pumpkin chocolate chip cookies Archives - Family Cookie Recipes

SPICED PUMPKIN CHOCOLATE CHIP COOKIES

Jessica — Tue, 27 Sep 2022 16:17:20 +0000

Spiced Pumpkin Chocolate Chip Cookies combine the warm spices of cinnamon, nutmeg, and cloves with the sweetness of pumpkin and chocolate chips. These pumpkin spiced cookies are a delicious and festive treat that are perfect for the fall season.

This pumpkin cookie recipe yields soft, pillowy cookies made with simple ingredients such as flour, sugar, eggs and of course many warm spices! These easy pumpkin chocolate chip cookies are perfect for enjoying with a cup of tea or coffee, or for sharing with friends and family during the holiday season.

Why Everyone Loves Pumpkin Spice Flavor!

Pumpkin spice has become a staple flavor during the fall season, and for good reason. Pumpkin spice flavor is often associated with childhood memories of pumpkin patches, hayrides, and Thanksgiving dinners. It’s a flavor that brings back happy memories and makes people feel nostalgic. I know my family looks forward to pumpkin every year, we just love it!

In addition, the combination of cinnamon, nutmeg, and cloves gives pumpkin spice its warm and cozy taste. It’s the perfect flavor for chilly autumn days when you want to curl up with a good book or a warm blanket. And it’s versatile too! Pumpkin spice flavor can be used in a variety of dishes, from sweet to savory. You can find pumpkin spice in cookies, cakes, muffins, oatmeal, and even soup! It’s no wonder that people can’t get enough of it during the fall season.

Why you’ll adore this Chocolate Pumpkin Cookie Recipe

Amazing taste & texture. The pumpkin puree adds moisture and a subtle sweetness to the cookies, making them soft and chewy. The blend of spices, including cinnamon, nutmeg, and cloves, adds warmth and depth of flavor to the cookies.
Simple recipe steps. This recipe is easy to make and requires only a few simple ingredients, making it a great option for a last-minute dessert or snack.
There are dozens of reasons to love them! Every batch of cookies makes 36 or so (about 3 dozen cookies), so there are literally dozens of reasons to love them.

Spiced Pumpkin Chocolate Chip Cookie Ingredients

Pumpkin: You will need one 15-ounce size can of pumpkin puree. You want it to be 100% pure pumpkin, not pumpkin pie filling, as that is something completely different and will not work with this recipe.

Sugar: Use 1 ⅔ cups of granulated sugar to make these cookies sweet and chewy.

Oil: Adding in ½ cup of vegetable oil will give you a moist cookie, so it is not crumbly and dry in texture.

Egg: For a binding agent and to give these cookies great texture, use 1 egg.

Vanilla extract: Add 1 teaspoon of vanilla extract to enhance the flavors in the cookies well.

Flour: For the base of this cookie dough, you will need 2 ¾ cups of all-purpose flour.

Leavening agents: Help these cookies rise as they bake, use 1 teaspoon each of baking powder and baking soda.

Spices: You need 1 teaspoon each of ground cinnamon and ground nutmeg as well as ½ teaspoon of ground cloves, for a warm bite of spice in every cookie.

Salt: Adding ½ teaspoon of salt will give the cookies a well balanced taste.

Chocolate chips: For a burst of sweet chocolatey goodness in every bite, you will need one 12-ounce-sized bag of semi-sweet chocolate chips.

How to Make Spiced Pumpkin Chocolate Chip Cookies

Prep

Begin with preheating the oven to 375 degrees F. Then, place parchment paper onto two baking sheets and then set them aside.

Make dough

In a bowl of a stand mixer, cream together the pumpkin puree, sugar, oil, egg, and vanilla extract on medium speed. You can also use an electric handheld mixer and a large bowl for this step.

Next, in a medium size bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

Slowly add the dry ingredients to the wet ones and mix on low speed until combined. Scrape down the sides of the bowl as needed.

Then, use a spoon or spatula to fold in the chocolate chips until just incorporated.

Continue to scoop the dough out into 2-inch-sized balls and place them onto the prepared baking sheets. Leave at least 2 inches of space between the cookies.

