1. Can I use fresh pumpkin instead of canned pumpkin puree for these cookies?

It's best to use canned pumpkin puree for these Pumpkin Chocolate Chip Cookies. Fresh pumpkin can be too watery and may affect the texture of the dough. Canned pumpkin provides the right consistency and flavor for perfect results.

2. Can I substitute butter for vegetable oil in this recipe?

Yes, you can substitute butter for vegetable oil. Use about 10 tablespoons of room temperature butter to replace the vegetable oil. The butter will give the cookies a richer flavor, though the texture might be slightly different.

3. How can I make these Pumpkin Chocolate Chip Cookies crispier?

These cookies are meant to have a soft, cake-like texture, so making them crispy can be a bit challenging. However, if you prefer a firmer cookie, you can try baking them for a minute or two longer, but be careful not to over-bake them, as they may become dry.

4. Can I freeze Pumpkin Chocolate Chip Cookies?

Yes, you can freeze these cookies. They freeze well for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a ziplock bag or airtight container for long-term storage. When ready to enjoy, simply thaw them at room temperature.

Pumpkin Chocolate Chip Cookies – Easy Fall Recipe

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 2 tsp baking powder; 3/4 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1/2 tsp salt; 1/2 cup (100g) granulated sugar; 1/2 cup (110g) packed light-brown sugar; 1/2 cup (120ml) vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup (240g) canned pumpkin puree; 1 1/2 cups (255g) semi-sweet chocolate chips

Description

Pumpkin Chocolate Chip Cookies are the perfect fall treat with a blend of warm spices, rich pumpkin, and decadent chocolate chips. These soft, cakey cookies are easy to make and are a must-have during the autumn season, offering a comforting dessert for any occasion.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light-brown sugar
1/2 cup (120ml) vegetable oil
1 large egg
1 tsp vanilla extract
1 cup (240g) canned pumpkin puree
1 1/2 cups (255g) semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a stand mixer, blend granulated sugar, brown sugar, and vegetable oil until smooth.
Add egg and vanilla extract to the mixture, then stir in canned pumpkin puree.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be sticky.
Fold in the chocolate chips.
Drop dough by 2 tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 11-13 minutes, or until the cookies are set but still soft in the center.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use canned pumpkin puree, not pumpkin pie filling.
Don’t overmix the dough to avoid flat cookies.
Use mini chocolate chips for a more even distribution.
Cookies are best stored in an airtight container for 2-3 days for maximum softness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 147
Sugar: 10g
Sodium: 74mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg