The pumpkin chocolate chip cookies recipe is a must-try, especially in the fall when the cozy weather calls for a delicious treat. These cookies combine the wonderful flavors of pumpkin puree and chocolate chips, making them a favorite for many. They’re easy to make and can be stored in an airtight container for a longer duration. Simply add pumpkin puree and pumpkin pie spice to regular chocolate chip cookie dough, and you have a dessert that will impress your guests at any gathering.

These cookies are soft, moist, and rich with sweet chocolate chips and fresh pumpkin flavor. Their fluffy and light texture is reminiscent of store-bought cookies but without the high cost. Plus, homemade cookies are safer as they don’t contain preservatives like commercial products.

We are confident that each bite will feel heavenly. Once you try this recipe, you’ll want to make it again and again.

Pumpkin Chocolate Chip Cookies Recipe

Ingredients:
– 6 tbsp pumpkin puree
– 1 and ½ cups all-purpose flour
– 1/2 cup unsalted butter (melted and slightly cooled)
– 1/2 cup granulated sugar
– 1/4 cup packed light or dark brown sugar
– 1 tsp pure vanilla extract
– 1/4 tsp baking soda
– 1/4 tsp baking powder
– 1/4 tsp salt
– 1/2 cup semi-sweet chocolate chips (plus a few extra for toppings)
– 3/4 tsp pumpkin pie spice
– 1 and ½ tsp ground cinnamon

Instructions:
1. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the vanilla and blotted pumpkin, and whisk until combined.
2. Mix Dry Ingredients: In a large bowl, whisk together the baking soda, baking powder, flour, cinnamon, pumpkin pie spice, and salt.
3. Combine Mixtures: Add the wet ingredients to the dry ingredients and mix with a rubber spatula or large spoon until well combined. The dough will be very soft. Fold in the chocolate chips.
4. Chill Dough: Cover the dough and chill for at least 30 minutes or up to 3 days.
5. Prepare for Baking: Preheat your oven to 350°F (177°C) and line two large baking sheets with silicone baking mats or parchment paper.
6. Form Cookies: Roll the dough into balls using about 1.5 tbsp for each cookie. Flatten the tops slightly with the back of a spoon.
7. Bake: Bake for 10-12 minutes until the edges are set. The centers should remain soft. If the cookies haven’t spread well, flatten them slightly with the back of a spoon after baking. Add extra chocolate chips on top if desired.
8. Cool: Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. For the best flavor and texture, let them sit for 2 days before serving.

These cookies can stay fresh for up to a week when stored in an airtight container at room temperature.

Notes:
– Pumpkin Puree: Squeeze out as much moisture as possible from the pumpkin puree using a paper towel before adding it to the dough.
– Chilling Dough: You can prepare the dough and let it chill for up to 3 days. Bring it to room temperature before baking.
– Spice Substitution: You can replace pumpkin pie spice with ¼ tsp each of ground allspice, ground nutmeg, and ground cloves, along with cinnamon.
– Chewy Texture: Using blotted pumpkin, melted butter, and omitting the egg helps achieve a chewier texture.

Tips for Perfect Cookies:
– Use only canned pumpkin, not fresh pumpkin, for the best consistency.
– Avoid using canned “pumpkin pie filling” as it contains extra spices and sweeteners.
– Line baking sheets instead of greasing them to prevent excessive spreading.
– Do not over-mix the dough to avoid flat cookies.
– Bake for the perfect amount of time to ensure the cookies are not underbaked or overbaked.
– Blot the pumpkin to remove excess moisture for a better texture.
– Using melted butter and whisking sugar instead of creaming helps achieve a chewier texture.
– Let the cookies cool completely on a wire rack for the best flavor and texture.

Frequently Asked Questions:
– Can I replace vegetable oil? Yes, with coconut oil or apple sauce.
– Can fresh pumpkin replace canned pumpkin? Yes, but drain some liquid with a paper towel.
– Can the dough be refrigerated overnight? Yes, it will slightly change the texture but not the taste.
– Can only pumpkin pie spice be used? Yes, if you don’t have individual spices.

Follow these tips and enjoy making and storing these delicious pumpkin chocolate chip cookies.