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Pumpkin and chocolate chips come together for a downright cozy fall bite. You’ll love how soft and tender these are, plus they’re super simple to whip up with all those autumn flavors packed right in.
Ingredients
- Chopped Walnuts (Optional): 1/2 cup, perfect if you want a bit of crunch.
- Chocolate Chips: 1 1/4 cups, split up, so you’ve got chocolate in each bite.
- Baking Soda: 1 teaspoon, helps these guys rise a little and get the right texture.
- Salt: 1/2 teaspoon, brings out all the flavors.
- Nutmeg: 1 teaspoon, brings some more fall warmth.
- Cinnamon: 3 teaspoons, for that classic spiced taste.
- Baking Powder: 2 teaspoons, gives them a lift.
- All-Purpose Flour: 2 cups; this is what holds everything together.
- Vanilla Extract: 1 tablespoon, adds a tasty hint to the mix.
- Egg: 1 large, keeps it all held together.
- Canola Oil: 1/2 cup, so your cookies stay soft.
- Granulated Sugar: 1/4 cup, gives just enough sweetness.
- Brown Sugar: 1/2 cup packed, adds rich, sweet flavor.
- Pumpkin Puree: 1 cup, brings that classic pumpkin touch.
Instructions
- Step 8:
- Give the cookies a couple of minutes to cool off on the pan, then set them on a rack till they’re totally cool.
- Step 7:
- Sprinkle whatever chocolate chips you saved over the dough mounds and bake them for around 10 minutes—look for set edges.
- Step 6:
- Scoop tablespoons of dough on your lined baking sheet. Gently smooth the tops with a spoon or your finger if you want.
- Step 5:
- Stir in most of the chocolate chips and walnuts if you decided to use them too.
- Step 4:
- Add your dry mixture bit by bit into the wet mix, stirring until there are no dry spots left.
- Step 3:
- In another bowl, mix up flour, baking powder, cinnamon, nutmeg, salt, and baking soda until blended.
- Step 2:
- Toss pumpkin, both sugars, oil, egg, and vanilla into a big bowl and mix until it’s all blended.
- Step 1:
- Get your oven hot at 350°F and cover a baking sheet with parchment or a silicone mat.
Serving and Storage Tips
- Dig in while they’re warm for the best melted chocolate goodness.
- Pop any extras in a sealed container on the counter—they’ll stay tasty up to five days.
- Freeze raw dough balls for up to three months. Scoop, freeze them on a tray, then bag them. Bake straight from frozen, just give it a couple more minutes in the oven.
Helpful Notes
- For even more chocolatey bites, toss a handful of chips on top right before they hit the oven.
- If you like your cookies crunchy, go ahead and bake them two or three extra minutes.
Tips from Famous Chefs
- Dominique Ansel thinks chilling your dough for half an hour before baking makes the flavor even better.
- Martha Stewart often mixes in both milk and dark chocolate chips for deeper chocolatey taste.
- Ina Garten uses fresh pumpkin puree when she can—she says it makes the cookies moister and yummier.
Why You'll Love This
- You’ll love how soft and chewy they turn out—plus, every bite has warm spices and chunks of chocolate.
- Pumpkin not only keeps ‘em moist but adds that nice autumn-themed flavor, especially teamed up with the cinnamon and nutmeg.
- They’re a breeze to make, so you’ll have a sweet treat ready fast—great for any fall gathering or a cozy snack.
Variations
- Throw in some pumpkin seeds or pecans if you want extra crunch.
- Swap half the regular flour with whole wheat flour to bump up the health factor.
- Try tossing in a handful of dried cranberries or raisins for a chewy pop of sweetness.