Oh, friend, there’s nothing quite like that first crisp hint of autumn in the air, is there? The leaves start to turn, sweaters come out of storage, and suddenly, your kitchen just calls for warm, comforting aromas. For me, that means pumpkin! And today, I’m so excited to share a recipe that perfectly captures that nostalgic, cozy feeling: Crystal’s Chocolate Chip Pumpkin Cookies. These aren’t just any cookies; they’re soft, chewy, perfectly spiced, and loaded with chocolatey goodness. They taste like a hug on a chilly day, a sweet memory waiting to be made. The best part? They’re surprisingly easy and quick to whip up, making them perfect for a spontaneous baking session or a thoughtful gift for a loved one.
Why You’ll Love Crystal’s Chocolate Chip Pumpkin Cookies
- Fast: From mixing bowl to oven in no time!
- Easy: Simple steps, no fancy equipment needed.
- Giftable: Package them up for friends, neighbors, or teachers.
- Crowd-pleasing: A universally loved flavor combination that disappears fast!
Ingredients
Gathering your ingredients is the first step to baking magic! Here’s what you’ll need for these delightful pumpkin chocolate chip cookies:
- 2 ¼ cups all-purpose flour: The foundation of our soft, tender cookies.
- 1 teaspoon baking powder: Helps give our cookies a lovely lift.
- ½ teaspoon baking soda: Works with the pumpkin to create that perfect chewiness.
- 1 ½ teaspoons pumpkin pie spice: This is where the magic happens! Don’t skimp on this essential fall flavor.
- 1 cup butter, softened: Room temperature butter is key for a smooth, fluffy batter.
- 1 cup sugar: For just the right amount of sweetness.
- 2 eggs: Large eggs, at room temperature, bind everything together beautifully.
- 1 (16 ounce) can 100% pure pumpkin: Make sure it’s pure pumpkin, not pumpkin pie filling!
- 1 teaspoon vanilla extract: A splash of warmth and depth to enhance all those lovely flavors.
- 1 cup chopped walnuts: Adds a delightful crunch and nutty flavor. Feel free to adjust to your liking.
- 1 (12 ounce) bag semisweet chocolate chips: Because pumpkin and chocolate are a match made in heaven!
How to Make Crystal’s Chocolate Chip Pumpkin Cookies
Ready to bake some joy? Let’s get started, step by delicious step!
- Get Your Oven Ready: First things first, preheat your oven to 375 degrees F (190 degrees C). While it’s warming up, go ahead and lightly grease two cookie sheets. A little non-stick spray or parchment paper works wonders to prevent sticking.
- Whisk the Dry Goodies: Grab a medium-sized mixing bowl. Into it, measure out your all-purpose flour, baking powder, baking soda, and that wonderful pumpkin pie spice. Give them a good whisk until they’re all combined. This ensures your spices and leavening agents are evenly distributed throughout your cookies. And if you love baking with warm spices, you might also enjoy making our moist cinnamon applesauce bread!
- Cream the Wet Magic: In a separate, larger mixing bowl, it’s time to get that softened butter and sugar nice and fluffy. You can use an electric mixer for this – beat them together until they’re light in color and airy. Then, crack in your eggs, one at a time, beating well after each addition until everything is smooth and fully blended. Next, add your 100% pure pumpkin and vanilla extract, mixing until everything is beautifully incorporated and smooth.
- Combine and Conquer: Now for the grand merger! Gradually add your dry flour mixture from step 2 into your wet pumpkin mixture from step 3. Stir gently until just combined into a smooth batter. Be careful not to overmix; a few lumps are okay! Finally, fold in those chopped walnuts and glorious semisweet chocolate chips.
- Scoop and Bake: Using a tablespoon or a small cookie scoop, drop spoonfuls of your delicious cookie dough onto your prepared cookie sheets. Leave a little space between each cookie for spreading.
- Golden Perfection: Pop your cookie sheets into the preheated oven. Bake for about 18 to 20 minutes, or until the edges are golden brown and the centers look set. Every oven is a little different, so keep an eye on them!
- Cool Down: Once baked, let those warm, fragrant cookies cool briefly on the cookie sheet for a few minutes. This helps them firm up a bit before you transfer them to wire racks to cool completely. Try not to eat them all before they cool! (I know, it’s hard!)
Substitutions & Additions
One of my favorite things about baking is making a recipe truly your own! Here are some ideas to play around with Crystal’s cookies:
- Spice it Up (or Down): If you don’t have pumpkin pie spice, you can create your own mix with ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves.
- Chocolate Choices: Not a fan of semisweet? Try milk chocolate chips, dark chocolate chunks, white chocolate chips, or even a mix! Butterscotch chips are also fantastic with pumpkin.
- Nutty Variations: Pecans are a wonderful substitute for walnuts. If you’re not a nut person, simply omit them!
- Dried Fruits: A handful of dried cranberries or golden raisins would add a lovely tartness and chewiness.
- Make it a Meal: If you’re looking to explore other delightful cookie creations, you’ll love our easy peach cobbler cookies!
Tips for Success
Even the simplest recipes have little secrets that make them shine. Here are my top tips for baking the best Crystal’s Chocolate Chip Pumpkin Cookies:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them cream together smoothly and incorporate evenly, leading to a much better cookie texture.
- Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can develop the gluten in the flour, making your cookies tough instead of tender.
- Pure Pumpkin is Key: Double-check your can to ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Don’t Overbake: These cookies are best when they’re soft and slightly chewy. Watch for those golden edges; the centers might still look a tiny bit soft, but they’ll set as they cool. Overbaking leads to dry cookies!
- Chill the Dough (Optional but Recommended): If you have time, chilling the dough for 30 minutes to an hour can help prevent spreading and deepens the flavors.
- Uniform Scooping: Use a cookie scoop to ensure all your cookies are roughly the same size. This means they’ll bake evenly!
- Master the Art: For even more wisdom on getting those perfect treats every time, check out our guide to mastering the art of perfect cookies.
How to Store Crystal’s Chocolate Chip Pumpkin Cookies
If you manage to have any left (a big if!), here’s how to keep them fresh and delicious:
- Countertop: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2-3 months. Thaw at room temperature.
- Freezing Cookie Dough: You can scoop the dough onto a parchment-lined baking sheet and freeze the dough balls until solid. Transfer them to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
FAQs
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, absolutely! Just be sure to drain any excess moisture from your homemade pumpkin puree. Too much liquid can make your cookies cakey.
Q: My cookies came out flat. What went wrong?
A: A few things could cause flat cookies: your butter might have been too soft (or even melted a bit), your oven might not be hot enough, or your baking powder/soda might be old. Try chilling your dough next time!
Q: Can I make these without nuts?
A: Of course! If you prefer your cookies nut-free, simply omit the walnuts. They’ll still be wonderfully delicious.
Q: How can I make these cookies even more festive?
A: A drizzle of cream cheese frosting once cooled makes them extra special, or you could add a sprinkle of flaky sea salt on top before baking to enhance the chocolate flavor!
For more delicious recipes and baking inspiration, be sure to follow us on Pinterest!
Crystal's Easy Chocolate Chip Pumpkin Cookies
Soft, chewy, perfectly spiced chocolate chip pumpkin cookies that capture the cozy feeling of autumn. They're surprisingly easy and quick to whip up, perfect for a spontaneous treat or a thoughtful gift.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease two cookie sheets (or line with parchment paper).
- Step 2: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice until evenly combined.
- Step 3: In a separate, larger mixing bowl, beat the softened butter and sugar with an electric mixer until light in color and airy. Crack in the eggs, one at a time, beating well after each addition until smooth. Next, add the 100% pure pumpkin and vanilla extract, mixing until beautifully incorporated and smooth.
- Step 4: Gradually add your dry flour mixture from step 2 into your wet pumpkin mixture from step 3. Stir gently until just combined into a smooth batter; be careful not to overmix. Finally, fold in the chopped walnuts and semisweet chocolate chips.
- Step 5: Using a tablespoon or a small cookie scoop, drop spoonfuls of cookie dough onto your prepared cookie sheets, leaving a little space between each cookie for spreading.
- Step 6: Bake for about 18 to 20 minutes, or until the edges are golden brown and the centers look set.
- Step 7: Let the cookies cool briefly on the cookie sheet for a few minutes to firm up, then transfer them to wire racks to cool completely.
Notes
Substitutions & Additions: If you don't have pumpkin pie spice, you can create your own mix with ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves. Try milk chocolate chips, dark chocolate chunks, white chocolate chips, or butterscotch chips instead of semisweet. Pecans are a wonderful substitute for walnuts; simply omit them if you prefer. A handful of dried cranberries or golden raisins would add a lovely tartness and chewiness.
Tips for Success: Ensure your butter and eggs are at room temperature. Don't overmix the dough once you add the flour mixture. Double-check your can to ensure you're using 100% pure pumpkin puree, not pumpkin pie filling. Don't overbake; these cookies are best when they're soft and slightly chewy. Chilling the dough for 30 minutes to an hour can help prevent spreading and deepens the flavors. Use a cookie scoop to ensure all your cookies are roughly the same size for even baking.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. To freeze baked cookies, once completely cooled, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature. To freeze cookie dough, scoop the dough onto a parchment-lined baking sheet and freeze the dough balls until solid. Transfer them to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.