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When making the best pumpkin chocolate chip cookies, you need a few simple ingredients. Each one plays a special role in making these cookies soft and tasty. Here’s what you’ll need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips Pumpkin puree gives the cookies moisture and a lovely flavor. Using softened unsalted butter helps create a nice texture. Brown sugar adds a rich taste and keeps the cookies chewy. Granulated sugar gives a bit of crunch. The egg helps bind everything together. Vanilla extract adds warmth and depth. The dry ingredients are just as important. All-purpose flour is the base for the cookies. Baking soda and baking powder help them rise. Spices like cinnamon, nutmeg, and ginger bring warmth and fall flavors. Lastly, salt balances the sweetness and enhances the taste. Don’t forget the chocolate chips! They add sweetness and contrast to the pumpkin flavor. You can find the full recipe for making these delicious cookies in the next section. - Preheat oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by heating your oven. This ensures even baking. Next, take a baking sheet and line it with parchment paper. This step helps with easy cleanup and prevents sticking. - Cream butter and sugars until fluffy. - Incorporate pumpkin puree, egg, and vanilla extract. In a big bowl, mix softened butter with brown sugar and granulated sugar. Use a mixer for a fluffy texture. Once it’s light and creamy, add the pumpkin puree, egg, and vanilla extract. This mixture adds moisture and flavor. - Whisk together flour, baking soda, and spices. - Gradually add to wet ingredients. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt. This blend gives our cookies a warm spice flavor. Slowly mix this dry blend into your wet ingredients. Stir gently; overmixing can make the cookies tough. - Gently fold in chocolate chips. - Drop spoonfuls on prepared baking sheet. - Bake for 10-12 minutes until edges are golden. Now, fold in the chocolate chips carefully. This step is crucial for those gooey bites of chocolate. Use a spoon or cookie scoop to drop dough balls onto the lined baking sheet. Space them about 2 inches apart. Bake in your preheated oven for 10 to 12 minutes. Look for golden edges and set centers. Let them cool briefly before transferring to a wire rack. For the full recipe, check the previous section. Enjoy the delightful blend of pumpkin and chocolate in each bite! To make the best pumpkin chocolate chip cookies, start with room temperature ingredients. This helps them mix better. Keep an eye on your dough as well. Do not overmix the dough. Mixing too much can make the cookies tough. When serving these cookies, presentation is key. Arrange them in a festive stack on a wooden platter. Dust them lightly with powdered sugar. You can add some fall leaves or small pumpkins around the cookies for a seasonal touch. These cookies pair nicely with coffee or tea. The warm spices and chocolate go great with a hot drink. To keep your cookies fresh, store them in an airtight container. This will help them stay soft and chewy. If you want to save some for later, try freezing them. Place the cookies in a freezer-safe bag or container. They can last for up to three months in the freezer. Just thaw them at room temperature when you crave a treat! For the full recipe, check above. {{image_2}} You can swap regular sugar for coconut sugar or agave syrup. Coconut sugar gives a caramel flavor. It can make your cookies taste richer. Agave syrup is a liquid sweetener that adds moisture. Use about 2/3 cup of agave for every cup of sugar. This change can still keep your pumpkin chocolate chip cookies sweet and tasty. Try adding nuts or dried fruit for extra texture. Walnuts or pecans add a nice crunch. They pair well with the soft pumpkin. Dried fruit like raisins can add sweetness too. Mix in about 1/2 cup of nuts or fruit when combining your dough. This makes each bite more interesting. If you need a gluten-free choice, use a gluten-free flour blend. Many blends work well in cookies. They can replace all-purpose flour cup for cup. Just make sure to check the package instructions. This way, everyone can enjoy these delicious pumpkin chocolate chip cookies. For the full recipe, you can refer back and see how easy it is to make these variations! This recipe for pumpkin chocolate chip cookies is simple and fun. You will need a few key ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips You start by preheating your oven to 350°F. Cream the butter and sugars until light and fluffy. Mix in the pumpkin, egg, and vanilla. In another bowl, whisk the dry ingredients and add them to the wet mix. Finally, fold in chocolate chips and drop spoonfuls onto a baking sheet. Bake for 10-12 minutes and enjoy! Each cookie contains about: - Calories: 120 - Fats: 5g - Sugars: 8g This treat offers a balance of flavors and a touch of sweetness, making it a perfect fall snack. Enjoy these cookies knowing they are both delicious and satisfying! Yes, you can use fresh pumpkin. To prepare fresh pumpkin puree, first, choose a sugar pumpkin. These are smaller and sweeter than regular pumpkins. Cut it in half, remove the seeds, and roast the halves in the oven at 400°F (200°C) for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. Use this puree in your cookies for a fresh taste. You want to look for a few signs. The edges should be golden brown. The centers will look set but may still be soft. If you lightly press the top, it should spring back. This means they are ready to come out of the oven. Keep an eye on the time; baking too long will make them dry. These cookies can stay fresh for up to a week if stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just place them in a freezer bag, and they will stay good for about three months. When ready to eat, let them thaw at room temperature. In this blog post, we covered how to make delicious pumpkin chocolate chip cookies. We went over the ingredients, step-by-step instructions, and baking tips. You learned about variations and how to store your cookies. Make these cookies for a cozy treat this fall. You can impress friends and family with your baking skills. Enjoy the warm flavors and delightful textures, perfect for any gathering or a simple snack.

Pumpkin Chocolate Chip Cookies

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Chocolate Chip Cookies! Made with pumpkin puree and spices, these cookies are soft, chewy, and bursting with chocolatey goodness. Perfect for snacking or sharing at gatherings, this simple recipe is a must-try. Ready in just 30 minutes, it’s time to bring the warmth of autumn into your kitchen. Click through to explore the full recipe and bake your holiday favorites!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

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.

      Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and mix until well combined.

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

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Fold in the chocolate chips gently into the dough.

              Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                      - Presentation Tips: Arrange the cookies in a festive stack on a wooden platter, dusted lightly with powdered sugar. Decorate with some fall leaves or small pumpkins around for a seasonal touch.