Pumpkin Chocolate Chip Cookies, a delicious Autumn bake full of cosy flavours. The cookies have crispy edges and soft centre with plenty of pumpkin spice and chocolate chips coming through beautifully in every bite. Quick and easy to make, with minimal prep and chill time, these cookies can be enjoyed throughout Fall, and are particularly popular Halloween and Thanksgiving treats.
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 so versatile, 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 a nice pumpkin spice latte. Or pumpkin white 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.
The cookies do not use eggs, there is enough moisture coming from the other ingredients and the recipe works wonderfully well without.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pumpkin puree - canned or roasted, I prefer roasted, as then I can make so many more dishes with the remaining pumpkin, plus it tastes so much better!
- butter- salted or unsalted, I prefer salted, as it balances out the sweetness of the sugar
- sugar - I used light brown sugar, as it adds extra chewiness, if you use dark brown sugar, the colour of the cookies will be darker
- maple syrup - or any other syrup of your choice, it adds moisture and extra flavour
- plain flour - no need for self-raising flour here
- bicarbonate of soda & baking powder- don't omit them, as the cookies will not be as soft
- ground cinnamon & pumpkin spice - or mixed spice for the UK audience
- milk chocolate chips - or white chocolate chips
Step-by-step photos and instructions
- in a large bowl, add the melted butter and sugar and use a hand mixer to beat them for 1 minute
- add the pumpkin puree, maple syrup, spices, bicarb of soda and baking powder, and mix
- sift in the flour, add the chocolate chips and use a spatula to incorporate
- cover the bowl with clingfilm and refrigerate for 5-10 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 - I got 15 cookies
- bake for 12 minutes or 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
Expert tips
Pumpkin puree is not easily available in the UK, so roasted pumpkin puree is your best bet. 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.
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 dark brown sugar instead of the regular granulated sugar, you will get a more chewy texture, like in my Soft and Chewy Chocolate Chip Cookies. If you use granulated sugar, the cookies will have a much pale colour.
It is important to chill the batter in the fridge to firm up, I tested it and 10 minutes maximum is all you need. If you chill the batter for longer, the cookies will take 2-3 minutes longer to bake.
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Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 75 g canned pumpkin puree (¼ cup)
- 125 g butter, melted (½ cup)
- 125 g light brown sugar ( ½ cup + 2 tbsp)
- 2 tablespoon maple syrup
- 200 g plain flour (1 â…“ cup)
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice (mixed spices)
- 100 g milk chocolate chips (½ cup)
Instructions
- Melt the butter and allow it to cool down slightly.
- In a large bowl, add the melted butter and sugar and use a hand mixer to beat them well.
- Add the pureed pumpkin, maple syrup, spices, baking powder and bicarb of soda, and beat again to incorporate.
- Sift in the flour, and the chocolate chips and use a silicone spatula to mix everything into a batter.
- Cover the bowl with clingfilm and refrigerate for 5-10 minutes for the batter to firm up.
- Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
- Use an ice cream scoop or spoon to scoop out balls of dough, and arrange them on a tray lined with non-stick paper, I got 15 cookies.
- Bake for 12 minutes until the edges are slightly light brown and the cookies look set and puffed up slightly.
- Remove the trays from the oven, and allow them to cool in the tray for 10 minutes, then transfer to a cooling rack and leave to cool completely.
Notes
Nutrition
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