Classic Pumpkin Chocolate Chip Cookies Recipe
There is something truly magical about the cozy combination of pumpkin and chocolate in baked treats, and that’s exactly what you get with this Classic Pumpkin Chocolate Chip Cookies Recipe. Imagine soft, cake-like cookies infused with warm cinnamon and the natural sweetness of pumpkin, all studded with melty chocolate chips that create perfect pockets of gooey delight in every bite. These cookies offer a fantastic way to celebrate fall flavors any time of the year, and they’re simple enough to whip up for a casual weeknight treat or a festive gathering with friends and family.
Ingredients You’ll Need
Each ingredient in this Classic Pumpkin Chocolate Chip Cookies Recipe plays an essential part to bring out the most delicious flavors and the perfect texture. From the creamy moisture of pumpkin to the gentle spice of cinnamon, these components come together wonderfully.
- 1 cup canned pumpkin: Provides moisture, a tender crumb, and that unmistakable rich pumpkin flavor.
- 1 cup white sugar: Balances sweetness and helps create a lovely golden color.
- 1/2 cup vegetable oil: Keeps the cookies moist and soft without overpowering other flavors.
- 1 egg: Binds ingredients and adds a little lift for a perfect texture.
- 2 cups all-purpose flour: The foundation that gives structure to your cookies.
- 2 teaspoons baking powder: Helps the cookies rise gently to a tender, cakey consistency.
- 2 teaspoons ground cinnamon: Brings a warm, inviting spice essential in any pumpkin treat.
- 1/2 teaspoon salt: Enhances the sweetness and balances the overall flavor.
- 1 teaspoon baking soda: Reacts with the milk to help the cookies rise and stay fluffy.
- 1 teaspoon milk: Used to dissolve the baking soda, ensuring even leavening.
- 1 tablespoon vanilla extract: Adds a fragrant sweetness that rounds out the flavors beautifully.
- 2 cups semisweet chocolate chips: The star chocolate morsels that melt perfectly within each cookie.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C) to ensure even baking. Meanwhile, grease your cookie sheets or line them with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. These wet ingredients blend into a beautifully smooth base, creating a moist environment for your cookies.
Step 3: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, ground cinnamon, and salt in a separate bowl. This helps distribute the baking ingredients evenly and infuses the flour with that lovely cinnamon flavor.
Step 4: Activate the Baking Soda
Dissolve baking soda in milk in a small bowl, then stir this mixture into your pumpkin batter. This creates a gentle rise and helps the cookies achieve their tender crumb.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the pumpkin mixture, mixing well until everything is fully incorporated. The dough will be soft and thick, ready for the star ingredient: chocolate chips.
Step 6: Add Chocolate Chips
Fold in the semisweet chocolate chips evenly so each cookie gets pockets of rich melty chocolate that complement the pumpkin flavor perfectly.
Step 7: Bake the Cookies
Drop spoonfuls of dough onto your prepared cookie sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for about 10 minutes, or until the cookies are lightly browned and spring back when touched.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set perfectly and makes them easier to handle.
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a light drizzle of melted white chocolate can elevate the presentation and add a touch of elegance to your Classic Pumpkin Chocolate Chip Cookies Recipe. For a seasonal touch, try garnishing with chopped toasted pecans or a dusting of cinnamon.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, coffee, or a frothy latte that complements the pumpkin spice flavors. For a special treat, serve alongside vanilla ice cream or a dollop of whipped cream to balance the spices and chocolate.
Creative Ways to Present
Why not turn these cookies into a dessert sandwich with cream cheese frosting tucked between two cookies? You can also serve them in mason jars layered with hot cocoa mix for a delightful gift idea. The possibilities with this Classic Pumpkin Chocolate Chip Cookies Recipe are endless and fun to explore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. This not only preserves their softness but also allows the flavors to meld beautifully.
Freezing
If you want to make these cookies in advance, they freeze wonderfully. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag—perfect for a quick treat anytime you crave that pumpkin and chocolate combo.
Reheating
To bring back that fresh-baked warmth, reheat cookies in the microwave for about 10-15 seconds or in a preheated oven at 300°F for 5 minutes. This refreshes the gooey chocolate centers and soft texture, making each bite just as delightful as the first.
FAQs
Can I substitute fresh pumpkin for canned pumpkin in this recipe?
Absolutely! If using fresh pumpkin, be sure to roast it and puree it until smooth, then drain any excess moisture. This substitution keeps the same pumpkin flavor and moisture balance that canned pumpkin provides.
Is it possible to use different types of chocolate chips?
Yes! While semisweet chocolate chips are classic, you can try dark chocolate, milk chocolate, or even white chocolate chips depending on your taste preferences. Each variety will add a unique twist to the cookies.
Can I make these cookies gluten-free?
You certainly can. Simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may vary slightly but will still be deliciously satisfying.
How long will these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies remain fresh and moist for up to 4 days. You can also refrigerate them for up to a week but let them come to room temperature before enjoying to soften the texture.
Can I double this recipe for a larger batch?
Definitely! This recipe scales up easily. Just double all ingredients and bake the cookies in batches. Keep an eye on baking times as ovens vary, but they should remain close to 10 minutes per batch.
Final Thoughts
If you’re looking for a deliciously cozy treat that brings together the best of fall flavors with rich chocolate, this Classic Pumpkin Chocolate Chip Cookies Recipe is an absolute winner. It’s simple, satisfying, and guaranteed to become a beloved favorite whether you’re baking for yourself, your family, or a crowd. Go ahead, grab that pumpkin and start baking—you won’t regret it!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of cinnamon with rich semisweet chocolate chips and the natural moisture of pumpkin to create moist, flavorful cookies perfect for fall or any cozy occasion. Easy to prepare and bake, these cookies feature a soft texture with a hint of spice and sweetness that chocolate lovers will adore.
Ingredients
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your cookie sheets by greasing them or lining them with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. Mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in the milk, then stir this mixture into the pumpkin batter to help the cookies rise and provide a tender texture.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the pumpkin mixture, mixing thoroughly until the dough is fully incorporated and smooth.
- Fold in Chocolate Chips: Gently stir in the semisweet chocolate chips evenly throughout the dough.
- Portion Cookies: Using a spoon, drop spoonfuls of cookie dough onto the prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for spreading while baking.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until they are lightly browned around the edges and firm to the touch.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and achieve the perfect texture.
Notes
- For a dairy-free version, substitute the milk for almond or soy milk.
- Make sure to space cookies adequately to prevent them from spreading into each other during baking.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Adding chopped nuts such as walnuts or pecans can add extra texture and nutty flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
