Soft spiced pumpkin chocolate chip cookies! A delicious autumn treat, perfect to enjoy for breakfast or as a snack.
Crisp cookies or soft ones are always a great treat to have on hand! Better if you can make them seasonal. These pumpkin chocolate chip cookies are just that. This recipe is made from a classic soft chocolate chip cookie with added pumpkin purée for that extra autumn touch.
How to make pumpkin chocolate chip cookies
Making these cookies is relatively easy; the hardest part is waiting for them to chill before baking, since you would be eager to eat them! Apart from the pumpkin purée, all the ingredients needed are kitchen essentials so I’m sure that you will have them on hand! Start from the purée, which you can either use ready made or make yourself. Either one you choose, just take note to not use seasoned pumpkin purée!
First, start by mixing the dry and wet ingredients separately. Gently fold everything together, and lastly fold in the chocolate chips. While doing this cookie recipe it’s important to not over mix the dough. Don’t worry if there are flour streaks throughout the cookie dough.
Chilling the cookie dough
To achieve the soft centre of these cookies, it’s best to let the cookie dough chill. Ideally, you have to let it rest in the fridge for not less than 4 hours. You can also let it chill overnight. Chilling the dough helps the cookie to not spread so much and it will keep its buttery and soft centre.
How to store the cookies?
Store the cookies at room temperature in an airtight container for no longer than 5 days. Pro tip: heat the cookies slightly before enjoying!
Can the cookie dough be frozen?
Yes it can! After chilling the raw cookie dough balls in the freezer, put them in a sealed bag. They can stay frozen up to 3 months. Cook directly from frozen!
Pumpkin Chocolate Chip Cookies
- 180 g plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 110 g pumpkin purée
- 150 g brown sugar
- 50 g granulated sugar
- 1 egg
- 110 g butter melted
- 1 tsp vanilla
- 175 g chocolate chips
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl whisk together the pumpkin purée, butter, sugars, egg and vanilla until smooth.
- Mix in the dry ingredients just until the dough comes together. Fold in the chocolate chips. Be careful not to over mix. Store in the fridge for 30 minutes.
- Line a baking tray with parchment paper. Using a 2 tablespoon ice cream scoop, scoop out the cookie dough and place on the tray. Place few extra chocolate chips on top of each cookie. Place the tray in the fridge and let rest for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 180°C or 350°F and line a large baking tray with parchment paper.
- Place the cookies on the tray leaving space between them. Bake the cookies for 12-14 minutes, until the edges have a nice golden colour. Keep the rest of the dough in the fridge while cooking the cookies.
- Once ready, let the cookies cool slightly in the tray then transfer to a cooling rack. Let the cookies cool to room temperature before eating. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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