![- 1 cup pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract I love using pumpkin puree in these cookies. It gives them a soft texture and rich flavor. The unsalted butter makes them creamy, while the mix of brown and granulated sugar adds sweetness. A large egg helps bind everything together, and vanilla extract gives a warm aroma. - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon sea salt The dry ingredients are key for a good cookie. All-purpose flour adds structure. Baking soda and baking powder help the cookies rise. The spices—cinnamon, nutmeg, and ginger—bring that fall flavor that everyone loves. Sea salt enhances all the tastes in the cookie. - 1 cup chocolate chips - 1/2 cup chopped pecans or walnuts Chocolate chips are a must for sweetness and texture. You can also add pecans or walnuts for a nice crunch. These add-ins make the cookies even more special. For the full recipe, check out [Full Recipe]. Enjoy creating these tasty treats! - Preheat oven to 350°F (175°C). - Line a baking sheet with parchment paper. I start by preheating the oven to 350°F. This step is key for even baking. Next, I line my baking sheet with parchment paper. This makes cleanup easy and helps the cookies not stick. - Cream the butter and sugars. - Incorporate pumpkin puree, egg, and vanilla. In a large bowl, I cream softened butter with brown and white sugars. I mix until it’s fluffy. This takes about 2 to 3 minutes. Then, I add in the pumpkin puree, egg, and vanilla extract. I stir it on low speed until all the wet ingredients blend well. - Whisk flour and spices together. - Gradually mix with the wet ingredients. In another bowl, I whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This step helps the spices mix evenly. I then slowly add this dry mixture to the wet mix. I stir gently until just combined, being careful not to overmix. - Fold in chocolate chips and nuts. - Portion dough onto baking sheet. Now comes the fun part! I fold in the chocolate chips and, if I want, some chopped nuts. This adds a nice crunch. Then, I use a spoon to scoop rounded tablespoons of dough onto the prepared baking sheet. I make sure to leave space between each scoop for them to spread. - Bake for 12-15 minutes. - Cooling time before serving. I place the baking sheet in the oven and set my timer for 12 minutes. I keep an eye on them. The cookies should turn golden around the edges but still be soft in the center. Once baked, I let them cool on the sheet for about 5 minutes. Then, I move them to a wire rack to cool completely. For the full recipe, check out [Full Recipe]. To make the best chocolate chip pumpkin cookies, start with room temperature ingredients. This helps the butter mix well, giving your cookies a nice, soft texture. Also, avoid overmixing the dough. When you mix too much, it can make the cookies tough. Just mix until you see no dry flour. You can make these cookies even better by adding spices. Try a pinch of allspice or cloves for a warm flavor. You can also use decorative toppings before baking. Sprinkle a few chocolate chips or nuts on top of the dough for a nice look. For the best results, use a light-colored baking sheet. Dark sheets can cause the cookies to brown too quickly. Also, always use parchment paper. It stops the cookies from sticking and makes cleanup easy. These small tips can help you bake perfect cookies every time. For a full recipe, check the section above. {{image_4}} You can make these cookies gluten-free with simple swaps. Use a mix of almond flour and coconut flour instead of all-purpose flour. A good ratio is 1 cup almond flour and 1/3 cup coconut flour. This blend keeps your cookies soft and chewy. Remember to add a bit more baking soda, about 1/4 teaspoon. This helps them rise nicely. To make vegan cookies, swap the egg and butter. Use 1/4 cup unsweetened applesauce in place of the egg. For the butter, use 1/2 cup of coconut oil or a dairy-free butter. This keeps the cookies moist and tasty. Check your chocolate chips to ensure they are dairy-free as well. You can make these cookies unique with fun add-ins. Try adding 1/2 cup of chopped pecans or walnuts for a nutty crunch. You can also mix in dried cranberries or raisins for a fruity touch. For a chocolate twist, use flavored chocolate chips like mint or orange. These small changes make each batch special and exciting. For the full recipe, check out the instructions above. To keep your cookies fresh, use an airtight container. A glass or plastic container works well. Place parchment paper between layers to prevent sticking. Store them at room temperature for up to a week. If you want to keep them longer, consider freezing. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop dough onto a baking sheet, then freeze for two hours. Once frozen, transfer them to a zip-top bag. For baked cookies, let them cool completely before wrapping them in plastic wrap. Store them in a freezer-safe bag. They can last up to three months. To thaw, take out the cookies and let them sit at room temperature for about 30 minutes. If you want, you can bake the frozen dough straight from the freezer. Just add a couple of minutes to the baking time. To enjoy soft cookies again, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place cookies on a baking sheet and warm for about 5 minutes. For the microwave, heat for 10-15 seconds. This method keeps them soft and delicious. Enjoy your cookies warm, and they will taste freshly baked every time! Yes, you can use fresh pumpkin. To prepare fresh pumpkin, you must first roast it. Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast at 400°F (200°C) for about 40-50 minutes. Once cool, scoop the flesh out and mash it. Measure 1 cup for the recipe. Fresh pumpkin has a nice flavor, but it may be slightly more watery than canned. Drain any excess liquid before mixing. You can use white sugar or coconut sugar as a substitute. White sugar will make the cookies a bit less moist. Coconut sugar adds a nice flavor and keeps some moisture. If you substitute, use the same amount. If you prefer a richer taste, you can use maple syrup. Just reduce the liquid in the recipe slightly. Look for golden edges and a soft center. They should not look wet. If the edges are lightly brown, it's a good sign. The cookies will continue to cook on the baking sheet after you take them out. Let them rest for five minutes before moving them to a cooling rack. Yes, you can make these cookies ahead of time. Once baked, let them cool completely. Store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cooled cookies in a freezer-safe bag. They will last for up to three months. To serve, simply thaw them at room temperature or warm them in the oven for a few minutes. Making chocolate chip pumpkin cookies is fun and easy. You start by mixing wet and dry ingredients, then folding in chocolate chips. You can add nuts or spices for extra flavor. Remember to store any leftovers properly to keep them fresh. These cookies can also be frozen for future enjoyment. With these tips, you will bake cookies that friends and family will love. Enjoy the sweet, spiced taste anytime!](https://lazychefmagic.com/wp-content/uploads/2025/07/4a9378fa-e684-4ee9-9f0d-5ab08fada675-250x250.webp)
Chocolate Chip Pumpkin Cookies
Indulge in the delicious flavors of fall with these Chocolate Chip Pumpkin Bliss Cookies! Made with creamy pumpkin puree and rich chocolate chips, these cookies are soft, chewy, and perfect for any occasion. Just 25 minutes to prep and bake, you can easily whip up a batch to share or enjoy all on your own. Ready to treat yourself? Click through to discover this simple and delightful recipe that will fill your kitchen with warm aromas!