Using the back of a greased spoon, press down on the centers of the cookie dough mounds so that they are the thickness desired. The cookies will not spread much as they bake.

Bake

Place the baking sheets of cookies into the preheated oven and bake for 10-12 minutes. The edges should look set before pulling the cookies from the oven.

Let cool, and then serve. Enjoy!

Spiced Pumpkin Chocolate Chip Cookies are made with pumpkin & a fantastic blend of Fall spices!! This pumpkin chocolate chip cookies recipe yields soft, pillowy cookies made with classic ingredients!

Variations and Substitutions

Alternative Spices: For those who want to switch up the spice blend in their Spiced Pumpkin Chocolate Chip Cookies, there are a few options. Cinnamon, nutmeg, and ginger are traditional pumpkin pie spices that work well in this recipe, but feel free to experiment with other warm, cozy spices like cardamom or allspice.

Dietary Adjustments: To make these cookies vegan, simply substitute the butter with a vegan butter substitute or coconut oil. You can also use a flax egg instead of a regular egg. For gluten-free cookies, use a gluten-free flour blend instead of all-purpose flour.

Fun Additions: For some extra texture and flavor, consider adding chopped nuts or dried fruit to the cookie dough. Pecans, walnuts, or almonds would all be great choices. You can also mix in some white chocolate chips or butterscotch chips for a different twist on the classic chocolate chip cookie.

SPICED PUMPKIN CHOCOLATE CHIP COOKIES

Course Cookies, Dessert

Cuisine American

Keyword SPICED PUMPKIN CHOCOLATE CHIP COOKIES

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 132kcal

Author Jessica & Nellie

Ingredients

15 oz pure pumpkin
1 ⅔ cup granulated sugar
½ cup vegetable oil
1 egg
1 tsp vanilla extract
2 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp salt
12 oz semi-sweet chocolate chips

Instructions

Prep: Preheat your oven to 375 degrees F. Place parchment paper onto two baking sheets and then set them aside.
Make dough: In a bowl of a stand mixer, cream together the pumpkin puree, sugar, oil, egg, and vanilla extract on medium speed. You can also use an electric handheld mixer and use a large bowl for this step.
In a medium size bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt to combine.
Slowly add the dry ingredients to the wet ones and mix on low speed until combined. Scrape down the sides of the bowl as needed. Then, use a spoon or spatula to stir in the chocolate chips until well incorporated.
Bake: Scoop your dough out into2-inch-sized balls and place them onto your prepared baking sheets. Leave at least 2 inches of space between the cookies. Using the back of a greased spoon, press down on the centers of the cookie dough mounds so that they are the thickness desired. The cookies will not spread much as they bake.
Place the baking sheets of cookies into the oven and bake for 10-12 minutes. The edges should look set before pulling the cookies from the oven. Let cool, and then serve. Enjoy!

Notes

These pumpkin cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Helpful Recipe Tips for Amazing Cookies!

Here are just a few tips and tricks to ensure the best cookie results every time!

It is fine to flatten the cookies quite a bit, as they will still puff up while baking. Whatever the shape you create prior to baking will be close to the end result size and shape.
To make the 2-inch balls of dough, I take a heaping amount of dough using a small cookie scoop. I have multiple cookie scoop sizes, for this recipe I use a tablespoon size to create the round balls.
Make sure to spray the back of the spoon with some cooking spray every 2-3 cookies that you flatten to keep the dough from sticking to it. This helps prevent the cookie dough from sticking to the spoon and maintain its shape well.

How should I store the pumpkin chocolate chip cookies?

You can keep these cookies stored in an airtight container at room temperature for up to 3-5 days. This will give you plenty of time to enjoy them and share them with friends and family.

Do I have to flatten the cookies?

These cookies do not spread very much while baking, so we recommend flattening the dough out at least a little bit as it will help get the cookies to cook more evenly. If you skip this step, be warned that your cookies will be unevenly baked and will look like small mounds instead of a more traditional cookie shape.

Is it possible to make healthy cookies without compromising taste?

