Soft, cakey cookies bursting with pumpkin spice and chocolate chips? Yes, please!
I started making pumpkin chocolate chip cookies back when my kids were little. Surprisingly, it was not during the official “pumpkin spice season” that seems to run between August and November! It was at the end of February. I know this because I got the recipe from my friend Raquel, who said that her son always requested these cookies on his birthday in February. Who makes pumpkin stuff in February? For a little kid to forgo cake and ask for such a unique combo of pumpkin and chocolate chips in a cookie, I imagined these must be some really amazing treats!
And truth be told, pumpkin chocolate chip cookies are delicious any time of year. They’re not exactly just pumpkin-flavored chocolate chip cookies. The texture is less chewy than classic chocolate chip cookies and more cake-like. Canned pumpkin purée is high in moisture content, which contributes to that cakey texture. The result is a soft and pillowy cookie studded with tasty mini chocolate chips.
You will love pumpkin chocolate chip cookies in the fall or year-round because they are such a lovely mashup of pumpkin spice flavor and chocolate chip cookies. The semisweet chocolate chips provide not only a chocolate fix but also a subtle contrast to the warm, cozy sweetness of the pumpkin flavor. These cookies are super easy to make, and they store really well.
What is pumpkin pie spice made of?
Pumpkin pie spice is the name of the blend of various spices typically used in pumpkin pies and other fall-flavored treats. You can buy it in the spice aisle of your supermarket or make your own. Typically, it consists of four different ground spices: cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is added to the blend. The mixture is aromatic, slightly spicy, and sweet, and you can use it in baked goods, mixed into whipped cream or coffee creamer (for your morning joe), or sprinkled on top of desserts for that iconic fall flavor.
How do I store leftovers?
I have found that it’s best to store these cookies in an airtight container in the fridge. Because of their high moisture content from the pumpkin, they tend to get a bit sticky on top when stored at room temperature. In the fridge, leftover cookies will keep for up to 1 week. The cookies can also be frozen in a Ziploc bag for up to 3 months. To prevent sticking, flash-freeze them on a baking tray first for about 1 hour.
Serving suggestions
Pumpkin chocolate chip cookies make for an excellent after-school snack, midafternoon pick-me-up, or dessert. If you’re serving them at a large gathering and want to mix and match with other cookies, consider varieties that complement the pumpkin/chocolate chip mashup well. For instance, simple and sweet Peanut Butter Cookies or cozy Maple Blondies work very well. If you want to mix things up a bit, try making Vanilla Ice Cream and using it as the filling for ice cream sandwiches. Lay one of these cookies down, flat-side-up, place a dollop of softened ice cream on top, and crown it with another cookie. Yum!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin purée
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, combine pumpkin purée, vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly browned.
Leave a Comment