These Pumpkin Chocolate Chip Cookies combine the warm flavors of fall with the irresistible sweetness of chocolate chips, making them the perfect autumn treat. The pumpkin puree adds moisture and a subtle sweetness, while the coconut oil gives these cookies a soft and chewy texture. With a touch of cinnamon and nutmeg, every bite bursts with comforting flavors. Plus, these cookies are vegan-friendly, making them a great option for everyone!
Let’s jump into the recipe and get baking!
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup coconut oil, solid (not melted)
- 1 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegan chocolate chips
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, cream together the pumpkin puree, solid coconut oil, and brown sugar using a hand mixer or whisk until the mixture is smooth and creamy.
Step 3: Add Maple Syrup and Vanilla
Mix in the maple syrup and vanilla extract, stirring until well combined. The maple syrup adds a hint of natural sweetness and enhances the pumpkin flavor.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg. These spices bring warmth and depth to the cookies, making them taste like fall in every bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in the vegan chocolate chips until they are evenly distributed throughout the dough. The chocolate adds a delightful sweetness that complements the spiced pumpkin.
Step 7: Scoop and Bake
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes, or until the edges are golden and the tops are set.
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and keeps the centers soft and chewy.
Serving and Storage Tips:
- Serving: Enjoy these cookies warm or at room temperature with a cup of coffee, tea, or your favorite fall beverage.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For extra softness, store them with a slice of bread to keep the cookies moist and tender.
- Freezing: You can freeze the unbaked cookie dough balls for up to 2 months. Simply freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, thaw slightly and bake as directed.
Helpful Notes:
- Coconut Oil: Make sure to use solid coconut oil (not melted) to help achieve the proper texture. If your coconut oil has liquefied, refrigerate it until it firms up.
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you prefer to make your own, roasted and mashed pumpkin works perfectly.
- Spices: Feel free to add more spices to suit your taste. A pinch of ground ginger or cloves can enhance the fall flavors even further.
Tips from Well-Known Chefs:
- Martha Stewart recommends chilling the cookie dough for 30 minutes before baking if you prefer thicker, chewier cookies. Chilling helps the dough hold its shape.
- Sally McKenney suggests sprinkling a few extra chocolate chips on top of each cookie before baking for a more visually appealing presentation and an extra burst of chocolate.
Frequently Asked Questions (FAQs):
1. Can I substitute the coconut oil with another fat?
Yes, you can substitute coconut oil with an equal amount of vegan butter or regular butter (if you’re not making these vegan). However, the coconut oil adds a subtle richness and flavor that complements the pumpkin.
2. Can I use regular chocolate chips instead of vegan chocolate chips?
Absolutely! If you don’t need the cookies to be vegan, you can use any type of chocolate chips you prefer.
3. Why are my cookies too soft or doughy?
If your cookies are too soft, they may need a few more minutes in the oven. Make sure the edges are lightly golden before removing them from the oven. The cookies will continue to firm up as they cool.
4. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Ensure that all other ingredients, such as baking soda and chocolate chips, are also gluten-free.
5. Can I use other mix-ins besides chocolate chips?
Definitely! Try adding chopped nuts, dried cranberries, or white chocolate chips for a fun variation.
6. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the tops are set but still soft. They will continue to firm up as they cool.
7. Can I use melted coconut oil?
For this recipe, it’s best to use solid coconut oil to help the cookies hold their shape. Melted coconut oil may cause the cookies to spread too much during baking.
8. Can I use pumpkin pie spice instead of individual spices?
Yes! You can use 1 teaspoon of pumpkin pie spice in place of the cinnamon and nutmeg for a similar flavor profile.
9. Can I double the recipe?
Absolutely! This recipe can easily be doubled if you need more cookies. Just make sure to space them out on the baking sheets to prevent overcrowding.
10. Can I freeze the baked cookies?
Yes, you can freeze the baked cookies for up to 3 months. Let them cool completely, then store them in a freezer-safe bag or container. Thaw at room temperature before serving.
These Pumpkin Chocolate Chip Cookies are a delicious way to welcome the fall season, with their soft texture, warm spices, and melty chocolate chips. Perfect for cozy evenings or sharing with friends and family! Enjoy!
