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To make chocolate chip pumpkin cookies, you need a few key ingredients. Each one plays an important role in flavor and texture. Here’s what you will need: - 1 cup pumpkin puree (canned or fresh) - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - ½ teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) - ½ cup pecans or walnuts (optional, chopped) Each ingredient adds to the delicious taste of these cookies. Pumpkin gives them moisture and flavor. The sugars add sweetness, while the butter keeps them soft and chewy. I recommend using Libby's for pumpkin puree. It has a smooth texture and rich flavor. For chocolate chips, Ghirardelli is my go-to choice. Their chips melt well and taste great in cookies. These brands help make your cookies extra special. If you need to make changes, that’s okay! Here are some easy swaps: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a healthier choice. - Try gluten-free flour for a gluten-free version. - You can skip nuts if you want a nut-free cookie. These substitutions will still give you tasty cookies, even if they change the flavor slightly. Enjoy exploring these options! For the full recipe, check out the details above. Start by preheating your oven to 350°F (175°C). This step ensures that your cookies bake evenly. While the oven heats, grab a large mixing bowl. Cream together ½ cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix these ingredients well until they blend nicely. In another bowl, whisk together the dry ingredients. You will need 2 cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. Gradually add this dry mix to your wet mixture. Stir until just combined. Be careful not to overmix, or your cookies might turn out tough. Finally, fold in 1 cup of chocolate chips and chopped nuts if you like. Once your dough is ready, use a spoon or cookie scoop to drop rounded tablespoons onto a lined baking sheet. Space them about 2 inches apart. This space helps them spread without sticking together. Place the baking sheet in the oven and bake for 12-15 minutes. Keep an eye on them. You want the edges to be golden while the centers remain soft. After baking, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This time allows them to set. Then, transfer the cookies to a wire rack to cool completely. For a fun presentation, serve them on a festive plate lined with parchment paper. You can sprinkle extra chocolate chips and nuts on top for a nice touch. A glass of cold milk pairs perfectly with these tasty treats! If you want to see the full recipe, you can check it out above. To get soft and chewy cookies, use room temperature butter. Cream it well with sugars. Mix until fluffy, about three minutes. This step adds air and lightness. Don’t overmix the dough once you add dry ingredients. Overmixing leads to tough cookies. Also, chill the dough for 30 minutes before baking. Chilling helps cookies keep their shape. When baking more than one batch, keep an eye on the time. Bake the cookies on the center rack for even heat. If you have two trays, rotate them halfway through. This way, both trays bake evenly. Always use parchment paper to prevent sticking. If you have leftover dough, store it in the fridge. You can bake the next day for fresh cookies! Spices make your cookies shine. Ground cinnamon adds warmth. Try nutmeg for a sweet touch and ginger for spice. You can also add mix-ins like chopped nuts or dried fruit. For a twist, use white chocolate chips or butterscotch chips. A pinch of sea salt on top before baking boosts the flavor. Don't forget to check the Full Recipe for even more ideas! {{image_2}} You can make these cookies without nuts and dairy. For a nut-free version, skip the nuts entirely. Replace the butter with a dairy-free alternative, like coconut oil or vegan butter. This way, everyone can enjoy these tasty treats. Mix-ins can change the flavor and texture of your cookies. Try adding nuts like pecans or walnuts for a nice crunch. Dried fruits, like cranberries or raisins, can add sweetness and chewiness. You can even add white chocolate chips for a fun twist. Just remember to keep the total mix-ins to about a cup. Fall brings so many flavors to explore. You can add a dash of maple syrup for a richer taste. Consider mixing in chopped apples or pears for a fruity touch. Adding a pinch of allspice or cloves can give your cookies an even warmer flavor. These small changes can make your cookies unique and special for the season. You can find the full recipe for these delicious Chocolate Chip Pumpkin Cookies above. Enjoy experimenting with these variations! To keep your chocolate chip pumpkin cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Keep the container at room temperature. This method keeps your cookies soft and chewy. You can freeze these cookies for later. Let the cookies cool completely first. Place them in a single layer on a baking sheet and freeze for about two hours. Once frozen, transfer the cookies to a freezer bag. Be sure to label it with the date. They will stay fresh for up to three months. When stored properly, these cookies last up to one week at room temperature. If you freeze them, they can last for three months. This makes them perfect for making ahead of time or for sharing with friends. For the full recipe, check the section above. Yes, you can use fresh pumpkin. Fresh pumpkin gives a nice flavor. To prepare, cook the pumpkin until soft. Then, mash it into a smooth puree. Make sure to measure it just like you would with canned pumpkin. This swap adds a fun twist to your cookies! I recommend semi-sweet chocolate chips for balance. They melt nicely and add rich flavor. Dark chocolate chips work well too if you prefer less sweetness. Some people even mix both types for a delightful treat. Choose what you love most! To make these cookies gluten-free, swap regular flour with gluten-free flour. Look for a blend that works for baking. Keep in mind that the texture may change slightly. You might need to add more pumpkin puree to keep them moist. Enjoy your tasty cookies without worry! - Full Recipe Details: For the complete recipe, check out the Chocolate Chip Pumpkin Bliss Cookies section. In this post, I covered how to make chocolate chip pumpkin cookies. We explored essential ingredients, including top brands and substitutions. You learned step-by-step how to prepare, bake, and serve these treats. I shared tips for the best texture and ways to add flavor. We also discussed fun variations and smart storage methods. Now, you have all the tools to bake delicious cookies your friends and family will love. Enjoy the process and share these tasty cookies with others!

Chocolate Chip Pumpkin Cookies

Indulge in the ultimate fall treat with these Chocolate Chip Pumpkin Bliss Cookies! With the perfect blend of pumpkin puree and rich chocolate chips, these cookies offer a delightful taste of autumn in each bite. Easy to make in just 25 minutes, they are perfect for any gathering or cozy night in.
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

½ cup pecans or walnuts (optional, chopped)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fold in the chocolate chips and chopped nuts if using.

              Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake for 12-15 minutes or until the edges are slightly golden but the centers are still soft.

                  Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies on a festive plate lined with parchment paper, and sprinkle a few extra chocolate chips and chopped nuts on top for an eye-catching finish. Consider pairing them with a glass of cold milk for the ultimate treat!