Here in the Northern Hemisphere, we are coming to the end of warm summer days and the beginning of crisp fall weather? I hope you are ready for cooler temperatures, fall colors, and lots of baking because PUMPKIN SEASON is almost here! I've got a recipe for Chocolate Chip Pumpkin Cookies that will fit the bill for all your fall baking feels.
Get out your mixer bowls, because we're going to be baking up some delicious autumn treats in the next few weeks!
Personally, I'm more of a peppermint mocha kinda girl, but pumpkin is such a quintessential fall staple that I could not resist a lineup of recipes devoted to this sublime winter squash. You'll have kids - and adults - lined up down the block for a taste of these cookies.
Pumpkins are rich in vitamin C, vitamin E, iron, and folate - all things needed for a healthy immune system. So don't be afraid to label them "healthy" and call it a day!
Why You'll Love Making This Chocolate Chip Pumpkin Cookies Recipe:
- Fall baking mainstay - Autumn is almost upon us and you cannot escape the lure of pumpkin everything.
- Crowd pleasing - Based on my whoopie pie cookie recipe, these are sure to please every cookie lover in your baking circle.
- The usual (baking ingredient) suspects - They are so easy to make with ingredients you have in your pantry - if you have dutifully stocked up on canned pumpkin already!
Ingredients and Substitutions:
- Unsalted butter - Needs to be room temperature, but you can make it without dairy butter by using Becel, Earth Balance, or Melt.
- Brown sugar - Makes a moist, chewy cookie.
- Egg - It needs to be cold for baking cookies, unlike baking cakes. You can substitute for a flax egg or chia egg.
- Pure vanilla extract - I only use Vanilla Blossom Flavours pure vanilla extract!
- All-purpose flour - I have used Bob's Red Mill Gluten-Free 1:1 Baking Flour, but have also heard good things about Pamela's All-Purpose Gluten-Free + Vegan Flour.
- Baking soda
- Salt
- Mini Semi-sweet chocolate chips - Semi-sweet, dark chocolate, white chocolate, or a mix of your choice. They are, after all, chocolate chip pumpkin cookies.
- Whole milk, cold - You can use any dairy-free options you normally use in your baking.
- Pumpkin pureé
How to Make These Chocolate Chip Pumpkin Cookies:
- Cream your butter and brown sugar. This takes about 3-4 minutes in the bowl of an electric stand mixer with the paddle attachment and the process is essential for baking the best cookies.
- Add the liquids, one at a time, beating until just incorporated. That's the egg, vanilla, milk, and pumpkin pureé.
- Gradually pour in your dry ingredients. Mix only until combined to avoid overmixing.
- Fold in your chocolate chips. Whatever version you choose!
- Put the cookie dough in a sealed container and refrigerate overnight. *Don't skip this step! It helps the flavour develop.
- Remove from the refrigerator, roll into evenly-sized balls, and bake for 8 minutes.
- Remove from oven and tap the baking tray on a flat surface so that cookies spread slightly. Bake 3-4 more minutes or until the top of the cookies are no longer shiny.
Allow the cookies to cool on the tray for 2-3 minutes before transferring to a cooling rack.
FAQs + Tips You Need to Know:
They can be frozen for up to 3 months in an airtight container, but they won't last long around other people.
Chilling the dough prevents spreading and ending up with a flat, lifeless cookie.
You can make an indent with your finger but the butter holds its shape. Also, it's not greasy on your finger.
You should always measure by scooping the flour into your measuring cup and leveling it with a straight edge - usually a knife.
This is a method where you take cookies out of the oven before they are complete and tap the tray on a firm surface. As they are tapped on the surface the cookies will flatten out and become perfectly chewy! Place the cookies back in the oven to complete baking after you tap them.
More Cookie Recipes You'll Love:
When you make this recipe, take a photo and tag BAKED by Blair on social media – don’t forget to add #bakedbyblair! I would love to hear how you enjoyed this Chocolate Chip Pumpkin Cookie Recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
Chocolate Chip Pumpkin Cookies Recipe
Equipment
- Electric Stand Mixer
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 egg, cold
- 2 teaspoon Vanilla Blossom pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips, or chips of your choice
- 1½ tablespoon whole milk, cold
- ¼ cup pumpkin pureé
Instructions
- In a medium bowl mix together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In the bowl of an electric stand mixer, cream together butter and brown sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.
- Add in vanilla, milk, and pumpkin pureé. Mix to combine. With the mixer on low speed, gradually pour in flour. This should take about 20 seconds. Only mix to combine.
- Do not leave mixer running. Use a spatula to fold in chocolate chips. Wrap dough in plastic wrap and refrigerate overnight until firm and cold to touch.
- Line a baking sheet with parchment paper. Set aside.
- Preheat oven to 350 degrees F. Remove dough from refrigerator. Roll dough into balls 2 tablespoon in size. Place on cookie tray 2 inches apart.
- Do not press the cookies down. Bake at for 8 minutes. Remove cookies from oven and firmly bang the tray on the counter. This will help the cookies flatten. Put back into the oven for 4 more minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked.
- Allow them to cool for 3 minutes on the tray before moving to the cooling rack.
- Sprinkle with a dusting of pumpkin pie spice. Eat!
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