Hamdi Saidani This Pioneer Woman Pumpkin Chocolate Chip Cookies recipe is a soft and chewy treat, which is made with canned pumpkin and pumpkin pie spice. It’s the perfect fall treat, ready in about 1 hour and 30 minutes.
Pioneer Woman Pumpkin Chocolate Chip Cookies Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract
- 2/3 cup canned pumpkin
- 3 cups all-purpose flour
- 4 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 2 cups semi-sweet chocolate chips
How To Make Pioneer Woman Pumpkin Chocolate Chip Cookies
- Mix wet ingredients: In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and canned pumpkin until everything is well combined.
- Combine and chill dough: In a separate large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- Prep oven and shape cookies: When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop the chilled dough into portions of about 1 ½ tablespoons and roll them into balls. Place the dough balls about 1 ½ inches apart on the prepared baking sheets.
- Bake and cool: Using the palm of your hand, slightly flatten the tops of the dough balls. Bake for 11 to 13 minutes, or until the edges of the cookies are set and dry. The centers will still be soft. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- How to get a chewy, not cakey, cookie? Chilling the dough for at least an hour is the most important step. This solidifies the butter and allows the flour to hydrate, which prevents the cookies from spreading too much and developing a cake-like texture.
- Can I use fresh pumpkin puree? It’s not recommended. Canned pumpkin puree has a lower moisture content and a more consistent texture than homemade puree, which is crucial for the final texture of the cookies.
- Why flatten the dough balls? Pumpkin adds a lot of moisture, which can prevent cookies from spreading. Gently flattening them before baking helps them achieve a classic cookie shape.
- Can I add other mix-ins? Absolutely. A cup of toasted pecans or walnuts, or substituting some of the semi-sweet chips for white chocolate or butterscotch chips would be delicious.
What To Serve With Pumpkin Chocolate Chip Cookies
These perfectly spiced cookies are a wonderful autumn treat and pair well with:
- A tall glass of cold milk
- A hot cup of coffee or a pumpkin spice latte
- A scoop of vanilla bean or cinnamon ice cream
How To Store Pumpkin Chocolate Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze: You can freeze the unbaked cookie dough balls. Place them on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Pumpkin Chocolate Chip Cookies Nutrition Facts
- Serving Size: 1 cookie
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my dough so sticky?
Pumpkin puree adds a lot of moisture to the dough, making it much stickier than a standard chocolate chip cookie dough. This is completely normal.
Do I really have to chill the dough?
Yes, this step is crucial and should not be skipped. Chilling the dough is the key to preventing a cakey cookie and ensuring a chewy texture.
Can I make my own pumpkin pie spice?
Yes. A common blend is 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Use 4 teaspoons of this mixture in the recipe.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Bread Pudding Recipe
- Pioneer Woman Pumpkin Soup Recipe
- Pioneer Woman Pumpkin Cream Cheese Muffins Recipe
Pioneer Woman Pumpkin Chocolate Chip Cookies Recipe
Description
Soft, chewy, and perfectly spiced pumpkin cookies are loaded with chocolate chips for the ultimate autumn treat.
Ingredients
Instructions
- Whisk together melted butter, both sugars, vanilla, and pumpkin.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
- Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F. Roll dough into 1 ½ tablespoon-sized balls and place on a parchment-lined baking sheet.
- Gently flatten the tops of the dough balls with your palm.
- Bake for 11-13 minutes until the edges are set. Cool on the baking sheet for 10 minutes before moving to a wire rack.
Notes
- u003cliu003eChilling the dough is the most important step for achieving a chewy texture. Do not skip it.u003c/liu003eu003cliu003eUse pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.u003c/liu003eu003cliu003eThe cookies will look soft and underdone in the center when they come out of the oven; they will continue to set on the hot baking sheet.u003c/liu003eu003cliu003eFor a different flavor profile, try using a mix of dark chocolate and white chocolate chips.u003c/liu003e
Pioneer Woman Pumpkin Chocolate Chip Cookies Recipe
