Can I use fresh pumpkin instead of canned pumpkin puree?

While you can use fresh pumpkin, it’s best to use canned pumpkin puree for the most consistent texture and flavor. Fresh pumpkin can be too watery or fibrous, which may alter the texture of the cookies. Make sure to use pure pumpkin puree, not pumpkin pie filling.

How do I make these cookies crispier?

If you prefer a crisper cookie, consider adjusting the baking time slightly. Bake them for an additional minute or two until the edges start to crisp up. However, note that these cookies are meant to be soft and cake-like, so they may never get as crisp as traditional cookies.

Can I freeze Pumpkin Chocolate Chip Cookies?

Yes, you can freeze these cookies! They freeze well for up to 2 months. For the best results, place them in a single layer on a baking sheet to freeze them initially, then transfer them to an airtight container or freezer bag. Be aware that the chocolate chips may frost over slightly, but the cookies will still taste delicious.

Pumpkin Chocolate Chip Cookies – Soft & Irresistible

Pumpkin Chocolate Chip Cookies

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These Pumpkin Chocolate Chip Cookies are soft, moist, and filled with seasonal pumpkin and warm spices. Topped with rich chocolate chips, they are the perfect fall treat for any occasion.

Author: Kate
Prep Time: 15 minutes
Cook Time: 11-13 minutes
Total Time: 50 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree
1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In an electric stand mixer, blend the granulated sugar, brown sugar, and vegetable oil until combined.
Mix in the egg, vanilla extract, and pumpkin puree until smooth.
Gradually add the dry ingredients to the wet mixture and mix on low speed until nearly combined. The dough will be quite wet.
Using a spatula, fold in the chocolate chips.
Scoop out 2 tablespoons of dough at a time and drop onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 11-13 minutes, or until the cookies are nearly set. Be careful not to over-bake.
Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
For crispier cookies, bake for a minute or two longer, but be careful not to over-bake them.
These cookies freeze well for up to 2 months; however, the chocolate chips may frost over slightly.
If you prefer a butter-based cookie, you can substitute the vegetable oil with 1/2 cup melted butter.
These cookies are best stored in an airtight container, where they soften over time.

Nutrition

Serving Size: 1 cookie
Calories: 147
Sugar: 10g
Sodium: 74mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 5mg

Find it online: https://thecookingsisters.com/pumpkin-chocolate-chip-cookies/