Chocolate Chip Pumpkin Cookies, soft and incredibly moist, with an earthy touch of pumpkin spice and cinnamon. These cookies are a reminder why we love Fall so much. They are quick and easy to make, and go down a treat with the whole family.
It’s pumpkin season, which means the kitchen is once again filled with the wonderful aroma of delicious baked pumpkin goodies. There is no other vegetable so treasured in Autumn like the pumpkin is, and rightly so, if you ask me. It’s such a versatile veggie, you can use it in so many dishes, from appetizers, to mains, sides and desserts.
You can have a whole feast around one single important ingredient, and I bet no one would ever complain about it. And since we all love cookies, and chocolate chips, and pumpkin, what a better way to use them together than in some lovely pumpkin and chocolate chip cookies.
The pumpkin puree adds a nice moisture to the batter, so the cookies are soft and have an almost cakey texture. Which means they are perfect with a nice cup of tea. Or coffee. Or hot chocolate. Or milk. You get it, with pretty much any drink you like best.
Pumpkin and chocolate chips make a great pair, I used the combo in my Pumpkin Chocolate Chip Muffins and they are the absolute best. Moist, sweet but not overly so, just perfect.
HOW TO MAKE CHOCOLATE CHIP PUMPKIN COOKIES
There is only a handful of ingredients needed for these cookies, all simple ingredients that are easily available: pumpkin puree, flour, honey, sugar, bicarb of soda, pumpkin spice, cinnamon, butter
- in a large bowl, sift the flour, add the cinnamon, pumpkin spice, bicarb of soda and sugar – the pumpkin spice can be swapped for mixed spices in the UK
- whisk in the pumpkin puree and honey, and mix well to get a wet dough
- add the chocolate chips, and mix again until incorporated
- cover the bowl with clingfilm and refrigerate for 15-20 minutes for the dough to firm up a bit
- preheat the oven to 170 degrees Celsius (340 Fahrenheit)
- use an ice cream scoop or a spoon to scoop out dough and arrange the balls on 2 baking trays lined with non-stick paper
- bake for 12 minutes until the edges are slightly light brown
- leave to cool on the tray until firm, then remove and place on a cooling rack to cool down completely
TIPS AND TRICKS
Pumpkin puree is not easily available in the UK, so roasted pumpkin can be used instead. Just allow the soft pumpkin flesh to cool down, and use a food processor to blitz it until smooth. Alternatively, sweet potatoes or butternut squashed can be used the same way.
I like to order canned pumpkin puree online, as it’s so convenient and easy to use for any sorts of baked goodies or dishes. But, if that’s not an option, roasting the pumpkin is the best way to do it.
The milk chocolate chips can be replaced with white or dark chocolate chips. Or, why not, with pumpkin seeds, for a bit of a crunch. Or any other seeds or your choice.
If you use brown sugar instead of the regular granulated sugar, you will get a more chewy texture, like in my Soft and Chewy Chocolate Chip Cookies. It’s up to you what texture you like best. Quick, easy peasy, what a treat!
If you’ve liked my CHOCOLATE CHIP PUMPKIN COOKIES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Chocolate Chip Pumpkin Cookies, soft and incredibly moist, with an earthy touch of pumpkin spice and cinnamon. These cookies are a reminder why we love Fall so much. They are quick and easy to make, and go down a treat with the whole family.
- 75 g canned pumpkin puree
- 125 g butter
- 125 g granulated sugar
- 2 tbsp honey
- 200 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice (mixed spices)
- 100 g milk chocolate chips
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Melt the butter and allow it to cool down slightly.
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In a large bowl, sift the flour, add the bicarb of soda, cinnamon and spices, plus sugar.
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Add the pureed pumpkin, melted butter and honey.
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Mix the ingredients together, then add the chocolate chips and mix until just incorporated.
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Cover the bowl with clingfilm and refrigerate for 15-20 minutes.
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Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
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Use an ice cream scoop or spoon to scoop out balls of dough, and arrange them on a tray lined with non-stick paper.
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Bake for 12 minutes until the edges are slightly light brown.
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Leave to cool in the tray until the cookies harden a bit, then transfer to a cooling rack and leave to cool completely.
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Click on the US Customary link to see the measurements displayed in cups and ounces.
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The servings can be adjusted by clicking the number next to Servings.
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