth tender for days. They are straightforward enough for little hands to help with and perfect for when you want your kitchen to smell like a cozy autumn morning.
I have been making these cookies every fall and my kids now look forward to them as soon as the pumpkins appear at the market. They have truly become part of our autumn family tradition.
Ingredients
- Pumpkin puree: gives the cookies their signature flavor and keeps them moist always use pure pumpkin not pie filling for best results
- All purpose flour: provides the structure of each cookie make sure to fluff and level when measuring for the right texture
- Egg: binds the wet and dry ingredients so the cookies stay soft and tender
- Vanilla extract: delivers warmth and brings out the spices use real extract for bolder flavor
- Salt: sharpens flavor and balances the sweetness just a pinch makes a difference
- Baking soda: aids in gentle rising so each cookie puffs up perfectly every time
- Baking powder: offers extra lift guaranteeing a light fluffy result
- Pumpkin pie spice: infuses the cookies with classic fall aroma and warmth choose a fresh blend for the best flavor
- Sugar: sweetens and gives the cookies their tender crumb white or cane sugar both work well
- Butter or a mild oil: keeps everything soft and rich at room temperature salted or unsalted butter both work quiet well
- Semi sweet chocolate chips: melt into little gooey pockets you can swap in milk or dark chocolate if you like a richer cookie
Step by Step Instructions
- Sift and Mix the Dry Ingredients:
- Combine flour baking soda baking powder pumpkin pie spice and salt in a medium bowl whisk until fully blended to ensure an even rise and evenly distributed flavor
- Cream the Wet Ingredients:
- In a second large bowl mix sugar pumpkin puree melted butter vanilla and egg beat until smooth and creamy ensuring plenty of air is worked in so the cookies bake up tender and chewy
- Combine and Fold:
- Gradually stir the dry mixture into the wet ingredients take your time mixing gently until no visible flour remains fold in the chocolate chips so they are evenly distributed through the dough
- Shape and Bake:
- Spoon balls of dough onto a lined baking sheet leaving space around each one add a few extra chips on top for bakery looks bake at 350 degrees for twelve to fifteen minutes until edges are just set and the centers still look slightly soft
- Cool and Enjoy:
- Let cookies cool on the sheet for a few minutes then move to a wire rack they will firm up but stay soft cakey and packed with flavor for days
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Pumpkin is hands down my favorite part of this recipe because it fills the kitchen with such a nostalgic cozy scent. Every time we bake these together it feels like the holidays are starting early for my family.
Storage Tips
Store pumpkin chocolate chip cookies in an airtight container once cooled. They stay soft at room temperature for up to two days or in the refrigerator for up to five days. For longer storage freeze them then thaw at room temperature for a quick treat any time a craving hits.
Ingredient Substitutions
Whole wheat pastry flour can replace the all purpose flour for more nutty flavor. For a dairy free version swap in plant based butter and dairy free chocolate chips. Either cane sugar or classic white sugar gives good texture and sweetness.
Serving Suggestions
Enjoy these cookies with a cold glass of milk or a warm mug of spiced chai. Crumble a few over vanilla ice cream for a sundae with a festive fall flair. Sometimes I slip a couple into school lunchboxes for a happy midday surprise.
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Cultural Context
Pumpkin sweets are a true icon of American autumn celebrations from pies to bread to cookies. These cookies blend the tradition of pumpkin pie with the beloved chocolate chip cookie in a way that always gets smiles at bake sales and family gatherings.
Frequently Asked Questions About the Recipe
- → Can pumpkin pie filling be used instead of pumpkin puree?
It's best to use pure pumpkin puree, as pie filling has added sugars and spices that can affect texture and sweetness balance.
- → How do I keep these cookies soft and chewy?
Remove from the oven when edges are set but centers still look slightly soft; they continue cooking on the baking sheet for perfect softness.
- → Are dairy-free alternatives possible?
Yes, swapping regular butter with vegan butter and using dairy-free chocolate chips keeps the texture and flavor similar.
- → How long can these treats be stored fresh?
Store airtight at room temperature up to 2 days or refrigerate for 4-5 days. They also freeze well for a couple of months.
- → What type of chocolate chips work best?
Semi-sweet chips balance pumpkin sweetness well, though dark or mini chips also offer delicious alternatives.
- → Can whole wheat flour be substituted for all-purpose?
Whole wheat pastry flour works well as a 1:1 substitute without major changes in texture or taste.