Yes, it is possible to make healthy pumpkin chocolate chip cookies without compromising taste. You can substitute some of the sugar in the recipe with natural sweeteners like honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour to increase the fiber content. Finally, you can add healthy mix-ins like chopped nuts or dried fruit to boost the nutrition of the cookies.

Can I modify a pumpkin chocolate cookies to exclude eggs?

To modify a pumpkin chocolate chip cookie recipe to exclude eggs, you can use a flax egg or applesauce as a substitute. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it thickens. You can then use this mixture in place of one egg in the recipe. Alternatively, you can use 1/4 cup of unsweetened applesauce in place of one egg. This will add moisture to the recipe and help bind the ingredients together.

We encourage our kids to support each other in each of their individual activities, but we also understand that there are a lot of individual activities. If we made our oldest daughter attend every single activity, her schedule would be jam packed, and that’s not the kind of thing she enjoys. But we do strongly encourage her, and others, to attend some. Here she is, cheering her brother on in her own way. Ha!

Here are some more great pumpkin cookie recipes to try soon

Spiced Pumpkin Chocolate Chip Cookies are made from pumpkin puree and have sweet chocolate in every bite, they are soft, chewy, and almost too good to share! This pumpkin cookie recipe has simple ingredients, they come together fast and are so delicious.

The post SPICED PUMPKIN CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Nellie — Mon, 23 Aug 2021 13:45:01 +0000

Pumpkin Oatmeal Chocolate Chip Cookies are soft, moist and loaded with pumpkin, oats and chocolate chips. Perfect oatmeal chocolate chip cookie recipe for fall!

Oatmeal Chocolate Chip Cookies have always been a favorite of mine, but then I added pumpkin. And I’m pretty sure they don’t get much better than this! I might have to stock up on pumpkin so that I can make this version year-round, not just in the fall!

WHAT KIND OF OATS ARE BEST IN OATMEAL CHOCOLATE CHIP COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I actually like to do a combination – half quick oats and half old-fashioned, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!).

Ingredients in Pumpkin Oatmeal Chocolate Chip Cookies

Flour – I usually use all-purpose flour, but you can use wheat flour if you’d like. It will make the cookies more dense and change the consistency a little bit, but they are still delicious!

Oats – I prefer old-fashioned oats in these cookies, but you can use quick oats if you prefer. Or even a combination of the two!

Baking soda & salt – Make sure your baking soda isn’t old or expired!

Cinnamon – Adds lots of flavor to the cookies that goes so well with the pumpkin!

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Brown sugar and granulated sugar – I use light brown sugar, but dark brown works also. Make sure your brown sugar is fresh (not dry and hard) for best results.

Pumpkin – You’ll need one 15 ounce can of pumpkin for the recipe. Make sure it’s just plain pumpkin, not pumpkin pie filling!

Vanilla extract – The higher the quality of vanilla, the better!

Eggs– You’ll need 2 eggs to bind all of the ingredients together and provide the right consistency for the cookies.

Chocolate Chips – You can leave these out if you want, but I usually don’t! I prefer semi-sweet, but you can use any kind. Or swap them out for raisins or nuts (almonds/cashews/etc). These cookies are very versatile!

How to make Pumpkin Oatmeal Chocolate Chip Cookies

Preheat oven to 350°.

Mix flour, oats, baking soda, salt and cinnamon in a bowl and set aside.

In a large mixing bowl, beat butter and sugars together for 2-3 minutes or until light and fluffy. Add pumpkin, eggs and vanilla and beat again for another 1-2 minutes.

Add the dry ingredients and mix until combined. Mix in the chocolate chips.

Use a cookie scoop to scoop tablespoonfuls of the cookie dough onto a greased cookie sheet, or a cookie sheet lined with parchment paper or a silicone baking mat.

Bake for 12-14 minutes or until the edges begin to lightly brown. Makes about 4 dozen cookies.

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies are soft, moist and loaded with pumpkin, oats and chocolate chips. Perfect oatmeal chocolate chip cookie recipe for fall!

