This delicious Pioneer Woman Pumpkin Chocolate Chip Cookies recipe is the perfect treat for fall! These soft, chewy cookies are quick to make and packed with warm, spiced flavor. With simple ingredients like canned pumpkin and chocolate chips, you can easily whip up a batch anytime for a cozy, sweet snack.
Ingredients Needed
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2/3 cup canned pumpkin
- 3 cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 cups semi-sweet chocolate chips
How To Make Pumpkin Chocolate Chip Cookies
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin until fully combined.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add the butter mixture to the dry ingredients and stir with a spatula until just combined. Gently fold in the chocolate chips.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days) to help prevent spreading during baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the Cookies: Scoop the dough into 1 1/2 tablespoon-sized portions, roll them into balls, and place them about 1 1/2 inches apart on the baking sheets. Lightly flatten the tops with the palm of your hand.
- Bake: Bake for 11-13 minutes, or until the edges are set and dry, but the center remains soft.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Chill the dough: Make sure to refrigerate the dough for at least 1 hour. This helps prevent the cookies from spreading too much during baking, keeping them soft and thick.
- Measure flour correctly: To avoid dry cookies, make sure to spoon the flour into the measuring cup and level it off. Don’t scoop the flour directly with the cup.
- Use room temperature butter: Let the butter cool slightly after melting. It should be warm, but not hot, when mixing, for the best texture.
- Don’t overmix the dough: Mix the dough just until combined to keep the cookies soft and chewy. Overmixing can make them tough.
- Check baking time carefully: Since every oven is different, start checking your cookies at 11 minutes. They should be set at the edges, but soft in the center.
How To Store Leftovers
- Refrigerate: Store leftover pumpkin chocolate chip cookiesin an airtight container in the fridge for up to 1 week.
- Freeze: Place leftover pumpkin chocolate chip cookies in a single layer on a baking sheet to freeze for 2-3 hours. Then move them to a freezer-safe bag or container. They’ll last up to 3 months in the freezer. Let them thaw at room temperature for 30 minutes before serving.
Nutrition Facts
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 90mg
- Potassium: 120mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 1g
More Pioneer Woman Recipes:
Pioneer Woman Pumpkin Chocolate Chip Cookies
Description
This delicious Pioneer Woman Pumpkin Chocolate Chip Cookies recipe is the perfect treat for fall! These soft, chewy cookies are quick to make and packed with warm, spiced flavor. With simple ingredients like canned pumpkin and chocolate chips, you can easily whip up a batch anytime for a cozy, sweet snack.
Ingredients
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin until fully combined.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add the butter mixture to the dry ingredients and stir with a spatula until just combined. Gently fold in the chocolate chips.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days) to help prevent spreading during baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the Cookies: Scoop the dough into 1 1/2 tablespoon-sized portions, roll them into balls, and place them about 1 1/2 inches apart on the baking sheets. Lightly flatten the tops with the palm of your hand.
- Bake: Bake for 11-13 minutes, or until the edges are set and dry, but the center remains soft.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough: Make sure to refrigerate the dough for at least 1 hour. This helps prevent the cookies from spreading too much during baking, keeping them soft and thick.
- Measure flour correctly: To avoid dry cookies, make sure to spoon the flour into the measuring cup and level it off. Don’t scoop the flour directly with the cup.
- Use room temperature butter: Let the butter cool slightly after melting. It should be warm, but not hot, when mixing, for the best texture.
- Don’t overmix the dough: Mix the dough just until combined to keep the cookies soft and chewy. Overmixing can make them tough.
- Check baking time carefully: Since every oven is different, start checking your cookies at 11 minutes. They should be set at the edges, but soft in the center.
Pioneer Woman Pumpkin Chocolate Chip Cookies