Pumpkin Chocolate Chip Cookies

I’m still over here baking all the fall things, and next up is this amazing Pumpkin Chocolate Chip recipe! They have the perfect pumpkin spice flavor. This recipe turned out just perfect. A lot of pumpkin cookies have a cakiness to them, but not these! They are just like a perfect chocolate chip cookie, with a soft buttery center, while having a great pumpkin taste.

How to Make Pumpkin Chocolate Chip Cookies

The piece that makes this recipe work is replacing some of the egg with pumpkin. This is just a brief overview of how to make this recipe, make sure you see the complete recipe card at the bottom of the post.

Pumpkin Spice Flavor

Of course the pumpkin brings in the pumpkin flavor, but to really get the pumpkin vibe from these cookies, you need a pumpkin spice flavor. For that we use the following spices:

CinnamonNutmegAllspiceNutmeg

They are all great spices to have on hand during this time of year.

How to Measure Flour

As you know, flour is used in every cookie recipe. How much flour you add to your cookie dough will change it greatly. It affects the texture and how much it spreads. And even the slightest change in the amount of flour will affect this. That is why it is critical that you measure your flour properly. While weighing flour is the most accurate way, not everyone has access to a kitchen scale. If you use the following steps, this recipe will work perfectly. Measuring in this way will ensure that your flour is not packed into the measuring cup. This is something that can happen if you scoop right from the container with the measuring cup.

In addition to measuring your flour properly there are a few tips that will help this recipe turn out perfectly.

Make sure that your butter is melted, but not steaming hot. Allowing it to cool a little prevents it from cooking the eggs that you add.Use fresh baking soda. You can test it by adding a little to vinegar, if it bubbles right away it will work in your cookies.Be sure to buy pumpkin puree and not pumpkin pie filling. They are not the same thing and will not work the same in these cookies.

Why Melted Butter

Though melted butter and room temperature butter taste the same in cookies, they act differently. Melted butter helps the cookies spread more. Additionally, it makes for a more chewy cookie.

Freezing Dough

This is a great recipe to form into dough balls and then freeze. Follow the recipe just up until placing them in the oven. Instead place the prepared dough balls on wax paper and freeze for one hour. Transfer to an airtight container. When ready to bake place them right from the freezer onto a parchment lined baking sheet and bake for 11 to 14 minutes.

Storing

After baking these cookies should be stored in an airtight container. Eat within one week of baking. Freeze any left over cookies in an airtight container. They can stay in the freezer for up to three months.