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Chocolate Chip Cookies

Prep Time 10

Cook Time 12

Servings cookies

Author Jessica & Nellie

Ingredients

4 cups flour
3 cups oats
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups butter softened to room temperature
1 cup sugar
2 cups brown sugar
15 oz. can pumpkin
2 eggs
1 tsp vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°.
Mix flour, oats, baking soda, salt and cinnamon in a bowl and set aside.
In a large mixing bowl, beat butter and sugars together for 2-3 minutes or until light and fluffy. Add pumpkin, eggs and vanilla and beat again for another 1-2 minutes.
Add the dry ingredients and mix until combined. Mix in the chocolate chips.
Use a cookie scoop to scoop tablespoonfuls of the cookie dough onto a greased cookie sheet, or a cookie sheet lined with parchment paper or a silicone baking mat.
Bake for 12-14 minutes or until the edges begin to lightly brown. Makes about 4 dozen cookies.

HOW DO YOU MAKE PERFECT OATMEAL CHOCOLATE CHIP COOKIES?

Making oatmeal chocolate chip cookies is easy! Here are a few tips to getting perfect cookies every time!

Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
Spend a little extra time when you mix the shortening and sugar. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL CHOCOLATE CHIP COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

Pumpkin Oatmeal Chocolate Chip Cookies are soft, moist and loaded with pumpkin, oats and chocolate chips. Perfect oatmeal chocolate chip cookie recipe for fall!

My oldest just started 11th grade this week. How in the world did she get that old?!? I just can’t believe that I only have a couple more years before she leaves home…but then I also can’t remember life without her. Time is kind of a crazy thing. I’m just so lucky to have her in my life – she is an incredible person and is so talented, beautiful and I can’t wait to see what she does in the future! She was having a little too much fun with her “first day of school photo shoot” this year – I think we got shots of like 30 different poses this year and most of them pretty goofy.

The post PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

PUMPKIN CHOCOLATE CHIP COOKIES

Jessica — Thu, 24 Oct 2019 15:29:55 +0000

Pumpkin Chocolate Chip Cookies made with pumpkin, cinnamon, nutmeg, chocolate chips, and crunchy walnuts, delivering all the fall flavors in one simple recipe. Just mix, scoop, bake, and enjoy the warm, spiced goodness!

My family absolutely loves this pumpkin twist on the classic chocolate chip cookie—they say it tastes like fall baked right into every bite. The warm spices and pumpkin make them extra soft and cozy, and the chocolate chips seal the deal. These cookies vanish from the cookie jar faster than any other version I make!

Ingredients for Chocolate Chip and Pumpkin Cookies

Pumpkin: 1 cup canned pumpkin adds moisture, softness, and that classic pumpkin flavor.

Sugar: Sweeten the cookies and help them stay soft by adding 1 cup granulated sugar.

Oil & egg: Using ½ cup vegetable oil and 1 egg create moist cookies and binds ingredients together.

Flour: Provides the base structure so the cookies hold their shape.

Leavening agents: Combining baking powder and baking soda helps the cookies puff up and become light as they bake.

Spices: I use a delightful blend of Cinnamon, Allspice, Nutmeg to add warmth and depth, giving the cookies their signature fall flavor.

Flavor enhancers: Both salt and vanilla extract balance sweetness and enhance the overall flavor.

Chocolate chips: 1-1 ½ cups semi-sweet chocolate chips add pops of rich flavor that pair perfectly with the pumpkin and spices.

Walnuts: Create texture, crunch, and a nutty flavor that complements the soft cookie.

Tips for making Pumpkin Chocolate Chip Cookies

1. Don’t overbake.
Pumpkin cookies stay soft when baked just until the edges are set—pull them out while the centers still look a little underdone.

2. Blot the pumpkin for thicker cookies.
If you want a firmer, less cake-like texture, lightly blot the canned pumpkin with paper towels to remove excess moisture before mixing.

3. Chill the dough for cleaner scooping.
A short 10–15 minute chill helps the sticky dough firm up, making it easier to portion and helping the cookies hold their shape in the oven.

How long are pumpkin cookies good for?

Homemade cookies do well being stored in an airtight container or Ziploc bag at room temperature for up to 5-7 days. You may notice that the cookies become a little staler as they age, so it’s best to enjoy them when they are as fresh as possible for the best tasting results.

