Best 8 Pumpkin Chocolate Chip Cookies Iii Recipes

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In the realm of delectable desserts, where flavors dance and textures harmonize, there lies a culinary masterpiece that is sure to captivate your taste buds—the Pumpkin Chocolate Chip Cookies III. These cookies, a symphony of autumnal spices and rich chocolate chips, embody the perfect balance of sweet and savory. With a crisp exterior that yields to a soft, chewy interior, each bite of these cookies is a blissful journey that transports you to a realm of pure indulgence. Whether you're a seasoned baker or just starting your culinary adventure, this recipe will guide you through the steps of creating these delectable treats, ensuring that your kitchen becomes a haven of aromatic bliss and your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.

Provided by George Duran

Categories     dessert

Time 32m

Yield 60 cookies

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Steps:

  • Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
  • Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES III



Pumpkin Chocolate Chip Cookies III image

If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.

Provided by Jennifer

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 13

1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  • Add vanilla, chocolate chips and nuts.
  • Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 7.8 mg, Fat 10.7 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 170.9 mg, Sugar 16.5 g

PUMPKIN CHOCOLATE-CHIP COOKIES



Pumpkin Chocolate-Chip Cookies image

These cakey cookies have crisp edges and fluffy centers almost like muffin tops - which we can all agree is the best part of a muffin. Packed with sweet spices, pumpkin purée and lots of chocolate chips, they are a delightful autumn treat that pair well with a cold glass of milk. Use whichever type of chocolate chips you prefer, in whatever proportion you like, but a combination of milk and bittersweet are especially nice.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 30m

Yield About 2 dozen

Number Of Ingredients 13

2 cups/256 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup/113 grams unsalted butter (1 stick), soft but cool
1/2 cup/4 ounces/113 grams cream cheese, cold and cut into 8 pieces
3/4 cup/165 grams light brown sugar, packed
1/2 cup/101 grams granulated sugar
3/4 cup/202 grams pumpkin purée
1 teaspoon vanilla extract
1 3/4 cups/303 grams chocolate chips

Steps:

  • Heat oven to 350 degrees, and line two baking sheets with parchment paper.
  • In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
  • Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
  • Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
  • Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 123 milligrams, Sugar 19 grams, TransFat 0 grams

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. -Marietta Slater, Augusta, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips

Steps:

  • In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.

Provided by Roxygirl in Colorado

Categories     Chocolate Chip Cookies

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips

Steps:

  • Preheat oven to 300 degrees.
  • Cream butter and sugar together until light and fluffy.
  • Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
  • Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
  • Add to creamed mixture and mix well.
  • Add chocolate chips and mix thoroughly.
  • Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
  • Bake at 300 degrees around 22 to 24 minutes.
  • Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

Nutrition Facts : Calories 162.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 17.9, Sodium 150.3, Carbohydrate 26.8, Fiber 1, Sugar 15.8, Protein 2

PUMPKIN TRIPLE CHOCOLATE CHIP COOKIES



Pumpkin Triple Chocolate Chip Cookies image

Soft, chewy, lightly spiced and with white, milk AND dark chocolate; these are the only pumpkin cookie recipe you need!

Provided by anniesnomsblog

Categories     Chocolate Chip Cookies

Time 6h9m

Yield 24 serving(s)

Number Of Ingredients 19

1 cup plain flour
1/2 cup bread flour
1 tablespoon cornflour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
3/8 cup unsalted butter, at room temperature
3/4 cup light brown sugar
1/4 cup caster sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree

Steps:

  • No need to preheat the oven yet, this dough needs to chill.
  • Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
  • Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
  • Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
  • Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
  • Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
  • Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  • Once chilled, preheat the oven to 350F and line 2-3 baking trays.
  • Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
  • Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
  • Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
  • Cookies will keep in an airtight container, at room temperature, for 5 days.

Nutrition Facts : Calories 140.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 16.9, Sodium 78.2, Carbohydrate 20.7, Fiber 0.6, Sugar 13.7, Protein 1.7

PUMPKIN CHIP COOKIES



Pumpkin Chip Cookies image

These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 10 dozen.

Number Of Ingredients 12

1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups quick-cooking oats
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES



Fudge-Stuffed Chocolate Chip Cookies image

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree will give your cookies a more vibrant flavor and color. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and puree it in a blender or food processor.
  • Don't overmix the dough: Overmixing the dough will make your cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.

Conclusion:

These pumpkin chocolate chip cookies are a delicious and festive treat that is perfect for fall. They are soft and chewy, with a perfect balance of pumpkin and chocolate flavors. With a few simple tips, you can easily make these cookies at home. So what are you waiting for? Give them a try today!

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