Pumpkin Chocolate Chip Cookies

Sweeten your fall with these pumpkin chocolate chip cookies.?

Pumpkin Chocolate Chip Cookie Ingredients 

These are the ingredients you?ll need to make this pumpkin chocolate chip cookie recipe:?

• Pumpkin: Use store-bought canned pumpkin or homemade pumpkin puree. 
• Sugar: A cup of white sugar lends the perfect amount of sweetness. 
• Oil: A neutral oil, such as vegetable oil, lends moisture without imparting flavor. 
• Egg: An egg adds even more moisture and helps bind the dough together. 
• Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise. 
• Milk: Dissolving the baking soda in milk speeds up the leavening process. 
• Flour: All-purpose flour gives the pumpkin chocolate chip cookie dough structure. 
• Cinnamon: Ground cinnamon adds warmth to the sugary sweet cookies. 
• Salt: A pinch of salt enhances the overall flavor of the cookie dough. 
• Walnuts: Walnuts are optional, but they add welcome crunch. 
• Chocolate: You?ll need two cups of semisweet chocolate chips. 
• Vanilla: A dash of vanilla extract takes the flavor up a notch.

How to Make Pumpkin Chocolate Chip Cookies 

You?ll find the full, step-by-step instructions below ? but here?s a brief overview of what you can expect when you make pumpkin chocolate chip cookies:

1. Combine the wet ingredients. Dissolve the baking soda in milk, then stir it in.?
2. Combine the dry ingredients, then stir the mixture into the wet ingredients.?
3. Stir in the walnuts, chocolate, and vanilla.?
4. Drop the dough onto cookie sheets and bake until the cookies are firm.?

How to Store Pumpkin Chocolate Chip Cookies 

Store the pumpkin chocolate chip cookies in an airtight container at room temperature for up to a week. You can also throw a piece of white bread into the container, if you like — it'll absorb the dry air and keep the cookies soft for longer.

Can You Freeze Pumpkin Chocolate Chip Cookies? 

Yes! You can freeze baked cookies and cookie dough.

• To freeze baked pumpkin chocolate chip cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
• To freeze pumpkin chocolate chip cookies: Drop balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.

Learn more: How to Freeze Cookies and Cookie Dough for Easy Baking

Cookdap Community Tips and Praise

?These cookies are amazing,? according to cookingwizard1010. ?I added just a teaspoon of molasses for some extra flavor and used butter in place of shortening. They turned out perfectly moist and made a delicious fall treat!?

?This has been my go-to recipe for years,? says Taryn Marie Capra. ?They’re sooo good, I get requests to make them every fall. They’re better a day or two after making so they can develop their sticky pumpkin deliciousness. I often turn them into whoopie pies with cream cheese filling.?

“These cookies are so delicious,? raves Stefanie Martinez. ?They have a cake-like consistency which is one of the reasons I love them so much! The recipe is so easy to follow and it doesn?t require a ton of ingredients or work.?