Can you freeze pumpkin cookies?

If you’re looking for a longer storage solution, freezing your cookies can be a great way to do just that! To freeze them, lay each cookie on a flat baking sheet and place it in the freezer for a few hours until the cookies are solid. Then transfer the cookies to a Ziploc baggie and freezer for up to 3 months. Allowing the cookies to freeze solid helps to prevent them from freezing together once inside the bag.

Best Pumpkin Chocolate Chip Cookies Recipe

Course Cookies, Dessert, pumpkin

Cuisine American

Keyword pumpkin chocolate chip, pumpkin chocolate chip cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 145kcal

Author Jessica & Nellie

Ingredients

1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp allspice
¼ tsp nutmeg
½ tsp salt
1 TBSP vanilla extract
1- 1 ½ cups semisweet chocolate chips
½ cup chopped walnuts optional

Instructions

Preheat the oven to 365ºF and grease a cookie sheet.
In a large bowl combine the pumpkin, sugar, oil, and the egg until well blended. Add the flour and leavening agents, then add the spices, salt & vanilla extract. Slowly mix all ingredients.
Fold in the chocolate chips & chopped walnuts until dough is well combined. The dough will be very soft and sticky.
Using a cookie scoop, drop large spoonful's of dough on a greased cookie sheet.
Bake for 11-13 minutes, depending on the size of your cookies. Let cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve & enjoy!

Video

Notes

These cookies stay fresh for about 5-7 days when stored in an airtight container at room temperature. They tend to stay soft and moist thanks to the pumpkin.

These cookies also freeze beautifully! Let them cool completely, then freeze in a single layer before transferring to a freezer bag or container. They’ll keep for up to 2–3 months.

Nutrition

Should I chill cookie dough before baking?

If you want to get the best results from your cookie dough, it’s best to make sure that the dough isn’t too warm before scooping. Chilling the dough helps to solidify the fats (butter) in the recipe and that is what helps cookies to hold shape better when baking. Too warm of dough will cause a runny mess.

Use your judgment on whether or not you’d like to chill your dough. Chilling won’t hurt the cookies, but it will cause you to wait even longer before getting to enjoy a delicious pumpkin chocolate chip cookie.

Do you need to refrigerate chocolate chip cookies?

After making the cookies, give them time to cool before putting them in any sort of storage solution. You want them to be in an airtight container, but cookies do just fine at room temperature. If you’d like to place them in the fridge or freezer, the option is there, but it’s not necessary.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, but make sure it’s well-pureed and not watery. Homemade pumpkin puree often has more moisture, so you may need to blot it with paper towels to avoid overly soft, cakey cookies.

Can I leave out the walnuts or substitute another nut?

Absolutely! You can omit the walnuts or swap them for pecans, hazelnuts, or even pumpkin seeds.

Try more pumpkin cookie recipes like this one here!

Pumpkin Snickerdoodles are soft, chewy, and full of cozy pumpkin flavor, making them the perfect fall twist on a classic cookie. If you love pumpkin desserts, this is another must-try recipe for your fall baking lineup!
These Glazed Pumpkin Cookies are filled with warm fall flavors like pumpkin, nutmeg, and cinnamon. They’re easy to make and even better with a drizzle of simple vanilla glaze that melts into every bite.
Pumpkin Pudding Cookies are bursting with spiced pumpkin flavor and extra softness thanks to the pudding mix. Loaded with white chocolate chips, these chewy cookies are a delightful fall treat everyone will love!
Our recipe for Soft Pumpkin Gingersnap Cookies have a bold ginger kick! These cookies are easy to make, and their warm, cozy flavor makes them a family favorite all fall long.
Frosted Pumpkin Cookies made with pumpkin puree and a cozy blend of fall spices. Topped with a spiced cream cheese frosting, they’re a festive and irresistible treat for any autumn occasion!

Pumpkin Chocolate Chip Cookies combine pumpkin, warm cinnamon and nutmeg, melty chocolate chips, and crunchy walnuts for the ultimate fall treat. Easy to mix, scoop, and bake, these cookies deliver cozy, spiced goodness in every bite!

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